Research Degrees
The University of Adelaide also offers research degrees (PhD, Master of Philosophy). Academic staff in the Graduate Program in Food Studies have supervised a number of students who have recently been awarded PhDs for theses in the area of food history and culture:
Sarah Black: ’Tried and Tested’: Community Cookbooks in Australia, 1890-1980
Janet Boileau: A Cultural History of the Portuguese Eurasians: The Origins of Luso-Asian Cuisine in the Sixteenth and Seventeenth Centuries
Leonie Ryder: Incorrigible Colonist: Ginger in Australia, 1788-1950
Current PhD candidates are:
Tania Cammarano (topic: history of Italian food in Australia)
Susie Chant (topic: history of localism in Australia)
Jessica Loyer (topic: historical perspectives on superfoods in Latin and South America)
PhD candidates can elect to enrol as on-campus or remote students, on a part-time or full-time basis. All PhD students have obligations to attend an Induction Program organised by the Adelaide Graduate Centre as well as inductions at the School and Faculty level held each semester, to present their research in the History discipline’s postgraduate research forum, and to have regular contact with their supervisors, among other responsibilities.
Application and Enrolment
For the Process Flowchart for New Higher Degree by Research Students, go to: http://www.adelaide.edu.au/graduatecentre/admission/
Scholarships
Australian citizens and permanent residents are eligible to apply for a range of PhD scholarships; for further information go to:
http://www.adelaide.edu.au/study/postgraduate/research-degrees/application-scholarship/scholarships/
Jointly-awarded Degrees (Cotutelle)
Students enrolled for a PhD in the area of food history and culture have the opportunity of enrolling as a cotutelle student with supervisors at both the University of Adelaide and the Université de Toulouse-Le Mirail, specifically the academic unit Cétia (Centre d'Etudes du Tourisme, de l'Hôtellerie et des Industries de l'Alimentation, or Tourism, Hospitality and Food Studies’ Department). Cétia offers a range of Masters degrees, including a Master in social sciences applied to food, and its staff have a wide range of expertise in tourism and food industry studies. For more information go to:
http://w3.cetia.univ-tlse2.fr/index.php?wid=1920&hei=1080
http://w3.cetia.univ-tlse2.fr/indexenglish.php
Cotutelle students are expected to divide their period of candidature between the two institutions, and need to demonstrate adequate proficiency in the French language (although Cétia staff are practised at teaching in English). If successful, they graduate with a jointly-awarded degree.
For further information see: Information on Jointly-Awarded PhD Programs. Also see: Jointly-Awarded PhD Programs (including the Cotutelle).
Students wishing to discuss potential cotutelle research topics should contact Professor Barbara Santich (barbara.santich@adelaide.edu.au).
