GEOG 3200 - Culinary Tourism

Culinary tourism is defined as the pursuit of unique and memorable culinary experiences of all kinds, often while traveling. These experiences, which include famous restaurants, bed and breakfast inns, local eateries, wineries, cooking schools, and food festivals, provide business opportunities to tourism industry, and learning opportunities to individuals about places and cultures from a culinary perspective. This course explores the geography of the culinary world with particular reference to the origins and diffusion of the world’s major staples and their relationships with regional cuisines and tourists sites. Topics include the relationship between tourism and food and wine, political, social, and economic contexts of food production and food flow, case studies of regional cuisines in the United States and from around the world, and their implications for the tourism and travel industry.

Credits: 3 hours

Notes: Satisfies General Education Area IV: Other Cultures and Civilizations.