HIST 5009EX - Hunter-gatherers to the Blue Revolution
External - Semester 2 - 2014
General Course Information
Course Code HIST 5009EX Course Hunter-gatherers to the Blue Revolution Coordinating Unit History Term Semester 2 Level Postgraduate Coursework Location/s External Units 6 Contact Online Course Description This course focuses on the material and cultural production of food from foraging, hunting and early agriculturalists to the modern complexities presented by globalisation and technology. It reviews introductory perspectives on the relationship of cooking, eating and drinking traditions to the development of agriculture and civilisations and compares a range of different disciplinary approaches to understanding how production and consumption patterns have changed over time (including research in archaeology, history, anthropology, geography, sociology, development studies and literature). The course examines the transition between hunting-gathering and early farming alongside historical perspectives on cooking and eating practices and considers hunting-gathering in a modern context. It considers how food and agriculture have shaped, and been shaped by, concepts of empire, industry and progress, tracing the role of industrialisation, the Green revolution and other technological developments in the development of modern food systems and exploring the implications for environmental and human health. The globalisation of appetites and concentrations of power in global agrifood networks are explored in terms of the turn to quality, authenticity and the "local" as responses to concerns about the global food system. Finally this course examines the development of food countercultures, including the alternative food movements, civic agriculture and new agrarianisms, analysing debates about ideas relating to social justice, food sovereignty and participatory democracy.
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.
Course Learning OutcomesOn successful completion of this course, students will be able to:
1 Describe the full range of resources relevant to the development of agriculture and civilisations and their relationship of cooking, eating and drinking 2 Explain and be able to apply the appropriate methodologies and theories for research into the production and consumption of food 3 Analyse the relevance of agriculture to cultural understandings of power and progress 4 Describe the development and evolution of agricultural traditions as cultural and political practices 5 Critique current debates concerning quality, authenticity and social justice in relation to the production and consumption of food 6 Describe the contemporary emergence of civic agriculture and new agrarianism and their relationship to alternative food movements
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 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 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
will be available in online form along with online tutorial sessions.
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. Portfolio entries must be posted regularly via this site, and all assessment tasks will be submitted via MyUni.
Learning & Teaching Activities
Learning & Teaching ModesOnline lectures, tutorials and assessment tasks 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 of the intensive term. During some parts of the term, workload may be heavy or lighter.
Lectures: 1 hour/week
Virtual classroom: 1 hour per week
Structured Activites: 2 hours per week
Reading: 8 hours per week
Other structured learning activities: 4 hours per week
Researching and completing assignments: 6 hours/week
Please note that 6-unit courses in HUMSS are designed on the assumption that all learning and assessment activities (including reading, online viewing, preparatory work, research and writing of assignments etc.) will require approximately 312 hours.
Learning Activities Summary
No information currently available.
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 Summary40%: Final essay (3000 words), due 14 November 2014
20%: Mid-course essay (1500 words), due 19 September 2014
20%: Tutorial presentation (20 minutes) accompanied by written outline, due on assigned individual dates during the semester
20%: Student journal, at least one entry per topic/week, due each Friday by noon
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 RequirementsAll assessment tasks must be successfully completed in order to pass the course.
Assessment Detail40%: Final essay (3000 words), due Friday 14 November 2014 , with annotated bibliography and choice of research question due in advance at date to be announced
20%: Mid-course essay (1500 words), due 19 September 2014, on assigned question/topic, with annotated bibliography due in advance at date to be announced
20%: Tutorial presentation (20 minutes) accompanied by written outline, due on assigned dates throughout the course, presenting on a case study of the student’s choice
20%: Student journal, at least one entry per topic, due Friday by noon; each entry includes commentary of approximately 200-250 words with details to be provided about topics/themes, with at least 5 but no more than 8 entries.
SubmissionAll assignments will be submitted online through MyUni. For essays and tutorial presentation
write-ups, the assignment must be submitted via Turnitin on the MyUni site. A dedicated folder will be established on MyUni for submission of portfolio entries.
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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