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.

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.

• Figures and TablesContributorsForewordPART 1. INTRODUCTION1. 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 ChangePART 2. DR SPOCK’S RESTAURANT4. Li Ding: A New Restaurant Dining Experience with Laboratory-based Food Alternatives in the Future5. Demos Parapanos: Science in Food: The Example of Meat-substitutes and Cell-based Meat - A Day at Dr Spock’s Restaurant6. Linda Hofman and Danielle Naafs: ‘License to Eat’: Speculative Trend Explorations of the Future7. Anke Arts and Ben Wielenga: Dr Spock’s Floating Sea Farm Restaurant in the Dutch Wadden Sea8. 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 ChefPART 3. ROOTS9. 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: Sociotechnological Authentication of Iconic Food Attractions and Experiences11. Eunice Tan: Peranakan Tables of Futures Past: Traditional Foodways, Collective Nostalgia, and the Multimodality of Tasting our RootsPART 4. ROYAL MAYFAIR12. Tracy Harkison: The Monopoly of the Royal Mayfair13. Felipe Koch: Liquid Jewels: Drinking the Last Bottles of Wine14. Daniel W.M. Wright: WARNING! The Royal Mayfair Scenario is a Narcissistic Consumers Playground15. Kyungjae Jang and Sangkyun Kim: Virtual Lux Gourmet: Future of Virtual Food TourismPART 5. LA NATURA FOOD TRAIL16. Francesc Fusté-Forné and Alicia Orea-Giner: Home Hospitality: A Crafted Food Vision17. Stuart R.M. Reid and Olga Rauhut Kompaniets: Elysium Near and Far: Food Tourism Futures in Sweden18. Amalina Andrade and Trisha Dwyer: Therapeutic Wellness: A Down-to-Earth Journey into Tuscany’s Food TrailPART 6. THE CORE THEORY OF FOOD TOURISM FUTURES 19. Ian Yeoman, Una McMahon-Beattie, Eerang Park and Sangkyun Kim: The Futures of Food TourismIndex

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.

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.

• Figures and TablesContributorsForewordPART 1. INTRODUCTION1. 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 ChangePART 2. DR SPOCK’S RESTAURANT4. Li Ding: A New Restaurant Dining Experience with Laboratory-based Food Alternatives in the Future5. Demos Parapanos: Science in Food: The Example of Meat-substitutes and Cell-based Meat - A Day at Dr Spock’s Restaurant6. Linda Hofman and Danielle Naafs: ‘License to Eat’: Speculative Trend Explorations of the Future7. Anke Arts and Ben Wielenga: Dr Spock’s Floating Sea Farm Restaurant in the Dutch Wadden Sea8. 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 ChefPART 3. ROOTS9. 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: Sociotechnological Authentication of Iconic Food Attractions and Experiences11. Eunice Tan: Peranakan Tables of Futures Past: Traditional Foodways, Collective Nostalgia, and the Multimodality of Tasting our RootsPART 4. ROYAL MAYFAIR12. Tracy Harkison: The Monopoly of the Royal Mayfair13. Felipe Koch: Liquid Jewels: Drinking the Last Bottles of Wine14. Daniel W.M. Wright: WARNING! The Royal Mayfair Scenario is a Narcissistic Consumers Playground15. Kyungjae Jang and Sangkyun Kim: Virtual Lux Gourmet: Future of Virtual Food TourismPART 5. LA NATURA FOOD TRAIL16. Francesc Fusté-Forné and Alicia Orea-Giner: Home Hospitality: A Crafted Food Vision17. Stuart R.M. Reid and Olga Rauhut Kompaniets: Elysium Near and Far: Food Tourism Futures in Sweden18. Amalina Andrade and Trisha Dwyer: Therapeutic Wellness: A Down-to-Earth Journey into Tuscany’s Food TrailPART 6. THE CORE THEORY OF FOOD TOURISM FUTURES 19. Ian Yeoman, Una McMahon-Beattie, Eerang Park and Sangkyun Kim: The Futures of Food TourismIndex

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.

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.

• Figures and TablesContributorsForewordPART 1. INTRODUCTION1. 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 ChangePART 2. DR SPOCK’S RESTAURANT4. Li Ding: A New Restaurant Dining Experience with Laboratory-based Food Alternatives in the Future5. Demos Parapanos: Science in Food: The Example of Meat-substitutes and Cell-based Meat - A Day at Dr Spock’s Restaurant6. Linda Hofman and Danielle Naafs: ‘License to Eat’: Speculative Trend Explorations of the Future7. Anke Arts and Ben Wielenga: Dr Spock’s Floating Sea Farm Restaurant in the Dutch Wadden Sea8. 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 ChefPART 3. ROOTS9. 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: Sociotechnological Authentication of Iconic Food Attractions and Experiences11. Eunice Tan: Peranakan Tables of Futures Past: Traditional Foodways, Collective Nostalgia, and the Multimodality of Tasting our RootsPART 4. ROYAL MAYFAIR12. Tracy Harkison: The Monopoly of the Royal Mayfair13. Felipe Koch: Liquid Jewels: Drinking the Last Bottles of Wine14. Daniel W.M. Wright: WARNING! The Royal Mayfair Scenario is a Narcissistic Consumers Playground15. Kyungjae Jang and Sangkyun Kim: Virtual Lux Gourmet: Future of Virtual Food TourismPART 5. LA NATURA FOOD TRAIL16. Francesc Fusté-Forné and Alicia Orea-Giner: Home Hospitality: A Crafted Food Vision17. Stuart R.M. Reid and Olga Rauhut Kompaniets: Elysium Near and Far: Food Tourism Futures in Sweden18. Amalina Andrade and Trisha Dwyer: Therapeutic Wellness: A Down-to-Earth Journey into Tuscany’s Food TrailPART 6. THE CORE THEORY OF FOOD TOURISM FUTURES 19. Ian Yeoman, Una McMahon-Beattie, Eerang Park and Sangkyun Kim: The Futures of Food TourismIndex