The course focuses on both the role food plays in global tourism, both as a weapon of environmental and social destabilization and as a potential tool for sustainable and socially just systems. The relevance of concepts such as authenticity, originality, cosmopolitanism, and exploration for culinary tourists is analyzed from the cultural, social, and economic points of view. The course investigates tourism projects in different parts of the world that use food in order to promote sustainable development. As the connection between food and territory and its value for tourism expansion is discussed, students refkect on the potential of various locations -both rural and urban- to develop sustainable food tourism destinations.