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Unit Summary

Unit type

PG Coursework Unit

Credit points

12

AQF level

9

Level of learning

Introductory

Former School/College

Former School of Business and Tourism

Unit aim

Introduces students to the philosophical and methodological principles related to gastronomy as an academic discipline. The unit demonstrates the philosophical principles of gastronomy in the historical context and uses a range of approaches to understand complex issues related to food and drink culture. The primary aim is to develop the critical and analytical skills required to understand a range of issues concerning food and drink culture(s) in historical and contemporary contexts.

Unit content

1. The scope of gastronomy 
2. Drink and drinking 
3. Cooking 
4. Eating 
5. Commodification and commercialisation of eating 
6. Writing gastronomy

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

GA1: , GA2: , GA3: , GA4: , GA5: , GA6: , GA7:
On completion of this unit, students should be able to: GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 Critically evaluate multidisciplinary perspectives of gastronomy in historical, cultural and theoretical contexts
2 Explain the connection between technological and social changes as it effects food culture more broadly
3 Apply suitable methods of inquiry to particular fields of study within gastronomy
4 Relate the various forms of gastronomic discourse to their functions
5 Evaluate the social and cultural relevance of gastronomy as a multidiscipline in the contemporary world
6 Critically analyse sustainable and ethical gastronomic practices

On completion of this unit, students should be able to:

  1. Critically evaluate multidisciplinary perspectives of gastronomy in historical, cultural and theoretical contexts
    • GA4:
    • GA7:
  2. Explain the connection between technological and social changes as it effects food culture more broadly
    • GA2:
    • GA4:
  3. Apply suitable methods of inquiry to particular fields of study within gastronomy
    • GA2:
    • GA4:
  4. Relate the various forms of gastronomic discourse to their functions
    • GA2:
    • GA4:
    • GA7:
  5. Evaluate the social and cultural relevance of gastronomy as a multidiscipline in the contemporary world
    • GA7:
  6. Critically analyse sustainable and ethical gastronomic practices
    • GA7:

Prescribed texts

  • No prescribed texts.
Prescribed texts may change in future teaching periods.