|
|
|
|
|
ITM Bachelor 5. Sem.
|
|
Tu 14.00-17.15 h
S 15
4 SWS Course
Prüfungsleistung: Presentation and Assignment Paper (12 pages)
CULINARY TOURISM - BACKGROUND
Let's start with - Wikipedia: https://en.wikipedia.org/wiki/Culinary_tourism
Croce &
Perri: Food and Wine Tourism, 2nd Edition. CABI 2017
Food Tourism historical development: Food as local attraction
"Vom Essen und Trinken hierzuland hab' ich noch nichts gesagt, und doch ist es kein kleiner Artikel. Die Gartenfrüchte sind herrlich, besonders der Salat von Zartheit und Geschmack wie eine Milch; man begreift, warum ihn die Alten Lactuca genannt haben. Das Öl, der Wein alles sehr gut, und sie könnten noch besser sein, wenn man auf ihre Bereitung mehr Sorgfalt verwendete. Fische die besten, zartesten. Auch haben wir diese Zeit her sehr gut Rindfleisch gehabt, ob man es gleich sonst nicht loben will." Goethe, Italienische Reise
-> Glocalized food
-> Food as local attraction
Tourism postmodern development: Sightseeing -> Experience -> Emotion
Food Tourism - Gastronomy Tourism - Culinary Tourism
Stephen Boyd: The Past and Present of Food Tourism, in: Yeoman, McMahon-Beattie 2015, p. 11-23
Culinary tourism has been defined as “the pursuit of unique and memorable eating and drinking experiences.”By combining travel with these edible experiences, culinary tourism offers both locals and tourists alike an authentic taste of place. Culinary tourism has emerged as a central facet to any tourist experience. It encompasses cultural practices, the landscape, the sea, local history, values and cultural heritage. Food serves to connect us with the land, our heritage and the people around us. It is a diverse and dynamic channel for sharing stories, forming relationships and building communities. By combining travel with these edible experiences, food tourism offers both locals and tourists alike an authentic “taste of place”. SOURCE: UNWTO Second Report on Gastronomy Tourism
Gastronomy_Report UNWTO
|
|
|
|
Contact:
Prof. Dr. Wolfgang Georg Arlt FRGS |
|
