Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 1 x 1 hour lecture and 1 x 1.5 hour tutorial per week |
Total Time Commitment:
Total of 170 hours.
French 4 or French 6 or French Language and Culture 1B or French Intermediate Language & Culture B or equivalent.
|Recommended Background Knowledge:|| |
|Non Allowed Subjects:||
Students who have completed 116-218 Matters of Taste: French Eating Cultures or FREN20013/30015 Topics in French Culture II or Matter of Taste French Eating Culture at Level 3 may not enrol in this subject.
|Core Participation Requirements:||
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 Overview, Objectives, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and the Disability Liaison Unit: http://www.services.unimelb.edu.au/disability/
CoordinatorDr Henry Mera, Dr Tess Do
Dr Tess Do: firstname.lastname@example.org
Dr Henry Mera: email@example.com
In France since the 19th century, the preparation, serving and consumption of food, in both the domestic and public space, has been emblematic of French bourgeois cultural hegemony. In this subject students will examine the elaboration of normative codes relating to food and wine and the emergence of gastronomy as an expression of cultural dominance and identity. Students will also study challenges to bourgeois cuisine and gastronomy as have been experienced since at least the mid-20th century, resulting primarily from the colonial history of France and its current multi-cultural situation. Students will engage with a wide variety of discursive practices including treatises on taste and gastronomy, recipe books, restaurant critiques, works of fiction and contemporary film.
At the end of this subject, students will:
This subject has the following hurdle requirements:
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.
|Prescribed Texts:|| |
Materials will be provided by the department at the beginning of semester and will be available on the LMS.
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
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.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
The subject is taught and assessed in French.
Download PDF version.