Wellington on a Plate: The Future of Food Tourism

9 June 2014

Food prevails in almost every aspect of consumers’ lives and can be seen as a necessity or a luxury indulgence. It reflects position and status. Indeed food such as Haggis, Pasta or Dalh represent popular foods and national identity. Food is an important tourist attraction, and food and tourism have a close symbiotic relationship. Local food can play a central role in tourism products, whether it is the Hokitika Wild Food Festival or Toast Martinborough. But what is the future? Is it stem cell burgers or back to basics? Tourism academics, students and colleagues explore these issues through a series of public lectures drawn from a forthcoming book ‘The Future of Food Tourism’

2050: The Future of Food Tourism

What will you be eating in 2050? An insight into what is coming next.
Monday 18th August, 6-7pm
Presenters: Postgraduate Tourism Management Students

Why Men Cook But Don’t Wash Up

Men are claiming the kitchen – come and hear why.
Wednesday 27th August, 6-7pm
Presenter: Dr Ian Yeoman, School of Management

Architecture and Culinary Experiences

Exploring wineries, food and architecture
Friday 15th August 6-7pm
Presenters: Dr Julia Albrecht (School of Management) and Tobias Danielmeier (School of Architecture)

For further details and reservations, please book via Wellington on a Plate