What Are the 2027 World Gastronomy and Tourism Trends?: Annual Trends Series

How will gastronomy and tourism change in 2027-and what forces will shape the kitchens, restaurants, hotels, and destinations of the future? In this field-based forecast, Chef Ahmet Özdemir draws on international restaurant and hotel consulting experience across more than fifty countries. Part of the annual World Trends series he has written every August since 2022, the book examines 36 major themes reshaping global food culture and hospitality. Topics include gastro-nationalism, the post-fast-food era, digital folk cuisine, culinary sovereignty, artificial intelligence in kitchen management, sustainable and zero-waste kitchens, wellness tourism, local products and geographical indications, gastronomy diplomacy, luxury experience dining, chef education, and the future role of culinary consultants. Moving beyond short-lived fashions, the book connects technology, cultural identity, national food memory, tourism, climate, health, and regional cuisines. It offers an independent professional perspective for chefs, restaurateurs, hotel executives, tourism professionals, culinary students, researchers, investors, and anyone seeking to understand where world gastronomy is heading next. A concise global roadmap for reading the opportunities, risks, and transformations that will define the table of 2027.