| CODE | TTC2109 | ||||||||
| TITLE | Food Tourism | ||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Tourism Management | ||||||||
| DESCRIPTION | Food has always been an important component of the tourist experience. Tourists eat to survive, but they also consume to discover the place and the intrinsic environments of the visited region. This study-unit will provide an overview of the main themes and issues pertaining to food tourism. Motivations behind food tourism and the role of food suppliers and entrepreneurs remain the focus of this study unit. Case-studies of food related tourism attractions such as food festivals and wine tasting trails, cooking experiences and competitions, open fields, farms and factories will be explored. It is particularly concerned with providing a foundational appreciation and to provide a comprehensive review of the main issues and concepts relating to the various service providers, such as agriculture, fisheries, food producers and the catering industry. This study-unit will enable students to appreciate current developments in the study of foodscapes and food movements as innovative contributions in the area of food tourism. Study-unit Aims: This study-unit aims to explore the intersection between food, gastronomy and tourism, drawing on local, regional and global examples. The themes discussed during this unit would draw on the contexts shaping the role of both the producer and the consumer in the food tourism industry. The unit will familiarize the student with the current trends in food tourism and its impact on both people and place. The student should be able to comprehend the main issues governing this theme, how it is developing, and the potential it carries within the tourist industry. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: 1. Explain terms such as food tourism, culinary tourism and gastronomic tourism; 2. Understand the variety of motivations of food tourists; 3. Be aware of recent developments in policy and planning for food tourism; 4. Critically evaluate the social, cultural and environmental impacts of food tourism on both people and place.; 5. Analise the strategic role of food tourism suppliers and entrepreneurs; 6. Employ different case-studies to explain the importance of the food industry for the tourism. 2. Skills By the end of the study-unit the student will be able to: 1. Articulate an informed opinion about food tourism; 2. Conduct further research in the field; 3. Employ learned knowledge and understanding directly to a related work environment. Main Text/s and any supplementary readings: Main Text - A.M Hjalager & G. Richards (eds.), Tourism and Gastronomy, Routledge, 2003. Supplementary Readings - UNWTO, Global Report on Food Tourism, World Tourism Organization, 2012. - C.M. Hall, Food Tourism Around The World: Development, Management and Markets, New Canadian Library, 2003. - I. Yeoman & U. McMahon-Beattie (eds.), The Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital, 2015. - C.M. Hall & S.Gössling (eds.) Food Tourism and Regional Development: Networks, products and trajectories (Routledge Studies of Gastronomy, Food and Drink), 2016. |
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| STUDY-UNIT TYPE | Lecture | ||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Noel Buttigieg |
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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 2024/5. It may be subject to change in subsequent years. |
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