Undergraduate Module Descriptor
ANT3023: Theory and Methods of Food Preservation
This module descriptor refers to the 2021/2 academic year.
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