A Taste of Europe: Melbourne Intensive

This subject has the following teaching availabilities in 2015:

Total of 170 hours.

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EURO30006 A Taste of Europe: Melbourne Intensive

For the purposes of considering request for Reasonable Adjustments under the disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry.The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/

In this course students learn about some of Europe’s most important cuisines and how they have been plated up for consumption in Melbourne. As an expression of identity, food is often used to support national and regional identity. In the first part of this course, students will consider the relationship between gastronomy and identity. Students will be introduced to a range of key culinary concepts and practices and the way we talk about them. Through analysis of some of the key features of French, German, Italian and Spanish cuisines, students will consider how these countries’ culinary profiles speak to wider socio-political issues such as authenticity, food and space, cultural practices and the history of food.

In the second part of this course, students will consider issues of “authenticity” in the way cuisines are plated up for consumption in Melbourne. This will require students to interrogate their assumptions and expectations about European foods and to reflect on their personal experience of the “taste” of Europe.

At the end of this subject, students will:

• experience first-hand the relationship between cuisine and identity formation;
• critically analyse key culinary texts, using theoretical frameworks relevant to food studies;
• recognise the relationship between cultural production, such as cuisine, and identity formation;
• deepen understanding of specific social and cultural contexts;
• understand the significance of authenticity and othering to food practices;
• evaluate the strength of theories, and develop an argument by reference to appropriate sources.

• Research essay 1500 words due two weeks after the conclusion of the intensive [40%]
• 5 x 250 words blogs including critical analysis of each culinary culture and a fieldwork/site visit report throughout the intensive [30%]
• 15 minutes Class Presentation (equivalent to 1250 words) during the intensive [30%]

This subject has the following hurdle requirements:

• Regular participation in tutorials is required with a minimum of 75% attendance.
• All pieces of written work must be submitted to pass this subject.

Assessment submitted late without an approved extension will be penalised at 10% per day and in-class tasks missed without approval will not be marked.

A reader will be made available

This subject potentially can be taken as a breadth subject component for the following courses:

• Bachelor of Biomedicine
• Bachelor of Environments
• Bachelor of Music
• Bachelor of Science

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

• to develop effective public speaking and written communication skills
• to acquire critical thinking and analytical skills
• to acquire an understanding of cultural, linguistic, national and transnational contexts
• to develop an international awareness and openness to the world
• to develop effective time management and planning skills