Module ANTM003 for 2021/2
- Overview
- Aims and Learning Outcomes
- Module Content
- Indicative Reading List
- Assessment
Postgraduate Module Descriptor
ANTM003: Theory and Methods of Food Preservation
This module descriptor refers to the 2021/2 academic year.
Module Content
Syllabus Plan
The module will explore food preservation through a series of paired seminars and practical classes. Seminars will include lectures as well discussion of readings undertaken by students in advance of the session. Practical classes will comprise tours of local enterprises, demonstrations and hands-on experience.
The following forms of food making and preservation will likely be covered, with minor variation from year to year depending upon the availability of lecturers and practitioners contributing to the module:
- Pickling and preserving
- Sourdough baking
- Fish smoking
- Butchery and charcuterie
- Cheese making
- Cider making
Learning and Teaching
This table provides an overview of how your hours of study for this module are allocated:
| Scheduled Learning and Teaching Activities | Guided independent study | Placement / study abroad |
|---|---|---|
| 50 | 100 |
...and this table provides a more detailed breakdown of the hours allocated to various study activities:
| Category | Hours of study time | Description |
|---|---|---|
| Scheduled Learning and Teaching Activities | 10 | 5 x 2-hour seminars |
| Scheduled Learning and Teaching Activities | 15 | 3 x 5 hour practical class |
| Scheduled Learning and Teaching activities | 25 | 3 x 6 hour and 1 x7 hour field trips |
| Guided independent study | 50 | Reading in preparation for seminars |
| Guided independent study | 15 | Preparation and revision of journal entries |
| Guided Independent Study | 35 | Research and writing of paper |
Online Resources
This module has online resources available via ELE (the Exeter Learning Environment).
Indicative Reading List
This reading list is indicative - i.e. it provides an idea of texts that may be useful to you on this module, but it is not considered to be a confirmed or compulsory reading list for this module.
Sue Shephard, Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World, Simon and Schuster, 2001.
Harold McGee, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton, 2004.
The Gardeners and Farmers of Terre Vivante, Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation, Chelsea Green Publishers Co, 2007.
Sandor Ellix Katz, The Arts of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Chelsea Green Publishing Co., 2012.
Andrew Whitley, Bread Matters: Why and How to Make Your Own, Fourth Estate, 2009.
Stanley Marianski and Adam Marianski, Curing and Smoking Fish, Book Magic LLC, 2014.
Michael Ruhlman and Brian Polcyn, Charcuterie: The Craft of Salting, Smoking and Curing, W.W. Norton & Company, 2013.
Paul Kindstedt, American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (2005)
Andrew Lea, Craft Cider Making, Third Edition, The Crowood Press Limited, 2015.
