1. Compulsory Question (You MUST answer this question)
Using examples, critically discuss globalisation and the key underpinning aspects of homogenisation and heterogenization affecting food and beverage consumption and cultural identity in the 21st century, including discussion on impacts of food identity to destination, and issues related to McDonaldisation and Westernisation on Eastern culture
Assessment Criteria
Why and how gastronomic globalisation introduced with examples.
Background of food homogenisation and how it works in food industry with examples.
The impacts of homogenisation to contemporary food industry / food tourism, including food identity to destination.
Background of food heterogenisation and how it works in food industry with examples.
Different methods of heterogenisation, such as glocalisation, hybridisation etc.
The impacts of heterogenisation to contemporary food industry / food tourism, including food identity to destination.
Impacts of McDonaldisation and Westernisation to Eastern Culture.
Structure, organisation, references and presentation of the answers
2. Critically discuss the Slow Food Movement. A) Using examples, critically discuss what the Slow Food Movement is in relation to food consumption in the 21st century, its history, and its objectives, key areas of focus, underlying principles and key activities. B) Critically discuss intangible cultural heritage and how gastronomic identities (food and drink) are appraised and protected by UNESCO. Using examples of currently protected identities critically evaluate how these reflect the principles of “Slow Food”.
Assessment Criteria
The reasons enhancing the introduction of Slow Food Movement, such as gloablisation and problem of Fast food industry
The creation of Slow Food Organisation and its Manifesto
The Philosophy of Slow Food with explanation and examples
Three primary objectives of Slow Food Activities, including (i) Education of Taste;
(ii) Preserving the survival of endangered argricultural products and practices; and
(iii) Protecting small-scale producers and promote better food system.
Including different activities / event under each different scope with examples and how these activities affected the contemporary food industry.
How gastronomic identities (food and drink) are appraised and protected by UNESCO.
Examples of currently protected intangible identities and evaluate how these reflect the principles of “Slow Food”
Structure, organisation, references and presentation of the answers
3. Critically discuss culinary tourism. A) Critically discuss what culinary tourism is and how it links to cultural tourism, why it is important and its holistic benefits. B) Critically discuss the global trends in culinary tourism and why gastronomy is essential to the tourism experience. C) Using examples critically discuss the notions of “co-creation” and “experience” in culinary tourism and document an example of a culinary tourism route or trail, explaining the tourism “experience”.
Assessment Criteria
Define culinary tourism and discuss how it links to cultural tourism
Why culinary tourism is important to destination culture and its benefits
Discuss the global trends of culinary tourism such as information from UNWTO or other appropriate resources
Examine the impacts of gastronomy tourism to tourist’s destination, which including developed of national identity, enhance economic growth, stimulate of globalisation, or hetergenisation of food industry etc.
This section required examples or references to support discussion.
Discuss the notions of “co-creation” and “experience” in culinary tourism.
Document an example of a culinary tourism route or trail, explaining the tourism “experience”.
Structure, organisation, references and presentation of the answers
4. Critically discuss fine dining. A) Explain the origins, key periods, and evolution of fine dining from 18th century to modern cuisine. Include the philosophies, contributions and innovation from celebrity chefs of different periods. B) Critically discuss the principles, validity and impact of Michelin accreditations and the impact guide books have on restaurant and “foodie” behaviour.
Assessment Criteria
Origins and Key periods of fine dining, including :
The origin and history of restaurant
Three movement of French cuisine : Le Grande Cuisine, Haute cuisine, Nouvelle cuisine
Philosophies, contribution and innovations celebrity chefs, including :
Marie Antoine Crème
Georges Auguste Escoffier
Paul Bocuse et al.
Global accreditation, including :
Introduction of Micheline accreditation system and examples of global fine dining restaurants
Impacts of Michelin accreditations
Impacts of Michelin guide books on restaurant and “foodie” behaviours
Structure, organisation, references and presentation of the answers
