INTLC222-22A (NET)

Food Practices & Cultural Journeys

15 Points

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Division of Arts Law Psychology & Social Sciences
School of Arts

Staff

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Convenor(s)

Nathalie Philippe

Nathalie Philippe
9345
HI.3.03
See Moodle
nathalie.philippe@waikato.ac.nz

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:
    • For extensions starting with 4: dial +64 7 838 extension.
    • For extensions starting with 5: dial +64 7 858 extension.
    • For extensions starting with 9: dial +64 7 837 extension.
    • 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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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. We will see how French cooking has influenced international cooking and has integrated other cultures in its approach. We will look at how food from the Americas has transformed the European and French ways of cooking. What does modern French cooking consist of? Cooking is linked intrinsically to history: migration, immigration and colonisation have all played a part in shaping the French cooking psyche and its national and regional identities. We will travel through time and places: from 17th C Versailles to 21st C fusion cuisine, from Paris to the Pacific Ocean, from Normandy to the French West Indies and many more places.

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Paper Structure

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As staffing has changed for 2022, the paper will focus mostly on French gastronomy. We will see how the Colombian exchange changed how people cooked and ate in the Old World.
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 paper should be able to:

  • Demonstrate a contextual understanding of cultural features that have shaped Western European 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. e.g. the Colombian exchange
    • Show knowledge of French and Francophone traditions (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. notably through the Colombian exchange
    Linked to the following assessments:
  • Identify the most relevant indigenous cultural practices of France 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. Mini-Presentation
1 Apr 2022
11:30 PM
20
  • Online: Submit through Moodle
2. Forum 1
5
  • Online: Submit through Moodle
3. Forum 2
5
  • Online: Moodle Forum Discussion
4. Forum 3
5
  • Online: Moodle Forum Discussion
5. Forum 4
20 May 2022
11:30 PM
5
  • Online: Submit through Moodle
6. Quiz
27 May 2022
11:30 PM
20
  • Online: Submit through Moodle
7. Essay
17 Jun 2022
11:30 PM
30
  • Online: Submit through Moodle
8. Lessons
17 Jun 2022
11:30 PM
10
  • Online: Submit through Moodle
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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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, INTLC102, FRNCH131, FRNCH231, FRNCH232, FRNCH331. FRNCH332, SPNSH131, SPNSH231, SPNSH232, SPNSH331, SPNSH332.

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Prerequisite(s)

Corequisite(s)

Equivalent(s)

Restriction(s)

Restricted papers: FREN221, INTL222, SPAN221

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