| CODE | FSN1014 | ||||||||
| TITLE | Food through the Ages | ||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||
| DESCRIPTION | The study-unit introduces the history, culture and consumption of foods to students in their first year of study within the course. The lectures will connect cultural and historical events to the development of food preferences and diets through the ages including the effects of globalisation. Study-unit Aims: - The study-unit aims to enable students to recall and demonstrate knowledge of basic trends and preferences in food and the reported evidence-based effects on health; - The study-unit also aims to provide the student with the background necessary to deal with the concept of development of food supply through the ages, food traditions, culture and trends and how these changed with time; - The study-unit will provide the student with the necessary tools to assess the association between food consumption behaviours and disease and health. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Review changing the concept of changes in food availability and habits through the different ages of human civilisations;); - Describe trends in food consumption, food choices and food behaviours); - Define the factors that characterize a mealand explore different meals and snacks and in different contexts; - Define the links between culture and diet, food mobilities, agricultural technologies and the globalisation of foods and health. 2. Skills By the end of the study-unit the student will be able to: - Analyse and interpret food trends and its effect on health, life style and society; - Compare cultural aspects and trends in food consumption,nutritional and technological aspects of different foods and food groups; - Evaluate critically and summarise the evidence on food globalisation and its trends and present regional examples on the topic. Main Text/s and any supplementary readings: Main Texts - Food through the agesa popular history. Liffey Press (2021). Mike Gibney. ISBN-13978-1838359379. Supplementary Readings - Ways of Eating: Exploring Food Through History and Culture (California Studies in Food and Culture, 81, Band 81) University of California Press. (2023) By Benjamin Aldes Wurgaft , Merry I. White. ISBN978-0520392984 - Peer-reviewed publications references and citations will be disseminated during class lectures. |
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| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||
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| LECTURER/S | Claire Copperstone |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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