INTLC222-20A (NET)

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/WIL 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:
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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. What is modern French cooking?

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Paper Structure

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1. Weeks 1-4: Pilgrimages in Spain and Latin America:The Way of St. James (Camino de Santiago) and The Inca Trail (Camino Inca - Machu Picchu)

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).

It is believed that the Inca Trail was a route of pilgrimage to Machu Picchu that was used by the Sapo Inca in the 15th century. The Incas believed that the mountains (Apus) were holy.

2. Weeks 5th-6th: Cultural encounters: Between the Old and the New Worlds

Christopher Columbus (1492) linked the Old World (Europe) and the New World (America). Governments, religions, languages, food, and culture were exported.

3. Weeks 7th-12th: French Gastronomy: From Versailles to Master Chef

Gastronomy has played a large part in the history and culture of the French-speaking world and is seen as a major influence on the international scene. From Versailles to Master Chef, we look at how French cooking has evolved from the 17th Century to what it represents nowadays. We examine how cultural interactions have shaped traditional and modern French society 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:

  • Demonstrate a contextual understanding of cultural features that have shaped Western European and Latin American societies, by comparing and contrasting with knowledge of New Zealand and/or your own culture of origin.
    • Show an understanding of how intercultural factors shape national identities.
    • Demonstrate an understanding of the sociocultural importance of El Camino in Europe.
    • Show knowledge of indigenous and national culinary practices of Spain, Latin America and the French-speaking world (including Pacific and Indian Ocean cultures) and compare them to New Zealand and/or your own culture.
    Linked to the following assessments:
  • Evaluate how intercultural factors shape national and indigenous identities.
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  • Demonstrate an understanding of the sociocultural importance of pilgrimages.

    1. El Camino de Santiago (Spain)

    2. El Camino Inca (Perú)

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  • Identify the most relevant indigenous cultural practices of Spain and Latin America and the French speaking world and compare them to New Zealand and/or your own culture.
    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. Essay #1. El Camino de Santiago and El Camino Inca.
26 Mar 2020
No set time
20
  • Online: Submit through Moodle
2. Mini-Presentation #1 Cultural Journeys
9 Apr 2020
No set time
15
  • Online: Submit through Moodle
3. Quizz #1 Cultural Diversity Marks in the Hispanic World
9 Apr 2020
No set time
10
  • Online: Submit through Moodle
4. Forum #1
30 Apr 2020
No set time
5
  • Online: Moodle Forum Discussion
5. Essay #2. French Gastronomy
21 May 2020
11:30 PM
20
  • Online: Submit through Moodle
6. Quizz #2 Francophone gastronomies
29 May 2020
11:30 PM
10
  • Online: Submit through Moodle
7. Mini-Presentation #2 French Gastronomy
4 Jun 2020
11:30 PM
15
  • Online: Submit through Moodle
8. Forum #2
5 Jun 2020
11:30 PM
5
  • Online: Moodle Forum Discussion
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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Handouts and material will be posted in Moodle.
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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.

Books about New Zealand include:

Tony Simpson, A Distant Feast : the Origins of New Zealand's Cuisine (Godwit: Auckland, 2008)
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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 self-study, 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)

Prerequisite papers: INTLC101

Corequisite(s)

Equivalent(s)

Restriction(s)

Restricted papers: FREN221, INTL222, SPAN221

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