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.
Edited by:
Sangkyun Kim,
Una McMahon-Beattie,
Eerang Park,
Ian Yeoman
Imprint: Channel View Publications
Country of Publication: United Kingdom
Dimensions:
Height: 234mm,
Width: 156mm,
Spine: 17mm
Weight: 460g
ISBN: 9781845419196
ISBN 10: 1845419197
Series: The Future of Tourism
Pages: 328
Publication Date: 13 May 2025
Audience:
College/higher education
,
Further / Higher Education
Format: Paperback
Publisher's Status: Active
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 SPOCK’S 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 Spock’s Restaurant 6. Linda Hofman and Danielle Naafs: ‘License to Eat’: Speculative Trend Explorations of the Future 7. Anke Arts and Ben Wielenga: Dr Spock’s 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: We’ll Still be Here: (Re)Negotiating ‘Staged Authenticity’ or Safeguarding Local Food and Foodways? 10. Denian Cheng: Socio-Technological 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 Tuscany’s 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
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.
Reviews for 2075 – The Future(s) of Food Tourism
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 *
