2075 – The Future(s) of Food Tourism

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.

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Contents

Frontmatter
pp i-iv
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Dedication
pp v-vi
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Contents
pp vii-viii
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Figures and Tables
pp ix-x
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Contributors
pp xi-xvi
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Foreword
pp xvii-xviii
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Part 1 - Introduction
pp 1-2
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1 - Food Tourism and the Future(s)
pp 3-15
- By Ian Yeoman, Sangkyun Kim, Eerang Park, Una Mcmahon-Beattie
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2 - Food Tourism: Why is it an Important Concept Today?
pp 16-30
- By Eerang Park, Ian Yeoman
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3 - Food Tourism in 2075: Scenarios and Drivers of Change
pp 31-68
- By Ian Yeoman, Una Mcmahon-Beattie
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Part 2 - Dr Spock’s Restaurant
pp 69-70
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4 - A New Restaurant Dining Experience with Laboratory-Based Food Alternatives in the Future
pp 71-85
- By Li Ding
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5 - Science in Food: The Example of Meat-Substitutes and Cell-Based Meat – A Day at Dr Spock’s Restaurant
pp 86-98
- By Demos Parapanos
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6 - ‘License to Eat’: Speculative Trend Explorations of the Future
pp 99-114
- By Linda Hofman, Danielle Naafs
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7 - Dr Spock’s Floating Sea Farm Restaurant in the Dutch Wadden Sea
pp 115-128
- By Anke Arts, Ben Wielenga
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8 - Impact of Food Neophobia and Food Neophilia on Attitude and Behaviour Towards Food Cooked by a Robotic Chef
pp 129-144
- By Seden Dogan, Faizan Ali, Mehtap Yücel Güngör, Ozan Güngör
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Part 3 - Roots
pp 145-146
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9 - We’ll Still Be Here: (Re)Negotiating ‘Staged Authenticity’ or Safeguarding Local Food and Foodways?
pp 147-160
- By Sangkyun Kim, Eerang Park, Kyungjae Jang
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10 - Sociotechnological Authentication of Iconic Food Attractions and Experiences
pp 161-174
- By Denian Cheng
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11 - Peranakan Tables of Futures Past: Traditional Foodways, Collective Nostalgia and the Multimodality of Tasting our Roots
pp 175-188
- By Eunice Tan
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Part 4 - Royal Mayfair
pp 189-190
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12 - The Monopoly of the Royal Mayfair
pp 191-201
- By Tracy Harkison
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13 - Liquid Jewels: Drinking the Last Bottles of Wine
pp 202-210
- By Felipe Koch
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14 - WARNING! The Royal Mayfair Scenario is a Narcissistic Consumers Playground
pp 211-223
- By Daniel W.M. Wright
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15 - Virtual Lux Gourmet: Future of Virtual Food Tourism
pp 224-238
- By Kyungjae Jang, Sangkyun Kim
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Part 5 - La Natura Food Trail
pp 239-240
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16 - Home Hospitality: A Crafted Food Vision
pp 241-254
- By Francesc Fusté-Forné, Alicia Orea-Giner
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17 - Elysium Near and Far: Food Tourism Futures in Sweden
pp 255-268
- By Stuart R.M. Reid, Olga Rauhut Kompaniets
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18 - Therapeutic Wellness: A Down-to-Earth Journey into Tuscany’s Food Trail
pp 269-282
- By Amalina Andrade, Trisha Dwyer
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Part 6 - The Core Theory of Food Tourism Futures
pp 283-284
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