Gastronomy and Oenology
- Details
- Category: Discipline
- Peynaud, E¿mile & Blouin, Jacques (2005), O gosto do vinho, Litexa. Bompas, Olivier (2008), Les Acocords Mets & vins, Hachette vins. Chartier, Francois (2012), Taste Buds and Molecules: The Art and Science of Food,Wine and Flavour, John Wiley & Sons,Inc. Correia, Carlos (2013), Vinhos de Portugal: Degustar, Adequar e Servir, Mil Segredos de Portugal. Szabo, John (2013 ), Pairing Food & Wine for Dummies, John Wiley & Sons.
- Tourism, Hotel and Restaurant Management
- 2046
- 5837
- Gastronomy and Oenology
- ISLA Gaia2046-5837
- 2
- 3
- 0
- 27
- Não
- Português
- Expository, practical and Chalenge Based Leraning methodologies.
- Mandatory
- At the end of the semester, students should know the concepts related to the harmonization of food with wine, including the composition of the ingredients in the dish, in terms of balance and the organoleptic characteristics of each wine, through sensory analysis. Students at the end of the UC must be able to: 1. Understand the balance of ingredients in each dish. 2. Understand the main components of wine. 3. Understand the fundamental principles of food and wine harmonization. 4. Adapt dishes to wine and vice versa.
- 1. Identification of wine components through organoleptic tasting 2. The perception of wine components through the senses 3. Deconstruction of the ingredients of each dish. 4. Harmonization by continuity 5. Harmonization by decoupling
Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.
Exemplo:
Descrição
Data limite
Ponderação
Testes de avaliação
dd-mm-yyyy
60%
Portfolio
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40%
Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...
- Semestral
- This Course aims to provide students with knowledge related to the world of wine and gastronomy, from the constituents of wine and organoleptic tasting, to the identification of the ingredients that determine the flavor of each dish. It is intended that students explore the art of pairing, which forms the basis of enogastronomy.
