This book explores the future(s) of food tourism in 2075 and beyond. It uses the principles of multiple futures to demonstrate, analyse and examine different pathways that food tourism may take using the principles of scenario planning. It aims to provide a comprehensive account of the phenomena of food tourism future(s) and presents an analysis and discussion on the key topics relating to the future(s) of food tourism using the process of scenario planning. It demonstrates an application of scenario planning as a theory-building framework for food tourism and presents four scenarios representing different pathways, theories, drivers, trends and concepts associated with food tourism in the future. This is a timely and important volume given the issues of global food supply, climate change, authenticity, changing diets and the rise of food tourism as the core of the experience economy.
This book explores the future of food tourism in 2075 and beyond. It uses the principles of multiple futures to demonstrate, analyse and examine different paths that food tourism may take using scenario planning. It is timely given the issues of global food supply, climate change and the rise of food tourism as the core of the experience economy.
Arvustused
A compelling and insightful exploration of how food tourism will evolve in the coming decades. This book offers a comprehensive analysis of the factors driving change and presents a range of scenarios to illustrate potential futures. It emphasises the importance of sustainability, cultural preservation, and technological innovation in shaping the future of food tourism through various scenarios that are thought-provoking and entertaining. It is a valuable resource for anyone interested in the intersection of food, tourism, and future studies. * Lisa Wyld, Buckinghamshire New University, UK * I highly recommend this visionary book, which gives valuable insights into the future of food tourism through thought-provoking scenarios set in 2075. The forward-thinking authors expertly explore how climate change, technology and societal shifts may reshape our industry. This is essential reading for all those in the hospitality and restaurant industry looking to stay ahead of emerging trends and future challenges. * David Taylor, CEO, Adriatic Luxury Hotels, Croatia *
Muu info
Rethinks business models in the food and tourism industry to suggest ways in which they could be made fit for the future
Figures and Tables
Contributors
Foreword
PART
1. INTRODUCTION
1. Ian Yeoman, Sangkyun Kim, Eerang Park and Una McMahon-Beattie: Food
Tourism and the Future(s)
2. Eerang Park and Ian Yeoman: Food Tourism: Why Is It an Important Concept
Today?
3. Ian Yeoman and Una McMahon-Beattie: Food Tourism in 2075: Scenarios and
Drivers of Change
PART
2. DR SPOCKS RESTAURANT
4. Li Ding: A New Restaurant Dining Experience with Laboratory-based Food
Alternatives in the Future
5. Demos Parapanos: Science in Food: The Example of Meat-substitutes and
Cell-based Meat - A Day at Dr Spocks Restaurant
6. Linda Hofman and Danielle Naafs: License to Eat: Speculative Trend
Explorations of the Future
7. Anke Arts and Ben Wielenga: Dr Spocks Floating Sea Farm Restaurant in
the Dutch Wadden Sea
8. Seden Dogan, Faizan Ali, Mehtap Yücel Güngör and Ozan Güngör: Impact of
Food Neophobia and Food Neophilia on Attitude and Behavior Towards Food
Cooked by a Robotic Chef
PART
3. ROOTS
9. Sangkyun Kim, Eerang Park and Kyungjae Jang: Well Still be Here:
(Re)Negotiating Staged Authenticity or Safeguarding Local Food and
Foodways?
10. Denian Cheng: Sociotechnological Authentication of Iconic Food
Attractions and Experiences
11. Eunice Tan: Peranakan Tables of Futures Past: Traditional Foodways,
Collective Nostalgia, and the Multimodality of Tasting our Roots
PART
4. ROYAL MAYFAIR
12. Tracy Harkison: The Monopoly of the Royal Mayfair
13. Felipe Koch: Liquid Jewels: Drinking the Last Bottles of Wine
14. Daniel W.M. Wright: WARNING! The Royal Mayfair Scenario is a Narcissistic
Consumers Playground
15. Kyungjae Jang and Sangkyun Kim: Virtual Lux Gourmet: Future of Virtual
Food Tourism
PART
5. LA NATURA FOOD TRAIL
16. Francesc Fusté-Forné and Alicia Orea-Giner: Home Hospitality: A Crafted
Food Vision
17. Stuart R.M. Reid and Olga Rauhut Kompaniets: Elysium Near and Far: Food
Tourism Futures in Sweden
18. Amalina Andrade and Trisha Dwyer: Therapeutic Wellness: A Down-to-Earth
Journey into Tuscanys Food Trail
PART
6. THE CORE THEORY OF FOOD TOURISM FUTURES
19. Ian Yeoman, Una McMahon-Beattie, Eerang Park and Sangkyun Kim: The
Futures of Food Tourism
Index
Sangkyun Kim is Associate Professor of Tourism and Creative Industries at the School of Business and Law, Edith Cowan University, Australia.
Una McMahon-Beattie is Professor of Hospitality Management and Head of AACSB Accreditation, Ulster University, Northern Ireland.
Eerang Park is Vice Chancellor's Research Fellow and Senior Lecturer of Tourism at the School of Business and Law, Edith Cowan University, Australia.
Ian Yeoman is Professor of Disruption, Innovation and New Phenomena at the Hotel Management School Leeuwarden, NHL Stenden University of Applied Sciences, the Netherlands.
