Cooking up the Nation

Subject SPAN20024 (2016)

Note: This is an archived Handbook entry from 2016.

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

This subject has the following teaching availabilities in 2016:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 29-Feb-2016 to 29-May-2016
Assessment Period End 24-Jun-2016
Last date to Self-Enrol 11-Mar-2016
Census Date 31-Mar-2016
Last date to Withdraw without fail 06-May-2016

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 36 hours - 2 x 1.5 hour seminars per week
Total Time Commitment:

170 hours


Spanish 4 or Spanish 6 or equivalent.

Study Period Commencement:
Credit Points:
Semester 2
Semester 2
Semester 2
Semester 2
Semester 2
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects:
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, 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 Student Equity and Disability Support:


Dr Lara Anderson



Subject Overview:

Focusing on the interaction between cuisine and national identity in Spain and Peru, this subject will explore some important developments in the newly emerging field of Hispanic Cultural Food Studies. Studies of national cuisines have demonstrated a strong relationship between culinary preferences and cultural identities. This is certainly the case in Hispanic cultures, where cuisine is closely tied to identity. Whether during periods of nation-building, or associated with broader nation-branding projects, the promotion of gastronomic identities at different moments can offer an incredible array of insights. These range from the prescription and re-description of gender roles to processes of modernisation, from national renewal to questions of national boundaries. Culinary identities in Spain and Peru will also be examined in the context of regional rivalries, regional integration and post-colonial legacies.

Learning Outcomes:

On successful completion of this subject, students should:

  • 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;
  • be able to 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;
  • be able to 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;
  • have developed public speaking skills 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%]

Hurdle requirement: Students must attend a minimum of 75% of tutorials in order to pass this subject. All pieces of written work must be submitted to pass this subject.

Note: Assessment submitted late without an approved extension will be penalised at 10% per working day. 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:

Students who successfully complete this subject should:

  • understand social, political, historical and cultural contexts and international awareness/ openness to the word: through the contextualisation of judgements and knowledge;
  • have developed a critical self-awareness, be open to new ideas and new aspects of Spanish culture, and formulate arguments;
  • be able to communicate intelligibly and economically: through essay writing, tutorial discussions and class presentations;
  • be able to speak publicly with increasing confidence in self expression through tutorial participation and class presentations.
Links to further information:
Related Majors/Minors/Specialisations: Graduate Diploma in Arts - Spanish and Latin American Studies
Spanish Major
Spanish and Latin American Studies
Spanish and Latin American Studies

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