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Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain
Abstract
It is utilized by governments as a potent strategy for building and cultivating contacts with other countries and cultures, as well as contributing to nation branding through gastrodiplomacy, culinary arts, and public diplomacy. Within the framework of public diplomacy, gastrodiplomacy—also known as culinary diplomacy—can be characterized as the transfer of culture through the kitchen. In the context of gastrodiplomacy and nation branding, the study focuses on gastronomic experiences that highlight the distinctive qualities of a nation. The article will also refer to the work of Carmen Antón, which emphasizes the term 'culinary experience' to discuss the concept and focuses on travelers' unforgettable gastronomy experiences. The study examines the culinary experiences of academics from several countries in Spain between February 28 and March 4, 2022. Consequently, it aims to establish how the culinary experience contributes to Spain's nation branding and gastrodiplomacy.
Keywords
References
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- ANHOLT, S. (2002). Nation-brands and the value of provenance, in Morgan, N., Pritchard, A. and Pride R., Destination Branding: Creating the Unique Destination Proposition. Oxford: Elsevier
- BELASCO, W. (2008). Food: The Key Concepts. Oxford: Berg Publishers 2008
- BUSCEMİ, F. (2014). Jamie Oliver and the Gastrodiplomacy of Simulacra. Public Diplomacy Magazine
- ÇEKİÇ, İ. & AKSOY, M. (2020). Gastronominin Yumuşak Güç Olarak Kullanımı Üzerine Bir İnceleme. https://www.researchgate.net/publication/339676221_Gastronominin_yumusak_Guc_Olarak_Kullanimi_Uzerine_Bir_Inceleme
- DEMİR, M., & ALPER, P. (2021). G20 Summit menus as a means of gastrodiplomacy: Messages to the world via menus. International Journal of Gastronomy and Food Science, 25, 100368. doi:10.1016/j.ijgfs.2021.100368
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Details
Primary Language
English
Subjects
Multicultural, Intercultural and Cross-Cultural Studies
Journal Section
Research Article
Early Pub Date
October 31, 2024
Publication Date
October 31, 2024
Submission Date
July 4, 2023
Acceptance Date
September 6, 2023
Published in Issue
Year 2024 Volume: 11 Number: 2
APA
Ozel, M., & Filiz, Ş. (2024). Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. Istanbul Gelisim University Journal of Social Sciences, 11(2), 768-780. https://doi.org/10.17336/igusbd.1322719
AMA
1.Ozel M, Filiz Ş. Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. IGUJSS. 2024;11(2):768-780. doi:10.17336/igusbd.1322719
Chicago
Ozel, Meltem, and Şeyma Filiz. 2024. “Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain”. Istanbul Gelisim University Journal of Social Sciences 11 (2): 768-80. https://doi.org/10.17336/igusbd.1322719.
EndNote
Ozel M, Filiz Ş (October 1, 2024) Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. Istanbul Gelisim University Journal of Social Sciences 11 2 768–780.
IEEE
[1]M. Ozel and Ş. Filiz, “Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain”, IGUJSS, vol. 11, no. 2, pp. 768–780, Oct. 2024, doi: 10.17336/igusbd.1322719.
ISNAD
Ozel, Meltem - Filiz, Şeyma. “Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain”. Istanbul Gelisim University Journal of Social Sciences 11/2 (October 1, 2024): 768-780. https://doi.org/10.17336/igusbd.1322719.
JAMA
1.Ozel M, Filiz Ş. Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. IGUJSS. 2024;11:768–780.
MLA
Ozel, Meltem, and Şeyma Filiz. “Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain”. Istanbul Gelisim University Journal of Social Sciences, vol. 11, no. 2, Oct. 2024, pp. 768-80, doi:10.17336/igusbd.1322719.
Vancouver
1.Meltem Ozel, Şeyma Filiz. Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. IGUJSS. 2024 Oct. 1;11(2):768-80. doi:10.17336/igusbd.1322719