HIST 2055 - Food and Drink in World History

North Terrace Campus - Semester 2 - 2020

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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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 I undergraduate study
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: Jessica Loyer

Course Coordinator: Dr Jessica Loyer
Email: jessica.loyer@adelaide.edu.au

Course administration:
School of Humanities
Napier Building

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

Develop critical thinking and research skills about historical issues, using food/drink as a means to develop these skills.
Gain knowledge and an historical understanding about key places, events, concepts, and themes relating to food/drink using a thematic and chronological approach.
Understand the major changes in world history relating to food/drink.
Be familiar with key literature and critical perspectives from the field of history of food/drink.
Identify, locate and analyse relevant primary and secondary sources in order to construct evidence-based arguments relating to the history of food/drink.
Communicate effectively, in a range of written, spoken, and other formats, using appropriate conventions.
Proficiently use contemporary technologies to communicate and conduct research.
Work effectively individually and within a team to learn and produce assignments.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1-5
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	1, 4, 5, 8
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	6, 7, 8
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1, 5, 6, 7, 8
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	1-5
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	6, 7, 8

Learning Resources

Required Resources

Course readings will be available online through MyUni. 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

The course is organised on the basis of themes, chronology, and geography, to allow students to explore a number of key topics within the history of food and drink with some depth, and the ability to compare and contrast the sociocultural and other factors influencing each topic across different places and times. Each topic includes 1 lecture and a 2 hour workshop. The workshop will include time for reflection on the lecture, and an activity involving Small Group Discovery Experience (SGDE) that will vary according to the topic. Each workshop will also involve time for students to reflect on the activity, building towards an assessment task and/or sharing what they learned with their peers.

Student knowledge, understanding, and the ability to synthesise information and skills taught in the course will be assessed via workshop participation and reflective writing, a group presentation and write-up, a 1,000 word blog post, and a 2,000 word final essay with 500 word 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 workshops (both are obligatory except under special circumstances), prepare for workshops by reading and thinking, participate in discussion, and turn in work on time. There is 1 x one-hour lecture per week, and 2 hours of workshops per week. An additional 7-9 hours per week will be required for reading, workshop 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 course myuni site for precise readings and lecture topics for which you are responsible each week.

Week 1: Food and Drink in Pre-History

Week 2: Food and Drink in the Ancient World

Week 3: Food and Drink in Europe the Middle Ages and Early Modern Period

Week 4: The Age of Exploration and the Columbian Exchange

Week 5: The Evolution of the Meal and the Birth of the Restaurant

Week 6: Religion and Food/Drink

Week 7: Industralisation and Consumerism

Week 8: Convenience, Processed, and 'Fast' Foods

Week 9: Food and Gender, Class, and Race

Week 10: Health, Diet, and Cookbooks

Week 11: Food and the Making of National Identity

Week 12: Globalisation and its Impacts

Small Group Discovery Experience

Small group discovery experience will be integral to this course and facilitated by the move to workshops from tutorials. Students will work in groups of 4-6 during the activities.

The 最新糖心Vlog'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	Weighting	Learning Outcome
Mid-semester essay	Formative and Summative	30%	1-8
Participation	Formative and Summative	20%	1-8
Final essay	Summative	50%	1-8

Modified arrangements have been made to assessments and the details provided here reflect recent updates.
1. Participation is now structured activities - still 20% weighting.

Assessment Detail

A blog post of 1,00 words exploring the history of a single food/drink is due at the end of Week 5, submitted online via discussion board; it counts for 20% of the final mark. The topic for this assignment and requirements for the blog writing style are outlined in the detailed descriptions of assessment components included on the MyUni site.

A final essay of 2,000 words examining an historic menu plus a 500 word annotated bibliography is at the end of Week 11, submitted online; it counts for 40% of the final mark. You are required to submit the annotated bibliography for this essay by the end of Week 9 on which you will receive formative feedback. 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 group presentation and 500 word write-up is due at the end of Week 12; it counts for 20% of your final mark. The topic for the presentation and requirements for the write-up are outlined in the detailed descriptions of assessment components included on the MyUni site.

Two online exams will be occur in Weeks 4 and 10; they count for 10% of your final mark. The exams will cover lectures, readings, and workshop topics.

Workshop participation, contributions to small group discovery, and a piece of reflective writing due at the end of Week 12 form the final assessment component; it counts for 10% of your final mark. Written or other types of work will not be accepted in lieu of workshop attendance or participation.

Submission

The essay, group presentation write up, and participation reflection are to be submitted online via Turnitin. The blog post will be submitted as a post within a course discussion board. The online exams will take place within the MyUni site.

Assignments must be turned in on time; late submissions will be penalized 2% for each portion of the 24 hour period following the deadline, including weekends and holidays.

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.

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 .

Student Feedback

The 最新糖心Vlog 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 最新糖心Vlog 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.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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