TMGT 409 Culinary Tourism

Credit 3
Culinary tourism often involves discovering the tangible and the intangible cultural heritage of “the other” through food when traveling, but the culinary tourist can also explore the culture of their own backyard. Culinary experiences in celebrity-owned and farm-to-table restaurants, on food and wine tours, at food festivals, farmer’s markets, cooking schools, and more provide business opportunities to the tourism industry and learning opportunities for tourists interested in regional and national cuisines. This course explores culinary tourism opportunities and the role of food tourism in developing, sustaining, and promoting regional identities. This course draws from the knowledge and present perspectives of the fields of anthropology, folklore, foodways, and food and tourism studies.

  Prerequisite(s): Senior level major elective or tourism track.