Warsaw, Poland

Gastronomy and Hospitality

Gastronomia i hotelarstwo

Master's
Language: PolishStudies in Polish
Subject area: physical education, tourism, services
Kind of studies: full-time studies
  • Description:

  • pl
University website: www.sggw.edu.pl/en
Gastronomy
Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking from particular region and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Hospitality
Hospitality refers to the relationship between a guest and a host, wherein the host receives the guest with goodwill, including the reception and entertainment of guests, visitors, or strangers. Louis, chevalier de Jaucourt describes hospitality in the Encyclopédie as the virtue of a great soul that cares for the whole universe through the ties of humanity.
Hospitality
True friendship's laws are by this rule express'd,
Welcome the coming, speed the parting guest.
Homer, The Odyssey, Book XV, line 74 (83 in Pope's translation).
Hospitality
So saying, with despatchful looks in haste
She turns, on hospitable thoughts intent.
John Milton, Paradise Lost (1667; 1674), Book V, line 331.
Hospitality
A host in himself.
Wellington, of Lord John Russell. Related by Samuel Rogers (1839). Paraphrase of Homer's epithet of Ajax. See Alexander Pope's translation of Iliad, III. 293.

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