Hobart
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 2021
| Unit name | Eating History |
|---|---|
| Unit code | HTA383 |
| Credit points | 12.5 |
| Faculty/School | College of Arts, Law and Education School of Humanities |
| Discipline | History and Classics |
| Coordinator | Associate Professor Nicki Tarulevicz |
| Available as student elective? | Yes |
| Breadth Unit? | No |
Availability
Note
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TNE Program units special approval requirements.
* 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).
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.
Fees
Teaching
| Teaching Pattern | Weekly Workshop (2 hours) |
|---|---|
| Assessment | Task 1: Source Analysis, 750 words (20%) Task 2: Research Essay, 2000 words (40%) Task 3: Food Reflection Exercise, 1000 words (30%) Task 4: Participation (10%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required | None |
|---|
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