Base Knowledge
Non applicable
Teaching Methodologies
Pedagogical model active, centered in student, in accessibility, in sharing information and encouraging critical thinking. The teaching methodologies are lectures, practical classes with problem solving, guided discovery, encompassing technical exhibition, interrogative, individual research and group discussion and brainstorming exercises. If there are available resources, will be carried out visits to places or events related to the scope of the CU.
Learning Results
To provide a comprehensive overview of the major aspects associated with the areas of Gastronomy, Food tourism and Wines:
1. Understand food phenomenon in all its complexity and evolution throughout human history.
2. Conceptualize and illustrate the importance of gastronomy and the relationship between gastronomy – tourism – wines.
3. Recognize the importance of wine in gastronomy, tourism, economy and culture.
4. Acquire and apply essential knowledge about wine tasting.
5. Understand and establish in an harmonious way, the connection between wine and gastronomy.
Program
1. Gastronomy and Tourism: Multidimensional and multifactorial etiology of human food; Gastronomic tourism (culinary tourism) and leisure travel concepts and gastronomic tourists’ classifications; Gastronomy heritage as touristic product; Gastronomical brotherhoods; Food festivals and events;
2. Tourism and Wines: Characterization of different grape varieties, regions and wine types; Characterization of different designations used in wine certification; Enotourism and enogastronomic tourism; Identification of wine routes and their importance in local development; Relationship between wine and health: scientific evidences; Basic knowledge about wine tasting; Wine lists design and wine cellar management; General principles of better harmony between food and wines.
Curricular Unit Teachers
Goreti Maria dos Anjos BotelhoGrading Methods
- - Unit 1 - 30.0%
- - Unit 2 - 70.0%
- - Written test - 100.0%
Internship(s)
NAO
Bibliography
MPV (2017)-Territórios Vinhateiros de Portugal. Cartaxo: Associação de Municípios Portugueses do Vinho.
CARLSEN, J & CHARTERS, S (2006)-Global Wine Tourism: research, management and marketing. UK: CABI.
EDER, R (2000)-Defectos del vino: reconocimiento, prevención, corrección. Zaragoza: Editorial Acribia S.A.
GRAINGER, K (2009)-Wine Quality: Tasting and Selection. Blackwell Publishing.
IVV (2015)-Anuário Vinhos e Aguardentes de Portugal. Lisboa: Instituto da Vinha e do Vinho.
JACKSON, RS (2002)-Wine Tasting: A Professional Handbook. Elsevier Academic Press.
SCHUSTER, M (2001)-O Essencial sobre a Prova. O curso prático completo de provas de vinhos. Edições Cotovia Lda.
STEWART, JW; BRAMBLE, L & ZIRALDO, D (2008)-Key challenges in wine and culinary tourism with practical recommendations. Int. J. Contemporary Hospitality Manag. 20(3): 302-312
THR (2006)-10 Produtos Estratégicos para o Desenvolvimento do Turismo em Portugal: Gastronomia e Vinhos