Excursions
On-campus students will broaden their gastronomic understanding through a
number of planned excursions for each course (some excursions may require minimal
entrance fees or other charges for students), for example to the Adelaide
Central Market, the National Wine
Centre, the Art Gallery of South
Australia, State Library
of South Australia, and the Barossa
Valley. They also have the opportunity to view and discuss films such
as Vatel, which shows
the extravagant preparations for a seventeenth-century French banquet, and Like
Water for Chocolate.
The seminar program features a variety of guest lecturers from within the
University and from the wider community, offering specialised insights into topical
concerns such as obesity and organic agriculture. Among the guest lecturers has
been master chef Cheong Liew, who explains the philosophy which inspires his individual
cuisine at the Grange
Restaurant, Hilton Adelaide.
In addition, on-campus students can take advantage of the many food and drink
events held regularly in and around Adelaide, such as the annual McLaren Vale
Sea & Vines festival (early June) and Tasting
Australia. They may be invited to participate in tasting evaluations at the
University's Waite Campus,
home to the School of Agriculture,
Food and Wine.
There are also opportunities to gain additional experience through volunteer work at events such as Tasting Australia's Feast for the Senses and the annual Angaston Show in the Barossa Valley, and even to spend a day grape-picking. In 2004, a number of students served as volunteer waiters at the sensational "Carême & Cheong" dinner at the Hilton Adelaide, which featured the cuisine of nineteenth-century French chef Antonin Carême; Barbara Santich and Cheong Liew collaborated in developing the menu for this event.
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Dr
Barbara Santich, primary developer and teacher of the Gastronomy graduate
program is an internationally renowned scholar and food writer, with six
books including 