Readings

Each week:

Food and Travel sections of the New York Times.

A free subscription is available to all City Tech students:  Log into Cuny First and follow link University News. (So you have no excuse.)

Week 1 (readings due second class):

  1. “UNTWO Food Tourism Report”   (available under “Files” on the course profile page).  Read pg. 6 to pg. 11.
  2. Tourism Australia Uses Food to Drive Luxury Travel Spending
  3. How The Michelin Guide Made A Tire Company The World’s Fine Dining Authority

Week 3 (readings due fourth class):

  1. Where Foodies should go in 2016.  Click on at least 2 of the links and see what these events offer.  Make some notes: When do they take place?  Are they urban or rural?  What do they offer to the local community.  I will ask!
  2. Foodies & Food Tourism 108-13 Again, take some notes about what you read.
  3. New York Times “Food” and “Travel” sections

 

Week 5 (readings due sixth class):

Everyone is responsible for reading the introduction to Lucy Long’s Culinary Tourism (page 1-15).  See especially the highlighted sections.  It is under “files” on the Course Profile page.

In addition I will ask the following students to define the following terms in class.  Give a brief definition that is easy to understand by a City Tech student (don’t just read something you read).  See additional notes below.   Use the indicated readings.  If something doesn’t make sense do a little research on the internet to figure it out.  Since you’re presenting as a group figure out who is saying what ahead of time.


Artisanal (Richard, Laura):
Read Artisanal Defined.  Define and give us 3 examples of artisanal products and their industrially produced equivalents. Why would culinary tourists care about this?

Authentic (Jendayi, Ana, Sukran)
Read Getz, et al, Foodies and Tourism, pages (click on link: Authenticity Definition).  Define what is generally meant by authentic.  How would personally define it.  Give examples of how and why each of you would find a food experience authentic. Why would a culinary tourist care?
 
Foodie (Alyssa. Christley, Krystal)
Read Getz, et al, Foodies and Tourism, pages (click on link: Foodie Definition).  Define a foodie.  Give examples of foodie personality traits.  Are you a foodie?  If so why, if not why? How is this issue related to culinary tourism?  Is every culinary tourist a foodie?
 
The Other (Magaly, Esmeralda, David)
Read Lucy Long, Culinary Tourism pages 23-32. Define the idea and give examples that relate to food.  How is this issue related to culinary tourism?  Who is “the other” to you?
 
Edible vs. Palatable (Erick, Allison, Thomas)
Read Lucy Long, Culinary Tourism pages 32-34. Define the idea and give examples that relate to the taste of main-stream Americans and then give an example of each for each of yourselves  personally.  How is this issue related to culinary tourism?
 
Neophile vs. Neophobe(Lisette, Joohyun)
Read Getz, et al, Foodies and Tourism, pages 70-71 (click on link Neophobe-phile).  Address the following questions: Are foodies typically neophobes or neophiles?  How does this relate to culinary tourism? How would you define yourself.
 
Terroir and Locavore (Ariel, Ling Rong )
Read Getz, et al, Foodies and Tourism,p. 11 (click on link Terroir). and look up definition online.  How is terroir used in describing wine?  How could this also apply to food?  How is this relevant to food tourism?  Look up online how  New York’s Greenmarket defines local?  Define locavore. What motivation does this create for the culinary tourist?

 

Week 9 (reading due 12th class–May 4):

A Culinary Stew

Cooking up Heritage Harlem post

Tourism Australia Uses Food to Drive Luxury Travel Spending

 

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