Touristology

A one-of-a-kind newsletter
exploring human leisure activities
on & off the Internet.

Curated by students of tourism
from around the world.

More than 100,000 Greek artefacts are stored in the underground vaults of the famous British Museum. The British Committee for the Reunification of the Parthenon Marbles (BCRPM) has published an interesting piece of information: it was found that the said museum contains exactly 108,184 Greek artefacts, of which only 6,493 are open to the public. BCRPM officials stated, "It is time for the British Museum to assume its responsibility for reuniting one of the greatest works of classical antiquity and to participate with greater seriousness in its mediation."
 

Following in the footsteps of historical heritage, there is a unique opportunity for digital nomads to make a spectacular historical landmark their next office. Due to the growing popularity of remote work and "workcations," this professionals can work alongside nuns in an impressive 300-year-old monastery called Pažaislis Monastery. This monastery is currently one of the only monasteries in the world that houses digital nomads. It is located near Kaunas, Lithuania's second largest city, and also houses the Monte Pacis Hotel. The doors are now open for digital nomads looking for a peaceful retreat to work.
 

If we look at advanced technologies used in gastronomy, we come to an innovative way to fight cheese fraud. Parmigiano Reggiano has been using tracking codes for two decades. Parmigiano fraud is indeed a serious problem for producers. Like many other European products, the real "Parmesan" has a protected designation of origin, and according to the Parmigiano Reggiano Consortium, the number of fraud cases is almost as big as the sales of the product! With the help of high-tech companies, they are developing digital tracking technology, more precisely tiny and food-safe transponders that are inserted into legitimate Parmigiano Reggiano loaves.
 

Food futurologist Dr. Morgaine Gaye says it's all about air protein. It's sad that it's a product that uses high-tech fermentation to turn carbon dioxide into chicken or whatever you want. Today, tens of millions of dollars are being invested in alternative proteins and air could be one of the keys to feeding people around the world. The foundation for changing our future plates is seeds, water, farming methods, technology, distribution and behind-the-scenes innovation.