CRITICAL TASTING TECHNIQUES
Learning outcomes of the course unit
The student must be able to:
Recognise, evaluate and describe food and drink from an organoleptic-qualitative and gastronomic point of view through a series of objective, precise and repeatable descriptive parameters
Judging the gastronomic and hedonistic experience through learning and acquiring defined information and criteria
Report on significant events in the history of taste, its evolution and its masters
Linking typicality and agri-food specialties to their respective geographical areas of origin, production and consumption
Highlight the value of semiotics as an important means of communication in gastronomy.
Basic knowledge of gastronomy and geography, English and French languages
Course contents summary
Origins of taste. Elements of organoleptic-qualitative evaluation. Parameters of critical and hedonistic tasting of food and beverage products and meal-experience.
Brillat-Savarin and Escoffier, Vincenzo Corrado and Luigi Veronelli. Taste liturgies, protocols and etiquette. Semiotics of gastronomy. Seminar "Planet Restaurant 2018".
Tasting activities planned
The taste of wine ◊ Sake Lab ◊ Geometry of artisanal ice cream ◊ World of tomatoes ◊ Physiology of panettone ◊ Chocolate and milk - quality and types ◊
Origins of taste and culinary art
Elements of organoleptic-qualitative evaluation
Parameters of critical and hedonistic tasting of the product and meal-experience
Taste scenarios and variables that influence food choices
The masters of taste from Archestratos to Ferran Adrià
Semiotics as a strong tool for communicating food and its situations
Brillat-Savarin: a thoughtful analysis of parts of 'The Physiology of Taste'
Luigi Veronelli, gourmet anarchist and mentor of the gastronomes
Vincenzo Corrado, visionary and forerunner of the Mediterranean Diet
Between Gastronomy and Gastrosophy
Taste liturgies, protocols and etiquette
Seminar "Planet Restaurant 2018".
Students will refer to notes taken during lessons, PowerPoint presentations and handouts. In addition, they will use parts of the following volume:
Brillat-Savarin J.A., 2011, The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics Ed.).
Marconi M., Fainer D., Benevelli G., Nicoli G., 2007, Dentro al gusto, Edagricole.
Suggested texts for further information and consultation:
Peynaud E., 1987, Taste of Wine: Art and Science of Wine Appreciation, Little Brown ed.
Barthes, R., 1978, Brillat-Savarin read by Roland Barthes, Sellerio Ed.
Guarnaschelli Gotti, M., 2007, Grande enciclopedia della Gastronomia, Mondadori
Frontal lessons, cooperative learning activities, audio-video contributions, gastronomic workshop, educational outings; presentation of case studies, debates. Guided tastings with guest specialists
Assessment methods and criteria
Final written test
The teaching material will be published on ELLY.SAF.UNIPR.IT at the end of each lesson.
Possible variations caused by extraordinary situations will be communicated promptly