Slow Food Movement
University of Brighton | Contemporary Gastronomy | FdA Food & Culinary Arts | | HHF 203 | Hand In: 9th June 2011 |
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1.0 Terms of Reference
This report was conducted under the framework set out by the University of Brighton for the module Contemporary Gastronomy set within the Foundation Degree in Food and Culinary Arts. All text and supporting evidence must be presented no later than: 9th June 2011.
2.0 Methodologies & Sources of Information
To assist the completion of this research an extensive literature review was conducted using Key texts, journals and relevant industry websites. This approach allowed the researcher to critique secondary data and ascertain prominent themes and key points of relevance.
3.0 Executive Summary/Abstract
4.0 Introduction
4.1 Aim
To explore gastronomy through the review of literature surrounding the Slow Food Movement 4.2 Objectives 1. Perform a literature review of secondary sources regarding the Slow Food Movement 2. Contextualise the history/background of Slow Food Movement 3. Identify a working definition of gastronomy in relation to the Slow Food Movement 4. Outline political context and philosophy of Slow Food Movement 5. Identify prominent gastronomes within the field of gastronomy & Slow Food Movement 6. Apply Slow Food Movement in a contemporary setting
5.0 Introduction
The following literature review will look at the key attributes of the Slow Food Movement whilst outlining the contemporary understanding of the term gastronomy.
It will identify prominent gastronomes that have both influenced this understanding and also practise its qualities.
6.0 Slow Food Movement
6.1 Background context
The origins from which the Slow Food Movement grew started in the city of Bra, North West Italy. In the 1970’s Bra was a city struggling with the demands of post-industrialisation and suffered from dwindling employment levels. Nevertheless,
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1.0 Terms of Reference
This report was conducted under the framework set out by the University of Brighton for the module Contemporary Gastronomy set within the Foundation Degree in Food and Culinary Arts. All text and supporting evidence must be presented no later than: 9th June 2011.
2.0 Methodologies & Sources of Information
To assist the completion of this research an extensive literature review was conducted using Key texts, journals and relevant industry websites. This approach allowed the researcher to critique secondary data and ascertain prominent themes and key points of relevance.
3.0 Executive Summary/Abstract
4.0 Introduction
4.1 Aim
To explore gastronomy through the review of literature surrounding the Slow Food Movement 4.2 Objectives 1. Perform a literature review of secondary sources regarding the Slow Food Movement 2. Contextualise the history/background of Slow Food Movement 3. Identify a working definition of gastronomy in relation to the Slow Food Movement 4. Outline political context and philosophy of Slow Food Movement 5. Identify prominent gastronomes within the field of gastronomy & Slow Food Movement 6. Apply Slow Food Movement in a contemporary setting
5.0 Introduction
The following literature review will look at the key attributes of the Slow Food Movement whilst outlining the contemporary understanding of the term gastronomy.
It will identify prominent gastronomes that have both influenced this understanding and also practise its qualities.
6.0 Slow Food Movement
6.1 Background context
The origins from which the Slow Food Movement grew started in the city of Bra, North West Italy. In the 1970’s Bra was a city struggling with the demands of post-industrialisation and suffered from dwindling employment levels. Nevertheless,
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