The Territories of Food: Routes of Knowledge and Taste

Year
1
Academic year
2023-2024
Code
02025109
Subject Area
Geography
Language of Instruction
Portuguese
Mode of Delivery
Face-to-face
Duration
SEMESTRIAL
ECTS Credits
10.0
Type
Elective
Level
2nd Cycle Studies - Mestrado

Recommended Prerequisites

Although this theme may be attended by those who are interested in Food & Wine issues as well as in the value of these products to the territory, this course is spatially addressed to enhance knowledge and skills of all those who have training or academic qualifications in Cookery Arts, Management and Kitchen Production, Events Organization and Management, Tourism Entertainment, Leisure & Tourism, Geography, Sociology.

Teaching Methods

The course will be taught using continuous assessment.

Assessment will consist in the contribution to three parameters, in order to understand the students' abilitis: participation and elaboration of the proposed tasks; participation in the discussion of themes in forums; organization of research paper works.
Classroom participation and the elaboration of tasks to be scheduled during the semester: 50%;
Organization of the research paper work: 50%.

Learning Outcomes

1. Become familiar with the method of organization of the tourist routes.

2. Organize a tourist route associated with gastronomy and food.

3. Become familiar with the socioeconomic reality in which the valorization processes of the tourist routes, associated with food, agricultural produces and food products in Portugal, are developed.

4. Identify the gastronomic and food products associated with specific landscapes.

5. Understand the relevance of certification.

6. Become familiar with geographic indications and origin denominations of the agricultural produces and food products.

7. Understand basic concepts of the areas of tourism and leisure.

8. Analyze leisure practices.

9. Assess in the different scales the world of food in its relation with tourism.

Work Placement(s)

No

Syllabus

1. Creation of Routes.

2. Sustainability and consumption.

3. Tradition and food products.

4. Wine and Travels.

5. Certification and quality (DOP, DOC, IGP, ETG).

6. Leisure and Tourism. Leisure practices. The societies which guide us.

7. Food and Landscapes. The world of food.

8. The tourist system. New tourism, satisfaction, experiences and participation.

Head Lecturer(s)

Alexandra Maria de Almeida Matos Pereira

Assessment Methods

Assessment
Research work: 50.0%
Elaboration of small research papers to be presented in class: 50.0%

Bibliography

Ascher, François,2005,Le manguer hypermoderne, Odile Jacob, Paris

De Certeau, Michel, Giard,Luce & Mayol, Pierre,1994, L’invention du quotidian. Folio, Essais, Galimard, Paris

Fischler, Claude,2001,L'Homnivore. Odile Jacob, Poches, Paris

François Ascher,2005,  Le Mangeur hypermoderne. Une figure de l’individu éclectique, éditions Odile Jacob,2005

Fumey, Gilles, 2010,Manger local, manger global. CNRS Éditions,Paris

Lopes, Policarpo 2006, A Modernidade Alimentar, CEOS – Investigações Sociológicas, UNL, Colibri, Lisboa

Montanari, Massimo & Jean-Robert Pitte, 2009, Les frontières alimentaires, CNRS Éditions, Paris.

Pitte, Jean-Robert, 2010, Le génie des lieux, CNRS-Éditions. Paris

Poulain, Jean Pierre, 2005, Sociologies de l’alimentation, les mangeurs et l’espace social alimentaire, PUF, 286 p., Paris

Santos, Norberto & Gama, António, 2011, As tradições do Pão, Territórios e Desenvolvimento. In Santos, Norberto & Cunha, Lúcio, Trunfos de uma Geografia Activa. IUC, CCDRC, CEGOT.