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Matters of Taste: French Eating Cultures (FREN20013)
Undergraduate level 2Points: 12.5Not available in 2024
About this subject
Overview
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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 the confident use of sophisticated oral and written French at level B2/C1 of the Common European Framework for Languages
- Have gained an overview 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
- Be able to understand the 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 reflect upon, their own eating and drinking experiences to gain an 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, recipe books, films, documentaries, and other media related to the topic of food and French gastronomy
- Have gained the confidence and competence in conducting small research projects, either independently or collaboratively, in the field of French Studies
- 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: 14 March 2025
Eligibility and requirements
Prerequisites
One of
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| FREN10003 | 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 |
| FREN20017 | French 4 | Semester 2 (On Campus - Parkville) |
12.5 |
| FREN20018 | Intensive French 3 and 4 | Summer Term (On Campus - Parkville) |
25 |
| FREN30004 | French 6 | Semester 2 (On Campus - Parkville) |
12.5 |
| FREN10006 | French 5 | Semester 1 (On Campus - Parkville) |
12.5 |
| FREN20001 | French 5 | Semester 1 (On Campus - Parkville) |
12.5 |
| FREN30003 | French 5 | Semester 1 (On Campus - Parkville) |
12.5 |
| FREN10009 | French 8 | Semester 2 (On Campus - Parkville) |
12.5 |
| FREN20023 | French 8 | Semester 2 (On Campus - Parkville) |
12.5 |
| FREN30022 | French 8 | Semester 2 (On Campus - Parkville) |
12.5 |
OR
Equivalent
This subject is taught and assessed in French.
Corequisites
None
Non-allowed subjects
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| FREN30015 | Matters of Taste: French Eating Cultures | 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: 14 March 2025
Assessment
| 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% | |
A research essay
| During the examination period | 40% |
| Hurdle requirement: 1. Attendance hurdle requirement: This subject has a minimum requirement of 80% attendance at tutorials, seminars, or workshops. There is an expectation that students attend lectures. | Throughout the teaching period | N/A |
| Hurdle requirement: 2. Late Penalty and Assessment hurdle requirement: Assessment submitted late without an approved extension will be penalised at five per cent (5%) of the possible marks available for the assessment task per day or part thereof. All pieces of assessment must be submitted to pass the subject. Each submitted assessment must be complete, constitute a genuine attempt to address the requirements of the task and will not be accepted after 20 University business days from the original assessment due date without written approval. | Throughout the semester | N/A |
Last updated: 14 March 2025
Dates & times
Not available in 2024
Time commitment details
170 hours
What do these dates mean
Visit this webpage to find out about these key dates, including how they impact on:
- Your tuition fees, academic transcript and statements.
- And for Commonwealth Supported students, your:
- Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Last updated: 14 March 2025
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 Course Graduate Diploma in Arts Course Diploma in Languages Major 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 (Production)
- 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.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
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: 14 March 2025