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This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience? The book explores these and many other futures and scenarios.
About the author
Ian Yeoman is Associate Professor and futurist at Victoria University of Wellington, New Zealand and the European Tourism Futures Institute, Netherlands. His research interests include tourism futures, scenario planning and revenue management.
Una McMahon-Beattie is Professor and Head of Department for Hospitality and Tourism Management at Ulster University, UK. Her research interests include tourism and event marketing, revenue management and tourism futures.
Kevin Fields worked in the hospitality industry before entering academia 23 years ago. He taught at three universities across hospitality, events and tourism courses - with specific interests in business tourism and food-related tourism.
Julia N. Albrecht is a Senior Lecturer at the University of Otago, New Zealand. Her academic interests include tourism strategy and planning, visitor management and tourism in wine destinations.
Kevin Meethan is Associate Professor at Plymouth University, UK. He has broad and interdisciplinary research interests including cultural change and global-local relations in tourism.
Summary
This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience? The book explores these and many other futures and scenarios.
