Cooking up the Nation

Subject SPAN20024 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 2 (Undergraduate)
Dates & Locations:

This subject is not offered in 2015.

Time Commitment: Contact Hours: 3 hours per week. 2 x 1.5 seminars
Total Time Commitment:

Total of 170 hours.


Spanish 4 or Spanish 6

Subject Code(s): SPAN10004 or SPAN20003 or SPAN10008 or SPAN200019 or SPAN30015 or SPAN10006



Recommended Background Knowledge:


Non Allowed Subjects:

SPAN30019 Cooking up the Nation

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:

Subject Overview:

The subject will examine the interaction between cuisine and national identity in Spain and Peru. Starting with fin-de-siecle Spain, students will explore the way in which culinary treaties and cookery books were part and parcel of the political and social nation-building project of this era. The pivotal place of regional cuisines in culinary nationalization of this era remains central to discussions of cuisine in Spain today. Students will examine this regional culinary diversity in contemporary Spanish cuisine. We will also analyse the place of these traditional/regional cuisines in the avant-garde cuisines of Spain’s celebrity experimental chefs, the most well-known of whom is Ferran Adria. Finally, we will also examine the relationship between food and indentity in Peru.

Learning Outcomes:

Students who complete this subject will:

  • Understand and use at an academic level strategies in the use of linguo-cultural genres at an advanced level with a focus on researching the food cultures of Spain and Peru from the late 19th through to present day
  • Interpret the intellectual, cultural and historical context of contemporary Spanish and Latin American societies by acquiring learning strategies to researching national and trans-national contexts
  • Understand the role of cultural studies and food studies in shaping Hispanic Studies research as a global discipline
  • Understand the academic and research practice of the main theories and approaches to the cultures of Spain and Peru
  • Understand and research the social, political, historical and cultural contexts and international awareness of the major Spanish-language cultural and food practices around the world
  • Communicate knowledge intelligibly, bilingually and economically through researching in the form of academic essays on Spanish-language culture
  • Understand and research the linguo-cultural acquisition and contextualisation of judgements and knowledge process, developing a critical self-awareness and being open to new ideas and new aspects of contemporary Hispanic cultures both in English and Spanish showing autonomous, self-directed and academic-level skills
  • Public speaking and confidence in self-expression, research and conversations where cultural differences within the Spanish-speaking world are addressed in relation to culture, particularly food culture
  • A test during week 6 [30%]
  • A group presentation during semester [20%]
  • An essay due during the examination period [50%]

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.

Prescribed Texts:

Subject reader

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
Generic Skills:

On completion of this subject students should be able to:

  • Understand social, political, historical and cultural contexts and international awareness/ openness to the word: through the contextualisation of judgements and knowledge.
  • develop a critical self-awareness, be open to new ideas and new aspects of Spanish culture, and formulate arguments.
  • Communicate intelligibly and economically: through essay writing, tutorial discussions and class presentations
  • Speak publicly with increasing confidence in self expression through tutorial participation and class presentations
Related Majors/Minors/Specialisations: Spanish Major
Spanish and Latin American Studies
Spanish and Latin American Studies
Spanish and Latin American Studies

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