ISMT TLH334 Assessment Brief

TLH 334 GASTRONOMY

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Assessment Brief

Assessment 1: Individual Coursework

Date: 4^th April 2025

Where: Submission Via Canvas Turnitin

Word count: 3000 words, including all in-text citations.

Course work: Students must answer two short essay questions of equal weighting 1500 words each. There is one compulsory question that all students must answer. Students also will be required to answer 1 optional question from a choice of 6.

Learning Outcomes:

Upon successful completion of this module, students will have demonstrated:

1. Knowledge of the role of food and drink for tourism, hospitality, and events,
2. Knowledge of the interrelationship between food and drink and the tourism, hospitality and event experience
3. The ability to demonstrate awareness of the interaction between socialisation, culture, food and drink, and tourism
4. The ability to explore the significance of food and drink for local culture.

You MUST answer Question 1 and then choose ONE other question to answer.

1. Compulsory Question (You MUST answer this question)

Using examples, critically discuss the concept of globalisation and the key underpinning aspects of homogenisation and heterogenisation affecting food and beverage consumption and the cultural identity in the 21^st century; this including the discussion on food and borders and the current issues related to food and mobility/migration as proposed by Abbots (2017).

Optional Questions: Choose ONE to answer and ensure you answer ALL parts of each question.

1. Critically discuss the Slow Food Movement; A) Critically discuss the Slow Food Movement in relation to the food consumption in the 21^st century, its history and objectives, the key areas of focus, the underlying principles, and the key activities with examples. B) Critically discuss intangible cultural heritage and how gastronomic identities such as food and drink are valued and protected by UNESCO. Using examples of currently protected identities, critically evaluate how these reflect to the principles of “Slow Food”.
2. Critically discuss culinary tourism; A) Critically discuss and explain what culinary tourism is and how it relates to cultural tourism, why it is essential and its holistic benefits. B) Critically discuss why gastronomy is important to the tourism experiences and the global trends in culinary tourism. C) Using examples, critically discuss the concepts of “co-creation” and “experience” within culinary tourism and provide an example of a culinary tourism route or trail which explain the culinary tourism “experience”.
3. Critically discuss European gastronomy; A) Critically discuss the concept of gastronomy, the history of European gastronomy to the present day and its key influencers and influences. B) Critically discuss how and where gastronomy links to hospitality, tourism, and events. C) Critically discuss the key aspects of IGCAT European regions of gastronomy award and using an example region of gastronomy, discuss the key areas of focus on how these contrasts or compares with the literature.
4. Critically discuss fine dining; A) Justify the origins, key periods, and evolution of fine dining from the 18^th century to the modern cuisine. Include your observations of the characteristics of classical and modern cuisine, discussing the current trends and the underpinning philosophies influenced by the chefs of the best restaurants in the world and from the literature that discuss the innovation originating from El Bulli, which gave rise to the modern cuisines today. B) Critically discuss the principles, validity, and impact of accreditations by Michelin and the influence that guidebooks have on restaurant, “foodie” behaviour and the imagined state of “consumer to culinary professional”.
5. Critically discuss chocolate as a significant gastronomic product; A) Critically explain what chocolate is, the importance of its geography and examples of “single origin” producers, the social justice and environmental concerns and the key initiatives to address the concerns. B) Critically discuss the cultural histories regarding chocolate, the origins and the uses of chocolate, its globalisation and key aspects of its consumption, including place associations and the differences between homogenised and artisan chocolate products. C) Critically discuss the innovation of chocolate, how and where quality as a significant aspect is defined, and explain what sensory analysis is, with documenting the key steps in conducting chocolate sensory analysis and why each step is crucial.
6. Critically discuss wine and wine tourism; A) Critically discuss what wine is, its origins, cultural histories, evolution and how wine has become globalised. B) Explain the characteristics of the new and old-world wine regions and the key differences between them. By using an example of a key wine producing region of the world, critically discuss the impact of the “Terroir” and explain what information you will find on a wine label from that region and its definition. C) Critically discuss and define the touristic aspects of wine and the motivations of wine tourists and using an example of wine trail, explain the elements that make up the wine “experience”.