Garibaldi, R., Pozzi, A. (2020). “GASTRONOMY TOURISM AND COVID-19: TECHNOLOGIES FOR OVERCOMING CURRENT AND FUTURE RESTRICTIONS”. In Burini, F. (ed.), TOURISM FACING A PANDEMIC: FROM CRISIS TO RECOVERY. Bergamo: University of Bergamo. ISBN: 978-88-97253-04-4
With COVID-19 limiting traveling and forcing people to maintain social distances, the tourism industry is struggling with the need to remain a driver for current and potential customers. Technology certainly offers new opportunities, not only to facilitate access to information for tourists, but also to create new experiences at home. This chapter aims to provide evidence of technology applications in the pandemic scenario, paying attention to the gastronomic tourism experience. While technology has been widely used in the food industry and production sites, there is growing evidence of innovative concepts. Online cooking sessions and tutorials, live guided tastings, virtual reality tours, and remote social eating are current and viable applications that have managed to support and temporarily replace the traditional food tourism experience.
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