|Year of offer||2019|
|Subject level||Undergraduate Level 2|
|Fees||Subject EFTSL, Level, Discipline & Census Date|
In this course students learn about a selection of European cuisines and how they have been plated up for consumption in Melbourne. Food and wine are often used to support national and regional identity. In the first part of this course, students will consider the relationship between gastronomy and identity. Students will be introduced to a range of key culinary concepts and practices and the way we talk about them. Through analysis of some of the key features of French, Italian and Spanish cuisines, students will consider how these countries’ culinary profiles speak to wider socio-political issues such as authenticity, food and space, cultural practices and the history of food and wine.
In the second part of this course, students will consider issues of “authenticity” in the way cuisines are plated up for consumption in Melbourne. This will require students to interrogate their assumptions and expectations about European foods and wines and to reflect on their personal experience of the “taste” of Europe.
Intended learning outcomes
On successful completion of this subject, students should:
- have experienced first-hand the relationship between cuisine and identity formation;
- be able to critically analyse key culinary texts, using theoretical frameworks relevant to food and wine studies;
- be able to recognise the relationship between cultural production, such as cuisine, and identity formation;
- have developed an understanding of specific historical and cultural issues and contexts;
- understand the significance of authenticity and othering to food practices;
- have developed the ability to evaluate the strength of theories, and develop an argument by reference to appropriate sources.
At the completion of this subject, students should:
- have developed effective public speaking and written communication skills;
- have acquired critical thinking and analytical skills;
- have acquired an understanding of cultural, linguistic, national and transnational contexts;
- have developed an international awareness and openness to the world;
- have developed effective time management and planning skills.
Eligibility and requirements
|Code||Name||Teaching period||Credit Points|
|EURO30006||A Taste of Europe: Melbourne Intensive||
Core participation requirements
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
- A 2000 word research essay due two weeks after the conclusion of the intensive [50%]
- 5 x 250 words blogs, including critical analysis of each culinary culture and a fieldwork/site visit report throughout the intensive [30%]
- A 15 minute class presentation (equivalent to 750 words) made during the intensive [20%]
Hurdle requirement: Students must attend a minimum of 75% of tutorials in order to pass this subject. All pieces of written work must be submitted to pass the subject.
Note: Assessment submitted late without an approved extension will be penalised at 10% per working day. In-class tasks missed without approval will not be marked.
Dates & times
- Summer Term
Coordinators John Hajek and Jacqueline Dutton Mode of delivery On Campus — Parkville Contact hours 32.5 hours – 10 x 1-hour lectures and 7 x 1.5 hours tutorials taught over 2-week teaching period. An additional 12 hours of site visits, wine workshops, film screenings and learning support sessions will be scheduled. Total time commitment 170 hours Teaching period 11 February 2019 to 22 February 2019 Last self-enrol date 13 February 2019 Census date 22 February 2019 Last date to withdraw without fail 1 March 2019 Assessment period ends 8 March 2019
Summer Term contact information
Time commitment details
Readings will be made available online.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Certificate in Global Wine Studies Specialisation (formal) French Studies Specialisation (formal) Russian Studies Specialisation (formal) Spanish and Latin American Studies Major Russian Studies Minor European Studies Major French Studies Major Italian Studies Major Spanish and Latin American Studies Specialisation (formal) Italian Studies
- Breadth options
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.