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1
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A lesson design of the subject of local cuisine as a course unit in language teaching

100%
Coşkun H.
Journal of Education Culture and Society
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2021
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vol. 12
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issue 1
479-503
EN
Aim. In Turkey, German ranks second after English as a foreign language in private courses, schools, and universities. There is an important relation between the selection of the subject of German courses, i.e., the detailed planning of the courses, and the implementation of the appropriate method.  In this research, the subject of cuisine was planned for teaching German at universities. The purpose of this research is the preparation, implementation and evaluation of a sample lesson focused on the selection of the subject of cuisine for German courses taught in the universities. Methods. This research on cuisine was qualitative in nature. The document analysis technique was used in the research (Kuş, 2007; Yıldırım & Şimşek, 2008). During the 2018/2019 academic year the researcher taught on the subject of cuisine selection in his German courses. The implementation and evaluation of the subject of cuisine are developed by Hasan Coşkun (2020) in accordance with the lesson planning model previously prepared. The materials used in this lesson are prepared according to the model developed by Coşkun (2020). The unit on cuisine has been revised for this article. Result and Conclusion. The success of the lesson planning model mentioned in this article was also observed in the activities conducted earlier. It was also seen that the students who attended German courses in connection with education or work in Germany, Austria, and Switzerland exerted efforts in establishing contact with the instructor and with other students attending the class. It was observed that participants talked about the Turkish, German, and Chinese cuisine in their families, peer groups, restaurants, and snack bars.  In addition to the subject discussed in the class, the method implemented in the lesson and the planning of the course according to the method, play an important role in the continuation of the students’ interest. Therefore, effective lesson planning models should be developed. This lesson model is also applicable to other languages. Originality. German is offered as a foreign language in Turkish schools in the second grade. Consequently, German is usually chosen as a second foreign language after English.  Students from all the departments of the university may attend the elective German language classes to study or work in Germany. The condition for participation in the courses “German for Erasmus” and “German for Communication,” taught by the researcher, aims to prepare the students to read and speak German at the A2 level. It is frequently observed that the participants speak German at different levels.  The overseas experience of the participants, the level of their German and their knowledge of other languages play an important role in this respect.  In recent years, the number of course participants from Germany and other countries have increased. The students who had been in German speaking countries within the Erasmus program participate in German courses to maintain their fluency in the German language. To conduct the courses effectively, a suitable method should be developed and such an approach will help the participants who come from different countries and students with different levels of fluency. It is believed that this inter-disciplinary research will contribute to the use of the active method during German lessons.
2
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ROLA WINA W PRACY SOMMELIERA W POLSKICH RESTAURACJACH

63%
WOŹNICZKO M., ORŁOWSKI D.
Zeszyty Naukowe. Turystyka i Rekreacja
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2018
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vol. 2(22)
103-123
PL
W opracowaniu przedstawiono pracę sommeliera w restauracji i zasady podawania win, ze szczególnym uwzględnieniem skomponowania karty win i doboru win do potraw. Autorzy dokonali charakterystyki sylwetki sommeliera, a także sprzętu i narzędzi sommelierskich. Przeprowadzili charakterystykę, klasyfikację i podział win. Opisali temperaturę podawania win i dobór kieliszków. Ukazali przebieg obsługi gości w zakresie doradzania i podawania win w restauracji przez sommeliera. Zaprezentowali zasady układania karty win w restauracji. Zestawili ogólne zasady doboru win do potraw w pracy sommeliera. Do przygotowania opracowania wykorzystano metodę badawczą desk research. Dokonano analizy literatury przedmiotu i doniesień branżowych oraz przeglądu portali internetowych dotyczących poruszanego zagadnienia.
EN
The study presents the work of a sommelier in a restaurant and the rules of serving wines, with particular emphasis on the compilation of a wine list and the selection of wines for dishes. The authors have characterized the sommelier’s silhouette as well as sommelier equipment and tools. They carried out characteristics, classification and division of wines. They described the temperature of wine delivery and selection of glasses. They showed the course of guest service in the area of advising and serving wines in a restaurant by a sommelier. They presented the rules for arranging a wine list in a restaurant. They combined the general rules for the selection of wines for dishes at the work of a sommelier. The research method was used to prepare the study. The article’s literature and industry reports were reviewed as well as a review of internet portals regarding the issue under discussion.
3
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(nie)Wdzięczność, sztuka i konsumpcja. Refleksje o filmie "Menu", desublimacji i kłopotach z wykwintnym jedzeniem

