Food study for the gourmet traveller

A study exchange to France is a special feature of a new food culture and history program developed by leading food historian Barbara Santich.

There's more to food than simply cooking and eating.

Start digging into food history and culture and it turns into a huge topic which touches multiple disciplines and subjects, not to mention numerous career opportunities.

One of Australia's leading food studies academics, Professor Barbara Santich, has successfully captured the multi-layered aspects of food history and culture in the University of Adelaide's new Graduate Program in Food Studies.

It's a program which delves into historical as well as current issues relating to food and drink and, for some students, an opportunity for a study exchange to France.

A specialist in French food culture and cuisine, Professor Santich has linked with the Université François Rabelais (UFR) in Tours for Adelaide students to complete part of their masters studies through courses in the Histoire et Culture d'Alimentation program.

"It's a wonderful chance to be part of UFR's Master's program which is run in partnership with the highly respected European Institute of Food History and Culture," Professor Santich said.

"We've agreed that every year a maximum of eight students can exchange - four from each university - once they have completed at least 12 units of course work to the required standard."

Professor Santich has researched food history and culture in French archives and worked with French scholars whose approach to the study of food is, she believes, subtly different compared to many other parts of the world.

"Australia is more aligned with the English and American mode of study while the French look at the subject from a slightly different philosophical viewpoint.

"Where we refer to 'food history' and 'food culture' their terms are 'alimentation' and 'alimentaire', placing the emphasis on eating rather than the product itself - and it is important to remember that it's only when food is eaten that its nutritional and symbolic values can be realised."

Students nominating for the UFR exchange need to be competent in French, although some of the courses may be conducted in English. French assignments can also be written in English and are marked by staff at the University of Adelaide.

To ease the cost, Adelaide students can apply for financial assistance worth $2300 through a Baudin Travel Grant. Their University of Adelaide course fees cover all study costs at UFR.

The three-month study exchange also includes time for some travel and sightseeing.

There are no restrictions on what topics the Adelaide students can study within the French program, although Professor Santich says the most appropriate courses are usually run at the beginning of the year.

Interestingly, Professor Santich's attraction to food was sparked by her early study of biochemistry. It was the start of a 30-year journey which has resulted in numerous academic publications and six books. Her latest, Bold Palates: Australia's Gastronomic Heritage, was published last year.

She has used this wealth of experience, including her expertise in food writing, in developing the Graduate Program in Food Studies, now coordinated by Associate Professor Rachel Ankeny.

Courses within the program provide a general appreciation of food and drink culture and history from ancient times to present, including an in-depth understanding of current issues.

Professor Santich says it's ideally suited for people wanting a big picture perspective as it encompasses numerous disciplines such as history, anthropology, sociology and geography within the general area of humanities and social sciences, as well as touching on nutrition, agriculture, wine studies and tourism.

"The program is designed to open up various food- related career opportunities in areas such as teaching in a culinary school, a restaurateur, food or drink journalist, or working in areas such as marketing, hospitality and tourism.