Food and wine tourism represents one of the fastest-growing sectors due to its indissoluble link with the territory and landscape. The strong connection between territory, food, and tourism offers great development potential for structuring the tourism offerings of areas that have remained on the sidelines of mass tourism linked to the sea and winter sports. At the same time, it poses complex challenges for territory management, also in relation to the risk of overtourism.
This module aims to provide basic knowledge of the tourism phenomenon through a geographical analysis of territories, viewed from the perspective of the transformations brought about over time by tourism activities. Specific attention will be given to food and wine tourism, its evolution over time, and the implications it has for enhancing the territory and local products.
Upon completion of the course, students will be able to:
The course consists of asynchronous online lessons dedicated to the exposition and discussion of the main concepts related to the connection between geography, food, and tourism.
Materials used during the lessons will be uploaded to Aulaweb, as will other materials such as: reports, links to databases, reference texts, and supplementary materials to those indicated in the bibliography.
The final part of the course will be dedicated to the preparation and presentation of group projects developed by attending students.
Students with a valid physical or learning disability certification on file with the University who wish to discuss any accommodations or other circumstances related to lectures, courses, and exams should speak with both the lecturer and Prof. Federico Scarpa (federico.scarpa@unige.it), the Polytechnic School's disability liaison.
Part One
Concepts and definitions related to tourism: Arrivals, presences, flows and reception areas; demand and supply, circulation and transport, employment; new modes and types of tourism.
Part Two
Food and wine tourism: Food as an expression of territorial identity and a vehicle for storytelling; Food and wine tourism: Definition, global trends, and local opportunities; territorial enhancement and typical products.
Part Three
Challenges and development opportunities for territories: Enhancement of internal and marginal areas and links with landscape management; Food and wine offerings as an alternative to "traditional" tourism in the context of climate change; The phenomena of overtourism.
Attending Students:
Non-Attending Students:
https://corsi.unige.it/en/corsi/11758/studenti-orario