63%
Koczanowicz D., Koczanowicz L.
Konteksty - Polska Sztuka Ludowa
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2023
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vol. 340
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issue 1-2
151-156
EN
The presented text pertains to eating within the context of consumerism and its critique. Reflections are based on the film Menu, whose plot served posing fundamental questions about the mechanisms of the contemporary culture of consumption. The authors referred to Herbert Marcus’ conception of capitalist society and in particular the category of repressive desublimation. The goal of restaurants offering fine dining is to create the possibility of a holistic experience close to experiencing art. The price of such a conception of gastronomy is often not merely an exorbitant bill but also the exploitation of workers and violence. The ensuing crisis indicates, on the one hand, the economic conditioning of consumerism, but on the other hand the impossibility of evading the contradictions of the culture of capitalist society with which they are associated.
PL
Artykuł dotyczy jedzenia w kontekście konsumpcjonizmu i jego krytyki. Osnową rozważań jest film Menu. Fabuła filmu posłużyła do stawiania zasadniczych pytań o mechanizmy współczesnej kultury konsumpcji. Autorzy odwołali się do koncepcji społeczeństwa kapitalistycznego Herberta Marcusego, a szczególnie do kategorii represyjnej desublimacji. Restauracje oferujące wykwintne jedzenie (fine dining) stawiają sobie za cel stworzenia możliwości całościowego doświadczenia bliskiego doświadczeniu sztuki. Ceną takiej koncepcji gastronomi jest często nie tylko gigantyczny rachunek, ale też wyzysk pracowniczy i przemoc. Kryzys tego tylu wskazuje z jednej strony, na ekonomiczne uwarunkowania konsumpcjonizmu, ale z drugiej też na niemożność ucieczki od sprzeczności kultury społeczeństwa kapitalistycznego, które się z nim wiążą. 
4

Dlaczego jedzenie musi być piękne?

51%
Zagrodzka D.
Prace Kulturoznawcze
|
2017
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vol. 21
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issue 2
69-85
PL
W artykule omawiam problem estetyzacji jedzenia. Analizuję dwudziestojednowieczne manifesty napisane przez szefów kuchni, takie jak Open Letter to the Chefs of Tomorrow i Statement on the ʻnew cookeryʼ. Szczególnie interesuje mnie język, jakiego używają, mówiąc o jedzeniu i gotowaniu. Często jest on podobny do języka używanego do opisu sztuki i procesu twórczego. Przykładowo, jednym z najpopularniejszych terminów jest termin „interpretacja”, dotyczący zarówno działań kucharzy, jak i jedzących. Podkreśla się, że akt jedzenia powinien być całościowym doświadczeniem i dostarczać emocji zarezerwowanych dla sztuki. Czy rzeczywiście możemy mówić o podobieństwie jedzenia do dzieła sztuki i gotowania do tworzenia? Odwołując się między innymi do rezultatów wstępnych badań, jakie prowadziłam, chcę pokazać, jak koncepcja estetyzacji codzienności Wolfganga Welscha koresponduje z ideą Georga Simmla o estetycznej sile wspólnego stołu. Okazuje się, że chodzi nie tylko o podawanie pięknych dań. Aby osiągnąć satysfakcję estetyczną z posiłku, szczególnie ważne jest, z kim i w jakim otoczeniu jemy. Wspólnota jest czymś nadbudowanym nad jednostkową satysfakcją. Roland Barthes zaznaczał także, że reguły i zakazy obowiązujące podczas jedzenia zostały stworzone, aby ukryć erotyczny, indywidualny aspekt jedzenia.
EN
In my article I discuss the problem of the anesthetization of food. I analyzed the 21st century manifestos written by the chefs, including Open Letter to the Chefs of Tomorrow and Statement on the »new cookery«. I am particularly interested in the language they use talking about food and cooking. It is often similar to the language which is used to describe the work of art and the creative process. For example, the most popular term is ‘interpretation’ concerning the activities of cooks and eaters. It is emphasized that the act of eating is supposed to be holistic experience and should provide feelings reserved for art. But how much can you actually talk about the similarity of food to the pieces of art and about the similarity of cooking to creating something? Referring to the results of the preliminary research that I conducted, I want to show how to combine Wolfgang Welsch’s concepts about everyday aesthetisation and Georg Simmel’s ideas about the aesthetic power of a community table. It turns out that it is not just about to serve beautiful plates. To be satisfied with the meal it is also important who we eat with and in what setting. The community is something appearing over the individual satisfaction. Roland Barthes admitted that the rules and prohibitions are designed also to cover the erotic aspects of feasting.
5
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Функциональная типология и интерьер современных предприятий ресторанного бизнеса при гостиницах в столице и провинции

38%
Diaczenko R. W.
Zeszyty Naukowe Uczelni Warszawskiej im. Marii Skłodowskiej-Curie
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2014
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issue 1(43)
143-157
PL
W artykule bada się wartość wnętrz hoteli i przedsiębiorstw gastronomicznych w zależności od kulturalnych, socjokulturalnych i socjopsychologicznych warunków.
EN
In the article explored functional combination the «residence-feed» in modern hotel-restaurant establishments. Actualization of picture is explored of aesthetic value of subject-spatial environment of interiors of hotel-restaurant establishments and their dependence on cultural, socio-cultural and socio-psychological terms, domestic pragmatists.
RU
В статье исследуются функциональное сочетание «проживание-питание» в современных гостинично-ресторанных заведениях. Исследовано актуализацию представления об эстетической ценности предметно-пространственной среды интерьеров гостинично-ресторанных заведений и их зависимости от культурных, социо-культурных и социо-психологических условий, бытовой прагматики.
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