Introduces students to the concept of aesthetics as it relates to the gastronomic education of the senses. Sensory taste is considered as a particular type of knowledge and, in doing so, the way that specific historical, cultural and aesthetic conditions determine and influence the experience of taste is explored. The unit takes a broadly philosophical, critical approach to aesthetic experience as it pertains to food, wine and other drinks, with the aim of fostering an appreciation of taste's contribution to knowledge, ethical living and community well-being.
Topic 1: What is aesthetics: history, gastronomy, norms, and prejudices?
Topic 2: Social and cultural parameters of aesthetic experience: fashion, status and power
Topic 3: Gastronomic parameters of aesthetic experience: pleasure and the arts of the table
Topic 4: The aesthetics of drink and drinking
Topic 5: The aesthetics of dining: the elements of style
Topic 6: Aesthetic education: contemporary scientific and philosophical approaches
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||analyse specific aesthetic determinants (perceptive, sensory, social, and cultural) for a given event or situation in which foods and drinks are consumed||Cultural competence|
|2||critically discuss the aesthetics of food and drink from a multidisciplinary perspective with emphasis on the contribution that a holistic understanding of food culture can make to leading an ethical life||Knowledge of a discipline|
|3||demonstrate an understanding of table arts, taking in broader cultural determinants of 'taste'||Knowledge of a discipline|
|4||critically evaluate how aesthetic experiences result from a convergence of learnt behaviours, expectations and shared values, combined with material and physiological processes||Communication and social skills|
|5||demonstrate knowledge of theoretical perspectives as applied to aesthetic experience in contemporary business, market and product-related contexts||Communication and social skills||Cultural competence|
- Korsmeyer, C, 2005, The Taste Culture Reader: Experiencing Food and Drink, Bloomsbury Academic; English edition, London. ISBN: 1845200616.
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2017 Commonwealth Supported only. Student contribution band: 3
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