Study Center in Palma de Mallorca, Spain

Transcription

1 Study Center in Palma de Mallorca, Spain Course name: Mediterranean Cuisine in Spain: Cooking and Wine Tasting Course number: HISP 3006 PALU / CULA 3001 PALU Programs offering course: Liberal Arts and Business and Tourism Language of instruction: English U.S. Semester Credits: 3 Contact Hours: 45 Term: Fall 2016 Course Description This course introduces students to Spanish Mediterranean cooking and wine. It includes a historical and anthropological perspective to the Mediterranean diet. Through the hands-on experience of cooking and wine tasting, and getting in direct contact with Mediterranean culture around food and wine, this course aims to develop cultural, culinary and wine knowledge and skills, related to the Spanish Mediterranean world. It includes a survey of the history of food in the Mediterranean; cooking and enjoying dishes from various regions of Mediterranean Spain; films; and field visits to a vineyard and cellar, and a traditional Mediterranean market. Learning Objectives 1. Gastronomy and Mediterranean Diet a. History of Gastronomy in the Mediterranean and Spain b. Vocabulary: Spanish in the kitchen c. The Mediterranean diet d. Field study visit to a local Food Market (Mercat de Pere Garau) 2. Cooking (12 hours) a. After the first and introductory part of the course, the student will have the knowledge and basic techniques to step into a real kitchen and prepare typical dishes from Mediterranean Spain. These classes will be a 100% hands-on sharing and discussion oriented: learning to work in a team, enjoying the kitchen atmosphere, and learning to present and decorate dishes. The plan for the cooking classes will be: b. Cooking I: A typical Spanish Mediterranean menu: Gazpacho, Tortilla de patata, Gató de almendras con helado de vainilla c. Cooking II: Paella, Sopa de melón con jamón serrano, Sangría en sandía d. Cooking III: Tapas mediterráneas de España e. Cooking IV: Dieta mediterrránea mallorquina: Tumbet mallorquín, coca de verdura/trampó, suquet de sobrasada con higos, almendras y miel con quesos mallorquines 3. Wine and its History a. History of wine: from the Romans until present day b. Principal wine cellars in Spain c. Famous brands d. Types of grapes e. The process of wine tasting (Practicum, 3 hours) f. Conservation and its temperatures g. Field Study Visit to a Wine Cellar in Mallorca: Vineyards, Cellar 4. Final Written exam: Theory, Practice, Field trips 1

2 Course Prerequisites This course has no prerequisites. Methods of Instruction This course will use a practical and functional method. The theory sessions combine discussion, presentations and direct instruction, from a multidisciplinary perspective. Thus, in class, student will learn about Mediterranean gastronomy through different cultural manifestations and historical landmarks. Students must attend classes regularly and be prepared to participate actively in class discussion and hands-on cooking. In order to do so, they must follow the reading guideline provided by the professor. They must also engage in the scheduled field trips. Students are required to bring an apron to the cooking classes. Assessment and Final Grade The course will be evaluated as follows: Course Requirements Written exam 40% Kitchen practice 20% Class participation, homework, article presentation 20% Field visit participation and written report 20% Nearly every day, students will be required to research about topics provided by the professor, and come prepared to debate about them on the following day. Attendance and Class Participation Class attendance is required. Students missing more than one day (three hours) of class without justification will see their final grade reduced by half a point for each hour of absence. E. g. students achieving a grade of 8.75 and missing class two days (six hours) will see their grade reduced to Joining class more than ten minutes late is considered as a one hour absence. The justifiable absences will be communicated to the professor so the lesson can be made up. In order to have a justifiable absence, the professor will need a certificate written by CIEE Resident Director. Written projects will not be accepted out of their closing date unless the absence is due to a family or medical justifiable emergency. No exam can be administered other than the ones scheduled in the syllabus. 2

