An Introduction to food journalism and writing
Analysis and discussion of a range of Australian and international texts – history, journalism, recipes and writing by chefs on all aspects of food in society (taste, social implications of food and food policy and agriculture in society) and a component of critical writing especially as it relates to restaurant criticism.
Objectives
To introduce students to a range of food writing, and to explore with them their own abilities to differentiate between subtleties of flavour and to communicate those subtleties. And to introduce them to the other branches of food writing which go beyond taste and flavour to politics and the environment.
Teaching and learning strategies
Class analysis and discussion of the set texts and student assignments: And, in the organoleptic module, where foods are tasted, the Dr Max Lake formula for learning about flavour: “taste, train and talk’
Assessment
The course co-ordinator will assess students’ assignments set in three areas: flavour; criticism; and an aspect of food in society. This is not meant to be a pass or fail course, but an introduction to the subject.
