HI6801: Irish Food and Culinary History

Credit Weighting: 10
No. of Students: Min 13, Max 40.
Pre-requisite(s): None
Co-requisite(s): None
Teaching Period(s): Semesters 1 or 2 or 3. (Semester details will be confirmed at the start of the programme).
Teaching Methods: 10 x 3hr(s) Lectures (and guest lectures); 1 x 3hr(s) Seminars; 1 x 3hr(s) Workshops; 1 x 6hr(s) Fieldwork; 150hr(s) Directed Study (self-directed study)
Module Co-ordinator: Prof David Ryan, School of History.
Lecturer(s): Staff, School of History.
Module Objective: To examine the historical development of Irish food and cookery from medieval to modern times, with particular attention to social and cultural perspectives.
Module Content: This module will examine key themes and concepts in Irish food and culinary history. It will analyse how determinants such as environment, climate, and settlement history, and the degree to which urbanization, technological innovations, religion, and social and economic history impacted on the development of Irish food and culinary culture.
Learning Outcome: On successful completion of this module, students should be able to:
  • Identify a range of Irish historical sources and critically appraise their value for researching Irish food and culinary history.
  • Apply discipline-specific skills in engaging with primary historical sources.
  • Summarize the current state of scholarship in the field of Irish food and culinary history.
  • Assess the key factors in the development of Irish food, dietary and culinary histories.
  • Select and explain why specific ingredients had particular cultural significance in Ireland.
  • Critically discuss the emergence and development of high and low cuisines in Ireland.
  • Assess the potential and possibilities of developing public histories of food and cookery.
Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x 2,500 word multimedia case study analysis (100 marks); Oral presentation (40 marks); 1 x 1,500 word Fieldtrip report (60 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, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% 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 co-ordinator).

University College Cork

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