ABSTRACT
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book delves into the understanding of food and beverage tourism ("food tourism") as a consolidated field of research and serves as the ultimate holistic approach to understanding and applying recent and future trends to the industry. It acknowledges the role of artisans and designers in the creation and promotion of the food and beverage tourism experience, which is key to offering an authentic product rooted in the territory. The book takes a holistic approach to the relationships between food and tourism from their internal and external influences. It also delves into the process of change that food service providers have gone through because of the COVID-19 pandemic, as well as the impact of safety standards, allergies and cross-contamination control protocols on the experience of food and beverage tourism.
