ACE

AD2868: Local Food Studies: History, Tradition and Identity

Credit Weighting: 5
No. of Students: Min 20, Max 50.
Pre-requisite(s): None
Co-requisite(s): None
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 6 x 3hr(s) Seminars; 1 x 6hr(s) Fieldwork; 76hr(s) Other (self-directed study)
Module Co-ordinator: Dr Séamus O Tuama, Centre for Adult Continuing Education.
Lecturer(s): Ms Regina Sexton, Centre for Adult Continuing Education; Staff, Centre for Adult Continuing Education.
Module Objective: To provide a historical perspective to local food production and culinary practices. To analyse what is meant by or what makes 'local', 'regional' and 'traditional' foods and to access their value, meaning and potential for local communities.
Module Content: Since the 1970s, the globalisation of food and food production systems has drawn attention to local, regional and national food products and food models. The contrast between 'local' and 'universal' food has also introduced what can be ambiguous and contested concepts of 'authenticity', 'tradition' and 'identity'. This module will explain and discuus the main historical movements and developments in Irish food and it will address the value of local food and local food production to the community, the environment, and industry, in particular the tourism industry.
Learning Outcome: On successful completion of this module, students should be able to:
  • Describe in depth the chronological development of food production and preparation systems in Ireland to the mid-twentieth century
  • Exhibit competence in discussing the relationship between local practice and the formation of a broader Irish food / culinary identity
  • Identify and discuss the various themes, theories and approaches in local food studies
  • Critically analyse the concepts of 'local' and 'authentic' food and 'globalised' food
  • Apply discipline-specific skills in engaging with primary historical data
  • Reflect critically on idealised and objective constructs of past food and culinary systems.
Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1500 word essay OR 1 x 1500 word fieldtrip report, 80 marks; In-class presentation, 20 marks).
Compulsory Elements: Continuous Assessment.
Penalties (for late submission of course/project work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.
Pass Standard and any Special Requirements for Passing Module: 40%.
End of Year Written Examination Profile: No Formal Written Examination.
Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Module Coordinator).

University College Cork

Coláiste na hOllscoile Corcaigh

College Road, Cork T12 K8AF

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