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Designing Experiential Culinary Tourism Learning Opportunities with Community Collaborative Partners

Emily Ellis, Senior Student; Marisa Rios, Graduate Student;

Todd Barrios, CEC; Chay Runnels, Ph.D.

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Introduction

  • Community Partnership between SFA Hospitality, Stone Fort Museum (SFA) and Nacogdoches Public Library
  • Big Read NEA Funded project
  • Encouraged community members to be tourists in their own community

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Methods

  • Students identified to work with stakeholders
  • Students met with museum director
  • Initial menu planning based on theme of book and tourism event
  • Menu included:
    • Horchata-cinnamon rice milk
    • Piña Fresca-water infused with fresh pineapple
    • Cinnamon Churros
    • Spiced Mexican Hot Chocolate Cookies
    • Dulce de Leche Cupcakes

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Results

  • 35- 40 attendees
  • Met museum’s goal of getting visitors to site and experiencing culture through culinary arts
  • Met student learning objectives through culinary research and event preparation
  • Strengthened partnership between community stakeholders

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Results

  • Customer service survey showed increased awareness of cultural foods connected to the book

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Resources

Culinary Tourism, (n.d.). Retrieved January 26, 2020, from https://comdev.osu.edu/programs/economic-development/ohio-tourism-toolbox/topics-of-interest/culinary-tourism

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Nacogdoches Public Library, (n.d.). NEA Big Read – Into the Beautiful North. (2019). Retrieved February 5, 2020 from http://ci.nacogdoches.tx.us/1330/NEA-Big-Read

Tan, D. (2016, August 29). Culinary Tourism, Now Trending. Retrieved January 26, 2020, from https://www.cordonbleu.edu/news/culinary-tourism/en

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