Series |
Ca’ Foscari Japanese Studies
Edited book | Italy-Japan: Dialogues on Food
Chapter | Evolution and Future Development of the Food Experience for Made in Italy and Japanese Products
Evolution and Future Development of the Food Experience for Made in Italy and Japanese Products
- Michele Bianco - Urbecom District Treviso, Italia - email
Abstract
Guided by the results of a preliminary analysis on the effects of the pandemic on international markets, possible and foreseeable future scenarios have been imagined and investigated. With a special focus on Italy and Japan, we will analyse the innovative trends in the world of food that will guide future changes and developments, highlighting new approaches to consumption, the challenges to be faced in the new normal and the opportunities to be seized, under the perspective of the online approach. The objective of this speech is to investigate the evolution of the food experience for Made in Italy and Japanese products, identifying affinities and possible synergies between food and cultural styles, sharing points of reflection for strategic business development.
Submitted: July 21, 2021 | Published Dec. 22, 2021 | Language: en
Keywords Innovation • Food experience • Gen Y and Z • Omnichannel journey • Consumactors • Online experience
Copyright © 2021 Michele Bianco. This is an open-access work distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided that the original author(s) and the copyright owner(s) are credited and that the original publication is cited, in accordance with accepted academic practice. The license allows for commercial use. No use, distribution or reproduction is permitted which does not comply with these terms.
Permalink http://doi.org/10.30687/978-88-6969-559-9/005
- Greeting from the Consul General of Japan Amamiya Yūji
- Yuki Amamiya
- Dec. 22, 2021
- Introduction
- Maria Roberta Novielli, Bonaventura Ruperti, Silvia Vesco
- Dec. 22, 2021
-
Venice/Japan International Food+ Symposium 2021
An Interdisciplinary Symposium - Stefania Cantele, Giorgia Serpani
- Dec. 22, 2021
Food Connections Between Italy and Japan
- About Air Meal and Revival of the Black Market
- Masahiko Shimada
- Dec. 22, 2021
- Evolution and Future Development of the Food Experience for Made in Italy and Japanese Products
- Michele Bianco
- Dec. 22, 2021
- Made in Italy in the Japanese F&B Market and the Marketing of Freedom
- Davide Fantoni
- Dec. 22, 2021
-
The Gastronomic Tale: A Link between Japanese and Italian Food Culture
Creation and Development of a Book Series for Italian Readers - Stefania Viti
- Dec. 22, 2021
-
How Sushi Became Popular in Italy
The Role of Producers and Consumers - Niccolò Geri
- Dec. 22, 2021
Japanese Food Through the Media
- Savoring Authenticity: Food Consumption and Nostalgia in Japan
- Giovanni Bulian
- Dec. 22, 2021
- Food Culture and Traditional Performing Arts in Japan
- Bonaventura Ruperti
- Dec. 22, 2021
-
Menus for the Soul
Changing Food Landscapes in Contemporary Japan - Paola Scrolavezza
- Dec. 22, 2021
- Acculturation and Rediscovery in Japanese Food Culture
- Fumi Michihata, Chieko Nakabasami
- Dec. 22, 2021
-
Shokutaku Jigoku
Visions of Family Meals in Japanese Cinema - Eugenio De Angelis
- Dec. 22, 2021
- Food Between Life and Death in the Cinema of Marco Ferreri and Itami Jūzō
- Maria Roberta Novielli
- Dec. 22, 2021
References
- References
- Dec. 22, 2021
| DC Field | Value |
|---|---|
|
dc.identifier |
ECF_chapter_6636 |
|
dc.contributor.author |
Bianco Michele |
|
dc.title |
Evolution and Future Development of the Food Experience for Made in Italy and Japanese Products |
|
dc.type |
Chapter |
|
dc.language.iso |
en |
|
dc.description.abstract |
Guided by the results of a preliminary analysis on the effects of the pandemic on international markets, possible and foreseeable future scenarios have been imagined and investigated. With a special focus on Italy and Japan, we will analyse the innovative trends in the world of food that will guide future changes and developments, highlighting new approaches to consumption, the challenges to be faced in the new normal and the opportunities to be seized, under the perspective of the online approach. The objective of this speech is to investigate the evolution of the food experience for Made in Italy and Japanese products, identifying affinities and possible synergies between food and cultural styles, sharing points of reflection for strategic business development. |
|
dc.relation.ispartof |
Ca’ Foscari Japanese Studies |
|
dc.publisher |
Edizioni Ca’ Foscari - Digital Publishing, Fondazione Università Ca’ Foscari |
|
dc.issued |
2021-12-22 |
|
dc.dateSubmitted |
2021-07-21 |
|
dc.identifier.uri |
http://edizionicafoscari.it/en/edizioni4/libri/978-88-6969-559-9/evolution-and-future-development-of-the-food-exper/ |
|
dc.identifier.doi |
10.30687/978-88-6969-559-9/005 |
|
dc.identifier.issn |
2610-8976 |
|
dc.identifier.eissn |
2610-9395 |
|
dc.identifier.isbn |
|
|
dc.identifier.eisbn |
978-88-6969-559-9 |
|
dc.rights |
Creative Commons Attribution 4.0 International Public License |
|
dc.rights.uri |
http://creativecommons.org/licenses/by/4.0/ |
|
item.fulltext |
with fulltext |
|
item.grantfulltext |
open |
|
dc.peer-review |
no |
|
dc.subject |
Consumactors |
|
dc.subject |
Food experience |
|
dc.subject |
Gen Y and Z |
|
dc.subject |
Innovation |
|
dc.subject |
Omnichannel journey |
|
dc.subject |
Online experience |
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