Introduction to Food Tourism
Speaker: Professor Walter Jamieson – Professor and Director, Service Innovation Program, College of Innovation, Thammasat University
The global traveler has a passion for food, from the North America to Asia and beyond. In recent years, Food Tourism has grown considerably and has become one of the most dynamic and creative segments of tourism. Both destinations and tourism companies are aware of the importance of gastronomy in order to diversify tourism and stimulate local, regional and national economic development. Furthermore, Food Tourism includes in its discourse ethical and sustainable values based on the territory, the landscape, the sea, local culture, local products, authenticity, which is something it has in common with current trends of cultural consumption.
This session will highlight global as well as regional and national food tourism related issues, stakeholder management models and the positioning of food within the tourism economy.