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Mutfak Deneyimi Aracılığıyla Gastrodiplomasisine Katkıda Bulunmak: İspanya'da Bir Yemek Pişirme Etkinliği

Yıl 2024, Cilt: 11 Sayı: 2, 768 - 780, 31.10.2024
https://doi.org/10.17336/igusbd.1322719

Öz

Gastrodiplomasi, mutfak sanatlarının bir ulusun markalaşmasına katkıda bulunması ve yabancı ülkelerin vatandaşları ve farklı kültürlerle bağlantılar kurmak ve geliştirmek için güçlü bir kamu diplomasisi strateji olarak kullanılmaktadır. Mutfak diplomasisi olarak da bilinen gastrodiplomasi, bir ülkenin mutfak kültürünü ve mutfak sanatlarını kullanarak diğer ülkelerle olumlu bir iletişim ortamını tesis etmeyi amaçlamaktadır. Bu noktada çalışma gastrodiplomasi ve ulus markalaşması çerçevesinde, bir ulusun ayırt edici niteliklerini ön plana çıkaracak gastronomi deneyimlerine odaklanmaktadır. Çalışma, gezginlerin gastronomi deneyimlerine odaklanan Carmen Antón'un "mutfak deneyimi" kavramına atıfta bulunarak; 28 Şubat - 4 Mart 2022 tarihleri arasında İspanya'da gerçekleştirilen akademik değişim programı dahilindeki mutfak deneyimlerini incelemektedir. Sonuç olarak, mutfak deneyiminin İspanya'nın ulus markalaşmasına ve gastrodiplomasisine nasıl katkıda bulunduğu ortaya konulmaktadır.

Kaynakça

  • ALACA, A. I. S. (2018). Atatürk and Public Diplomacy. Academic Analysis on Soft Power and Public Diplomacy, in A. N. Yılmaz, & G. Kılıçoğlu, Examples from Turkey and the World. Ankara: Nobel.
  • 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
  • DINNIE, K. (2008). Nation Branding, Concepts, Issues, Practice. Oxford: Elsevier
  • FAN, Y. (2010). Branding the nation: Towards a better understanding. Place branding and public diplomacy, 6(2), 97-103.
  • KIVELA, J. & CROTTS, J. C. (2006), ‘Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience A Destination’ Journal of Hospitality & Tourism Research, 30 (3), ss. 354-377.
  • KOTLER, P. and GERTNER, D. (2002). Country as brand, product, and beyond: A place marketing and brand management perspective. Journal of Brand Management, 9, 4–5, 249–261.
  • LUŠA, Đ., & JAKEŠEVİĆ, R. (2017). The role of food in diplomacy: Communicating and “winning hearts and minds” through food. Media Studies, 8(16).
  • MACRAE, C., PARKINSON, S. & SHEERMAN, J. (1995) Managing marketing’s DNA: The role of branding. Irish Marketing Review, 18, 13–20.
  • Ministerio de Industria, Comercio y Turismo. (2022). https://www.mincotur.gob.es/en-us/gabineteprensa/notasprensa/2022/paginas/presentacion-spain-food-nation-.aspx (Date of access: 07.01.2023).
  • NAIR, B. B. (2021). Gastrodiplomacy in Tourism: 'Capturing Hearts and Minds through Stomachs'. International Journal of Hospitality & Tourism Systems, 14 (1).
  • ÖZDEMİR, B., & SEYİTOĞLU, F. (2017). A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort?. Tourism management perspectives, 23, 1-7.
  • PHAM, M. J. (2013). Food as Communication: A Case Study of South Korea's Gastrodiplomacy. Journal of International Service, 22(1), 1-21.
  • PRESTON, P. (1999) Branding is cool. The Guardian, 15 November, 22
  • ROCKOWER, P. (2010). “Korean Tacos and Kimchi Diplomacy,” USC Public Diplomacy, March 25.
  • SOLLEH, F.M. (2018). Gastrodiplomacy as a Soft Power Tool to Enhance Nation Brand.
  • SUNTIKUL, W. (2019). Gastrodiplomacy in tourism. Current Issues in Tourism, 22(9), 1076–1094.
  • SZONDI, G. (2008). “Public Diplomacy and Nation Branding: Conceptual Similarities and Diffirences”. Netherlands Institute of International Relations Clingendael. October:1-42.
  • TASTESSENCE. (2002). https://tastessence.com/list-of-national-dishes-around-world/ Date of Access: 26.12.2022
  • THE ECONOMIST. (2002). Thailand’s gastro-diplomacy. https://www.economist.com/asia/2002/02/21/thailands-gastro-diplomacy. Date of Access: 26.12.2022
  • TEZ, Z. (2021). Lezzetin tarihi, meraklısına en leziz atıştırmalık bilgiler! İstanbul: Hayykitap
  • UNESCO (2003). Purpose of the Lists of Intangible Cultural Heritage and of the Register of Good Safeguarding Practices. /https://ich.unesco.org/en/purpose-of-the-lists-00807 (Date of access: 31.01.2021).

Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain

Yıl 2024, Cilt: 11 Sayı: 2, 768 - 780, 31.10.2024
https://doi.org/10.17336/igusbd.1322719

Öz

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.

Kaynakça

  • ALACA, A. I. S. (2018). Atatürk and Public Diplomacy. Academic Analysis on Soft Power and Public Diplomacy, in A. N. Yılmaz, & G. Kılıçoğlu, Examples from Turkey and the World. Ankara: Nobel.
  • 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
  • DINNIE, K. (2008). Nation Branding, Concepts, Issues, Practice. Oxford: Elsevier
  • FAN, Y. (2010). Branding the nation: Towards a better understanding. Place branding and public diplomacy, 6(2), 97-103.
  • KIVELA, J. & CROTTS, J. C. (2006), ‘Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience A Destination’ Journal of Hospitality & Tourism Research, 30 (3), ss. 354-377.
  • KOTLER, P. and GERTNER, D. (2002). Country as brand, product, and beyond: A place marketing and brand management perspective. Journal of Brand Management, 9, 4–5, 249–261.
  • LUŠA, Đ., & JAKEŠEVİĆ, R. (2017). The role of food in diplomacy: Communicating and “winning hearts and minds” through food. Media Studies, 8(16).
  • MACRAE, C., PARKINSON, S. & SHEERMAN, J. (1995) Managing marketing’s DNA: The role of branding. Irish Marketing Review, 18, 13–20.
  • Ministerio de Industria, Comercio y Turismo. (2022). https://www.mincotur.gob.es/en-us/gabineteprensa/notasprensa/2022/paginas/presentacion-spain-food-nation-.aspx (Date of access: 07.01.2023).
  • NAIR, B. B. (2021). Gastrodiplomacy in Tourism: 'Capturing Hearts and Minds through Stomachs'. International Journal of Hospitality & Tourism Systems, 14 (1).
  • ÖZDEMİR, B., & SEYİTOĞLU, F. (2017). A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort?. Tourism management perspectives, 23, 1-7.
  • PHAM, M. J. (2013). Food as Communication: A Case Study of South Korea's Gastrodiplomacy. Journal of International Service, 22(1), 1-21.
  • PRESTON, P. (1999) Branding is cool. The Guardian, 15 November, 22
  • ROCKOWER, P. (2010). “Korean Tacos and Kimchi Diplomacy,” USC Public Diplomacy, March 25.
  • SOLLEH, F.M. (2018). Gastrodiplomacy as a Soft Power Tool to Enhance Nation Brand.
  • SUNTIKUL, W. (2019). Gastrodiplomacy in tourism. Current Issues in Tourism, 22(9), 1076–1094.
  • SZONDI, G. (2008). “Public Diplomacy and Nation Branding: Conceptual Similarities and Diffirences”. Netherlands Institute of International Relations Clingendael. October:1-42.
  • TASTESSENCE. (2002). https://tastessence.com/list-of-national-dishes-around-world/ Date of Access: 26.12.2022
  • THE ECONOMIST. (2002). Thailand’s gastro-diplomacy. https://www.economist.com/asia/2002/02/21/thailands-gastro-diplomacy. Date of Access: 26.12.2022
  • TEZ, Z. (2021). Lezzetin tarihi, meraklısına en leziz atıştırmalık bilgiler! İstanbul: Hayykitap
  • UNESCO (2003). Purpose of the Lists of Intangible Cultural Heritage and of the Register of Good Safeguarding Practices. /https://ich.unesco.org/en/purpose-of-the-lists-00807 (Date of access: 31.01.2021).
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Çok Kültürlü ve Kültürlerarası Çalışmalar
Bölüm Makaleler
Yazarlar

Meltem Ozel 0000-0002-4037-7393

Şeyma Filiz 0000-0002-5264-0857

Erken Görünüm Tarihi 31 Ekim 2024
Yayımlanma Tarihi 31 Ekim 2024
Kabul Tarihi 6 Eylül 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 11 Sayı: 2

Kaynak Göster

APA Ozel, M., & Filiz, Ş. (2024). Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain. İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi, 11(2), 768-780. https://doi.org/10.17336/igusbd.1322719

Creative Commons Lisansı
İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi Creative Commons Atıf-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.