HIST 5007EX - Food in the City
External - Semester 2 - 2014
General Course Information
Course Code HIST 5007EX Course Food in the City Coordinating Unit History Term Semester 2 Level Postgraduate Coursework Location/s External Units 6 Contact (26 July to 1 November) Online Course Description This course begins with historical perspectives on the relationship between the urban and the rural and, in particular, how agriculture and urban diets shape, and have been shaped by, various cities around the world. Beginning in Europe and America, it explores the development of ancient and contemporary cities in order to understand how they sustained their populations. The course analyses the merits and limitations of different methodological approaches and disciplinary perspectives (including archaeology, history, anthropology, geography, architecture, planning, sociology and literature) for scholarly research in the field. It offers historical and contemporary perspectives for understanding the relationship between the rapid industrialisation of agriculture and the expansion of more urbanised ways of life, exploring the contemporary implications of this historical evolution. The historical and contemporary development of restaurants, supermarkets and markets, urban and peri-urban agriculture and street food are examined in terms of how they have contributed to urban cultures and reshaped urban and rural natures. It will also consider the blurring of the categories of urban-rural and production-consumption in urban environments. Finally the course explores questions of sustainability and social and environmental change more broadly and the implications for planning and policy from a range of disciplinary perspectives.
Course Coordinator: Dr Laura ProsperiDr Laura Prosperi, Course Coordinator
School of History and Politics
508 Napier Building
Phone 8313 0054
A/Prof Rachel A. Ankeny, Program Coordinator
School of History & Politics
311 Napier Building
The full timetable of all activities for this course can be accessed from Course Planner.Not applicable.
Course Learning OutcomesOn successful completion of this course, students will be able to demonstrate:
1 Familiarity with the full range or resources from a range of disciplinary perspectives and approaches relevant to the movement of food through cities. 2 Understanding and ability to apply the appropriate methodologies for research into urban foodways and their relationship to agriculture, globalisation and industrialisation. 3 Appreciation of the relevance of urban food systems to a range of historical, socio-economic and political contexts 4 Understanding of the concepts of urbanisation and industrialisation in relation to the development of urban food systems 5 Familiarity with current debates about how cities are fed, the implications for food and agricultural systems and the relevance of sustainability to such debates. 6 Appreciation of the range of the challenges of feeding modern cities and their importance to urban and regional planning and policy and be familiar with responses to these challenges
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1 - 4 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1 - 2, 6 Skills of a high order in interpersonal understanding, teamwork and communication. 5 - 6 A proficiency in the appropriate use of contemporary technologies. 2, 6 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1 - 6 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 3 - 6
Required ResourcesRequired readings will be made available in electronic form via the course’s MyUni site. Lectures
may be available in an online form if students are absent or for review, depending on the
technological capabilities of the classroom.
Recommended ResourcesA list of recommended resources will be made available via the course’s MyUni site including links to online versions of resources where available and to the library’s resource guide for food studies. Additional materials including essay writing and reference guides will be made available via MyUni, and Turnitin will be utilized via MyUni. Students have access to computing suites as well as IT support via the University, and are provided with a printing quota each semester. Other resources will be provided via the course MyUni site.
Online LearningA course website will be available via MyUni at https://myuni.adelaide.edu.au/webapps/login/ once the course begins, and all students must make access to this site to complete the course. Journals must be posted regularly via this site, and all assessment tasks will be submitted via MyUni.
Learning & Teaching Activities
Learning & Teaching ModesRecorded lectures, tutorials, and seminars (interactive sessions involving a variety of formats) are the main modes of learning supplemented by structured learning activities which support building the knowledge and skills which are the main foci of the course.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.The information below is provided as a guide to assist students in engaging appropriately with the course requirements, and are based on approximations of average workload per week. During some parts of the semester, workload may be heavier or lighter.
Lectures: 1hour per week
Tutorials: 2 hours per week
Other structured learning activities: 3 hours per week
The workload for this unit will include:
Reading: 4 hours per week
Researching and completing assignments: 2 hours per week
Please note that 6-unit courses in HUMSS are designed on the assumption that all learning and assessment activities (including lectures, tutorials, preparatory work, research and writing of assignments etc.) will require approximately 312 hours.
Learning Activities Summary
- Introductory ideas, sources and disciplinary approaches with a focus on historical perspectives on agriculture, food and urbanisation.
- History of urbanisation and industrialization with a focus on food issues.
- The concept of productive cities: overview on the food processing in the city, the urban and peri-urban food production.
- Urban food spaces and supply: Markets, restaurants and eating out
- The cosmopolitan city.
- The prevailing concern of contagion, waste and urban excesses
- Sick cities, unhealthy bodies.
- New urban foodscapes: Dystopian futures, utopian visions and the seeds or revolution.
- Sustainability, planning and policy considerations.
- Urban food activism: possibilities and problems.
Specific Course Requirements
Will will use Articulate and Blackboard Collaborate. Therefore, some requirements of your PC must be checked before the commencement of the course.
Small Group Discovery ExperienceNot applicable.
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment SummaryThe assessment for this course consists of four elements:
(1) Tutorial presentation accompanied by a written outline, due on assigned individual dates during the semeater.
(2) Mid-course essay.
(3) Student journal consisting of at least one entry per topic/week.
(4) Final essay.
All assessment tasks are formative, and all contribute to learning objectives 1-6. This course is not exempt from any requirement of the Assessment for Coursework Programs policy
Assessment Related RequirementsAttendance at all class sessions is compulsory, and copies of the readings should be brought to class. All assessment tasks must be successfully completed in order to pass the course.
Assessment DetailTutorial presentation accompanied by written outline, due on assigned dates throughout the course, presenting on a case study of the student’s choice.
Mid-course essay on assigned question/topic, with annotated bibliography due in advance at date to be announced.
Student journal, at least one entry per topic with details to be provided about topics/themes, with at least 5 but no more than 8 entries.
Final essay with annotated bibliography and choice of research question due in advance at date to be announced.
SubmissionAll assignments will be submitted online through MyUni. For essays and tutorial presentation
write-ups, this is a two-step process: the assignment first needs to be electronically submitted for
marking through the course folder in MyUni by following the instructions to upload a Word
Document. It then needs to be submitted separately to Turnitin, which is also done through the MyUni site. A dedicated folder will be established on MyUni for submission of journal entries.
Note that all assignments submitted through MyUni must be converted to PDF prior to submission. For assistance in converting your assignment file to PDF please see http://www.adelaide.edu.au/myuni/tutorials/content/ICC_Printed_Assignment_PDF_creation.html
For more assistance on submitting your PDF assignment file to MyUni please telephone the Service Desk on 831 33000, 8am - 6pm, Monday to Friday or email firstname.lastname@example.org.
Students wishing to apply for an extension need to submit the relevant form available at http://www.adelaide.edu.au/student/exams/mod_arrange.html to the school office at least 5 days prior to the due date for the assignment.
Exceptions to the Policy
If one of the following criteria is met, an informal extension can be organised with the course coordinator or tutor:
· small extension – 2 days or less;
· assessment item is worth 20% or less;
· student is registered with the Disability Office (need to attach a Disability Access Plan – DAP).
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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- Reasonable Adjustments to Teaching & Assessment for Students with a Disability Policy
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