INTLC222-19B (HAM)

European and Latin American Cultures: Tradition and Modernity

15 Points

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Division of Arts Law Psychology & Social Sciences
School of Arts

Staff

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Convenor(s)

Lecturer(s)

Administrator(s)

: alexandra.cullen@waikato.ac.nz

Placement Coordinator(s)

Tutor(s)

Student Representative(s)

Lab Technician(s)

Librarian(s)

: anne.ferrier-watson@waikato.ac.nz

You can contact staff by:

  • Calling +64 7 838 4466 select option 1, then enter the extension.
  • Extensions starting with 4, 5, 9 or 3 can also be direct dialled:
    • For extensions starting with 4: dial +64 7 838 extension.
    • For extensions starting with 5: dial +64 7 858 extension.
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    • For extensions starting with 3: dial +64 7 2620 + the last 3 digits of the extension e.g. 3123 = +64 7 262 0123.
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Paper Description

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During the first half of the paper, we will explore interconnected aspects of Spanish and Latin-American cultures by focusing on traditional and modern aspects of El Camino and the history of culinary practices as a result of migrations.

During the second half of the semester, students will look at cooking or gastronomy in France throughout the ages using different media : art, painting, photography, films and will explore historical events that shaped the nation and its inhabitants. How France has influenced cooking and has integrated other cultures in its approach.

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Paper Structure

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The paper consists of weekly lectures and one tutorial per week.

1. Weeks 1-3: The Way of St. James. Room I.G.02

The Way of St. James is a large network of ancient pilgrimage routes stretching across Europe and coming together at the tomb of St. James in Santiago de Compostela (North-Western Spain).

2. Weeks 4th-6th: Foods that Changed the World. Room I.G.02

Christopher Columbus (1492) linked the Old World (Europe) and the New World (America). Governments, religions, languages, and cultures were exported. In this module, we will explore the origins and different uses of products from both sides of the Atlantic, such as cocoa, chilies, tomatoes, potatoes, corn, sugar, coffee beans, and cattle.

3. Weeks 7th-12th: French Gastronomy. Room K.G.01

This module examines one aspect of traditional and modern French society: gastronomy (cuisine). Gastronomy has played a large part in French history and literature and is seen as a major influence on the international scene. In this module we will look at how French gastronomy has shaped traditional and modern French society and its national and regional identities with examples from history, literature, film and art.

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Learning Outcomes

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Students who successfully complete the course should be able to:

  • Gain a better understanding of cultural factors that shaped national identities.

    Develop an awareness of the sociocultural importance of El Camino (The Way of St. James) in Europe.

    Learn about indigenous foods and modern culinary practices of Spain and Latin America.

    Understand how French national and regional gastronomy shaped and were shaped by other cultures. And how different culinary practices have merged and evolved, conditioning our perception of National identities.

    Linked to the following assessments:
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Assessment

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This paper is internally assessed.
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Assessment Components

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The internal assessment/exam ratio (as stated in the University Calendar) is 100:0. There is no final exam. The final exam makes up 0% of the overall mark.

The internal assessment/exam ratio (as stated in the University Calendar) is 100:0 or 0:0, whichever is more favourable for the student. The final exam makes up either 0% or 0% of the overall mark.

Component DescriptionDue Date TimePercentage of overall markSubmission MethodCompulsory
1. Written Assignment 1. El Camino.
1 Aug 2019
No set time
20
  • Hand-in: Assignment Box
2. Mini Pesentation. El Camino or Hispanic Gastronomy
15 Aug 2019
No set time
15
3. Written Assignment 2. French Gastronomy
26 Sep 2019
No set time
20
  • Hand-in: Assignment Box
4. Mini Presentation. French Gastronomy
10 Oct 2019
No set time
15
5. Final essay
3 Oct 2019
No set time
20
  • Hand-in: Assignment Box
6. Tutorial attendance and participation
10
Assessment Total:     100    
Failing to complete a compulsory assessment component of a paper will result in an IC grade
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Required and Recommended Readings

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Required Readings

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There will be handouts and materials in Moodle as required readings.
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Recommended Readings

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Saint James

Codex Calixtinus: English Version of Book V.Roads of the Camino. Stages of the Camino. The towns on the Camino.The lands and people along the Camino. The city and basilica of St. James, Apostle of Galicia. The main author or compilator is referred to as "Pseudo-Callixtus", often identified with French scholar Aymeric Picaud. The most likely date of compilation is the period of 1138–1145.

http://codexcalixtinus.es/the-english-version-of-the-book-v-codex-calixtinus/

Roads to SantiagoCees Nooteboom - 1998 https://books.google.co.nz/books?isbn=186046419X

Hiking the Camino De Santiago: Camino Frances - St Jean - Santiago - ...

https://books.google.co.nz/books?isbn=0984353364 Anna Dintaman, David Landis (Hiker) - 2016

Foods that changed the world

The Diario of Christopher Columbus's First Voyage to America, 1492-1493

https://books.google.co.nz/books?isbn=0806123842

Christopher Columbus and the European Discovery of America
https://books.google.co.nz/books?isbn=0852442114

Robert Hume - 1992

From Columbus to Colonial America: 1492 to 1763 - Page 5
https://books.google.co.nz/books?isbn=1615307346

Britannica Educational Publishing, ‎Wallenfeldt, Jeff - 2011

Tradiciones Nuevomexicanas: Hispano Arts and Culture of New Mexico
https://books.google.co.nz/books?isbn=0826321372

Mary Caroline Montaño - 2001

Food and Culture
https://books.google.co.nz/books?isbn=1305886879

Kathryn P. Sucher, ‎Pamela Goyan Kittler, ‎Marcia Nelms - 2016

Cuisine and Culture: A History of Food and People - Page 115
https://books.google.co.nz/books?isbn=0471741728

Linda Civitello - 2007

FRENCH GASTRONOMY

The appropriate reading material will be posted on moodle.

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Other Resources

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Useful University Websites

Scholarships: www.waikato.ac.nz/research/scholarships

Help with studying, assignments, etc: www.waikato.ac.nz/pathways/learningSupport

Studying on exchange: www.waikato.ac.nz/wfass/resources/exchanges.shtml

The University’s “Children on Campus” Policy: www.waikato.ac.nz/hrm/internal/policy#health

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Online Support

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Workload

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A fulltime year is defined as 120 points, equivalent to 1200 hours of study. This paper is worth 15 points, or 150 hours of study, including lectures, tutorials, working on assignments, revising for tests and wider reading.

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Linkages to Other Papers

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INTLC101, SPAN312, SPAN305, SPAN321, FRNCH317, FRNCH319, FRNCH321.

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Prerequisite(s)

Corequisite(s)

Equivalent(s)

Restriction(s)

Restricted papers: FREN221, GERM221, INTL222, SPAN221

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