DIGITAL CUISINE AND INNOVATIONS IN GASTRONOMIC TOURISM

Abstract

"Digital food" seems contradictory. Digital tools are not edible, and electronic components have no nutritional value. However, we are addressing the digitization of food tourism and food services more and more (Lewis, 2018). Culinary services and gourmet tourism are the terms used to describe the environment in which food is produced, consumed, and promoted along the supply and consumption chain, as well as any virtual footprints that are handled in connection with the materiality of food. Consumers must also consider the ramifications for gastronomy and tourism service delivery, which include the addition of service components that either replace or enhance conventional food delivery methods as well as improvements in service speed and transparency. One example of the new opportunities for entrepreneurial endeavours brought about by the digital era is platform solutions that can enable resources that were not earlier directly tied to food and tourism.