HIST 5018A - Food Writing A: Intensive
North Terrace Campus - Summer - 2015
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General Course Information
Course Details
Course Code HIST 5018A Course Food Writing A: Intensive Coordinating Unit Historical and Classical Studies Term Summer Level Postgraduate Coursework Location/s North Terrace Campus Units 6 Contact Up to 36 hours per week (9 February - 13 February) Available for Study Abroad and Exchange Y Prerequisites All students are required to provide evidence of writing skills by submitting a portfolio of creative or journalistic writing. For further information please refer to www.adelaide.edu.au/food-studies/writing/ Incompatible ENGL 5018A Restrictions Available to GradCertFoodWr, GradCertFoodStudies, GradDipFoodStudies, MArts(FoodStudies) students only Assessment Variety of writing tasks to 7250 words Course Staff
Course Coordinator: Professor Emeritus Barbara Santich
Professor Barbara Santich
barbara.santich@adelaide.edu.au
Office Hours By appointment Personal Linkhttp://www.adelaide.edu.au/directory/barbara.santich
Tania Cammarano
tania.cammarano@adelaide.edu.auCourse Timetable
The full timetable of all activities for this course can be accessed from .
9.00-5.30 Monday to Friday, 9-13 February 2015; thereafter 1x2h Online classroom weekly (time to be decided)
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course students will be able to demonstrate:
1 Specific research skills in food writing. 2 Appreciation of the history and evolution of food writing and food journalism. 3 Understanding of ethical issues relevant to food writing. 4 Evaluate skills appropriate to food writing and restaurant reviewing. 5 Ability to express such evaluations in a meaningful and/or creative way. 6 Understanding of the responsibilities of the restaurant reviewer. 7 Experience in interview techniques and basic investigative journalism. 8 Understanding of the basics of creative writing techniques as applied to food writing. 9 Appreciation of the importance of editing and the ability to self-edit. 10 Understanding of the milieu of food writing in Australia. University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 2, 6, 7, 9 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1, 4, 5, 7, 8, 9 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 3, 4, 5, 6, 7, 8, 9 Skills of a high order in interpersonal understanding, teamwork and communication. 7 A proficiency in the appropriate use of contemporary technologies. 1 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 10 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. - An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 3, 6 -
Learning Resources
Required Resources
Jacob, Dianne. Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (New York: Da Capo, 2010).
Plus online content provided via MyUni.Recommended Resources
Santich, Barbara (ed). Dining Alone: Stories from the Table for One (Adelaide: Wakefield Press, 2013).Online Learning
Examples of the various genres of food writing and advice on writing are available via MyUni. -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures, seminars, workshops plus library and field research and online tutorials.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Students will be expected to read the prescribed readings, attend the intensive week of on-campus study, participate in online seminars and workshops, and complete a series of assignments by the due dates.
Please note that 6-unit courses in HUMSS are designed on the assumption that all learning and assessment activities (including seminars, workshops, preparatory work, research and writing of assignments etc.) will require approximately 312 hours.
Learning Activities Summary
Online lectures and seminars analysing and developing skills in various forms of food writing including feature journalism and interviewing, creative writing with a food theme, as well as editing for writers. Students will be required to undertake both library and field research after guided discussion with teaching staff.Small Group Discovery Experience
Students participate in editing workshops; discuss the key features of good food writing; evaluate other students' writing; participate in a 'tastes and words' seminar -
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
Two 500-word pieces, free choice.
Fieldwork/research.
Journalistic writing: 1500 words.
Restaurant reviews, 2000 words.
Creative writing: 1000 words.
Total assessable words: 6500 wordsAssessment Detail
1. Two short pieces (free choice)
Each of these should be about 500 words, in any genre - fiction, poetry (if poetry it can be about 200 words), memoir, journalism.
These will be workshopped during the week 9-13 February and should be submitted in final form by 17 February 2015.
2. Fieldwork/research: due 27 February 2015
This represents a preparatory exercise prior to writing your journalistic assignment. It can include library/internet research, identification of key informants, interviews, questions, rough notes, outline of article
3. Journalistic writing: 1500 w, due 9 March 2015
We will discuss journalistic writing about food in the week 10-14 February. Articles about food writing and a selection of recent articles from popular magazines are available from the online library in MyUni. Refer also to Will Write for Food, 109-144.
4. Restaurant reviews: due 23 March 2015
For this assignment you are required to submit three reviews of 250 words, 500 words and 1250-1500 words. The short review (250 w) should be of a restaurant visited in Adelaide in company with at least one fellow student.
You can choose to write three versions of the same restaurant experience or visit three different restaurants. If you use the same restaurant experience for all three reviews, please note that the 250 w version should not just be a severely edited version of the long review; a short review should be written in a different style, even if the judgment and opinions are the same. You should write the review as though it were to be published, including all the details you think are essential.
Remember that in writing your reviews it will helpful to have the menu at hand, so request a copy of the menu at restaurants you choose to review.
5. Creative writing: 1000 w around the theme of dining alone, due 2 April 2015
Creative writing about food will be introduced during the week 9-13 February. A selection of relevant stories together with additional resources on writing fiction are available from the online library in MyUni. You should also refer to Will Write for Food, 245-261.Submission
Assignments are submitted via MyUni.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.
Your final grade will be a composite of marks received for the various assignments, according to the proportions indicated in Assignments. Results will be graded according to the following schedule:
High Distinction
85-100
Distinction
75-84
Credit
65-74
Pass
50-64
Fail
0-49
In assessing assignments we will take into account:
· clarity of expression
· originality
· readiness for publication
If you are ever in any doubt as to what might be required of any assignment, or exactly what is being asked, please ask your instructor.
Assessment Criteria Standards
Fail 0-49%
· unsatisfactory in terms of writing skills
Pass 50-64%
· Satisfies minimum requirements
· Adequate articulation of theme or argument
· Adequate understanding of topic, where appropriate
· Basic technical competence
Credit 65-74%
· Work demonstrates a degree of originality and insight
· Work demonstrates a good deal of potential
· Clear articulation of theme or argument
· Clear understanding of topic, where appropriate
· Adequate skills in written expression and presentation
· Critical use of sources, where appropriate
Distinction 75-84%
· Work of high merit that could, with further development, reach publishable standards. or work with striking potential
· Work demonstrates originality and insight
· Clear articulation of theme or argument
· Wide scope of reading/research informing the writing
· Developed skills in written expression and presentation
· Critical use of sources
High Distinction 85%+
· Work of publishable standard
· Outstanding in terms of understanding and interpretation
· Work demonstrates flair, originality and independent thought
· Very clear articulation of theme or argument
· Ample evidence of the critical use of sources
· Sophisticated understanding of and reflection upon the reading/research informing the writing
· Highly developed skills in written expression and presentationFinal results for this course will be made available through .
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