TOUR 364

This course examines the culinary sense of place, in relation to cultural identity and food sovereignty, while tackling issues of access and equity. Learners will develop a key philosophy that places small-scale, community-based, and locally owned food and drink production at its helm, using Indigenous knowledge and practices, land-based learning and interdisciplinary approaches. Students will engage with organizations across the culinary tourism value chain to learn about food production and consumption that are socially informed and environmentally motivated to protect regional agriculture and promote cultural foodways in alignment with the United Nations' Sustainable Development Goals. Section information text: <strong>Course Description: </strong>This course examines the culinary sense of place, in relation to cultural identity and food sovereignty, while tackling issues of access and equity. Learners will develop a key philosophy that places small-scale, community-based, and locally owned food and drink production at its helm, using Indigenous knowledge and practices, land-based learning and interdisciplinary approaches. Students will engage with organizations across the culinary tourism value chain to learn about food production and consumption that are socially informed and environmentally motivated to protect regional agriculture and promote cultural foodways in alignment with the United Nations' Sustainable Development Goals.<br/><strong>Note: </strong>TOUR 364 is an approved Self and Society course for Cap Core requirements.<br/><strong>Reg Notes: </strong> Open to all students. This is a CapCore course.<br/><strong>