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Cooking up the Nation (SPAN30019)

Undergraduate level 3Points: 12.5On Campus (Parkville)

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Overview

Year of offer2019
Subject levelUndergraduate Level 3
Subject codeSPAN30019
Campus
Parkville
Availability
Semester 2
FeesSubject EFTSL, Level, Discipline & Census Date

This subject focuses on the interaction between cuisine and nationalist discourses in Spain and Peru, exploring how food can function as a site of control and/or a vehicle for the construction of nationhood. Studies of national cuisines demonstrate that how we talk about food is as revealing of our identity as what we eat. Some important developments in the newly emerging field of Hispanic Cultural Food Studies reveal that gastronomic identities can be mobilised within different social contexts to different political and cultural ends. These range from the prescription and re-description of gender roles to processes of modernisation, from national renewal to questions of national boundaries. Culinary identities in Spain and Peru will also be examined in the context of regional rivalries, regional integration, post-colonial legacies and dictatorial rule.

Academic skills are enhanced through learning how to write scholarly essays in Spanish and to do close readings of a variety of food texts and scholarly and journalistic articles. Workplace-relevant skills are developed through collaborative project-based group work, and investigative and oral skills developed through media that could include podcasts, radio broadcasts, or other journalistic presentations.

Intended learning outcomes

On successful completion of this subject, students should:

  • understand and use at an academic level, strategies in the use of linguo-cultural genres with a focus on self-reflecting on researching the food cultures of Spain and Peru from the late 19th century through to present day;
  • be able to interpret the intellectual, cultural and historical context of contemporary Spanish and Latin American societies by acquiring learning strategies to self-reflecting on researching national and trans-national contexts;
  • understand and self-reflect on the role of cultural studies and food studies in shaping Hispanic Studies as a global discipline;
  • understand and self-reflect on the academic practice of the main theories and approaches to the cultures of Spain and Peru;
  • understand and self-reflect on the social, political, historical and cultural contexts and international awareness of the major Spanish-language cultural and food practices around the world;
  • be able to communicate knowledge intelligibly, bilingually and economically through self-reflective research in academic essays on Spanish-language culture;
  • understand and self-reflect on the linguo-cultural acquisition and contextualisation of judgements and knowledge process, developing a critical self-awareness and being open to new ideas and new aspects of contemporary Hispanic cultures both in English and Spanish showing autonomous, self-directed and academic-level skills;
  • have developed public speaking skills and confidence in self-expression, research and conversations where cultural differences within the Spanish-speaking world are addressed in relation to culture, particularly.

Generic skills

At the completion of this subject, students should:

  • understand social, political, historical and cultural contexts and international awareness/ openness to the word: through the contextualisation of judgements and knowledge;
  • have developed a critical self-awareness, be open to new ideas and new aspects of Spanish culture, and formulate arguments;
  • be able to communicate intelligibly and economically: through essay writing, tutorial discussions and class presentations;
  • Speak publicly with increasing confidence in self expression through tutorial participation and class presentations;
  • be able to identify and describe any perceived learning difficulty.

Eligibility and requirements

Prerequisites

Code Name Teaching period Credit Points
SPAN10004 Spanish 4
Semester 2
12.5
SPAN20003 Spanish 4
Semester 2
12.5
SPAN10008 Spanish 6
Semester 2
12.5
SPAN20019 Spanish 6
Semester 2
12.5
SPAN30015 Spanish 6
Semester 2
12.5

Corequisites

None

Non-allowed subjects

Code Name Teaching period Credit Points
SPAN20024 Cooking up the Nation
Semester 2
12.5

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

Assessment

Description

A group media presentation during semester (equivalent to 1200 words) [30%]
An individual analytical presentation during semester (equivalent to 800 words) [20%]
An essay (2000 words) due during the examination period [50%]

Hurdle Requirement: Students must attend a minimum of 75% of tutorials in order to pass this subject. All pieces of written work must be submitted to pass this subject.

Note: Assessment submitted late without an approved extension will be penalised at 10% per working day. In-class tasks missed without approval will not be marked.

Dates & times

  • Semester 2
    Principal coordinatorLara Anderson
    Mode of deliveryOn Campus — Parkville
    Contact hours
    Total time commitment170 hours
    Teaching period29 July 2019 to 27 October 2019
    Last self-enrol date 9 August 2019
    Census date31 August 2019
    Last date to withdraw without fail27 September 2019
    Assessment period ends22 November 2019

Time commitment details

170 hours

Additional delivery details

Entry to this subject can be met through:

  • completion of Spanish 4; or
  • Spanish 6; or
  • equivalent.

Further information

Last updated: 10 April 2019