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Experiencing Foodscapes: Italy & Spain (EURO30007)
Undergraduate level 3Points: 12.5Not available in 2020
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
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Italy and Spain are undoubtedly the culinary epicentres of the Mediterranean with food cultures that have intersected repeatedly since Ancient times. In this 18-day intensive in-country subject students will learn about the centrality of eating to Italian and Spanish ways of life and consider the relationship between identity, place and food. Through a series of programmed food activities, including hands-on experiences, students will explore different facets of Italian and Spanish culinary culture, experiencing first-hand two of the most important food trends in Italy and Spain: slow food in Italy and haute cuisine in Spain. Students will critique also the role of gender in relation to the food cultures of Italy and Spain, in particular the gendering of authority in the high-end kitchen Students will critique their own participation in food tourism and this subject will equip students with the conceptual and practical tools for developing intercultural sensitivity and adaptability.
Students will spend approximately 9 days in each country. Accommodation will be shared. Enrolment is by application and a quota will be applied. While there is no need to speak Spanish or Italian to complete this subject, special arrangements can be made for languages students.
Intended learning outcomes
Students that successfully complete the subject should:
- have experienced first-hand the relationship between food and identity formation;
- be able to critically interpret key food texts, using theories and concepts relevant to food studies;
- understand the interrelationship between local and global food traditions and position this in relation to theoretical discourses of food studies;
- have developed an awareness of what constitutes a national cuisine and be able to articulate this;
- have developed an in-depth understanding of specific historical and cultural issues and contexts in relation to identity and food culture and how these affect foodscapes through time;
- have developed the ability to evaluate the strength of food studies theories, and develop an argument in relation to identity and food cultures.
- have the capacity to appraise and discuss cross-cultural issues
- be able to apply tools and practices to enhance intercultural sensitivity and adaptability
Last updated: 15 February 2024
Eligibility and requirements
Prerequisites
Subject coordinator approval required. Please visit https://studyos.students.unimelb.edu.au/index.cfm?FuseAction=Programs.ViewProgram&Program_ID=10388 for further information.
Corequisites
None
Non-allowed subjects
Code | Name | Teaching period | Credit Points |
---|---|---|---|
EURO20008 | Experiencing Foodscapes: Italy & Spain | Not available in 2024 |
12.5 |
Inherent requirements (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
Last updated: 15 February 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Group ethnographic study of public foodscapes
| During the teaching period | 35% |
Project on food studies theories and identities
| During the teaching period | 25% |
Oral presentation
| During the teaching period | 10% |
Research essay (theoretical and historical)
| 2 Weeks after the end of teaching | 30% |
Last updated: 15 February 2024
Dates & times
Not available in 2020
Additional delivery details
Please note this subject is taught overseas during the Winter Term.
Location: one week in northeast Spain and one week in central Italy
Duration: 2 Weeks
Last updated: 15 February 2024
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Off-campus study
This subject has an overseas component
Students will spend one week in northeast Spain and one week in central Italy.
- Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Bachelor of Science
- 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.
Last updated: 15 February 2024