SHE Level 4
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code MHN525563
Module Leader Claire Bereziat
School Glasgow School for Business and Society
Subject Fashion and Marketing
  • B (January start)

Summary of Content

Food is not only an essential element of daily life, but is core also to to today's leisure society and tourism experience. This module will consider the social and cultural significance of food not only as a niche market but also as intangible cultural heritage or terroir. Students will be introduced to the work of key social theorists as well as be exposed to the language of food, so they can understand the place of food in society and within the tourism/hospitality arenas. They will reflect on food as a marker of identity and differentiation at the personal level, as well as in a global-local tourism context. Current management and marketing trends, issues and challenges of food will also be considered, encompassing sustainability, supply chain and waste (amongst others). Students will then attempt to apply their learning to the food tourism/hospitality field to better understand the role and importance of food to all stakeholders concerned from food producers to consumers, destination marketing organisations, governments and operators. This will be achieved through the analysis of a wide range of case studies from across the world. PRME This module seeks to explore the notion of food as a global-local phenomenon with a specific focus on culture, identity and sustainability. Concepts such as local food supply chain, health, food safety and security and access to food will also feature within the module.


Social Theories Sociological and Cultural Perspectives on Food Food (and) Tourism as an academic field of study Food and History The Language of Food: Semiotics and Metaphors Food and Authenticity Food and Identities Food and Policy Food and Sustainability Food and Marketing, Social Media Food Choice Consumer Tastes and Behaviours

Learning Outcomes

On successful completion of this module, the student should be able to:1 Critically assess the social and cultural significance of food within the tourism and hospitality fields;2 Critically appraise current trends, issues and challenges in the management of food;3 Critically analyse food texts;4 Demonstrate an understanding of social and cultural theories.

Teaching / Learning Strategy

The module will be taught via a combination of lectures and seminars. Case study materials will be used in order to place theory into practice, allowing students to gain a greater understanding of the complexities of food from varied perspectives (societal, cultural and management). Lecture materials will be drawn from both academic and industry publications and supplemented and underpinned by directed reading. Guest speakers will be invited to contribute their experience where relevant and site visits organised to enable students to witness how food is practised in the real world. GSBS will continue to use the advancement of GCULearn as a blended learning tool through its teaching and learning as well as through engagement with students. GSBS will ensure that all modules are GCULearn enabled and with the support of the Learning Technologists at the cutting edge of development of online materials. Academic staff and the Learning Technologists will continue to work together to develop and operate all modules on GCULearn to ensure student support and information sharing. Assessments will encourage students to explore, think about and apply theory to deepen learning. The first essay assignment will encourage students to critically discuss in further depth one of the themes covered in the first half of the semester. The second assessment will offer students the opportunity to put theory into practice develop research, analysis and recommendations of a menu. Students will be provided with formative feedback lectures and seminars to ensure they understand the assignment and its criteria . Feedback on coursework will be provided within 3 working weeks of submission, following the Feedback guidelines. Internationalisation Food is intrinsically glocal as an area of interest. Examples and illustrations will be drawn from international and national contexts. For example, students will be asked to reflect on the globalisation of the supply chain for certain food products. The political power of food will also be investigated, and attention will be focused on discourses surrounding food sustainability, food and identity, food and authenticity.

