| CODE | IMS5011 | ||||||
| TITLE | Maltese Agriculture, Foodstuffs and Cuisine | ||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||
| MQF LEVEL | 7 | ||||||
| ECTS CREDITS | 5 | ||||||
| DEPARTMENT | Institute of Maltese Studies | ||||||
| DESCRIPTION | The aim of this study-unit is to explore processes of change and continuity in the utilisation of products derived from land agriculture as well as livestock production and fisheries. It will delve into the connections between production, processing, distribution, and consumption of local food. Besides the role of the local food industry in Malta, students will investigate different dimensions of the evolution of Maltese cuisine. Malta’s tangible and intangible food heritage is evaluated against a broader Mediterranean context. The symbolic value acquired by food will be explored within the broad context of foodways. Study-unit Aims: - to describe the transitions in food production, processing, distribution and consumption through time - to analyse the culture of food and use of herbs in Malta; - to cover aspects of local agriculture including its development through the years, including the state of the soil, irrigation water, and livestock breeds. - to evaluate the interdisciplinary and theoretical aspects of food consumption in Malta with reference to other Mediterranean countries. Learning Outcomes 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Describe and characterise the fundamental role of food in Maltese society within a Mediterranean perspective. - Recognise the transitions in food production, processing, distribution and consumption within the context of constant gradual change and continuity. 2. Skills: By the end of the study-unit the student will be able to: - Appraise and evaluate food products that form part of the Maltese Cultural Heritage such as olive oil, honey, wine and cheeselets. - Field trips to areas where specific food products are produced will provide students with an in depth evaluation of local produce. Main Text/s and any supplementary readings Reading lists will be offered by all lecturers. Publications, unless stated, are available at the University Library. - Billiard, E.: ‘When tradition becomes trendy: social distinction in Maltese food culture’, in ANTHROPOLOGICAL NOTEBOOKS 12 (1): 113-126, (2006). - Bowen-Jones H., Dewdney J.C., & Fisher, W.B.: Malta, Background for Development, (Department of Geography, University of Durham, Durham, 1961). - Buttigieg, N. & Gambin, K.: Il-Kultura ta’ L-ikel f’ Malta, (PIN, Malta, 2003). - Cassar, C.: ‘Nutrition in a Central Mediterranean Island Community: Malta in Medieval and Early Modern Times’, Rivista di Antropologia, Supplemento al Volume 76. pp.153-162 (1998). - Reports which are available directly from the lecturers. - Food and Agriculture Organisation of the United Nations, Malta Agricultural Policy and the EC Membership: Challenges and Opportunities, (FAO, Rome, 1992). - Towards Agricultural Development in Malta: Opportunities and Options, (FAO, Rome, 2008). |
||||||
| STUDY-UNIT TYPE | Lecture and Visit | ||||||
| METHOD OF ASSESSMENT |
|
||||||
| LECTURER/S | Everaldo Attard George Attard (Co-ord.) Noel Buttigieg Carmel Cassar Anthony Sacco |
||||||
|
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 2023/4. It may be subject to change in subsequent years. |
|||||||