3 Schedule Day 1: Introduction to the course. Warming it up for Mediterranean cuisine: people, places and cultures. Day 2: Food Markets in Palma, a history of eating well Day 3: Mediterranean Civilizations and their cuisines I Day 4: History of Gastronomy: origins and influences. The Mediterranean Triad I Day 5: History of Gastronomy. Products from the Mediterranean; principal products from Spain. The Mediterranean Triad II Day 6: Field trip to Food Market (Mercat de Pere Garau) Day 7: History of Gastronomy. From couscous to pizza: similarities and differences among Mediterranean gastronomies. Day 8: The core ingredients of the Mediterranean Diet (student presentations) Day 9: Workshop: constructing Mediterranean identities through gastronomy Day 10: Mediterranean civilizations and their cuisines II Day 11: Mediterranean civilizations and their cuisines III Day 12: Mediterranean civilizations and their cuisines IV Day 13: Seminar: the construction of national and trans-national identities through gastronomy. Day 14: The Mediterranean diet I Day 15: The Mediterranean diet II Day 16: The Mediterranean diet III (Students presentations) Day 17: Field Study Visit to a Wine Cellar in Mallorca Day 18: Cooking I: A typical Spanish Mediterranean menu: Gazpacho, Tortilla de patata, Gató de almendras con helado de vainilla Day 19: Workshop: glocal recipes and ingredients: exporting the Mediterranean. Day 20: Cooking II: Paella, Sopa de melón con jamón serrano, Sangría en sandía Day 21: Thanksgiving rituals in the Mediterranean Basin Day 22: Cooking III: Tapas mediterráneas de España Day 23: Review of the course 3

4 Day 24: Cooking IV: Main wine cellars in Spain, famous brands, types of grapes, preservation and temperatures. Wine tasting Day 25: Cooking V: Dieta mediterrránea mallorquina: Tumbet mallorquín, coca de verdura/trampó, suquet de sobrasada con higos, almendras y miel con quesos mallorquines 4

5 Day Contents Homework 1 Introduction to the course. Warming it up for Mediterranean cuisine: people, places and cultures. 2 Food Markets in Palma, a history of eating well Prepare field trip activities 3 Mediterranean Civilizations and their cuisines I 4 History of Gastronomy: origins and influences. The Research Mediterranean Triad I 5 History of Gastronomy. Products from the Mediterranean; principal products from Spain. The Mediterranean Triad II 6 Field trip to Food Market (Mercat de Pere Garau) Meet in Plaza de España 7 History of Gastronomy. From couscous to pizza: similarities and differences among Mediterranean gastronomies. Mediterranean Triad Research traditional Mediterranean ingredients Prepare oral presentations 8 The core ingredients of the Mediterranean Diet (student presentations) 9 Workshop: constructing Mediterranean identities through gastronomy 10 Mediterranean civilizations and their cuisines II 11 Mediterranean civilizations and their cuisines III 12 Mediterranean civilizations and their cuisines IV 13 Seminar: the construction of national and trans-national identities through gastronomy 14 The Mediterranean diet I 15 The Mediterranean diet II Prepare oral presentations 16 The Mediterranean diet III (student presentations) 17 Field Study Visit to a Wine Cellar in Mallorca Meet in Plaza de España to take the train 18 Cooking I: A typical Spanish Mediterranean menu: Gazpacho, Tortilla de patata, Gató de almendras con helado de vainilla Meet in Plaza de España at 3:30pm to go to the cooking classroom 19 Workshop: glocal recipes and ingredients: exporting the Mediterranean 20 Cooking II: Paella, Sopa de melón con jamón serrano, Sangría en sandía 21 Thanksgiving rituals in the Mediterranean Basin 22 Cooking III: Tapas mediterráneas de España 23 Final Written Exam 24 Cooking IV: Main wine cellars in Spain, famous brands, types of grapes, preservation and temperatures. Wine tasting 25 Cooking V: Dieta mediterrránea mallorquina: Tumbet mallorquín, coca de verdura/trampó, suquet de sobrasada con higos, almendras y miel con quesos mallorquines 5

6 Readings Alimentos. La conquista Humana (in English and Spanish), Lunwerg Editores. ISBN: Students can use this book from the CIEE library. Roden, C. (2000) The New Book of Middle Eastern Food. (excerpts) Wolfert, P. (2009) Clay Pot Mediterranean Cooking. New Jersey: John Wiley and sons inc. (excerpts) Wright, C.A. (1999) A Mediterranean Feast. New York: William Morraw and co. Inc. (excerpts) Students will receive photocopies of articles to be discussed in class. Audiovisual content: