HIST 2055 - Food and Drink in World History
North Terrace Campus - Semester 2 - 2015
Food and drink are essential for our survival, but what does thinking about the food/drink reveal about history and about ourselves? The aim of this course is to explore food/drink in world history, and to pose the following question: what can food/drink tell us about a society at a particular time? The course will allow you to develop your abilities to think critically about everyday practices such as cooking, eating, drinking and meals, and to locate them within their historical context so you can reflect on the roles that such practices have played in the development of various societies. How have food/drink been used to display status? What rituals are associated with drinking and why? What makes a 'national cuisine'? How have changing gender roles influenced the family meal? Has globalisation negatively influenced our eating habits? How do we make 'ethical' food choices? Students should complete the course with an understanding of the role of food/drink over the course of history; an appreciation of the economic, social, and political contexts that have influenced practices associated with the production and consumption of food/drink; and the ability to engage in independent research on an issue relating to the history of food/drink.
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General Course Information
Course Details
Course Code HIST 2055 Course Food and Drink in World History Coordinating Unit Historical and Classical Studies Term Semester 2 Level Undergraduate Location/s North Terrace Campus Units 3 Contact Up to 3 hours per week Available for Study Abroad and Exchange Y Prerequisites At least 12 units of level 1 Arts courses Incompatible HIST 2048 or HIST 3048 Assessment 1500 word mid-semester essay with annotated bibliography (30%), 2500 word final essay with annotated bibliography (50%), tutorial participation, presentation and 500 word write-up (10%), 2 short online exams (10%) Course Staff
Course Coordinator: Professor Rachel Ankeny
Course Coordinator: Prof Rachel A. Ankeny
Napier 311
Phone: 8313 5570
Email: rachel.ankeny@adelaide.edu.au
Course Tutor: Dr Laura Prosperi
Napier 508
Phone: 8313 0054
Email: laura.prosperi@adelaide.edu.au
Course administration:
School of Humanities
Napier BuildingCourse Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
No information currently available.
University Graduate Attributes
No information currently available.
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Learning Resources
Required Resources
A course reader, entitled Food & Drink in World History is available from the Image and Copy Centre, Level 1 of the Hughes Building. Additional required resources will be posted in MyUni on the course website. To access this, login at . You should make a practice of checking this site throughout each week of the semester, to make sure you are up to date with any course announcements and to access your tutorial assignments.Recommended Resources
Linda Civitello, Cuisine and Culture: A History of Food and People (Hoboken, NJ: John Wiley & Sons, 2008). Additional recommended resources will be posted in MyUni on the course website.Online Learning
MyUni will be used to provide recordings of most lectures, details of assignments and support materials, and also will be the means for submission of all required assessments. -
Learning & Teaching Activities
Learning & Teaching Modes
Formal lectures are supported by tutorials which develop material covered in lectures, and also permit students to develop their understanding of research topics through presentations and discussion. Student knowledge, understanding, and the ability to synthesise information and skills taught in the course will be assessed via tutorial participation, a tutorial presentation and write-up, one 1500 word mid-semester essay with annotated bibliography, one 2500 word final essay with annotated bibliography, and two short online exams.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements. We expect that you will attend lectures and tutorials (both are obligatory except under special circumstances), prepare for tutorials by reading and thinking, participate in discussion, and turn in work on time. There are 2 x one-hour lectures per week, and approximately one hour of tutorial work per week (except in week 1). An additional 7-9 hours per week will be required for reading, tutorial preparation, and assessment task preparation. A normal load is four courses; you should thus expect to spend one-quarter of your total study time, or an average of a total of ten to twelve hours a week, on this course. (Some weeks you may spend less time, others considerably more.)Learning Activities Summary
Please check the detailed course handbook available online for precise readings and lecture topics for which you are responsible each week
Week 1: July 29-August 2
Lecture 1: Organization and Introduction to the Course
Lecture 2: Food in Pre-History
Week 2: August 5-9
Lecture 3: Food and Drink in Ancient China and Japan
Lecture 4: Food and Drink in Ancient Europe and the Middle East
Week 3: August 12-16
Lecture 5: Food and Drink in Europe in the Middle Ages and Early Modern Period
Lecture 6: The Age of Exploration and the Columbian Exchange
Week 4: August 19-23
Lecture 7: Commodities History: Sugar as an Example
Lecture 8: The Effect of New-Old World Contact on Food Habits
Week 5: August 26-30
Lecture 9: The Evolution of the Meal
Lecture 10: The Birth of the Restaurant
Week 6: September 2-6
Lecture 11: Religion and Food/Drink (pt. 1)
Lecture 12: Religion and Food/Drink (pt. 2)
Week 7: September 9-13
Lecture 13: Industrialization’s Impacts on Food and Drink
Lecture 14: Consumerism and Food/Drink
Week 8: September 16-20
Lecture 15: Convenience and Processed Foods
Lecture 16: Fast Food
Week 9: October 7-11
Lecture 17: Food and Gender
Lecture 18: Food, Class, and Race
Week 10: October 14-18
Lecture 19: Health, Diet, and Food
Lecture 20: The Role of Cookbooks in Food Culture
Week 11: October 21-25
Lecture 21: Food/Drink and the Making of National Identity (pt. 1)
Lecture 22: Food/Drink and the Making of National Identity (pt. 2)
Week 12: October 28-November 1
Lecture 23: Globalization and its Impacts
Lecture 24: Conclusions -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment Task Task Type Value Learning Objectives (1) Mid-semester essay: 1,500 words including annotated bibliography submitted by the relevant deadline Formative 30% 1-5 (2) Final essay: 2,500 words including annotated bibliography submitted by the relevant deadline Formative 50% 1-5 (3) Participation: Tutorial participation, short presentation (with 500 word write-up), and two online exams Formative 20% 1-5 Assessment Related Requirements
All three of the above assessment components are considered ‘hurdle’ requirements, and must be successfully completed in order to receive a passing mark for the course. In other words, no passing final grade in the course will be given to students who do not complete ALL of the assigned work, including tutorial participation, presentation, and written work, including the annotated bibliographies.Assessment Detail
A mid-semester essay of 1,500 words is due Monday September 2 by 12 noon, submitted online; it counts for 30% of the final mark. As part of your mid-semester essay component, you are required to submit an annotated bibliography related to this essay by Monday August 12, 12 noon; this will not be graded separately, but it will be checked for completeness and we will give feedback as appropriate via email. Your overall mark for this component will include an assessment of your bibliography as submitted, and you cannot pass this assessment without completing the bibliography on time. The topic for this essay and requirements for the annotated bibliography are outlined in the detailed descriptions of assessment components included on the MyUni site.
A final essay of 2,500 words is due Friday November 1 by 12 noon, submitted online; it counts for 50% of the final mark. You are required to submit an annotated bibliography for this essay by Friday September 20 by 12 noon; this will not be graded separately, but it will be checked for completeness and we will give feedback as appropriate via email. Your overall mark for this component will include an assessment of your bibliography as submitted and you cannot pass this assessment without completing the bibliography on time. The topic for this essay and requirements for the annotated bibliography are outlined in the detailed descriptions of assessment components included on the MyUni site.
Your ongoing participation in and contributions to the course form the third assessment component. This mark will include attendance and engagement at lectures, evidence of preparation for tutorial discussions and active participation; a short tutorial presentation on one of your essay topics (including a 500 word write-up to be submitted online by the time of the tutorial in which you are presenting), and two online exams to assess your knowledge of the lecture and reading materials. Tutorial participation, your presentation/write up, and the online exams together are worth 20% of your final mark. Written or other types of work will not be accepted in lieu of tutorial attendance or participation.Submission
All assessment components must be submitted electronically to the MyUni site for the course. You will be asked to acknowledge understanding of the policies on plagiarism when submitting, and hence no cover sheet is required. You are not required to submit a hard copy of these materials either to your tutor or the School office.
Essays must be turned in on time; late papers will be penalized 3% for each portion of the 24 hour period following the deadline, including weekends and holidays. So for example an essay due on September 6 at 12 noon and submitted at 7 pm on September 6 will be penalized 3%.
Extensions
Students wishing to apply for an extension need to submit the relevant form available at to the school office at least 5 days prior to the due date for the assignment.
Exceptions to the Policy
If one of the following criteria is met, an informal extension can be organised with the Convenor but must be in WRITING and received BEFORE the due date
· small extension – 2 days or less;
· assessment item is worth 20% or less;
· student is registered with the Disability Office (need to attach a Disability Access Plan – DAP).
Your tutor may accept or reject your application or give you less time than requested. Your tutor has the final say in the matter.
Our feedback on your written work will be returned to you as quickly as possible (for essays this will be approximately 2-3 weeks, and less time for annotated bibliographies), in electronic form via email to your 成人大片 account. Do keep in mind that your tutor has a great many papers to mark but work submitted on time will be marked promptly in order for you to learn from it for your subsequent submissions. If you have questions about the assessment of your work, please talk with your tutor or the course coordinator.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
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- Academic Progress by Coursework Students Policy
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- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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