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.
|Unit name||Eating History|
|College/School||College of Arts, Law and Education
School of Humanities
|Discipline||History and Classics|
|Coordinator||Associate Professor Nicki Tarulevicz|
|Available as an elective?||Yes|
|Delivered By||University of Tasmania|
This unit is currently unavailable.
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- 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
The 2024 Commonwealth Supported Place (CSP) rates are still being finalised by the Government and we will update the domestic fee information as soon as we have more details.
Prerequisites25 credit points at Introductory level or higher
On campus: Weekly 2-hour workshop
Off-campus: Weekly 2-hour mixed format workshop (short lectures, discussions, activities, and multi-media materials)
|Assessment||Kitchen challenge and participation (25%)|Food Reflection Exercise (35%)|Research Essay (40%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
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