Content of Courses
What is gastronomy? And what does the study of gastronomy encompass? Principles of Gastronomy begins by exploring the diverse responses to these questions, both historic and contemporary, and demonstrates the relevance of the study of gastronomy to our understanding of societies and cultures.
The first of the three core courses, Principles of Gastronomy aims to give students an introduction to some of the basic concepts of gastronomy: what is food? what is cooking? what is cuisine? what is a meal? In discussing these questions it examines the cultural meanings of food and how these influence what we eat (and what we don't eat); meals and mealtimes and how they have changed; drinking habits from ancient times to the eighteenth century, the evolution of cuisines and the influence of cookbooks as agents of culinary transmission; and the development of traditions of hospitality.
Finally, the course examines the remarkable flowering of both modern restaurants and modern gastronomy in the early nineteenth century and the symbiotic relationship between restaurants and gastronomic writing, and demonstrates how the models developed in the nineteenth century continue to influence gastronomic writing today.
The recommended texts and selected readings offer students opportunities to roam beyond the lecture material and explore individual interests, while the tutorials which form part of the overall assessment (along with other written assignments) encourage the development of interpretive and critical skills.
The twentieth century has probably seen more, and more far-reaching, changes affecting or relating to foods and beverages, and to eating and drinking, than any previous one. These include the beginnings and development of nutritional science, the application of refrigeration technology to preserve foods by freezing, the growth in long-distance transportation, the spread of American-style 'fast foods' and the culture that goes with them, the decrease in working hours and increase in leisure time, and the rise of food and wine tourism as a speciality area of cultural tourism.
Food & Drink in Contemporary Western Society is designed to encourage students to apply basic gastronomic principles learnt in the previous course in a contemporary context. How and why have the values we attribute to particular foods changed? What was the background to the Nouvelle Cuisine revolution, and what is its legacy? Do we now drink better, but less? Is there any link between the surge in popularity of organic foods and vegetarianism? Are regional foods necessarily authentic?
Such questions form the basis of discussion and debate in Food & Drink in Contemporary Western Society. Focusing on the twentieth century, it presents a detailed analysis of developments in food and drink, production and processing technologies, cuisine and taste, eating habits and restaurants, gastronomic publishing and gastronomic tourism, and offers students the opportunity to develop and express their own judgments and opinions.
The last of the three core courses, Gastronomy & Communication examines food and drink as a medium of communication as well as communication about food and drink. It aims to encourage students to express ideas, opinions and evaluations relating to food and drink, with particular emphasis on writing.
Beginning with an introduction to the concept of food and drink as a means of communication, particularly in relation to rituals and festivities, the course explores the role and use of food and drink in literature and films - how it contributes to plot or characterisation or generally enhances the work. It also examines food in art and the arts of the table; for students studying on campus, this will be combined with a guided tour of the Art Gallery of South Australia. In addition students examine selected examples of food and wine writing and learn something of the craft of writing as well as editing skills and recipe writing techniques. They study the responsibilities and duties of a food or restaurant critic and write a series of restaurant reviews as part of their assessment for the course. They discuss the role of food in film and assess and analyse television cooking programs in order to identify the factors which make for successful programs for different viewing audiences.
Electives
This course is designed to develop an understanding and appreciation of food production and wine making practices and how these affect the enjoyment of food and wine by the consumer. It examines food processing techniques and their influence on the qualities and sensory characteristics of the final food product, food hygiene and safety requirements and links between the food industry and health. The wine component of the course reviews the production and characteristics of major wine styles, relating them to regions and grape varieties of the world. It also covers correct handling practices and an understanding of characters used for wine evaluation.
This course focuses on food and drink as a motivation for travel as well as their role in enhancing the experiences of travellers and tourists. In order to lay the foundation for this study, the course examines major themes in the tourism literature and their relevance to the study of gastronomic tourism. It discusses various components of gastronomic tourism, from food and wine festivals to market tours and regional cooking programs. The course presents examples of best practice at destinations where food and wine are combined to create an attraction that enables tourists to explore aspects of culture and assesses both the impact of gastronomic tourism on destinations and its contribution to the food and wine industries.
Research Projects and Dissertation
To complete the Master of Arts in Gastronomy students submit either a dissertation of 15,000-18,000 words or two research projects of 8,000-9,000 words each. Before starting this final component of the Gastronomy Program students undertake a preparatory course covering research methods, dissertation requirements, and theoretical issues. Students must achieve an average of 70% or higher in their four courses in order to proceed to the dissertation or research projects.
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