Theory and Methods of Food Preservation
Module title | Theory and Methods of Food Preservation |
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Module code | ANTM003 |
Academic year | 2024/5 |
Credits | 15 |
Module staff | Dr Celia Plender (Convenor) |
Duration: Term | 1 | 2 | 3 |
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Duration: Weeks | 11 |
Number students taking module (anticipated) | 12 |
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Module description
This module examines food preservation, with a focus on artisan methods and small- to medium-sized enterprises in South West England. You will learn the theory and methods of pickling and preserving, to sourdough baking, fish smoking, butchery and charcuterie, cheese making, and cider making. Traditional and contemporary artisan technologies will be examined in historical perspective, along with the changing socio-economic environments and livelihoods associated with the making of these foods. You will learn the basic science of these forms of food making and preservation, and develop basic skills through hands-on learning with craft producers, small-scale entrepreneurs and food science practitioners.
Module aims - intentions of the module
A series of practical classes will not only demonstrate fundamental techniques of food preservation but also afford students the opportunity to gain basic experience in their practice. Lectures and guided readings will provide historical and socio-economic context through which to better understand not only productive techniques, but also livelihoods and businesses associated with them. You may go on to produce the foods you have studied. You may also contribute in other capacities to small- and medium-scale enterprises making these foods, for example in management or marketing, or you may contribute to private or public initiatives to support the producers of these foods, for example working in regional economic development, in the promotion of gastro-tourism, or in food-focused media.
Intended Learning Outcomes (ILOs)
ILO: Module-specific skills
On successfully completing the module you will be able to...
- 1. Understand how a range of preserved foods are produced, and practice basic techniques to a level that enables insightful commentary in a range of media
- 2. Recognize the economic challenges and opportunities faced by small- and medium-scale artisan food makers well enough to give detailed report of these and to propose new initiatives
ILO: Discipline-specific skills
On successfully completing the module you will be able to...
- 3. Compare traditional food preservation techniques with contemporary artisan practices with mastery of relevant historical and ethnographic resources
- 4. Recognize the socio-economic drivers of changing food preservation technologies and provide insightful analysis of their implications for practitioners
ILO: Personal and key skills
On successfully completing the module you will be able to...
- 5. Produce detailed narrative accounts of various forms of food preservation, artisan practice or enterprise, with appropriate analysis of relevant context and guiding principles
- 6. Identify and present convincing cases for new opportunities for food preservation practices or enterprises, or for the promotion of existing ones
Syllabus plan
The module will explore food preservation through a series of paired seminars and practical classes. Seminars will include lectures as well discussion of readings undertaken by students in advance of the session. Practical classes will comprise tours of local enterprises, demonstrations and hands-on experience.
The following forms of food making and preservation are likely be covered, with minor variation from year to year depending upon the availability of lecturers and practitioners contributing to the module:
- Pickling and preserving
- Sourdough baking
- Fish smoking
- Butchery and charcuterie
- Cheese making
- Cider making
Learning activities and teaching methods (given in hours of study time)
Scheduled Learning and Teaching Activities | Guided independent study | Placement / study abroad |
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39 | 111 |
Details of learning activities and teaching methods
Category | Hours of study time | Description |
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Scheduled Learning and Teaching Activities | 10 | 5 x 2-hour seminars |
Scheduled Learning and Teaching Activities | 12 | 2 x 6 hour practical class |
Scheduled Learning and Teaching activities | 17 | 2 x 5 hour and 1 x7 hour field trips |
Guided independent study | 50 | Reading in preparation for seminars |
Guided independent study | 21 | Preparation and revision of journal entries |
Guided Independent Study | 40 | Research and writing of paper |
Formative assessment
Form of assessment | Size of the assessment (eg length / duration) | ILOs assessed | Feedback method |
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Journal entries | 2 x 250 word entries | 1-4 | Written comments and suggestions for revision |
Summative assessment (% of credit)
Coursework | Written exams | Practical exams |
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100 | 0 | 0 |
Details of summative assessment
Form of assessment | % of credit | Size of the assessment (eg length / duration) | ILOs assessed | Feedback method |
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Journal | 35 | 1,000 words | 1-4 | Written comments |
Paper | 65 | 2,000 words | 1-6 | Written Comments |
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0 | ||||
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0 |
Details of re-assessment (where required by referral or deferral)
Original form of assessment | Form of re-assessment | ILOs re-assessed | Timescale for re-assessment |
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Journal | Journal (1,500 words) | 1-4 | August/September reassessment period |
Paper | Paper (3,500 words) | 1-6 | August/September reassessment period |
Indicative learning resources - Basic reading
Sue Shephard, Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World, Simon and Schuster, 2001.
Harold McGee, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton, 2004.
The Gardeners and Farmers of Terre Vivante, Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation, Chelsea Green Publishers Co, 2007.
Sandor Ellix Katz, The Arts of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Chelsea Green Publishing Co., 2012.
Andrew Whitley, Bread Matters: Why and How to Make Your Own, Fourth Estate, 2009.
Stanley Marianski and Adam Marianski, Curing and Smoking Fish, Book Magic LLC, 2014.
Michael Ruhlman and Brian Polcyn, Charcuterie: The Craft of Salting, Smoking and Curing, W.W. Norton & Company, 2013.
Paul Kindstedt, American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (2005)
Andrew Lea, Craft Cider Making, Third Edition, The Crowood Press Limited, 2015.
Credit value | 15 |
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Module ECTS | 7.5 |
Module pre-requisites | None |
Module co-requisites | None |
NQF level (module) | 7 |
Available as distance learning? | No |
Origin date | 13/12/2017 |
Last revision date | 01/01/2022 |