Food for Thought
Food plays a central but often overlooked role in history. Choice of food is rarely determined simply by necessity as, unlike other requirements for survival, it has almost infinite variety. This course explores the tension between culture and environment that has always framed human consumption, focusing on the legacy of gastronomic celebration of food after the French Revolution.
|10 Mondays||Sep 26, Oct 3, 10, 17, 24, Nov 7, 14, 21, 28, Dec 5||7.30pm - 9.30pm|
|Fee €175||Print Open Learning Application Form 2011-2012 or ring (01) 716-7123 for Laser/credit card payment|
Frank Armstrong writes about food for publications that include Spectator Scoff and The London Magazine. He initially studied history in UCD before completing a Masters in Islamic Societies and Cultures at S.O.A.S. He also qualified as barrister from the King’s Inns and as a secondary school teacher before recognising that his primary and abiding interest was in food. Previously he taught a course on the Sociology of Food in St. Clare’s Oxford.