| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD |
| Sources of information |
| IDENTIFYING DATA | 2023_24 |
| Subject | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | Code | 19224224 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Fourth | 1Q |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic | |
Qué vino con este pato? Ferran Centelles. Ed. Planeta Gastro, 2016 El vino y su servicio. David Noel Ghosn. Anaya Formación, 2012 Felipe Gallego, Jesús, 1998. Manual Práctico de Restaurante. Ediciones Paraninfo S.A.,1ª ed., 11ª imp. World Atlas of Wine - 8t edition. Hugh Johnson & Jancis Robinson. Ed. Octopus, 2019 Food & Wine Pairing, 2006 – A Sensory Experience. Robert J Harrington -Wiley Ed. Perfect Pairings. A Master Sommelier’s Practical Advice for partnering wine and food. Evan Goldstein and Joyce Goldstein. Univerity of California Press, 2010 What to drink and what to eat. Andrew Drornenburg. Karen Page. Bulfinch Press, 2014 Papilas y moléculas: la ciencia aromática de los alimentos y el vino. François Chartier. Planeta Gastro, 2017. DIVINAMENT. Meritxell Falgueras. Ed. Larousse 2020 |
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| Complementary | |
