OVERVIEW

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.

AIMS AND CONTENT

LEARNING OUTCOMES

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.

AIMS AND LEARNING OUTCOMES

Upon completion of the course, students will be able to:

• Identify the main concepts and parameters for analyzing and quantifying the tourism phenomenon.
• Define the main dimensions of food and wine tourism and its connections with other types of tourism.
• Identify the link between territory and food and wine tourism offerings for specific case studies.
• In relation to specific case studies, critically evaluate the impact of food and wine tourism and how it influences territorial dynamics.

TEACHING METHODS

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.

SYLLABUS/CONTENT

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.

RECOMMENDED READING/BIBLIOGRAPHY

Attending Students:

• Materials uploaded on Aulaweb, integrated by what is presented by the lecturer in class and appropriately summarized in notes taken during lessons.

Non-Attending Students:

• Materials uploaded on Aulaweb, integrated by what is presented by the lecturer in class and appropriately summarized in notes taken during lessons.
• Non-attending students are also required to study the volume: E. Croce and G. Perri, 2022, Il turismo enogastronomico (Food and Wine Tourism).

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

https://corsi.unige.it/en/corsi/11758/studenti-orario

Class schedule

The timetable for this course is available here: Portale EasyAcademy