Introduction to Culinary Tourism (Section 2) [CRN 17849]

Discipline: Natural Resource Recreation and Tourism
Instructor: Phelan
Credits: 3
Day: B
Start: 1410
End: 1530
Field Work: Day 2 | February 20, 2020 | Malaysia
Prerequisites: None Download Syllabus

For many cultures across the world, sharing food and drink, whether it be with family, friends, acquaintances, or strangers, is the ultimate sign of hospitality. We demonstrate our love, celebrate good times, grieve losses and disappointments, and bond by eating and drinking together. Gastronomy is a significant part of the tourism industry. Destinations use food to market themselves, food and wine festivals draw thousands of attendees each year, cooking classes and food tours are continually growing in popularity, and self-proclaimed ‘foodies’ seek out unique dining options during their travels. This course examines the wide range of culinary tourism experiences available globally. Students will gain an understanding of how culinary activities drive tourism supply (and demand), the cultural and heritage implications of culinary tourism, as well as the role food and drink play in a tourist’s perception of authenticity during travel. Prior to each port of call, students will learn about the many culinary tourism opportunities showcased in each destination. Upon returning to the classroom, these land-based culinary experiences will serve as case studies for further discussion.

Field Work

Country: Malaysia
Day: 2
Date: February 20, 2020

A former British colony, Malaysia is comprised of three major ethnic groups: Malays, Chinese, and Indians. These three cultures, as well as migration and regional influences have resulted in Malaysian cuisine being described as ‘a symphony of flavors’. In short, Malaysian cuisine is highly complex and diverse. As we know from class, culinary tourism, or food tourism, is the exploration of food through tourism-based activities. There are four primary types of culinary tourism activities: cooking classes; food tours; wine, beer and food festivals; and specialty dining experiences. This field class will incorporate the first two culinary activities. We will disembark from the MV World Odyssey and be transported to the Taman Tun wet market which has been in operation for more than four decades. At Taman Tun we will have an authentic Malaysian breakfast, followed by a market tour during which we will learn about Malaysian food culture, ingredients and herbs. After our visit to the market we will go to the LaZat Cooking School. Our chef instructors will give us a personalized cooking lesson during which time we will cook three traditional Malaysian dishes. We will also be given a lesson in Malaysian herbs and spices, learn how to make teh tarek (pulled tea) and flip roti canai. We will get to enjoy the fruits of our labor and eat the tasty lunch we prepared together and subsequently return to the ship.

Learning Objectives:
1. Participate in two different kinds of culinary tourism experiences (food tour and cooking class)
2. Understand the three cultures (Malay, Chinese, and Indian) which influence Malaysia’s national identity and culinary appetites
3. Recognize local food products and the impact those ingredients have on citizens’ sense of community and relationships