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 Nicole (Nicki) Tarulevicz|
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
|Hobart||Semester 1||On-Campus||Off-Campus||International International||Domestic Domestic|
- International students
- Domestic students
Please check that your computer meets the minimum System Requirements if you are attending via Distance/Off-Campus.
Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
Special approval is required for enrolment into TNE Program units.
|Study Period||Start date||Census date||WW date||End date|
* 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 2021 are indicative and subject to change. Finalised census dates for 2021 will be available from the 1st October 2020.
- 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|
1 Please refer here more information on student contribution amounts.
2 Information on eligibility and Approved Pathway courses can be found here
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 this page to get an indicative course cost.
|Assessment||Report (20%)|Essay (40%)|Tutorial Participation/Other Participation (10%)|Report (30%)|
|Timetable||View the lecture timetable | View the full unit timetable|
|Required||Required readings will be listed in the unit outline prior to the start of classes.||Links||Booktopia textbook finder|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.