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Matters of Taste: French Eating Cultures (FREN30015)
Undergraduate level 3Points: 12.5On Campus (Parkville)
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.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | Semester 1 |
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Fees | Look up fees |
In France since the 19th century, the preparation, serving and consumption of food and drink, in both the domestic and public space, has been emblematic of French bourgeois cultural hegemony. In this subject students will examine the elaboration of normative codes relating to food and wine and the emergence of gastronomy as an expression of cultural dominance and identity. Students will also study challenges to bourgeois cuisine and gastronomy as have been experienced since at least the mid-20th century, resulting from the colonial history of France and globalisation. Contemporary issues relating to food sovereignty and security will be considered in the context of French and European appellations and provenance regulations. Students will engage with a wide variety of discursive practices including treatises on taste and gastronomy, recipe books, restaurant critiques, works of fiction and contemporary film. This subject is taught and assessed in French.
Intended learning outcomes
On successful completion of this subject, students should:
- have gained an appreciation of academic French through listening and reading and the use of oral and written French at level B2/C1 of the Common European Framework for Languages;
- have gained a comprehensive understanding of the development of the French culinary tradition from the Middle-Ages to the present, and an appreciation of the different factors leading to the emergence of the concepts of taste, terroir and French gastronomy in the 19th century;
- have gained an in-depth understanding of challenges to French bourgeois cultural hegemony effected by immigration, globalisation, and integration in the European Union, as well as the impact of these challenges on shaping today’s French cuisine;
- be able to draw from, and critically reflect upon their own eating and drinking experiences to gain a deep understanding of the major role of food and drink as a marker of cultural and national identity, as well as the site of cultural resistance in the context of immigration and globalisation;
- be able to interpret and give a critical analysis of French literary texts, films and other media related to the topic of food and French gastronomy;
- have gained the confidence and competence in conducting independent research projects in the field of French Studies; retrieve, manage and critically analyse relevant research information in both French and English;
- be able to employ learning and research technologies in French and English.
Generic skills
At the completion of this subject, students should:
- have developed research skills: through frequent and systematic use of the library and other information sources, the definition of areas of inquiry and familiarisation with research methods;
- have developed critical thinking and analytical skills: through required and recommended reading, essay writing and tutorial discussion, and by assessing the strength of arguments;
- be able to think in theoretical and analytical terms: through lectures, tutorial discussion, essay writing and engagement in the methodologies of the humanities and social sciences;
- have an understanding of social, political, historical and cultural contexts and international awareness/openness to the world: through the contextualisation of judgements and knowledge, developing a critical self-awareness, being open to new ideas and new aspects of French and Italian cultura, and by formulating arguments;
- be able to communicate knowledge intelligbily and economically: through essay and assignment writing, tutorial discussion and class presentations;
- be able to time manage and plan: through managing and organising workloads for required and recommended reading, essay and assignment completion and revision for examinations.
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
Entry to this subject can be met through one of the following ways:
- completion of French 4; or
- completion of French 6; or
- equivalent.
This subject is taught and assessed in French.
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FREN10003 | French 4 | Semester 2 (On Campus - Parkville) |
12.5 |
FREN20017 | French 4 | Semester 2 (On Campus - Parkville) |
12.5 |
FREN10007 | French 6 | Semester 2 (On Campus - Parkville) |
12.5 |
FREN20002 | French 6 | Semester 2 (On Campus - Parkville) |
12.5 |
FREN30004 | French 6 | Semester 2 (On Campus - Parkville) |
12.5 |
FREN20018 | Intensive French 3 and 4 | Summer Term (On Campus - Parkville) |
25 |
Corequisites
None
Non-allowed subjects
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FREN20013 | Matters of Taste: French Eating Cultures | Semester 1 (On Campus - Parkville) |
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: 11 April 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 |
---|---|---|
One written research project and a 5 minute oral presentation
| During the teaching period | 35% |
Quizzes | Throughout the teaching period | 10% |
A film analysis
| 15% | |
Research essay with an annotated bibliography
| During the examination period | 40% |
Hurdle requirement: Students must attend a minimum of 75% of tutorials in order to pass this subject. All pieces of assessment must be submitted to pass this subject. | Throughout the teaching period | N/A |
Additional details
Note: Assessment submitted late without an approved extension will be penalised at 10% per day and in-class tasks missed without approval will not be marked.
Last updated: 11 April 2024
Dates & times
- Semester 1
Coordinator Jacqueline Dutton Mode of delivery On Campus (Parkville) Contact hours 36 hours: 1 x 1.5 hour lecture and 1 x 1.5 hour tutorial per week over 10 weeks and 3 x 2 hour film screenings. Total time commitment 170 hours Teaching period 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
170 hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
Materials will be provided by the School at the beginning of semester and will be available on the LMS.
- Related Handbook entries
This subject contributes to the following:
Type Name Major French Studies Specialisation (formal) French Studies - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Biomedicine
- 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
- Links to additional information
- 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.
Additional information for this subject
Language Placement Test required
- 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: 11 April 2024