Food and Wine Tourism and Food Landscapes

Academic Year 2026/2027 - Teacher: DONATELLA STEFANIA PRIVITERA

Expected Learning Outcomes

The course aims to examine and interpret the complex relationship between food, environment and tourism, with a focus on the relationship between destinations and food. Food, with its variety of meanings, is a topic of great interdisciplinary interest, involving geographical, technical-economic, health, cultural and political aspects. Through an interdisciplinary methodological approach, the course analyzes the changes in the territorial system related to food and tourism, also identifying the destinations preferred by food and wine tourists.Consistent with the Dublin European Descriptors system, the course pursues the following expected learning outcomes:

Knowledge and understanding: the student acquires basic knowledge and conceptual tools in the field of food and wine tourism, with particular reference to notions such as cultural changes towards food, typical and traditional agri-food products, leisure and food consumption, also in relation to some avant-garde themes such as novel food, with the support of the in-depth materials proposed during the course. Ability to apply knowledge and understanding: the student is able to apply this knowledge with a professional approach, using the conceptual tools of geography to analyze empirical research cases and to build and support arguments on tourist phenomena observed through external educational visits and invitation of operators/experts from the world of work as part of the exercises and group work provided for by the course. Autonomy of judgment: the student develops the ability to collect and interpret data and information related to phenomena in the field of food and wine tourism, elaborating autonomous judgments and reflections that take into account the social, economic, environmental and ethical implications, also in light of the sustainable development goals of the 2030 Agenda recalled in particular to Goal 2 (defeat Hunger) and Goal 12 (Responsibility Consumption and Production). Communication skills: the student acquires the ability to communicate information, experiences, ideas, problems and possible solutions through active participation in lectures, work groups, presentations and debates on course topics. Learning capacity: the student develops the necessary skills to continue with an adequate degree of autonomy the study of tourist phenomena in the food and wine field and their transformations, through the critical and conscious use of bibliographic sources and the in-depth studies proposed during the course also thanks to the use of explanatory material through the web provided directly by the teacher, meetings with external experts and group comparisons.

Course Structure

There are frontal lessons, work groups, in-depth seminars held by professionals and academics, intermediate checks and field applications such as visits to places in the local territory, meetings with operators. If for contingent problems the teaching is given in mixed or distance mode, necessary variations may be introduced with respect to what was stated.

Required Prerequisites

An interdisciplinary connection capacity is required, in particular with the acquired knowledge of economic, anthropological and sociological disciplines, with adequate technical linguistic expression regarding the contents.

Attendance of Lessons

Optional with preference for active participation in external visits

Detailed Course Content

The contents of the course concern aspects related to food, territory and Geography in particular the promotion of made in Italy, its landscape and its products even those certified (Doc, IGP, etc).

In addition, the course aims not only to illustrate the products of made in Italy, but also to outline the characteristics of the territories of which they are expression, highlighting the aspects that will make it possible to encourage tourism, creating a synergy between local products, the environment and historical-artistic, architectural, archaeological, landscape relevance. For this purpose, the final part of the course will be dedicated to the preparation of naturalistic, historical, cultural and food and wine itineraries that students will present during intermediate tests. In addition, the Course examines multidimensional aspects of food and wine tourism concerning operators e.g. restaurants and other food suppliers, changes and challenges in consumer eating habits and trends.

Textbook Information

Article: Privitera D., Polizzi di Sorrentino E. (2025). Place identity and food and wine as synergistic tourist attractions: A case study of Mount Etna, Italy, in Kim A., Aktaş G., Kozak M., International Case Studies in Food Tourism, New York, Routledge,ISBN 9781032951737, pp.110-116, DOI: 10.4324/9781003583547-10

Learning Assessment

Learning Assessment Procedures

During the didactic semester of frontal lessons, there is a written trial and/or a written/oral final test with interactive presentations in work groups and/or individual. During the exam sessions, the tests will be oral. The student's evaluation is assigned according to the mastery of the topics, the exhibition skills, knowledge of the disciplinary lexicon, critical insights and relative capacity for applied understanding. In addition, the ability to interact in work groups and participation in seminars and workshops organized during the educational semester will be added value.

Examples of frequently asked questions and / or exercises

Differences between typical and certified food products. Characteristics of the demand for food and wine tourism. Eating behavior and tourism. The concept of multifunctionality. Food and wine destinations. Food and wine events. Importance of the media for food and wine tourism

Degree Course in

Tourism Science