Credit Points 10

Legacy Code 102305

Coordinator Carol Liston Opens in new window

Description The modern world seems obsessed by food. This subject will look at the historical development of sources of food, from archaeological evidence of the earliest human meals through the emergence of agriculture and its scientific modifications to the physical and cultural evidence of technological changes in methods of preservation, preparation, cooking and eating various foods. Food is also integral to our social, religious and cultural lives and the subject will investigate the historical origins of some of these customs. Students will have the opportunity to range across time and place (through readings, recipes and field trips) to explore foods that are part of their cultural heritage - or feasts that they wish they could have eaten from centuries long past.

School Humanities & Comm Arts

Discipline History

Student Contribution Band HECS Band 4 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 3 subject

Restrictions

Successful completion of 60 credit points in the currently enrolled program.

Learning Outcomes

On successful completion of this subject, students should be able to:

1. Identify a selection of places and objects relating to food production and eating in Australian history
2. Explain the historical and cultural significance of certain foods
3. Investigate the historical and cultural origins of a particular dish (recipe)
4. Construct an evidence based argument or narrative of the results of an investigation into the historical and cultural factors associated with particular foods.

Subject Content

Content will include a selection from the following topics:
Archaeological evidence of food origins and cooking methods
Trade and wealth - salt, pepper, sugar, spices
Plants on the move
Keeping it longer - air dried to freeze dried
Pots, Pans and Microwaves
Fingers, forks or chopsticks
Indigenous Australian foods
Australian colonial eating
Portable foods ? take-aways ancient and modern
Rations - convicts, military and the home front
Food, health and healing
Religious practice and foods
Recipes, measurements and instruction manuals
Class and custom - manners, etiquette and tradition
Upstairs, downstairs - kitchens great and small
Food Wars