Study-Unit Description

Study-Unit Description


CODE TTC1318

 
TITLE Gastronomic Tourism

 
UM LEVEL 01 - Year 1 in Modular Undergraduate Course

 
MQF LEVEL 5

 
ECTS CREDITS 4

 
DEPARTMENT Institute for Tourism, Travel and Culture

 
DESCRIPTION The study-unit will Introduce students to the philosophical and methodological principles related to gastronomy as an academic discipline, discuss and assess the basic principles of Gastronomy within the Mediterranean at grass roots level. It will then explore the relation between food, gastronomy and tourism in the historical and contemporary context within a cultural framework.

Study-unit Aims:

- To develop and critically assess skills required to understand a range of issues concerning food in contemporary contexts.
- To study the integration between tourism and food defining gastronomic tourism; the motivations of food tourists; the policy and planning for food tourism; slow food, sustainability and tourism.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will be able to:
- Learn the philosophical principles of gastronomy in the contemporary context and uses a range of approaches to understand complex issues related to food tourism;
- Learn to analyze the intersection between food, gastronomy and tourism, drawing on local, regional and global examples.

2. Skills:

By the end of the study-unit the student will be able to:
- Maximize his/her capacity to use the latest theoretical and cultural understanding of the relation between tourism and food and gastronomy;
- Apply the theoretical understanding into practice through the identification of local and international case studies.

Main Text/s and any supplementary readings:

- Gillespie, Cailein (2001) European Gastronomy into 21st Century. Routledge.
- Hall, Michael et al. (2003) Food Tourism around the World. Development, management and markets. Butterworth Heinemann.
- Pangea Network (2014) Food tourism. Culinary experiences as a means of traveling and discovering countries.
- Santich, Barbara (2007) Hospitality and Gastronomy: Natural Allies. In: Hospitality. A social lens. Eds. Lashley C. et al.
- Slow food (2012) Slow food Presidia in Europe: A model of Sustainability. An assessment of the sociocultural, agri-environmental and economic results 2000-2012.
- UNWTO (2012) Global Report on Food Tourism, Vol. 4.

(The lecturer can provide pdf versions of the above readings.)

 
STUDY-UNIT TYPE Group Learning, Lectures and Project

 
METHOD OF ASSESSMENT
Assessment Component/s Sept. Asst Session Weighting
Presentation (10 Minutes) No 10%
Report Yes 30%
Assignment Yes 60%

 
LECTURER/S

 

 
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.

https://www.um.edu.mt/course/studyunit