Food & Drink Geographies & Inn
Rhedir gan School of Natural Sciences
20 Credyd neu 10 Credyd ECTS
Semester 1 a 2
Trefnydd: Dr Eifiona Lane
The module will analyse the geographical factors influencing the location and distribution of agricultural activity, food marketing, regulation, consumption and dietary change, with specific reference to inequalities within and between the global North and South as have emerged over the last two centuries. Students will develop specialist knowledge and understanding of geographies of food, including a range of established techniques and research methodologies.
The module will introduce the political economic and social workings of the dominant food system at various scales and also encourage students to consider perspectives of gender and equity. The module will cover the local policy context, experiences and practices of food production and/or consumption relevant in Wales, the United Kingdom, Europe and globally.
Students will work collaboratively to plan field based activities. By the end of the course, students will be able to interpret, use, evaluate and communicate effectively information about a wide range of data about food systems, experiences and wider issues of sustainable food and drink development.
The study of food in all its dimensions offers opportunities to explore a wide range of pressing questions in the area of sustainable communities and wider areas of governance and spatial analysis across human and environmental geography. Food and drink development affects all and everything in some-way whether spatially-focused on production systems, cultural gastronomy and historical change or place based food regeneration - all connect people to growing, producing and consuming spaces, local land management to international markets regulations and markets. Global changes within physical and political climates suggest contexts where a clear understanding of issues such as wise resource use and its impacts of food and drink are important theoretical concepts of innovation and governance are key to investigate the changing geographies of food and drink which include impacts of both unsustainable practices in periods of scarcity and abundance, dietary balance and malnutrition.
Grades D- to C+: No major omissions or inaccuracies in the deployment of information/skills. Some grasp of theoretical/conceptual/practical elements. Integration of theory/practice/information present intermittently in pursuit of the assessed work's objectives. Limited use of the primary literature.
Grades B- to B+: Much or most of the relevant information and skills accurately displayed. Good/adequate grasp of theoretical/conceptual/practical elements. Good/fair integration of theory/practice/information in the pursuit of the assessed work's objectives. Evidence of the use of creative and reflective skills. Some critical use of primary literature and broad general use of the literature in general.
Grades A- and above: An outstanding performance, exceptionally able. The relevant information accurately deployed. Excellent grasp of theoretical/conceptual/practice elements. Good integration of theory/practice/information in pursuit of the assessed work's objectives. Strong evidence of the use of creative and reflective skills. Wide-ranging and critical use of literature beyond that proscribed.
Effectively collate and synthesise information from a wide variety of sources and from field based learning, web based resources and social media.
Apply original planning skills to present and organise a potential food or drink innovation within current context for funding and implementation in the sectors of gastronomy, community food access, food product development, food tourism.
Display excellent skills in communication of new developments, issues and organisations within and across a wide range of food and drink innovations and geographies.
Demonstrate a conceptual and practical understanding of a wider range of food innovations and the ability to apply this knowledge within a practical and sustainable resource management setting.
Demonstrate a critical understanding of a range of issues and topics across food innovation and food geographies
|GWAITH CWRS||Field based report||30|
|GWAITH CWRS||Food and drink innovation plan (Semester 2)||20|
|GWAITH CWRS||Food and drink innovation plan presentation||10|
Strategaeth addysgu a dysgu
on line lectures
- Llythrennedd - Medrusrwydd mewn darllen ac ysgrifennu drwy amrywiaeth o gyfryngau
- Rhifedd - Medrusrwydd wrth ddefnyddio rhifau ar lefelau priodol o gywirdeb
- Defnyddio cyfrifiaduron - Medrusrwydd wrth ddefnyddio ystod o feddalwedd cyfrifiadurol
- Hunanreolaeth - Gallu gweithio mewn ffordd effeithlon, prydlon a threfnus. Gallu edrych ar ganlyniadau tasgau a digwyddiadau, a barnu lefelau o ansawdd a phwysigrwydd
- Archwilio - Gallu ymchwilio ac ystyried dewisiadau eraill
- Adalw gwybodaeth - Gallu mynd at wahanol ac amrywiol ffynonellau gwybodaeth
- Sgiliau Rhyngbersonol - Gallu gofyn cwestiynau, gwrando'n astud ar atebion a'u harchwilio
- Dadansoddi Beirniadol & Datrys Problem - Gallu dadelfennu a dadansoddi problemau neu sefyllfaoedd cymhleth. Gallu canfod atebion i broblemau drwy ddadansoddiadau ac archwilio posibiliadau
- Cyflwyniad - Gallu cyflwyno gwybodaeth ac esboniadau yn glir i gynulleidfa. Trwy gyfryngau ysgrifenedig neu ar lafar yn glir a hyderus.
- Gwaith Tîm - Gallu cydweithio'n adeiladol ag eraill ar dasg gyffredin, ac/neu fod yn rhan o dîm gweithio o ddydd i ddydd
- Rheloaeth - Gallu defnyddio, cydlynu a rheoli adnoddau (dynol, ffisegol ac/neu ariannol)
- Dadl - Gallu cyflwyno, trafod a chyfiawnhau barn neu lwybr gweithredu, naill ai gydag unigolyn neu mewn grwˆp ehangach
- Arweinyddiaeth - Gallu arwain a rheoli, datblygu cynlluniau gweithredu ac amcanion, cynnig arweiniad a chyfarwyddyd i eraill, ac ymdopi â'r pwysau sy'n gysylltiedig ag awdurdod o'r fath
Sgiliau pwnc penodol
- Recognize and apply appropriate theories and concepts from a range of disciplines.
- Consider issues from a range of interdisciplinary perspectives.
- Apply subject knowledge to the understanding and addressing of problems.
- Awareness of the concepts of spatial and temporal scale in understanding processes and relationships.
- Appreciation of the reciprocal nature of human-environmental relationships.
- Apply appropriate techniques for presenting spatial and/or temporal trends in data.
- Preparation of effective maps, diagrams and visualizations.
Goblygiadau o ran adnoddau ar gyfer myfyrwyr
Field work clothing and footwear as appropriate
Cyrsiau sy’n cynnwys y modiwl hwn
Opsiynol mewn cyrsiau:
- L700: BA Geography year 3 (BA/GEOG)
- L701: BA Geography (with International Experience) year 4 (BA/GEOGIE)
- F803: BSc Geography with Environmental Forestry year 3 (BSC/GEF)
- F804: BSc Geography with Environmental Forestry year 4 (BSC/GEF4)
- F800: BSC Geography year 3 (BSC/GEOG)
- F806: BSc Geography (4 yr with placement) year 3 (BSC/GEOG4)
- F802: BSc Geography (with International Experience) year 4 (BSC/GEOGIE)
- F801: MGeog Geography year 3 (MGEOG/G)
- F805: MGeog Geography with International Experience year 4 (MGEOG/GIE)