Gastronomic Tourism

Recommended Prerequisites

Though basic knowledge of the syllabus’ subjects is not a prerequisite, students should be interested in finding out how the world of wine contributed to local development and in what way it attracts visitors to territories with a wine production tradition, a wine-making culture, and a socio-economic valorisation of wine, vineyards, and their practices and territories. This course unit welcomes all those interested in the subjects of Gastronomy & Wines and their role in the valorisation of territories.

Teaching Methods

Continuous assessment is the chosen method.

Three evaluation criteria will be considered throughout the semester: written tests to assess the students’ understanding of theoretical concepts, the students’ participation in classroom discussions, and the students’ ability to organize and carry out research work.

Written tests: 60%

Research work and participation in classroom discussions: 50%

Learning Outcomes

1. Discover how leisure practices and activities are organized in the field of gastronomic tourism.

2. Understand, promote, and explore territories and their potential as resources for the food-and-wine offer.

3. Identify the motivations of visitors seeking wine and food products.

4. Understand the way in which tradition and innovation are combined to make food and wine products part of the tourist offer.

5. Promote strategies for the certification and qualification of wine and food products.

6. Develop proposals for the qualification of food and wine products on the basis of geography, tradition, and local culture.

7. Assess wine-growing in Portugal, tourism, wine routes, and wine tourism.

8. Develop and set up projects for travels and visits to territories with a food-and-wine offer.

Work Placement(s)

No

Syllabus

1. Concepts of gastronomic tourism;

2. Socio-economic reality which serves as background for the development of valorisation processes of tourist routes associated with food, agricultural products, and foodstuffs in Portugal.

3. Leisure practices associated with travels and local, regional, and international gastronomic experiences;

4. Motivations of visitors seeking new gastronomic experiences;

5. Tradition, innovation, and qualification of foodstuffs in the context of sustainability and consumption

6. Geographical indications and designations of origin for agricultural products and foodstuffs.

7. Gastronomic products and foodstuffs associated with specific territories.

8. Wine and food routes and local development: identities, singularities, and notoriety.

9. Portugal’s rich gastronomy and its tourist value.

10. Food and wine confraternities in Portugal

11. Wine, tourism and wine routes, and wine tourism.

Head Lecturer(s)

Norberto Nuno Pinto dos Santos

Assessment Methods

Assessment
Research work: 20.0%
Resolution Problems: 20.0%
Frequency: 60.0%

Bibliography

Ascher, F., 2005, Le manguer hypermoderne, Odile Jacob, Paris

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

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

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

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

Montanari, M. & Pitte, J.-R., 2009, Les frontières alimentaires, CNRS Éditions, Paris.

Poulain, J.-P., 2005, Sociologies de l’alimentation, les mangeurs et l’espace social alimentaire, PUF, 286 p., Paris

Santos, N. & Cravidão, F., 2015, Gastronomia e Vinhos. Minerva. Coimbra

Hjalager, A.-M. & Richards, G., 2011, Tourism and gastronomy, London; New York, Routledge.

Long, L. M., 2010, Culinary tourism, Lexington; The University Press of Kentucky

Santos, N. ; Gama, A.,2015, Bread Traditions, Territories and Development. In Santos, Norberto & Cravidão, Fernanda, Gastronomia e Vinhos. Minerva. Coimbra