Objectives and competences

This course offers an overview of the history of food, from the pagan and religious festivals of the bacchanals to the rise of aristocratic haute cuisine and the arrival of modern restaurants and cafés, considering these topics from a cultural perspective. Practical aspects of the course include visits to the Santa Caterina market and the Born market, and a case study on medieval cuisine in Catalonia. This course is particularly suitable for students with a background in history, anthropology, sociology, communication and psychology. Teaching staff: Dr Marina Díaz (PhD in History from Tufts University)

Basic information

TypePostgraduate courses
CertificateAdvanced university course
Faculty or schoolFacultat de Farmàcia i Ciències de l'Alimentació
Branch of knowledge
  • History, archaeology, geography, philosophy and humanities
  • Physiotherapy, podiatry, nutrition and dietetics, occupational therapy, optics and optometry, and speech therapy
  • Agricultural sciences and food technology
Mode of deliveryFace-to-face
Credits6
Length of course1 academic year
Language(s) of instructionCatalan
Enrolment fee:First year: 850,00 €
An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
In-company placement(s):No
Classes begin:15/01/2024
E-mailsecretaria.campusalimentacio@ub.edu
Master's degree course homepage www.ub.edu/campusalimentacio
ManagmentLAMUELA RAVENTOS, ROSA
Open pre-enrolmentNo
Lead to doctoral studiesNo
Admission for applicants not holding a degree qualification:Yes

Objectives and competences

Objectives

General objectives:
- To acquire a holistic perspective of the global and local food system from the experience of the University of Barcelona.
Study food-related subjects at university level, through an interdisciplinary approach, to learn about the Catalan, Spanish and European food situation and about Catalan culinary and gastronomic heritage and that of other Spanish regions. The topics are approached from different perspectives, and intercultural reflection and critical thinking are promoted.

Specific objectives:
- Be aware that, from the start of time, food has been associated with sustenance but also with pleasure.
- Understand how food has united families, nations and ethnic minorities and, in many aspects, has reflected the successes and tensions of a specific historical period.
- Review the history of food, starting from the first dishes created in magic rituals and the bacchanals of the classical world.
- To understand the transformations in palate that emerged as a result of exchanges of the "Old World" between Christian Europe, Islamic North Africa and Asia and the exchanges of the the "New World" as a result of discovering America.
- Discover how the rise in haute cuisine in the Renaissance courts was supported by the imperial system that imported sugar from slave plantations and spices from the colonies and how an increasingly globalized market accentuated the inequalities that caused overabundance and famine.
- In turn, discover how food has become a source of comfort and a marker of identity for the immigrant population that has introduced some of the most innovative cuisines, which implies the invention of culinary "fusion" before it became fashionable.
- To gain knowledge on contemporary phenomena such as industrial food, fast food, haute cuisine worldwide and the emergence of the figure of world-renowned chef; all together, with a focus on Barcelona and the Mediterranean world.

Access and admission

Applicant profile and access requirements

Recommended applicant profile

- Students from educational institutions in the United States with an international agreement with specialized entities.
- In exceptional circumstances, places may be filled by national and international students who have proof of a high level of English.

Access requirements and conditions

The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.

Pre-enrolment

Calendar

11/01/2024 11/02/2024

Contact us

Faculty or school where the course is taught


Address:FACULTAT DE FILOLOGIA I COMUNICACIÓ
C/ Gran Via de les Corts Catalanes 585

08007 - Barcelona
Espanya
Email address:fil-secretaria@ub.edu
Webpage:www.ub.edu/filologia
Telephone:93 403 5584
Observations:Tuesday and Thursday, from 1:00 p.m. to 2:45 p.m. at the Josep Carner building (Carrer d'Aribau, 2), Faculty of Philology and Communication.

For further enquiries


Address:FACULTAT DE FARMÀCIA I CIÈNCIES DE L'ALIMENTACIÓ
Campus de l'Alimentació de Torribera
Av. Prat de la Riba 171 (Recinte Torribera)
08921 - Santa Coloma de Gramenet (Barcelona)
ESPANYA
Email address:secretaria.campusalimentacio@ub.edu
Webpage:www.ub.edu/campusalimentacio
Telephone:93 4031966
Observations:Monday to Friday, from 9:30 a.m. to 1:30 p.m.

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