The lecture as a session

22 Jan 

The notion of "lecture" as an output of information has been applied in the website material.  The material is in front of you so providing more is inappropriate.   You will have seen that the word "session" has replaced " lecture" in most instances. 

The session will begin with opportunity for the two-dozen of you to relate your cuisine interests to all present and discuss the approach to be taken in our time together.  That will include questions and discussion of the website material before proceeding or such activity could occupy the whole session. 

The "Making Sense of Cuisine" section of my gastronomy website sets out aspects of the cuisine  concept.  You were invited to explore those which interest you.

The "For students" page invited you to follow one of two paths.  Replies were invited to arrive on or before 21 Jan.  There will be little time to explore to what extent there is communication re Blackboard content before a specific lecture.  Within the present context, that topic could be included within red-herring cuisine, and here is just one look at such considerations:

The purpose of the study reported here was to explore differences between professors (digital immigrants) and undergraduate students (digital natives) at the University of North Carolina at Chapel Hill regarding their expectations and use of e-mail and its perceived impact on instructional outcomes and student success. 

The study addressed ... questions:

2. How do faculty and students actually use e-mail in communicating with one another?

3. Does e-mail communication have a perceived positive impact on learning, grades, and faculty-student familiarity?

 http://www.educause.edu/EDUCAUSE+Quarterly/EDUCAUSEQuarterlyMagazineVolum/EMailinAcademiaExpectationsUse/162515

We could adjourn for a soused-herring late-lunch!

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The two paths, in summary, are:

The process approach

Is the "process approach" of use?  If so, we can look at it in the context of the dishes on the ICC module.  

Semantics in more detail

How much interest is there in the semantics of culinary space?  

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In either situation, it is appropriate for me to find out from you what you have covered so far in relation to "cuisine" itself.

Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on cuisine.  http://en.wikipedia.org/wiki/Cuisine 

That definition is included on the "National Gastronomy 2011 " page.  The relevant depiction is at the end of this page or you could find it at the end of    http://www.gastronomyafharrison.co.uk/page337.php  in context.

Your module handbook gives these learning outcomes:

1.       Discuss and compare the history and development of national and international cuisines;

 

    2.       Discuss and analyse the social, cultural, and religious factors that have

         influenced the development of a range of cuisines;

   3.       Discuss and analyse the political, economic, and technological influences

       that have affected the development of national and international cuisines;

The factors shown in the "Gastronomy of a Nation 2011" depiction at the foot of this page impact on national cuisine in the Western context.   "Body types and metabolism" affect personal cuisine.  To what extent they dominate the scene in the model could occupy us at our late lunch.

"Cuisine" is a much-used word as seen at http://www.gastronomyafharrison.co.uk/page360.php and you may have previously seen where many cuisines are listed.  Their relevance to "semantic cuisine" has already been mentioned. 

======================================Back to the two paths

In either situation, it is appropriate to look at the culinary pyramid.  What is the difference between sousing [herrings again] and pickling?  Which food is dealt with using rissoller?  How does that term relate to rissoles and would  this http://en.wikipedia.org/wiki/Rissole be accepted by UK chefs as a typical example?  These are just a few of many possible questions.

What inspired the culinary pyramid?.  When I analysed Adrienne Lehrer's triangles [1983] I wanted to explore why her cookery terms were placed as seen below.

 

 

My exploration led to this:  http://www.gastronomyafharrison.co.uk/page262.php which was aimed at chefs in the CFA article  http://www.gastronomyafharrison.co.uk/page247.php That was preceded by   http://www.gastronomyafharrison.co.uk/page263.php    and translated at http://www.gastronomyafharrison.co.uk/page299.php

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The menu for the interpretation of culinary semantic space has reach a la carte proportions!

 

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Here is "Gastronomy of a Nation":

 

 

 

 

Just one more page before [or at] the lecture:

http://semanticcuisine.yolasite.com/working-together.php