Indicative Reading

Books: Batat, W. (Ed) (2019) Food and Experiential Marketing: Pleasure, Wellbeing and Consumption , 1 st ed. Abingdon: Routledge. Beardsworth, A. (1997) Sociology on the menu : an invitation to the study of food and society . Abingdon: Routledge Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink . Burlington, VT: Ashgate publishing Company. Bourdieu P. (2010) Distinction: A Social Critique of the Judgement of Taste . Abingdon: Routledge. Bryant, C.A. (2003) The cultural feast : an introduction to food and society . Thomson Wadsworth. Carolan M. (2012) The Sociology of Food and Agriculture . Abingdon: Routledge Cashmore, E. (2006). Celebrity/Culture. Abingdon: Routledge. Hall, C.M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne B. (eds.), (2003) Food Tourism Around the World: Development, management and markets . Oxford: Elsevier. Counihan, C. and Hojlund, S. (Eds) (2018) Making Taste Public: Ethnographies of Food and the Senses . London: Bloomsbury Academic. Counihan C., Van Esterik P. and Julier, A. (2018) Food and Culture: A Reader (4 th ed). Abingdon: Routledge. Picard D. Di Giovine M.A. (2014) Tourism and the Power of Otherness: Seductions of Difference . Bristol: Channel View Publications Dixon, B.A. (2018) Food Justice and Narrative Ethics: Reading Stories for Ethical Awareness and Activism . London: Bloomsbury Academic. Featherstone, M. (1995). Undoing Culture: Globalization, Postmodernism and Identity . London: Sage. Fernandez-Armesto, F. (2002) Near a thousand tables: a history of food . New York: The Free Press. OECD (2012) Food and the Tourism Experienced: The OECD-Korea Workshop ., OECD Publishing. Hall, C.M. and Gossling, S. (2018) Food Tourism and Regional Development. Abingdon: Routledge. Hall, C.M. and Gossling, S. (2013), Sustainable Culinary Systems. Local foods, innovation, tourism and hospitality , Abingdon: Routledge. Heine, P.. (2004) Food culture in the Near East, Middle East, and North Africa . Westport CT: Greenwood Press Hjalager A and Richards G (2002) Tourism and Gastronomy . Abingdon: Routledge. Jafari J., Wilson J., Clave9 Rovira S.A. (2013) Geographies of Tourism: European Research Perspectives (Tourism Social Science Series): 19. Bingley: Emerald Group Publishing Limited. Kittler, P.G. (2008) Food and culture . Thomson Wadsworth. Lashley C. and Morrison A. (2011 ) In Search of Hospitality: Theoretical Perspectives and Debates (Hospitality, Leisure and Tourism). Abingdon: Oxon. Leivadi S., Yiannakis A. and Apostolopoulos Y. (2001) The Sociology of Tourism: Theoretical and Empirical Investigations . Abingdon: Routledge. Leong-Salobir, C. (Ed) (2019) Routledge Handbook of Food in Asia , 1 st Ed.. Abingdon: Routledge. Long, L. M (2044) Culinary tourism . University Press of Kentucky. Manniche, J. and Saether, B. Eds (2018) Nordic Food Transitions . Abingdon: Routledge. Poulain, J-P. and Dorr, A. (2017) The Sociology of food: Eating and the Place of Food in Society . London: Bloomsbury Academic. Phillimore J. and Goodson L. (2004) Qualitative Research in Tourism: Ontologies, Epistemologies and Methodologies . Abingdon: Routledge Ritzer, G. (2007). The Globalization of Nothing 2 . Thousand Oaks, CA: Pine Forge Press. Rubin, L.C. (ed.) (2008) Food for thought. Essays on Eating and Culture . McFarland & Company Inc Publishers. Sidali, K..L. (2011) Food, agri-culture and tourism: linking local gastronomy and rural tourism : interdisciplinary perspectives . Springer. Spence, C. (2014) The perfect meal: the multisensory science of food and dining . Wiley-Blackwell. Staller, J. E. (2009) Pre-Columbian foodway : interdisciplinary approaches to food, culture, and markets in ancient Mesoamerica . Springer Tribe J. (2009) Philosophical Issues in Tourism , Bristol: Channel View Publications. Turner, B. (2018) Taste, Waste and the New Materiality of Food , 1 st Ed. Abingdon: Routledge. View Publications. Journals Annals of Tourism Research Applied Geography British Food Journal Hospitality Management International Journal of Hospitality Management Journal of heritage tourism Journal of Hospitality and Tourism Management Journal of Rural Studies Journal of Sustainable Tourism Journal of Tourism and Cultural Change Journal of Tourism Marketing Place Branding Procedia - Social and Behavioral Sciences Sociologica Ruralis Tourism geographies Tourism Management Tourism Management Perspectives

Transferrable Skills

By the end of this module students will have gained competence in the following key areas: - D6: Independence - D7: Knowledge of International affairs/ cultural awareness - D9: Ability to reflect - D13: Ethics/awareness - D14: Time management - D15: Interpersonal Skills

Module Structure

Activity Total Hours
Independent Learning (FT) 114.00
Lectures (FT) 12.00
Assessment (FT) 50.00
Seminars (FT) 24.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 50.00 35% Individual essay 2000 words - week 7
Coursework 2 n/a 50.00 35% Group report 2500 words - week 14