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Experiencing Foodscapes: Italy & Spain (EURO20008)

Undergraduate level 2Points: 12.5Not available in 2021

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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 this subject will:

  • 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;
  • have developed an awareness of what constitutes a national cuisine.
  • 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: 3 June 2023

Eligibility and requirements

Prerequisites

Subject coordinator approval required. Further information here:

Link

Corequisites

None

Non-allowed subjects

Code Name Teaching period Credit Points
EURO30007 Experiencing Foodscapes: Italy & Spain
Not available in 2023
 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: 3 June 2023

Assessment

DescriptionTimingPercentage

Group ethnographic study of public foodscapes

  • 1400 words
During the teaching period35%

Food log

  • 1000 words
During the teaching period25%

Oral presentation

  • 400 words (equivalent)
During the teaching period10%

Research essay

  • 1200 words
2 Weeks after the end of teaching30%

Last updated: 3 June 2023

Dates & times

Not available in 2021

Additional delivery details

Location: One week in northeast Spain and one week in central Italy

Duration 2 Weeks

Last updated: 3 June 2023

Further information

Last updated: 3 June 2023