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Food, Culture and Identity (EURO90001)

Graduate courseworkPoints: 6.25Not available in 2019

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Year of offerNot available in 2019
Subject levelGraduate coursework
Subject codeEURO90001
FeesSubject EFTSL, Level, Discipline & Census Date

In the last two decades there has been a culinary turn in popular culture and representations of food, cooking and their cultural meanings are ubiquitous. We will explore the ways food impacts upon identities in the modern era. This elective focuses in particular on the complex social and intercultural interactions that take place around food in the context of the movement of people, such as in migration or international conflict. Drawing on theories from the interdisciplinary field of food studies, this elective will appeal to students researching in areas such as cultural studies (including literature, film, television, and consumer cultures), anthropology, sociology, geography, political science and language studies.

Intended learning outcomes

On successful completion of this subject, students should have:

  • enhanced understanding of key issues in cultural food studies;
  • an ability to reflect upon their own research work in relation to the content of the module; and
  • enhanced engagement with leading-edge research in particular areas of the Humanities and Social Sciences today.

Generic skills

This subject will contribute, through teaching and discussion with academic staff and peers, to developing skills and capacities including those identified in the University-defined Graduate Attributes for the PhD, in particular:

  • the capacity to contextualise research within an international corpus of specialist knowledge;
  • an advanced ability to engage in critical reflection, synthesis and evaluation of research-based and scholarly literature; and
  • an advanced understanding of key disciplinary and multi-disciplinary norms and perspectives relevant to the field.

Last updated: 3 April 2019