Lecturers Home page
Making sense of cuisine

Gastronomy for Lecturers  


"Making Sense of Cuisine" is 
here  and the Student page has the same link.

Gastrotourism is here.

 Click the underscored portion of these:


To the Gastronomy Team at your establishment


By now, you will have realised that elsewhere on the website, a light-hearted approach to gastronomy has been taken in order to make its appeal as wide as possible. The "Speaker" page shares some common ground with this page but is intended for a different audience.

With years of experience in setting up new courses,  I hope to play a part after the recent surge in interest in new gastronomy courses.  If you missed the Radio 4 Food Programme [14 Feb 2010] on gastronomy it is here:


Lectures I offer

1        Many topics included in the website. 

Andre Simon – the substitute for Brillat-Savarin 

For information relevant to  Andre Simon go to any of these pages.  The first two tell you about the man.  Brillat-Savarin is found in the last link.  Click the underlined portion:

          Andre Simon on Gastronomy

      Andre Simon discusses Wine

          Andre Simon discusses Gastronomy - 2 

        Brillat-Savarin - The Father of Gastronomy 

3       Gastronomic influences on cookery 

4       Cookery – the skills analysed 

5       Why We Eat What We Eat – use the link above 

6      The Gastronomy of a nation – use the link above 

7       Hospitality – a new rationale for the industry 

8      Analysing national gastronomic history using Scotland as the base 

The lecture uses material from my book via the Haggis buttton. 

        A Welsh project is introduced
here and is also relevant to No. 9.

      National gastronomic identities (roast beef equals England) and main 
        meal entities (meat and two veg) vary. To what extent?  


  Personal Gastronomy is a symphony – the dish ingredients, a glass of 
  wine, are all notes.

  A dish is a chord. A poor dish or bottle of wine is discord.  Indigestion is muzac.

A meal is a tune.. The list of food and drink consumed at the meal is the score. We play the same tune again in a few weeks, perhaps to a different audience.  It is one of our favourite tunes. We hope it will be so for others.

We all have several, even lots of favourite dishes which, individually included in our gastronomic tunes, serve as a chorus.

Your personal diet and gastronomic lifestyle are the final symphony. When you are my guest you hear one of my tunes. Later, you may be my host when you play me one of your tunes. 

Different groups of people eat where acceptable music or even muzac can be heard. 

 10     Gastrogeography – where are the borders? Symphon­ies waft over 
      conventional borders. Food-miles transcend continental flavours.

11      Extreme Gastronomy – within or out of control.  

Symphonies or devil's music played by monkeys on pianos?:
 The hostage, Belsen, the addict, the food disorder, the hunger strike, the plane crash, the glutton, those who protest using rotten eggs etc.

12      Dealing with course projects etc. Examples are taken from Chapters 
    9 and 10 of Gastronomy, 1982 [see Publications] , this website and
    other publications of mine.

13   Modern food and hospitality etiquette.  

Drinking from bottles has increased with the prospect of spiked drinks.  For whom is it now normal?

With the growth in the nuggetisation of food, cutlery may disappear with the exception of the pot-noodle spoon.   

Dining tables are removed to make room for more sofas in a couch-potato society.  

What is the etiquette at McDonald’s? What is McDonaldisation

Where does social class fit within decisions relating to opening a new food service enterprise? 

14   The uses for Gastronomy.  

It is a tool within food, food service, and tourism marketing. It is there to broaden the horizons of those within the hospitality professions.   

It can contribute to understanding food disorders. 

Its students are among the few who can contribute to finding solutions to weekend binge drinking from the observers’ viewpoint.   

It can contribute to wider comprehension of the relationship between diet and health.

It is a weapon in the fight against food-crime.

It is ripe for inclusion in media attention given to these issues.   

It helps improve the balance of those who eat to live and those who live to eat. 

It contributes to learning about others as well as ourselves.   

It is a resource for those who appreciate fine food and drink in good company.

15  Greening Gastronomy

Use the link above.  It links you to many pages on food and the sustainable environment.

16 The McDonaldisation of Hospitality and Tourism courses


Direct communication via the Contact link will bring more information. 

The next stage

There are three main aspects of a possible next stage:

§       team workshops where I explain further regarding “Rationale for this site” and anything else 

§       involvement as website developer within an establishment/company-backed system with the possible aim of handing a much-revised format and content over later 

§       involvement in organising national and international conferences, seminars etc 

Our individual symphonies together are as clear as the national tunes played as our national identity.  One nation's Lenin or Lennon is another's Churchill or Beethoven. 


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