This document outlines the course requirements for a Food and Culture module. It includes 3 assignments that make up the assessment. Assignment 1 has two parts - a research proposal and group presentation documenting observations from a site visit. Assignment 2 involves analyzing documentation from the site visit and interpreting it in a visual presentation. The module aims to examine how food preparation and consumption influence architectural spaces. Students will study a food culture theme through research and site experiences to understand the relationship between food and the built environment.

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SCHOOL OF ARCHITECTURE, BUILDING & DESIGN
Centre for Modern Architecture Studies in Southeast Asia (MASSA)
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Bachelor of Science (Honours) in Architecture / (Architecture)
Module : FOOD AND CULTURE [ARC 3223 / CLS60203]
Prerequisite : None
Credit hours : 3
Instructor : Nicholas Ng (nicholasngkw@gmail.com; nicholaskhoonwu.ng@taylors.edu.my)
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Assessment Components
Module Learning
Outcomes (MLO)
Weightage Submission
Assignment 1A Individual 1, 2 10% Week 7
Assignment 1B Group 1, 2 30% Week 7
Assignment 2 Individual 2, 3 60% Week 12
Introduction
Food and Culture is an elective module which aims to examine and explore how the act of food preparation
and consumption influences spaces and place-making in architecture through the act of research and on site
experiences. The emphasis is on the processes of experiencing, capturing, diagramming, and identifying the
spatial relationship of food culture within the community that shape its identity and of their built environment.
Objectives
The objectives of the assignments are as follows:
To examine and explore how the act of food preparation and consumption influences spaces and place-making
in architecture, through the act of research and on site experiences.
Learning Outcomes
1. Write a short research proposal
2. Document food culture in relation to architecture and the built environment.
3. Experience and interpret observations onto analytical diagrams and visual presentation.

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Tasks - Methodology
Assignment 1 (Consists of two parts): - 40%
A: Research Proposal (10%)
B: Experience and Capture – Documentation of Observations and Findings (30%)
Submission Date: 12th May, WEEK 7
Assignment 1A: Research Proposal (10%)
In preparation for the field trip, you are to develop a proposal of maximum 2 A4 pages. You are to choose an
aspect of food culture within a community that you are interested in. The following are some possible themes
which you may select:
• Food ingredients: Architectural space and place for the act of gathering ingredient for food preparation
(wet market, farmers market, supermarkets, mobile markets)
• Food preparation: Architectural space and place making that provided the act of preparing food;
washing, cutting and cooking (kitchen, back lane, open space)
• Food consumption: Architectural space and place for the act of eating food (indoor dining, alfresco
dining, formal and informal dining, religious dining/ food offering)
You may select and develop from the list above. Alternatively, you may also produce your own topic/focus area.
Discuss this with your tutor prior to the site visit. This proposal must contain the following:
1. Title
2. Main research question (What do you want to explore?)
3. Objectives (2 – 3) (What do you want to achieve?)
4. Significance (Why are you doing this?)
5. Methods and expected outcomes (How are you doing this? What is your expected outcome? E.g. video-
recording, poster, postcards etc)
Submission Requirement: Research proposal - Maximum 2 (Two) A4 pages
Assignment 1B: Experience & Capture – Documentation of Observations and Findings (30%)
This group assignment will be undertaken during the site visit. It involves a documentation process by which
you are required to collect and collate as much data as you could, relating to your chosen topic/theme. The
documentation will be in the form of: photographs, transcripts and/or video recordings
You are required to complete a pre-tour research on your selected topic and act as an architectural tour guide
for your classmate during the trip.
Submission Requirement: This is a group assignment and the recordings, documentation and findings during
the site visit shall be translated into a Powerpoint Presentation.
Assignment 2: Interpretation & Analysis: - 60%
Submission Date: 23rd June, WEEK 12
The aim of this assignment is to translate your research into a visual representation. This assignment will be
carried out upon return from your study tour. You are required to analyse and interpret the documentation you
have gathered in the study tour. The final document shall be a compilation of your research proposal, analyses
and interpretation of your research topic.
Submission Requirement: A printed colour A5 perfect bound booklet with min. 16 (sixteen) pages.

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Marks and Grading Table (Revised as per Programme Guide 2013)
Assessments and grades will be returned within two weeks of your submission. You will be given grades and
necessary feedback for each submission. The grading system is shown below:
Grade Marks
Grade
Points
Definition Description
A 80 –100 4.00 Excellent
Evidence of original thinking; demonstrated
outstanding capacity to analyze and synthesize;
outstanding grasp of module matter; evidence of
extensive knowledge base.
A- 75 – 79 3.67 Very Good
Evidence of good grasp of module matter; critical
capacity and analytical ability; understanding of
relevant issues; evidence of familiarity with the
literature.
B+ 70 – 74 3.33
Good
Evidence of grasp of module matter; critical capacity
and analytical ability, reasonable understanding of
relevant issues; evidence of familiarity with the
literature.
B 65 – 69 3.00
B- 60 – 64 2.67
Pass
Evidence of some understanding of the module matter;
ability to develop solutions to simple problems;
benefitting from his/her university experience.
C+ 55 – 59 2.33
C 50 – 54 2.00
D+ 47 – 49 1.67
Marginal
Fail
Evidence of nearly but not quite acceptable familiarity
with module matter, weak in critical and analytical skills.
D 44 – 46 1.33
D- 40 – 43 1.00
F 0 – 39 0.00 Fail
Insufficient evidence of understanding of the module
matter; weakness in critical and analytical skills; limited
or irrelevant use of the literature.
WD - - Withdrawn
Withdrawn from a module before census date, typically
mid-semester [refer to Description 1 below].
F(W) 0 0.00 Fail
Withdrawn after census date, typically mid-semester
[refer to Description 2 below].
IN - - Incomplete
An interim notation given for a module where a student
has not completed certain requirements with valid
reason or it is not possible to finalise the grade by the
published deadline.
P - - Pass Given for satisfactory completion of practicum.
AU - - Audit
Given for a module where attendance is for information
only without earning academic credit.
Description 1: Week 3 to week 7 (inclusive) for long semester, or week 3 to week 5 (inclusive) for short
semester. A short semester is less than 14 weeks. Not applicable for audit and internship.
Description 2: After week 7 for long semester, or after week 5 for short semester. A short semester is
less than 14 weeks. Not applicable for audit and internship.

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Suggested References
1. Eugene N.A., “Everyone Eats : Understanding Food and Culture”, New York University Press, New York,
2005
2. Carole C. & Penny V. E., “Food and Culture : A Reader”, Routledge, New York, 2008
3. Alice Y. H. , “At the South-East Asian Table”, Oxford University Press, New York, 1996
Prepared by: Checked by: Approved by:
Nicholas Ng Keith Tan Kay Hin Mohd Adib Ramli
……………………………. ……………………………. …………………………….
Date: 24/3/2017 Date: 27/3/2017 Date:
Email: nicholaskhoonwu.ng@taylors.edu.my Stream Coordinator Programme Director
Remarks:
1. The Project Brief is to be distributed to the students in the first week of the semester.
2. Any changes to the Project Brief shall be communicated (in writing) to the Programme Director and the
approved revised version must be communicated to the students