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 Nicki Tarulevicz |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
Availability
This unit is currently unavailable.
* 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 (refer to How do I withdraw from a unit? 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. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
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
Fee Information
| Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
|---|---|---|---|---|
| not applicable |
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Requisites
Prerequisites
25 credit points at Introductory level or higherTeaching
| Teaching Pattern | On campus: Weekly 2-hour workshop Off-campus: Weekly 2-hour mixed format workshop (short lectures, discussions, activities, and multi-media materials) |
|---|---|
| Assessment | Food Reflection Exercise (35%)|Research Essay (40%)|Kitchen challenge and participation (25%) |
| Timetable | View 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. |
Links | Booktopia textbook finder |
|---|
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