Postgraduate Course: Wine, Environment and Society (PGGE11196)
Course Outline
| School | School of Geosciences |
College | College of Science and Engineering |
| Course type | Standard |
Availability | Not available to visiting students |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
Credits | 20 |
| Home subject area | Postgraduate Courses (School of GeoSciences) |
Other subject area | None |
| Course website |
None |
Taught in Gaelic? | No |
| Course description | The course employs wine as a means of exploring specific issues at the interface between the environment and human society. As an agricultural product that has existed for millennia, and has acquired a considerable cultural significance in many societies, wine provides a particularly revealing lens through which to explore environment-society interactions. More generally, it is a product that vividly highlights the need to incorporate both cultural and societal as well as environmental factors in considering issues such as globalization, cultural heritage, climatic change and sustainability. In requiring an engagement with both natural sciences and social sciences/humanities approaches to knowledge and understanding, the course will provide experience of integrative and cross-disciplinary learning. |
Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
| Additional Costs | No |
Course Delivery Information
|
| Delivery period: 2014/15 Semester 2, Not available to visiting students (SS1)
|
Learn enabled: No |
Quota: None |
|
Web Timetable |
Web Timetable |
| Course Start Date |
12/01/2015 |
| Breakdown of Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
196 )
|
| Additional Notes |
|
| Breakdown of Assessment Methods (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
|
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
1. Subject-specific
By the end of the course you should have demonstrated, or be capable of demonstrating:
- an appreciation of the relevance of the history of wine production and consumption to its present place in society and its cultural status
- an understanding of the environmental, economic and cultural factors relevant to viticulture and wine production in different locations
- an understanding of the notion of place embodied in the concept of terroir and its broader relevance in relation to regional and local economies, cultural landscapes and intellectual property law
- an appreciation of the way in which wine can illuminate issues such as sustainability, rural development and climatic change
2. Generic
By the end of the course you should have demonstrated, or be capable of demonstrating the ability to:
- engage effectively with natural science and social science/humanities approaches to knowledge and understanding, and to comprehend and utilize both quantitative data and qualitative information in the critical analysis of research issues
- evaluate critically evidence presented in support of specific concepts
- abstract and synthesize information
- develop reasoned arguments
- take responsibility for your own learning through the location, selection and reading of appropriate source material and the preparation of assignments, and through reflection on your learning experience
- plan and present assignments to a specified length/duration
- produce written work to a high standard in terms of structure, grammar and spelling
- employ appropriate visual aids in written and orally presented work
- give a clear and well-organised oral presentation appropriately supported by visual aids
|
Assessment Information
| Short review (1000 words) of a small set of articles and/or book chapters (15%); student presentation (15%); extended essay (4000 words) (70%) |
Special Arrangements
| None |
Additional Information
| Academic description |
Not entered |
| Syllabus |
Introduction to Wine, Environment and Society
History of Wine
Viticulture and Environment
The Terroir Concept
Wine, Heritage and Identity
Wine and Climatic Change
Wine and Globalisation
Wine and Geographical Indications
|
| Transferable skills |
- engagement with natural science and social science/humanities approaches to knowledge and understanding, and to comprehend and utilize both quantitative data and qualitative information in the critical analysis of research issues
- critical evaluation of evidence presented in support of specific concepts
- abstracting and synthesizing information
- developing reasoned arguments
- planning and presenting assignments to a specified length/duration
- employment of visual aids in written and orally presented work
|
| Reading list |
Not entered |
| Study Abroad |
Not entered |
| Study Pattern |
11 formal sessions with the whole class comprising lectures, student presentations and fieldwork; additional sessions of small group teaching involving sub-sets of the whole class |
| Keywords | wine, geography, culture, sustainability, development, climatic change |
Contacts
| Course organiser | Prof Michael Summerfield
Tel: (0131 6)50 2519
Email: Dr.M.A.Summerfield@ed.ac.uk |
Course secretary | Miss Lynne Mcgillivray
Tel: (0131 6)50 2543
Email: Lynne.McGillivray@ed.ac.uk |
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