Courses & Units

Eating History HTA383

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

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 an elective?
Delivered By	Delivered wholly by the provider

Availability

Location	Study period	Attendance options		Available to
Hobart	Semester 1	On-Campus	Off-Campus	International International	Domestic Domestic

Key

: On-campus
: Off-Campus
: International students
: Domestic students

Key Dates

Study Period	Start date	Census date	WW date	End date
Semester 1	22/2/2021	23/3/2021	12/4/2021	30/5/2021

* 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 2021 are indicative and subject to change. Finalised census dates for 2021 will be available from the 1st October 2020. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

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
090305	$1,812.00	$850.00	not applicable	$1,812.50

Available as a Commonwealth Supported Place
HECS-HELP is available on this unit, depending on your eligibility³
FEE-HELP is available on this unit, depending on your eligibility⁴

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.

Teaching

Assessment	Report (20%)\|Essay (40%)\|Report (30%)\|Tutorial Participation/Other Participation (10%)
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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