Base Knowledge
Knowledge acquired in the Curricular Units of Introduction to Tourism, Tourism Economics and Territory Products.
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
Module 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;
Module 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
Grading Methods
- - Written test - 100.0%
- - Unit 2 - 70.0%
- - Unit 1 - 30.0%
Internship(s)
NAO
Bibliography
Almeida M.J., 2018. Guia de Enoturismo em Portugal. 3ª Ed Zest Books
Flandrin JL., Montanari M., 2008. História da alimentação. Vol. 1. Dos primórdios à Idade Média. Ed. Terramar
Fletcher J., 2006. Cheese & Wine. A guide to selecting, pairing and enjoying. California: Chronicle Books.
Grainger K, 2009. Wine Quality: Tasting and Selection. Blackwell Publishing
Instituto da Vinha e do Vinho, I.P. Anuário 2018: Vinhos e Aguardentes de Portugal. Lisboa
Jackson R.S. 2017. Wine Tasting: A Professional Handbook. Third Edition. Academic Press Inc.
Laloganes JP 2010. The essentials of wine with food-pairing techniques. New Jersey: Pearson Education, Inc.
Loureiro V, Ferreira MM 2019. O vinho sentido. Sem descrever aromas ou atribuir pontuações. Lisboa: Plátano Editora.
Montanari M, 2006. Food is Culture. Columbia University Press.
MPV (2017)-Territórios Vinhateiros de Portugal. Cartaxo: Associação de Municípios Portugueses do Vinho.
Schuster M., 2001. O Essencial sobre a Prova. O curso prático completo de provas de vinhos. Edições Cotovia Lda.
Shepherd GM, 2017. Neuroenology: How the brain creates the taste of wine. New York: Columbia University Press.
Stanley J, Stanley L 2015. Food Tourism. A Practical Marketing Guide. London: CPI Group (UK) Ltd.
Toussaint-Samat M. 2019. A History of Food. Ed. Blackwell Publishing Ltd.