Culinary culture - about German cuisine and its links to the region and local traditions 3302-NKRiLT-OG

Each meeting is devoted to a different selected topic related to the cuisine of one of the German states (Länder), with a special focus on Bavarian cuisine today and in past centuries. In this extraordinary culinary journey, we will learn about selected German Länder with their rich history, traditions and culture, as well as about contemporary cultural and culinary traditions and differences associated with the individual regions. We will become acquainted with elements of the German ‘Knigge’, or savoir-vivre, of table manners, and in Bavaria and Saxony we will learn about their links with Poland, which also influenced customs on royal and burgher tables. In Poland, we will look back to Silesian traditions and search for their links with German and Polish cuisine and culture. Cultural knowledge will be interwoven with recipes for simple and more difficult dishes, and at the end of the class we will compose a

Type of course

general courses

Mode

Remote learning

Prerequisites (description)

(in Polish) Zajęcia odbędą się na platformie google meet. Link do zajęć zostanie wygenerowany przed pierwszym spotkaniem i wysłany do uczestników.

Course coordinators

Grażyna Strzelecka

Learning outcomes

The learning outcome is the broadening and deepening of knowledge of selected cultural and culinary issues as well as the acquisition of social competences.The student learns about selected issues from the history of German federal states, including those connected with Poland, and about dishes worth trying in these countries.The student learns about the recipes of little-known German cuisine.The student learns about contemporary culture and tradition, in particular about two federal states on the map of federal Germany which combine modernity with tradition and culture and their links to Poland.
The student gains cultural knowledge and acquires the social competence to talk about Germany in a broad European context.

Assessment criteria

Active attendance in class, reading of selected excerpts from the course literature and participation in the discussion, and preparation of your own 6-10 minute presentation (power point or presi) on a selected topic related to the seminar topic.

Bibliography

Adel in Bayern – Ritter, Grafen, Industriebarone. Red. Wolfgang Jahn, Margot Hamm, Eva-Maria Brockhoff, Augsburg 2008
Anleitung zur allgemeinen Land- und Hauswirtschaft, dann zur weisen Einrichtung des geschäftigen Lebens. Joseph Kail. Erster Band, 1805, Wien.
Bayern - Küche, Land und Leute. Martina Meuth, Bernd Neuner-Duttenhofer, 2010, Augsburg.
Bayern tafelt. Erna Horn, 1980, München.
Burgen und Schlösser in den Alpen, Dieter Maier, 2011, Eggolsheim.
Die echte deutsche Küche. Typische Rezepte und kulinarische Impressionen aus allen Regionen. Sabine Sälzer, Gudrun Ruschitzka, 2005, Wemding.
Fisch. Uwe Ziss, 2006, Köln.
Kuchnia śląska. Marek Szołtysek, 2003, Rybnik.
O zachowaniu się przy stole. Ingrid Cording, 1994, Warszawa (tytuł oryginału niemieckiego Benehmen bei Tisch, 1991 Niedernhausen)
Rok śląski. Marek Szołtysek, 2010, Rybnik.
Smak natury. Cornelia Klaeger, 1997, Warszawa. (tytuł oryginału niemieckiego Das Bioaktiv-Kochbuch, 1996, München)

Additional information

Information on level of this course, year of study and semester when the course unit is delivered, types and amount of class hours - can be found in course structure diagrams of apropriate study programmes. This course is related to the following study programmes:

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 3302-NKRiLT-OG in USOSweb