Module Description
Gastronomy is both an art and a science which brings together a variety of ingredients to create mouth-watering dishes based on culture and cooking styles in a particular country.
In this module, you will explore the motivations behind food tourism and the role of primary supply-side stakeholders, such as agritourism operators, restaurant owners and food suppliers. You will also be given case studies on food-related tourism events and attractions, such as local food festivals and cooking competitions, as well as the sourcing and experiencing of food from open fields, farms and factories.
In addition to this, you will be able to appreciate the link between food, culture and religion, as is the case with Halal and Kosher food, as well as food movements such as veganism and other wellness foods.
