Module ANT3023 for 2021/2
- Overview
- Aims and Learning Outcomes
- Module Content
- Indicative Reading List
- Assessment
Undergraduate Module Descriptor
ANT3023: Theory and Methods of Food Preservation
This module descriptor refers to the 2021/2 academic year.
Module Aims
A series of practical classes will not only demonstrate fundamental techniques of food preservation but also afford you with the opportunity to gain basic experience in their practice. Lectures and guided readings will provide historical and socio-economic context through which to better understand not only productive techniques, but also livelihoods and businesses associated with them. You may go on to produce the foods they have studied. You may also contribute in other capacities to small- and medium-scale enterprises making these foods, for example in management or marketing, or you may contribute to private or public initiatives to support the producers of these foods, for example working in regional economic development, in the promotion of gastro-tourism, or in food-focused media.
| On successfully completing the programme you will be able to: | |
|---|---|
| Module-Specific Skills | 1. Understand how a range of preserved foods are produced, and practice basic techniques to a level that enables commentary in a range of media 2. Recognize the economic challenges and opportunities faced by small- and medium-scale artisan food makers well enough to give detailed report of these |
| Discipline-Specific Skills | 3. Compare traditional food preservation techniques with contemporary artisan practices drawing on relevant historical and ethnographic resources 4. Recognize the socio-economic drivers of changing food preservation technologies and analyse their implications for practitioners |
| Personal and Key Skills | 5. Produce narrative accounts of various forms of food preservation, artisan practice or enterprise, with analysis of relevant context and guiding principles 6. Identify and present cases for new opportunities for food preservation practices or enterprises, or for the promotion of existing ones |
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.
Basic reading:
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.
