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Unit of Study HOS03423 - Aesthetics of Food and Wine (2017)

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Unit Snapshot

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Unit description

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.

Unit content

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

Availabilities

Location Domestic International
Online Session 2 Session 2

Learning outcomes and graduate attributes

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.

On completion of this unit, students should be able to:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description 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
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
3 demonstrate an understanding of table arts, taking in broader cultural determinants of 'taste'
4 critically evaluate how aesthetic experiences result from a convergence of learnt behaviours, expectations and shared values, combined with material and physiological processes
5 demonstrate knowledge of theoretical perspectives as applied to aesthetic experience in contemporary business, market and product-related contexts

On completion of this unit, students should be able to:

  1. analyse specific aesthetic determinants (perceptive, sensory, social, and cultural) for a given event or situation in which foods and drinks are consumed
    • GA7:
  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
    • GA4:
  3. demonstrate an understanding of table arts, taking in broader cultural determinants of 'taste'
    • GA4:
  4. critically evaluate how aesthetic experiences result from a convergence of learnt behaviours, expectations and shared values, combined with material and physiological processes
    • GA6:
  5. demonstrate knowledge of theoretical perspectives as applied to aesthetic experience in contemporary business, market and product-related contexts
    • GA6:
    • GA7:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.