Gastronomy Notes - Gastronomy Notes Irena Chalmers...

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Gastronomy Notes Irena Chalmers Introduction to Gastronomy Instructor: Irena Chalmers [email protected] The course guide and class notes are available on Intralearn. Additional materials are available on request. The following notes are adapted from material compiled by Professor E. Raider: Professionalism & Participation Professionalism and participation are a mandatory component of the class. Students are required to sign the attendance roster at the beginning of each seminar. Please be in dress code and arrive alert and fully prepared for each class. A grade deduction will result from unacceptable behavior during class. Directions & Details Please consider my directions as a recipe. Just as you would not skip steps or omit ingredients in a recipe, please follow carefully all directions for each assignment. Sourcing Support/Proof Reading The Writing Center is an excellent place to have your work proofread for clarity and grammatical accuracy. The library, and the librarians are also extremely valuable resources to help with your research. Plagiarism There is zero tolerance for plagiarism. All notes must be carefully attributed Draft Review I am available to respond to your questions and to review your work with you. Please contact me before or after class or by e-mail to arrange a meeting. Journal You are required to maintain a written record of each class in which you will take notes on the subjects under discussion. You may use your own discretion about the format. For example, you may simply submit a bulleted list of points raised by the instructor with additional comments from class members or compose your review in narrative form. Add your own views on the topics. The draft journals will be reviewed by the instructor on Day 5 of the course. The final version of your journal is due on Day 11. There will be a grade deduction if you fail to meet these deadlines. 1
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Grade Breakdown Journal Review (Day 5) 15% Journal Final 50% Profile Presentation 35% TASTE AND SMELL No matter where we live, the way we compose our meals is universally similar. For our bodies to function properly, our diet must include fats, grains, fruits, nuts, vegetables — and flavor. Good tastes and smells are what get our juices flowing and give us an appetite. Smell and taste are the most primitive and the least analytic of our senses. These twin senses are inextricably linked with our evolutionary history and it is they that determine whether we are prepared to take the risk of accepting an unfamiliar food. Within the animal kingdom, different species select diverse tastes. This natural selection creates a balance in nature’s food supply. Some animals are omnivorous and others eat so specifically that they can risk extinction. Koala bears, for instance, survive their entire lifetimes solely on the leaves of a particular variety of eucalyptus.
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