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Online Session 2 Session 2,  2

Unit Summary

Unit type

PG Coursework Unit

Credit points

12

AQF level

9

Level of learning

Introductory

Unit aim

Enables students to apply basic gastronomic principles in a contemporary context. The unit focuses on modernisation and change leading into the twenty first century and looks at how changes to the way people eat and drink has been effected. Students will be encouraged to reflect on and analyse their own experiences and observations from a historical perspective.

Unit content

Module 1 Changes in diet and eating habits
Module 2 Culinary changes
Module 3 Twentieth century changes in dining and drinking
Module 4 Industrialisation and globalisation
Module 5 Making choices: Slow or fast
Module 6 Regionalisation and gastronomic tourism

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 explore factors influencing recent changes in diets and eating habits and examine the significance of agricultural, technological and nutritional advances in this context
2 analyse the factors influencing the recent evolution of cuisines
3 apply an understanding of culinary evolution to the concept of regional cuisines
4 evaluate the trend towards globalisation and the individualisation of taste and appreciate their gastronomic implications
5 investigate the relevance of gastronomy to cultural tourism
6 prepare a Regional Foodways Research Project that synthesises information about cultural, social and economic practices to the production and consumption of food.

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

  1. explore factors influencing recent changes in diets and eating habits and examine the significance of agricultural, technological and nutritional advances in this context
    • GA4:
  2. analyse the factors influencing the recent evolution of cuisines
    • GA4:
  3. apply an understanding of culinary evolution to the concept of regional cuisines
    • GA2:
  4. evaluate the trend towards globalisation and the individualisation of taste and appreciate their gastronomic implications
    • GA7:
  5. investigate the relevance of gastronomy to cultural tourism
    • GA7:
  6. prepare a Regional Foodways Research Project that synthesises information about cultural, social and economic practices to the production and consumption of food.
    • GA2:
    • GA7:

Prescribed texts

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