 |
 Dr
Roger Haden has a BA in English literature (Victoria University, NZ), a postgraduate
diploma in Journalism and a PhD in Cultural Studies both from the University
of Technology.
He directs the Research Centre for the History of Food and Drink, and
is a regular contributor on the subject of food and cooking to The Adelaide
Review. A long-time interest in the history of food and drink, and a career
as a restaurant chef in Australasia and England (in 1995 he was personal
chef to the then Australian High Commissioner, Dr Neal Blewett) now inform
Roger's academic work. |
Studying Gastronomy at Adelaide
Le Cordon Bleu Graduate Program in Gastronomy is a unique program for people with a passion for food and drink and a desire to understand the history and culture of food and drink.
This program adopts a multidisciplinary approach to the study of gastronomy, which encompasses history, anthropology, sociology, geography and many other disciplines within the general area of humanities and social sciences, as well as economics, nutrition, agriculture and wine studies. Read more about the Program.
Read about the adventures of a current American gastronomy student in Adelaide.
Other blogs by Adelaide gastronomy students:
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