Culinary Tourism

Timetable

Wednesday from 18:45 to 20:15 room nr 5 classes start on October 13

Module aim (aims)

To provide students with basic knowledge of food tourism

Pre-requisites in terms of knowledge, skills and social competences (where relevant)

Basic knowledge of tourism.

Syllabus

Lectures 15h ( Professor. B. Maćkiewicz 15h):
Why culinary tourism? Definition of culinary – food tourism.
Concept of culinary tourism.
Components of culinary tourism. Describing culinary tourism products.
Culinary tourism practices. Facilities. Services. Foodies.
Culinary tourism practices. Best practice guidance.
Culinary tourism and regional development.
Developing a culinary tourism product - examples from all over the word except Poland. Case studies of best practices.
Developing a culinary tourism product - examples from all over the word except Poland. Case studies of best practices .
Student final project presentations &discussion.
Student final project presentations &discussion.

 

Laboratories 15h (Dr. M. Rogowski 10h/ Professor. B. Maćkiewicz 5h):
Introduction. Organization rules of laboratory. Task: how prepare to culinary product for foreign?
Culinary heritage workshops in restaurant. During these workshops we will see culinary heritage of our region. We will recognize main regional dishes of Great-Poland and we will cook chosen of its.
Beer workshops in craftbeer pub. During this workshop we will see the beer history and main beer styles. We will taste some kind of cratfbeers and recognize it's taste and aroma by sensory.
Wine workshops. During this workshop we will see wine history and main types of wine. Also we will recognize wine tradition of Poland. We will taste some kind of wines recognize it's taste and aroma by sensory.
Student's presentation about culinary product of Poland for foreign.
Student's presentation about culinary product of Poland for foreign.

Reading list

Hall, C.M. and S. Gössling. (eds). (2016). Food Tourism and Regional Development: Networks, products and trajectories. Oxon and New York: Routledge. Long, L.M. (eds). (2010). Culinary Tourism (Material Worlds Series). Kentucky: The University Press of Kentucky. Stanley, J. and L. Stanley. (2015). Food Tourism: a practical marketing guide. Nannup: CABI Publishing Timothy, D.J. (eds). (2016). Heritage Cuisines: Traditions, identities and tourism. Oxon and New York: Routledge. Croce, E., & Perri, G. (2010). Food and wine tourism: Integrating food, travel and territory. Cabi.