What will food tourism and gastronomy look like in 2075? A new book explores what food tourism in the far future could be. Our present understanding of food tourism is focused on the concept of authenticity and culture which is shaped by history, landscapes and people. “What if” in the future that was different because of how climate change will reshape agriculture and ecosystems?
This book, 2075: The Future(s) of Food Tourism, by leading food tourism researchers from across the globe, explores four different scenarios about the future.
Scenario 1: DR SPOCK’S RESTAURANT asks you to “imagine a world where more food is grown in the laboratory rather than the field”?
Scenario 2: ROOTS asks the question “how do you create a heterogenous identity in a homogeneous world”?
Scenario 3: ROYAL MAYFAIR asks the question “how do you drive high value & exclusivity”?
Scenario 4: LA NATURA FOOD TRAIL asks the question “how do you create a food paradise & vision”?
Join us for an online symposium on the 27th May which addresses many of the aspects about the future of food tourism and gastronomy. The symposium is a series of separate online webinars where registration is required for each webinar.
Webinar 1: Meet the Editors of “2075: The Future(s) of Food Tourism”
Join the editors of this ground breaking book, 2075: The Future(s) of Food Tourism, for a conversation about the future.
The editors are Sangkyun Kim (Edith Cowan University), Una McMahon-Beattie (Ulster University), Eerang Park (Edith Cowan University) and Ian Yeoman (Hotel Management School Leeuwarden).
Time: 9.00-10.00 CET (Amsterdam)
Register here.
Webinar 2: Scenarios for the Future of Food Tourism
In this webinar, Professor’s Ian Yeoman and Una McMahon-Beattie present a series of scenario’s set in 2075 that portray possible futures of food tourism. These scenarios underpin the practical and theoretical basis of the book. The authors demonstrate how the scenarios were constructed, the drivers of change shaping each scenario and the implications for destinations.
Time: 10.30-11.00 CET (Amsterdam)
Register here.
Webinar 3: Futuristic Innovation’s in Gastronomy and Food Tourism
In this webinar, contributors respond to the scenarios in 2075: The Future(s) of Food Tourism, through a series of design challenges, resulting in innovative experiences and products.
Floating Sea Farm Restaurant in the Dutch Wadden Sea
Anke Arts & Ben Wielenga (European Tourism Futures Institute, Netherlands)
Peranakan Tables of Futures Past: Traditional Foodways, Collective Nostalgia and the Multimodality of Tasting our Roots
Dr. Eunice Tan (Singapore Institute of Management)
Drinking the Last Bottles of Wine
Felipe Kock (University of Paris-Est Créteil, France)
Home Hospitality: A Crafted Food Vision
Francesc Fusté-Forné (University of Girona) & Alicia Orea-Giner (Universidad Rey Juan Carlos)
Time: 12:00-13:00 CET (Amsterdam)
Register here.