chapter 1 gastronomics.pdf

GASTRONOMIC TOURISM MS. Jamie G. Gajolin,MBA  LEARNING OUTCOMES: At the end of the lesson, the students are expected to: 1. Explain and appreciate the meaning, history and importance of gastronomical tourism 2.Discuss the relationship of culinary and food tourism to gastr...

GASTRONOMIC TOURISM MS. Jamie G. Gajolin,MBA  LEARNING OUTCOMES: At the end of the lesson, the students are expected to: 1. Explain and appreciate the meaning, history and importance of gastronomical tourism 2.Discuss the relationship of culinary and food tourism to gastronomy. 3. Describe the Gastronomical 2  WHY AM I HERE? GROUP SIZE: 15–20 students (maximum) COURSE TYPE: Online (synchronous), in-person Have students draw a picture that represents why they enrolled in your course. Encourage them to think beyond the fact that they may need your course credit to graduate. They could think about wanting to learn more about your field or simply that their friends were enrolled in your class, too. After five minutes, have students share their picture with the larger group if they’re comfortable—helping students feel like part of one interconnected community 3 CHAPTER 1: MEANING AND IMPORTANCE OF GASTRONOMIC TOURISM WHAT DOES GASTRONOMY MEANS? According to United Nations World Tourism Organization(UNWTO) 4 - Gastronomy tourism is defined as a “Type of tourism activity which is characterized by the visitor’s experience linked with food and related products and activities while traveling. 1 Etymology of Gastronomy In Greek “gastros”- means stomach “ gnomos”- means knowledge or law “ “ “Gastronomy tourism is not just about indulging in delicious food; it also has immense economic and cultural benefits for the Asia-Pacific region. This form of tourism attracts food enthusiasts from all over the world, creating opportunities for local businesses, farmers, artisans, and the like. It stimulates job creation, promotes sustainable agriculture, and preserves culinary traditions that have been passed down through generations,” -(DOT) Secretary Christina Garcia Frasco https://beta.tourism.gov.ph/news_and_updates/frasco-highlights-role-of-gastronomy-to urism-in-global-forum-bares-efforts-to-push-food-tourism-in-ph/ 6 Gastronomy is a priority for the Philippines ▪ “For example, Iloilo, a province in our country, has recently been recognized as a Creative City for Gastronomy by UNESCO. Additionally, regions such as Western Visayas, the Cordillera Administrative Region, Pampanga, and Cebu are actively engaging in the development of Slow Food programs. These initiatives aim to protect our local produce, ingredients, and culinary traditions by boosting demand for them. This increased demand ensures that local farmers and communities are supported and encouraged to continue cultivating these valuable resources,” Frasco said.7  GASTRONOMY IDENTITY MODEL ▪ CULTURE GASTRONOMY ▪ ENVIRONMENT IDENTITY Geography ▫ History ▪ ▪ Flavor profiles ▫ Ethnic ▪ Etiquette ▪ Climate ▫ Diversity ▪ Recipes ▪ Micro climate ▪ Fusion of Indigenous ▫ Innovative ▪ Ingredients/Techniques ▫ Capabilities ▪ Classic wines and food products ▫ Traditions ▪ Marriages ▪ Profitable ▪ Climate Zone Adaptability of ▫ Beliefs ▪ Old world and New ▫ Values World Zone new products 8 ▪ If the destination is an Island, then the eating habits will mostly depend on fishing, The food quality is also related to geography, as a food is grown in a place where it belongs, are considered quality. ▪ Also religion, history and tradition will demark the eating habits. Eg. Halal Foods among Muslims is an important issue and defined food which is allowed in Islamic terms or conditions. 9  The Relationship of Food and Culinary Tourism to Gastronomy ▪ Gastronomic tourism is a relatively new type of tourism. ▪ Culinary tourism, taste tourism, gastronomy tourism, and food tourism are some of the words used to describe food-based tourism. ▪ Culinary is a Latin word “culina” which means kitchen or cooking and used also for meals, food, and dishes. ▪ It refers to the ingredients, foods that are prepared, beverages, production process and activities. 10  The Relationship of Food and Culinary Tourism to Gastronomy ▪ Gastronomic tourism is a relatively new type of tourism. ▪ Culinary tourism, taste tourism, gastronomy tourism, and food tourism are some of the words used to describe food-based tourism. ▪ Culinary is a Latin word “culina” which means kitchen or cooking and used also for meals, food, and dishes. ▪ It refers to the ingredients, foods that are prepared, beverages, production process and 11 activities. ▪ 8. A SUDDEN STORY GROUP SIZE: 25–30 students (maximum) COURSE TYPE: Online (synchronous), in-person Start this activity by telling any story—academic or otherwise. It could be, “Yesterday, I logged onto Facebook and started to scroll when suddenly…” Then, have students add onto your story by asking them to contribute a line and finish with ‘suddenly’ before passing it onto the next person. Students aren’t expected to repeat what was contributed before them, they just need to add a line. This exercise lightens the mood in your class and allows students to interact with one another in an informal way 12. NEWSPAPER FASHION SHOW GROUP SIZE: Groups of 6–8 students COURSE TYPE: In-person While this team-building game is ideal for art and design students, it can be used in any classroom to get students out of their comfort zones and exercise creativity. Divide students into teams of six to eight, and supply them with newspaper, tape and scissors. 