Course Summary

Unit 1 - Introduction

The ancient peoples - the hunter-gatherer nomad becomes a farmer and a village dweller. Food in the ancient civilizations, in Mesopotamia and Egypt and for the Greeks and Romans for whom eating became a social event.

Unit 2 - From Romans To Multicultural Europe

The Romans brought new food practices to Great Britain. They were followed by the Saxons, Vikings and Normans, all of which left their mark on British eating habits. Changes in food practices in Europe culminated with the Italian Renaissance and were followed by new foods introduced from the New World.

Unit 3 - Other World Cuisines

The foods of Spain and Portugal provide a background to the cuisines of China and Japan, India, South East Asia and the Middle East and reveal widely different cuisines and attitudes to food.

Unit 4 - The Australian Story

From the hunter-gathering of our indigenous people, through rations for the early penal settlement to a sustainable food supply. From our meat and three vegetable days to the multicultural choice and international cuisine of today.

Unit 5 - The New Zealand Story

The Australian Story is complemented by the inclusion of a brief study of New Zealand food. Although the two countries are close neighbours, New Zealand food has developed quite differently.

Unit 6 - Globalisation

The effects of globalisation of food are being felt in many ways but are they new?The origins of some foods and beverages that have now been adopted internationally, such as chocolate, rice, beer. Where is food globalisation leading us? Possible future effects on foods eaten and the organisation of society.

Final week for any comments on the Course Discussion Forum