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Program Type: 
Non Thesis
Course Code: 
Course Type: 
Area Elective
Course Language: 
Course Objectives: 
Goals This course aims to show the multi-dimensional role of gastronomic tourism in the context of interdisciplinary approaches such as communication, marketing, agriculture and development, and the importance and impact of its integrated relations with these fields at local, regional, and global levels.
Course Content: 
Content Explores the relations between food, gastronomy, and tourism with local, regional, and global examples. The roles of both producer and consumer in the gastronomy tourism industry are also discussed in this course. Students will conduct their own research project and prepare a report in the frame of this course.
Teaching Methods: 
1: Lecture, 2: Question-Answer, 3: Discussion
Assessment Methods: 
A: Testing, B: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes Program Learning Outcomes Teaching Methods Assessment Methods
Students are able to understand the role of food in the context of intercultural communication, marketing and tourism. 1,2,3 1,2,3, A, B
Students explore the integrated relationships of the gastronomic tourism in different fields.   11,12 1,2,3 A, B
Students are able to develop an understanding of how food affects human life in various dimensions at local, regional and global level. 13,14,15 1,2,3 A, B
Students are able to gain an interdisciplinary understanding and knowledge of gastronomic tourism. 11,12,13,14,15 1,2,3, A, B

Course Flow

Week Topics Study Materials
1 Course overview  
2 Introduction to gastronomic tourism S. K. Dixit ”Gastronomic tourism: A theoretical construct”, Ch.1 in The Routledge Handbook of

Gastronomic Tourism (2019). Routledge.

3 The definition of gastronomic tourism, food tourism, culinary tourism, sustainable tourism, agritourism, and other key terms C. M. Hall and L. Sharples “The consumption of experiences or the experience of consumption? An introduction to the tourism of taste”, Ch.1 in Food Tourism Around the World: Development, management and markets (2003). Routledge.
4 The history and development of gastronomic tourism C. M. Hall, R. Mitchell and L. Sharples “Consuming places: The role of food, wine and tourism in regional development”, Ch.2 in Food Tourism Around the World: Development, management and markets (2003). Routledge.
5 The role of gastronomic tourism in development: Rural and agritourism B. Csurgó, C. Hindley and M. K. Smith “The role of gastronomic tourism in rural development”, Ch.7 in The Routledge Handbook of Gastronomic Tourism (2019). Routledge.
6 Sustainability for gastronomic tourism: Agriculture, gastronomy, and tourism Part 3. The Routledge Handbook of

Gastronomic Tourism (2019). Routledge.

7 Food, gastronomy, and tourism in intercultural communication Fabio Parasecoli (2011) “Savoring semiotics: food in intercultural communication”, Social Semiotics, 21:5, 645-663.


F. Higgins-Desbiolles, G.Wijesinghe, T. Vilkinas and

S.Gifford “Native foods and gastronomic tourism” ”, Part V-Ch.49 in The Routledge Handbook of Gastronomic Tourism (2019). Routledge.

8 Gastrodiplomacy and gastronomic tourism Türker, N. (2018). Gastrodiplomasi Türk Mutfağının Tanıtımında Bir Araç Olabilir Mi?. Güncel Turizm Araştırmaları Dergisi, Ek Sayı 1, 14-29.


Bestor, T. C. (2014). Most F(L)Avored Nation Status:

The Gastrodiplomacy of Japan's Global Promotion of Cuisine. PD Magazine, (11), 59-62.

9 Mid-Term/ Paper Presentations Mid-Term/ Paper Presentations & Discussion
10 Marketing of gastronomic tourism R. Mitchell and C. M. Hall “Consuming tourists: food tourism consumer behaviour” Ch.3 in Food Tourism Around the World: Development, management and markets (2003). Routledge
11 Postmodern approaches in marketing of gastronomic tourism R. Robertson “Globalisation or glocalisation?” Journal of International Communication, 1:1, 33-52.


Firat, A. and Venkatesh, A. (1993). “Postmodernity; The Age of Marketing,” International Journal of Research in Marketing, Vol 10, pp.227-49.

12 Contemporary forms in gastronomic tourism Part 5. The Routledge Handbook of

Gastronomic Tourism (2019). Routledge.

13 Practices in gastronomic tourism with local, regional, and global examples Assignment: Student Presentations & Discussion
14 Future of gastronomic tourism R. Scarpato and R. Daniele “New global cuisine: tourism, authenticity and sense of place in postmodern gastronomy”, Ch.17 in in Food Tourism Around the World: Development, management and markets (2003). Routledge.

Recommended Sources

Textbook Dixit, S. K. (Ed.). (2019). The Routledge handbook of gastronomic tourism. Routledge.
Additional Resources Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world. Routledge

Material Sharing

Documents Articles
Assignments Every week- articles
Exams 1


Take-home Exam 1 25
Take-home Exam Presentations 1 25
Assignment 1 10
Total   60
Total   100

Course’s Contribution to Program

No Program Learning Outcomes Contribution
1 2 3 4 5
1 Students study food in the context of food history, geography, culture and nutritional sciences.         x
2 Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.         x
3 Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.         x
4 Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.          
5 Students know and apply the international standards of food hygiene and safety.          
6 Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.          
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they  implement and develop them.          
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.          
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.          
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.          
11 Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.     x    
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.         x
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.         x
14 Students understand and manage food-related events.         x
15 They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.         x
16 Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.          
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.          


Activities Quantity Duration
Course Duration (Including the exam week: 14x Total course hours) 14 4 56
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 14 14
Assignments 1 14 14
Final examination 1 14 14
Total Work Load     154
Total Work Load / 30 (hours)     5,13
ECTS Credit of the Course     6