Courses & Units

Eating History HTA383


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
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


This unit is currently unavailable.


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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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25cp at any introductory level


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



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

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