Jump to content

Thought Leadership

  • entries
    11
  • comment
    1
  • views
    235

Entries in this blog

The Rise of the Underdogs

Part 3 in The Power of Food Tourism, a new thought leadership series about the tremendous and undeniable power of food and beverage tourism. Today’s global society has expanded to the point that many of us are now detached from our culture, the land around us and even our families. Every family, and every culture, has stories about how food has been prepared and cooked over generations. Most of the stories include the use of ingredients that are fresh and local to the area. Food and beverag

Erik Wolf

Erik Wolf in Thought Leadership

Making Sense of Peru’s Gourmet Positioning

Part 2 in The Power of Food Tourism, a new thought leadership series about the tremendous and undeniable power of food and beverage tourism.  In today’s global society, food provides a connection to the lifestyles that all human beings have lived over the centuries. As society has progressed, food has grown to become an item of admiration, as well as of sustenance. Food and beverage tourism (a.k.a. culinary tourism and gastronomy tourism) has become a means that reflects each destination’s

Erik Wolf

Erik Wolf in Thought Leadership

Why Governments Need Outside Expertise to Grow Culinary Tourism: The Case of Andalucía

Part 1 in Power of Food Tourism, a new thought leadership series about the tremendous and undeniable power of food and beverage tourism. Food is a cornerstone that sustains all living beings and connects people across the globe. As society has advanced, food has grown to become an item of admiration as well as of sustenance. In many destinations where tourism has flourished for decades, foods and beverages have taken on an even larger role in attracting people to visit. Culinary tourism, or

Erik Wolf

Erik Wolf in Thought Leadership

Consumers Are Circling Back to Local

At the beginning of the COVID pandemic, many skeptics believed that in the near future, most local food stores would completely cease operations. They believed that from Amazon and other online grocery retailers would rise the era of endless online aisles and without empty shelves. The logic was simple; Amazon could provide any product that a local store can, but with lower costs due to its vast international network of fulfillment centers. Amazon cannot have every food product available at ever

Coffee Tourism: New Opportunities

Every day, 2.5 billion (with a “b”) cups of coffee are consumed worldwide. It is the second most consumed beverage in the world, with only water being the world’s most essential beverage. And with 500 billion cups of coffee consumed annually worldwide, it is not a far stretch to presume that the potential for coffee-based gastronomy experiences is tremendous. Legend says that coffee was discovered by a shepherd in Ethiopia in the 9th century. The shepherd noticed that after his goats ate co

Le forme del gusto seconda parte

Settimana scorsa dopo aver scritto su alcuni aspetti teorici riguardanti le forme del gusto, ed essermi informato tra tra vari articoli, video e l’immancabile cioccolato, ho pensato e sentito il bisogno di uscire da casa e mettere in pratica ciò che ho imparato. All’inizio il mio pensiero è tornato alla regione italiana in cui sono cresciuto. Probabilmente è stata la cioccolata a farmi pensare inconsciamente al Piemonte ed alla città, Torino, in cui ho vissuto per molti anni. Queste zone so

Erik Wolf

Erik Wolf in Thought Leadership

The Scale of Taste part 2

My last article was about the scales of taste in a more theoretical fashion, but while reading articles, watching videos and eating chocolate I thought of and felt the need to go out and put in practice what I have learned. At first, my thoughts went back to the region of Italy I grew up in. Probably it was the chocolate that got me thinking about it. I am from Piedmont, northern Italy and I lived for many years in Turin. These areas are full of culinary traditions and exceptional ingredien

Erik Wolf

Erik Wolf in Thought Leadership

Le forme del gusto

Riconoscere il sapore è facile. Fai come Heston Blumenthal prendi qualcosa da mangiare che hai nelle vicinanze, tappati il naso e fai un sol boccone! Un’esperienza totalmente diversa, vero? Forse anche un pò spiacevole. Qualche giorno fa ho fatto lo stesso esperimento a casa. Ero solo e sentivo il bisogno di un tocco di conforto che solo un pezzo di cioccolato ti può dare! Tuttavia, passare troppo tempo in solitudine non aiuta  a trovare il nesso giusto tra i tuoi pensieri. I miei ultimamen

Erik Wolf

Erik Wolf in Thought Leadership

Είναι ο Virtual Γαστρονομικός τουρισμός κομμάτι του τουριστικού μέλλοντος?

Τον τελευταίο χρόνο, η τουριστική κοινότητα βιώνει μια πρωτόγνωρη πραγματικότητα. Λόγω του ιού, ο κόσμος έχει περιοριστεί στις πλέον απαραίτητες δραστηριότητες, με συνέπεια να μην ταξιδεύει Η κατάσταση αυτή έχει μειώσει κατακόρυφα τις δραστηριότητες στον τουριστικό τομέα, όπως και τα έσοδα όλων όσων ασχολούνται επαγγελματικά με τον τουρισμό, σε όλο τον κόσμο Όπως είναι φυσικό, η δύσκολη αυτή και αβέβαιη κατάσταση επικρατεί και στον γαστρονομικό τουρισμό. Μέσα όμως σε αυτή τη δυσοίωνη π

Is Virtual Gastronomy Tourism Part of Our Future?

In the last year, the tourist community has experienced an unprecedented reality. Due to the Covid 19 pandemic, people around the world have been limited to only the most necessary activities. That does not include travel. This situation has drastically reduced the activities in the tourism sector, as well as the income of all those who are professionally engaged in tourism, all over the world. Of course, this difficult and uncertain situation prevails in gastronomy tourism too. But in this

Erik Wolf

Erik Wolf in Thought Leadership

×
×
  • Create New...