Undergraduate Course: Geography of Wine (GEGR10078)
Course Outline
| School | School of Geosciences |
College | College of Science and Engineering |
| Credit level (Normal year taken) | SCQF Level 10 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | The primary aim of the course is to explore interactions of physical and human processes in time and space through the exemplar of wine. Key themes considered will include the diffusion of viticulture and wine consumption over time; the significance of place, especially through the concept of terroir and the legal concept of Geographical Indications; the environmental controls on viticulture and how these may change over time, such as through the effects of climatic change; and local versus global production and consumption and how these scales are related. Teaching will be by lectures, guest seminars, group presentations and online resources. |
| Course description |
Not entered
|
Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
Students MUST have passed:
Human Geography (GEGR08007)
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Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
Course Delivery Information
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| Academic year 2015/16, Available to all students (SV1)
|
Quota: 40 |
| Course Start |
Semester 2 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 30,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
166 )
|
| Assessment (Further Info) |
Written Exam
60 %,
Coursework
40 %,
Practical Exam
0 %
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| Additional Information (Assessment) |
Class (formative) assessment as specified in course information
Degree (summative) assessment: course work (40%), examination (60%)
|
| Feedback |
Not entered |
| Exam Information |
| Exam Diet |
Paper Name |
Hours & Minutes |
|
| Main Exam Diet S2 (April/May) | Geography of Wine | 2:00 | |
Learning Outcomes
By the end of the course students will have:
¿ an awareness of the history of wine production and its influence on the present-day geography of wine production and consumption
¿ a knowledge of the fundamental environmental factors in viticulture
¿ an understanding of the impact of climatic change on viticulture
¿ an awareness of the major wine producing areas of the world and their characteristics
¿ a critical appreciation of the significance of place in the production and consumption of wine
¿ a critical appreciation of the environmental, economic and cultural dimensions of the concept of terroir
¿ an understanding of the legal concept of Geographical Indications
¿ a critical appreciation of wine production and consumption in the context of globalisation
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Not entered |
Contacts
| Course organiser | Prof Michael Summerfield
Tel: (0131 6)50 2519
Email: |
Course secretary | Miss Beth Muir
Tel: (0131 6)50 9847
Email: |
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