13 Participants are given a time limit to design and create an item of clothing out of a newspaper, which requires group brainstorming and delegation of tasks. Bonus points if their article somehow relates to your course material. One person in the group could ‘model’ the finished product when their time is up Two truths and a Lie. An icebreaker classic, Two Truths and a Lie is a fun way to help students get to know each other. Each 14 participant tells the group three “facts” about themselves. However, one of these “facts” will not be true. Fellow participants will then have to guess which of these “facts” is a lie.  The Relationship of Food and Culinary Tourism to Gastronomy ▪ Culinary tourism is described as “tourist visits in which the purchase or consumption of regional foods (including drinks), or the observation and study of food production are a major incentive or activity. ▪ This can be interpreted as a “food culture” with the looking for and interested in similar preferences, others are looking for and interested in different tastes. 15 ▪ In this regard, it is important to note that food consumption is the the same as it is in one’s daily routine. ▪ Aside from the norm, tourism allows them to try new foods and tastes. ▪ Culinary tourism is defined as “visits to primary and secondary food producers, food festivals, restaurants, and distinctive sites of which the primary goal to travel is food tasting and/or experiencing the qualities of specialist food production. ▪ As a subset of cultural tourism, gastronomic tourism encompasses not only restaurant dining, food festivals, factory tours, educational seminars, and farm visits, but also chefs, media, and tourism providers, catering services and more. 16 ▪ Culinary tourism, in other words, can include live-in cooking classes, traditional gastronomic feasts and festivities, and/or visits to regional wineries and food producers. ▪ However, food tourism and food intake as part if travel should not be conflated at this time. ▪ Tourism and food are two businesses that share a significant similarity in that they are noth rising demand and output, and, curiously, both industries are developing their own style reasons for this development in production. 17 Culinary or Food Tourism ▪ It is the pursuit of one-of-a-kind and unforgettable dining and drinking experiences, both locally and internationally. ▪ Culinary tourism varies from agritourism in that it is a subset of cultural tourism, whereas agritourism is a subset of rural tourism. 18 ▪ Gourmet cuisine isn’t the only type of culinary/food tourism. ▪ Experiential travel includes food tourism as a subgenre. Culinary tourism is not restricted by food culture, even if many cities, regions and countries are famed for their cuisine. 19 The World Food Travel Association ▪ We say “food tourism”, but drinking beverages is an impied and associated activity. It is also cumbersome to say “food and drink tourism”. ▪ The act of traveling is implied because most people travel at least across their own town, if not the region, the country and even the planet. 20 ▪ The distance covered is not as important as the fact that we are always on the move. We are all “travelers” of a sort and we are all “eaters”. ▪ Therefore, we can also all be regarded as “food travelers”. Previously the World Food Travel Association had used the phrase “culinary tourism” to describe our industry. ▪ “Food Tourism” includes the food carts and street vendors as much as the locals-only pubs, wineries, or one of a kind restaurants. ▪ There is something for everyone in the food tourism industry. 21  ▪ Food tourism includes activities such as: 1. Food tours 2. Cooking classes 3. Specialty dining experiences 4. Research and experiments 5. Wine, beer and food festivals 22  ▪ Importance of Gastronomical Tourism 1. Cultural enrichment 2. Economic stability 3. Community development 4. Employment and income 5. Restoration and preservation 6. Innovations 7. Social understanding 8. Spread of tourism 9. Broader culinary experience 10. Higher demand of varied styles of cuisines for foodservice operators 23 24  ACTIVITY 1: Each student will count 1-3, then group together numbers 1,2,3. Discuss the following: ▪ 1.Summarize briefly the relationship of culinary and food tourism to gastronomy. ▪ 2. How does culture and environment influence the gastronomy identity model? ▪ 3. Explain at least 5 importance of gastronomical tourism 25  Real life scenario: Role playing 1.If you were the Regional Director of the Department of Tourism in Region 1, what types of assistance will you request from the Secretary of the Department of Tourism to PROMOTE Gastronomical Tourism. 2.Conduct a research on the origin of gastronomical tourism in the Philippines 3. Do this by group and present next meeting. 26 RESOURCES: ▪ https://beta.tourism.gov.ph/news_and_updates/frasco-highlights- role-of-gastronomy-tourism-in-global-forum-bares-efforts-to-pu sh-food-tourism-in-ph/ ▪ https://www.crescentrating.com/magazine/muslim-travel/4020/w hat-is-halal-food.html 27 Grazie mille! ☺ (thank in Italian) 28