Turning tastes into words at Uni of Adelaide

Thursday, 26 July 2007

Vikki Moore and her fellow new University of Adelaide graduates have become skilled over the past six months in finding the best words to describe tastes.

Vikki is one of the first group of students completing the University's new Graduate Certificate in Food Writing. She will graduate at the University's Bonython Hall on Monday 30 July at the top of her class, winning the Penny's Hill/Adelaide Review Prize for best student.

The first of its kind in Australia, the new on-line course was launched this year drawing on the University's expertise in creative writing and gastronomy, and some well-known names in the writing and food writing arenas.

The course is convened by Dr Barbara Santich, Associate Professor in the School of History and Politics, food writer and author, and Professor Nicholas Jose, Chair of Creative Writing and author. Other staff and guest lecturers include: senior lecturer Dr Susan Hosking; food writer Gay Bilson; writer, essayist and columnist Dr Kerryn Goldsworthy; novelist Marion Halligan; and food and wine editor of SA Life David Sly.

The course runs over one semester and started with an intensive week of classes in Adelaide followed by on-line study through a virtual classroom.

Associate Professor Santich said: "Many newspapers and magazines in Australia have substantial food and wine coverage and they all need writers. Interest in food is growing and non-fiction is the growth area of publishing. Bringing food and writing together is a powerful combination for people who want to write and get published."

For Vikki Moore, the course gave her a new outlet for her passion for food: "I think there's a perception that 'food writer' and 'food critic' are interchangeable terms. But food is as much about culture, ecology, politics and relationships as it is about scoring a restaurant out of 20. There are a lot of serious stories to be told - that's what I'd like to do."

Vikki, who lives in Brisbane, says it was a privilege to learn from her lecturers. "People like Barbara Santich and Gay Bilson are intrinsic to Australia's food culture and media."

Vikki will celebrate at a special lunch on graduation day. Her prize is $100 plus a selection of wines from Penny's Hill and publication on 16 August of her piece 'The Long Lunch' in the Adelaide Review.

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