Courses & Units

Eating History HTA383

Introduction

Food is both universal - we all need to eat - and specific: what people have eaten depends on time and place. The choices people have made about what they consider edible, safe, tasty, desirable, suitable and ethical, reflect and shape cultures, places and times. Food history takes us into the fields, kitchens, factories, homes, and eateries of the past, engaging issues connecting food to forces of historical change. Studying complex food history systems includes production (growing, processing, cooking), distribution (transporting, storing, marketing, selling), consumption (eating, drinking, celebrating, doing without) and waste (commercial, domestic and human). In this unit we will use food as a lens to look at the history of societies and cultures, as we consider themes such as abundance and scarcity, the pursuit of new or specific resources, rules and regulation, technological and environmental changes. In this unit you will develop an understanding of the history of our diet, and have the opportunity to examine some aspect of the food system in more depth.

Summary

Unit name Eating History
Unit code HTA383
Credit points 12.5
College/School College of Arts, Law and Education
School of Humanities
Discipline History and Classics
Coordinator Associate Professor Nicole (Nicki) Tarulevicz
Available as student elective? Yes
Delivered By University of Tasmania

Availability

This unit is currently unavailable.

Note

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* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).

Unit census dates currently displaying for 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021.

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Learning Outcomes

  • Develop a greater understanding of the manifold influences of, and on, food
  • Demonstrate skills in finding and analysing varied historical sources relating to food
  • Use food texts to make complex arguments and to evaluate arguments made by others, and apply your learnings on how food is connected to place and time to specific examples
  • Communicate with clarity and according to the conventions of the discipline of History
Field of Education Commencing Student Contribution 1 Grandfathered Student Contribution 1 Approved Pathway Course Student Contribution 2 Domestic Full Fee
not applicable

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2 Information on eligibility and Approved Pathway courses can be found here
3 Please refer here for eligibility for HECS-HELP
4 Please refer here for eligibility for FEE-HELP

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Requisites

Prerequisites

25cp at any introductory level

Teaching

Teaching Pattern

On campus: Weekly 2-hour workshop

Off-campus: Weekly 2-hour mixed format workshop (short lectures, discussions, activities, and multi-media materials)

AssessmentFood Reflection Exercise (35%)|Research Essay (40%)|Kitchen challenge and participation (25%)
TimetableView the lecture timetable | View the full unit timetable

Textbooks

Required

Required readings will be listed in the unit outline prior to the start of classes.

LinksBooktopia textbook finder

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