Introduction In the face of increasing globalisation and localisation, cuisines are increasingly integrating culinary traditions and gastronomic innovations from different parts of the world. These new fusion cuisines are not just random mixtures of tastes and styles, but reflect the unique blends of cultures, which have emerged in different locations in different parts of the world. Asia, with its rich history and mixture of culinary traditions is a particularly fertile area for the development of fusion cuisine. There are already a number of well-established fusion cuisines that date back hundreds of years, such as the Macanese cuisine of Macau or the Nyonya cuisine of Malaysia. Many of these cuisines originally emerged at the meeting of east and west, as local spices were added to western dishes and western ingredients were added to local foods. This tradition of innovation is now being used to develop new styles of gastronomy that can create distinction for places in an increasingly competitive gastronomic and touristic landscape. As more people travel to sample the 'local' culture and atmosphere, food becomes an increasingly important means of emphasising difference and local identity. Gastronomy has therefore become integrated into the intangible culture of different tourist destinations, and declared as a part of the national heritage in order to preserve traditional recipes. Increasingly, gastronomy is also becoming a field of creativity and innovation, where world-renowned chefs such as Ferran Adriā invent new cuisines using local and global ingredients. New fusion cuisines are also being created to add interest to traditional gastronomy, as in the case of 'new Asian cuisine'. All of these developments are important for the future of tourist destinations in the Asia-Pacific region, as discerning tourists increasingly seek new experiences along the authentic, exotic tastes of traditional gastronomy. The aim of this conference is to highlight the role of cultural fusion in creating new gastronomic and touristic opportunities for destinations in Asia and other parts of the world. The conference will bring together experts from around the world, including members of the Tourism and Gastronomy Group of ATLAS. The major themes to be covered by the conference will include: - Innovation with traditional cuisine
- The role of gastronomy in destination marketing
- Gastronomy and identity
- New foodways in the Asia Pacific Region
The conference will consist of general conference sessions open to students, practitioners and policy makers, as well as academic session of the ATLAS Tourism and Gastronomy Group. |
Grants & Prizes 
