1. Using examples, critically discuss globalization and the key underpinning aspects of homogenization and heterogenization affecting food and beverage consumption and cultural identity in the 21st century, including discussion on food and borders and the current issues related to food and mobility/migration as proposed by Abbots,2017. 2. Using examples, critically discuss what the Slow Food Movement is in relation to food consumption in the 21st century, its history, and its objectives, key areas of focus, underlying principles, and key activities. 3. Critically discuss what culinary touri

Upon successful completion of this module, students will have demonstrated Knowledge

1. Knowledge of the role of food and drink for tourism, hospitality, and events

2. Knowledge of the interrelationship between food and drink and the tourism, hospitality, and event experience

3. Knowledge of gastronomy and food consumption in the 21stcentury Skills

1. The ability to demonstrate awareness of the interaction between socialization, culture, food and drink, and tourism

2. The ability to explore the significance of food and drink for local culture

Your mark on this module will be based on one essay to assess learning outcomes 1‐4, contributing 100% of the module marks. You are required to write an essay of a to maximum of 3,000 words, excluding the reference list, which incorporates theory from academic sources to answer your choice of ONE of the following essay questions. This will assess all module learning outcomes

1. Using examples, critically discuss globalization and the key underpinning aspects of homogenization and heterogenization affecting food and beverage consumption and cultural identity in the 21st century, including discussion on food and borders and the current issues related to food and mobility/migration as proposed by Abbots,2017.

2. Using examples, critically discuss what the Slow Food Movement is in relation to food consumption in the 21st century, its history, and its objectives, key areas of focus, underlying principles, and key activities.

3. Critically discuss what culinary tourism is and how it links to cultural tourism, why it is important and its holistic benefits.

4. Critically discuss and define what gastronomy is, discuss the history of European gastronomy to the present day and its key influencers and influences.

5. Critically discuss the principles, validity and impact of Michelin accreditations and the impact guidebooks have on restaurant and “foodie” behavior and the imagined state of “consumer to culinary professional”

6. Critically discuss what chocolate is, the significance of its geography and examples of “single origin” producers and the social justice and environmental concerns and key initiatives to address these.

7. Critically discuss the characteristics of the new and old‐world wine regions and the key differences between them. Using an example of a key wine producing region of the world, discuss the impact of the “Terroir”

You MUST answer 1 question. Answers must be essay‐style and MUST contain REFERENCING, where it is appropriate. In every session you have been given lecture slides and where appropriate additional reading in the form of journals, articles, and text –USE these.

You are required to write an essay of a to maximum of 3,000 words, excluding the reference list. Your writing MUST be legible and be readable.

You must achieve 40% to pass. Include CRITICAL discussion that is well referenced and demonstrates understanding of the theory and application to practice.

Learning outcomes Upon successful completion of this module, students will have demonstrated Knowledge

1. Knowledge of the role of food and drink for tourism, hospitality, and events

2. Knowledge of the interrelationship between food and drink and the tourism, hospitality, and event experience

3. Knowledge of gastronomy and food consumption in the 21st century Skills

4. The ability to demonstrate awareness of the interaction between socialization, culture, food and drink, and tourism

5. The ability to explore the significance of food and drink for local culture

Critically discuss globalization and the key underpinning aspects of homogenization and heterogenization affecting food and beverage consumption and cultural identity in the 21st century, including discussion on food and borders and the current issues related to food and mobility/migration, using examples.

1. What is globalization? Discuss the main aspects.

2. What is homogenization and heterogenization? Discuss the main aspects.

3. Discuss food consumption and cultural identity in the 21st linked with the concept of homogenization and heterogenization.

4. Discuss the influences and impact related to food consumption and borders.

5. Using examples, discuss how mobility and migration has influenced the food consumption in the 21st century

Critically discuss what the Slow Food Movement is in relation to food consumption in the 21st century, its history, and its objectives, key areas of focus, underlying principles, and key activities.

1. What is the Slow Food Movement?

2. What is the history, objectives, focus area of Slow Food Movement, the main principles, and activities of Slow Food Movement? Critically discuss.

3. How is the Slow Food Movement related to the way food consumption is seen in 21st century? Critically discuss

Critically discuss what culinary tourism is and how it links to cultural tourism, why it is important and its holistic benefits.

1. What is Tourism?

2. What is Culinary Tourism?

3. What is Cultural Tourism?

4. What is the connection between Culinary Tourism and Cultural Tourism? Critically discuss.

5. What is the importance of Culinary Tourism? Critically discuss. 6. What are the benefits of Culinary Tourism in general? Critically discuss

Critically discuss and define what gastronomy is, discuss the history of European gastronomy to the present day and its key influencers and influences.

1. Define Gastronomy

2. Discuss the importance of Gastronomy

3. Discuss the history of European Gastronomy from the beginning of human being era to nowadays

4. Discuss Gastronomy key’s influencers

5. Discuss Gastronomy key’s influences

Critically discuss the principles, validity and impact of Michelin accreditations and the impact guidebooks have on restaurant and “foodie” behavior and the imagined state of “consumer to culinary professional”

1. Introduce and discuss Michelin accreditation/ award

2. Discuss the impact of guidebooks on restaurants

3. Discuss the “foodie behavior” impact caused by the guidebooks

4. Discuss the idea of “consumer to culinary professional” caused by the guidebooks

Critically discuss what chocolate is, the significance of its geography and examples of “single origin” producers and the social justice and environmental concerns and key initiatives to address these.

1. Define chocolate

2. The importance of its geographical production

3. Define and give examples of “single origin”

4. Discuss about the social and environmental concerns related to chocolate production

5. Discuss the key initiatives currently address to mitigate these issues.

Critically discuss the characteristics of the new and old‐world wine regions and the key differences between them. Using an example of a key wine producing region of the world, discuss the impact of the “Terroir”.

1. To present the new and old ‐world wine regions

2. To differentiate new and old‐world wine regions

3. Discuss the concept Terroir with giving an example of a wine region and how this concept has an impact in the region.

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