Festival and Event Tourism and Hospitality Series – serie

Festivals are evolving rapidly as artificial intelligence (AI) reshapes how events are designed, managed, and experienced. Transforming Festival Experiences with Artificial Intelligence: A Stakeholders' Perspective explores the transformative role of AI across the festival ecosystem, from planning and crowd management to marketing, personalization, sustainability, and cultural preservation. This edited book brings together insights to examine how key stakeholders perceive and engage with intelligent technologies. Combining theory, empirical studies, and international case examples, the book highlights both the opportunities and ethical challenges of AI adoption in festivals. It serves as a valuable resource for scholars, festival professionals, destination managers, and students seeking to understand the future of festivals in the era of digital intelligence.

Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.