MANAGEMENT AND CULTURAL PERSPECTIVES ON FOOD

SHE Level 4
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code MHN822531
Module Leader Claire Bereziat
School Glasgow School for Business and Society
Subject Tourism, Events and Sport
Trimester
  • B (January start)

Summary of Content

Food is not only an essential element of daily life, but is core also to the tourism experience. This module will consider the social and cultural significance of food within the tourism field as not only a niche market but also intangible cultural heritage or terroir. The module will also consider how food is leveraged as a marker of identity and differentiation within the global-local nexus. Management trends, issues and challenges of food within the hospitality sector will also be considered, encompassing sustainability, supply chain, capacity, networks and food miles. This module will also serve to introduce students to the work of key social theorists and will then attempt to apply this to the food tourism 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.

Syllabus

Social Theories Sociological and Cultural Perspectives on Food Food (and) Tourism as an academic field of study Food and History Food and Geographical approaches Food and Authenticity Food and Identities Food and Policy Globalization of Culture Food and Sustainability Celebrity Society Food and Marketing Food Initiatives Consumer Tastes and Behaviours

Learning Outcomes

On successful completion of this module, the student should be able to:" Critically assess the social and cultural significance of food within the tourism and hospitality fields;" Critically appraise current trends, issues and challenges in the management of food within tourism and hospitality sectors;" Identify and critically analyse theory and methodology which underpins Food and Tourism as an academic field of studies;" Demonstrate an understanding of the main epistemological approaches." Appraise the implications of these theories for contemporary trends and developments." Show an awareness of the use of theory in global and national contexts.

Teaching / Learning Strategy

Students will first be introduced to the sociological theories that are important to help us understand the place of food in society and within the tourism and hospitality arenas. The concept of globalisation will also be introduced and critically assessed. Following on from this the political power of food will be investigated, and attention will be focused on sustainability, local food, identity, authenticity, marketing, supply chain and food cultures. Assessments will encourage students to explore and think about theory in greater depth. The first assessment will be an in depth study of one particular theory. The second assessment will be a group case study report on one of the topics or issues studied during the year. 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 within the tourism and hospitality fields. Lecture materials will be drawn from both academic and industry publications and supplemented and underpinned by directed reading. Guest speakers will also be invited to contribute their experience where relevant. GSBS will continue to use the advancement of GCU Learn as a blended learning tool through its teaching and learning as well as through engagement with students. GSBS will ensure that all modules are GCU Learn 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. Students are provided with formative and summative feedback via a variety of mechanisms. Feedback on coursework is provided within 3 working weeks of submission.

Indicative Reading

-567 Books: Apostolopoulos Y, Leivadi S and Yiannakis E (2001) The Sociology of Tourism: Theoretical and Empirical Investigations . Routledge Advances in Tourism. Beardsworth, Alan (1997) Sociology on the menu : an invitation to the study of food and society . Routledge Boniface, P 2003, Tasting Tourism: Travelling for Food and Drink , Ashgate publishing Company. Bourdieu P (2010) Distinction: A Social Critique of the Judgement of Taste . Routledge. Bryant, Carol A (2003) The cultural feast : an introduction to food and society . Thomson Wadsworth. -567 Carolan Michael (2012) The Sociology of Food and Agriculture . . Routledge Cashmore, E. (2006). Celebrity/Culture . London: Routledge. CM Hall, L Sharples, R Mitchell, N Macionis, B Cambourne (eds.), Food Tourism Around the World: Development, management and markets , Butterworth-Heinemann. Counihan Carole and Van Esterik Penny (2012) Food and Culture : A Reader . Routledge; 3 edition (21 Nov 2012) David Picard D Di Giovine MA (2014) Tourism and the Power of Otherness: Seductions of Difference. Channel View Publications Featherstone, M. (1995). Undoing Culture: Globalization, Postmodernism and Identity . London: Sage. Fernandez-Armesto, Felipe (2002) Near a thousand tables : a history of food . The Free Press. Food and the Tourism Experienced: The OECD-Korea Workshop, OECD Studies on Tourism , OECD Publishing. Hall, CM, Gossling, S (2013), Sustainable Culinary Systems. Local foods, innovation, tourism and hospitality , Routledge. Heine, Peter (2004) Food culture in the Near East, Middle East, and North Africa . Greenwood Press Hjalager A and Richards G (2002) Tourism and Gastronomy , Routledge, London. Jafari J, Wilson J, Clave9 Rovira SA (2013) Geographies of Tourism: European Research Perspectives (Tourism Social Science Series): 19. Emerald Group Publishing Limited. Kittler, Pamela Goyan (2008) Food and culture . Thomson Wadsworth. Lashley C and Morrison A (2001) In Search of Hospitality: Theoretical Perspectives and Debates (Hospitality, Leisure and Tourism). Butterworth-Heinemann. Long, Lucy M (2044) Culinary tourism . University Press of Kentucky. Phillimore J and Goodson L (2004) Qualitative Research in Tourism: Ontologies, Epistemologies and Methodologies . Routledge -567 Ritzer, G. (2007). The Globalization of Nothing 2. Thousand Oaks, CA: Pine Forge Press. Rubin, LC (ed.) 2008, Food for thought. Essays on Eating and Culture. , McFarland & Company Inc Publishers. Sidali, Katia Laura (2011) Food, agri-culture and tourism: linking local gastronomy and rural tourism: interdisciplinary perspectives . Springer. Staller, John E (2009) Pre-Columbian foodway : interdisciplinary approaches to food, culture, and markets in ancient Mesoamerica . Springer Tribe J (2009) Philosophical Issues in Tourism , Channel View Publications. -567 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: -360 - 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
Assessment (FT) 50.00
Lectures (FT) 24.00
Independent Learning (FT) 114.00
Seminars (FT) 12.00

Assessment Methods

Component Duration Weighting Threshold Description
Course Work 01 n/a 50.00 n/a Theory essay 2000 words, due week 7
Course Work 02 n/a 50.00 n/a Group report, 2000 words. Due week 13