Gastronomy students get taste of Adelaide

Thursday, 26 September 2002

Gastronomy students from around Australia and overseas are about to get a taste of some of the best Adelaide has to offer for one week (September 28-October 10).

Most of the 10 students are from the same class, studying for a Master of Arts in Gastronomy at the University of Adelaide - but with the majority from interstate and two from overseas (Norway and the Philippines), many of them have never met each other!

The graduate program in Gastronomy, offered in conjunction with the world-renowned French culinary academy Le Cordon Bleu, has been offered online in 2002. From 2003 students will also have the opportunity to study on campus.

The students are coming together in Adelaide to take part in a series of lectures, workshops and tours that supplement their studies.

Included on the agenda are, naturally, some of Adelaide's finest cafes and restaurants, but the students are also getting down to business, dealing with the subject of Gastronomy and Communication.

Among their many activities the students will hear from and interact with food writer and Art Gallery guide Cath Kerry and writer and editor Dr Kerryn Goldsworthy. They will analyse and critique a range of television food shows, look at how film, literature and art portray food, and study the messages food and food preparation can convey.

"The Gastronomy course is unique to Adelaide and Australia, and it has a great deal of international appeal," says the program manager at the University of Adelaide, Dr Barbara Santich from the Department of History.

"This program of events is aimed at stimulating the students and giving them a chance to share the learning experience, as well as giving those from outside Adelaide the chance to see why we're so highly regarded nationally and internationally."

While in Adelaide, the students will also visit the University's Waite Campus, which is among the world's premier agricultural research institutes.

"Research into all kinds of foods is conducted at the Waite, as well as wine, and our students will be seeing and taste-testing for themselves the fruits of those research labours," Dr Santich says.

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