Culinary Tourism

Undergraduate

examines the history of gastronomy and the role of food in cultural heritage with different case studies around the world. Wine growing regions from countries such as Canada, France, Italy, Hungary, South Africa, Greece, and Cyprus will be critically analyzed from an economic impact context. Trends in cuisine and culinary arts, successes and challenges in promoting food tourism in Newfoundland food and drink in literature, art and film, and food and wine tourism best practices will be a key focus. The students will be required to take local tours of selected restaurants and wineries in Newfoundland for practical exposure of the food and wine industry.