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Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature

Yıl 2019, Cilt: 5 Sayı: 2, 127 - 144, 27.11.2019

Öz

The aim of the study is to contribute to the scholarly works that examine food and the role it plays as a tool in the diplomatic influence known as gastrodiplomacy. This work also offers readers literature inclusive of authors, periods of time, sources, and titles pertaining to the topic. The goal is to categorize diverse workings and problems related to gastrodiplomacy that have been analyzed up to this point. A systematic review of 32 peer-reviewed academic articles published in the past five years, validate the depth of the present research. Up-to-date subjects, methodologies, and results are provided, in addition to prospects for supplementary exploration. The literature tracks industry developments in the tourism sector. Most of the research concentrates on the platform of nations experiencing global status from a dynamic array of distinctive foods from other cultures. A great amount of opportunity for research is recognized in the literature, whereas only a limited amount has been delivered. Research in gastrodiplomacy has been inadequate up to this point, both in tourism and hospitality literature, with more attention given to the social aspects of cultural cuisine. Consequently, this study provides a foundation for researchers, scholars, and learners to expand and develop additional analysis in the future. 

Destekleyen Kurum

The authors received no financial support for this work.

Kaynakça

  • Adesina, O. (2017). Projecting Nigeria’s soft power through culinary diplomacy. African Journal for the Psychological Study of Social Issues, 20(1), 140–149.
  • Assmann, S. (2015). The remaking of a national cuisine: The food education campaign in Japan, Ed. James Farrer (2015), The Globalization of Asian Cuisines. Transnational Networks and Culinary Contact Zones, Basingstoke: Palgrave Macmillan: 165-185. 10.1057/9781137514080_9.
  • Bannister, H. (2017). Gastronomic revolution: Peruvian cuisines journal from cultural entity to commodity. Undergraduate Research Journal for the Humanities, 2(Spring 2017), 135-151. doi:10.17161/1808.23866
  • Bellesia, G. (2017). Comfort food, acquired taste, and fusion cuisine: A migrant journey. Italian Language and Literature: Faculty Publications. Smith College, Northampton, MA. Retrieved from https://scholarworks.smith.edu/itl_facpubs/1.
  • Buhalis, D., & Amaranggana, A. (2015). Smart tourism destinations enhancing tourism experience through personalisation of services. In Information and Communication Technologies in Tourism 2015 (pp. 377-389). Springer, Cham.
  • Buscemi, F. (2014). Jamie Oliver and the gastrodiplomacy of simulacra’. Public Diplomacy Magazine, 11(Winter), 46–50.
  • Cavalcanti de Melo, C. (2015). Culture and gastronomy: Local identity resources and tool for economic development case study: France and Le’ Gout De France’. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 25–28.
  • Celik, D. (2018). The Healing Effect of Gastrodiplomacy in Conflict-Affected Communities. Yasar University Policy Brief, 1(3) 1–9. Retrieved from https://unescochair.yasar.edu.tr/wp-content/ uploads/2018/02/
  • Dogan_Celik_July032018.pdf. Dublin, G. (2017, May 7). Madrid fusión Manila 2017 cooks its way to sustainability. BusinessMirror. Retrieved from https://businessmirror.com.ph/
  • Farina, F. (2018). Japan’s gastrodiplomacy as soft power: Global washoku and national food security. Journal of Contemporary Eastern Asia, 17(1), 133–146. doi: 10.17477/jcea.2018.17.1.153
  • Granlund, R. (2015). Mass media recipes for rapprochement: Television’s celebrity chefs as gastrodiplomats. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 34–39.
  • Griffith, J. (2016). Falafel nation: Cuisine and the making of national identity in Israel. International Social Science Review, 92(1), 1–2.
  • Immawati, N. (2017). The Thailand’s gastrodiplomacy as a strategy to develop national branding (2002-2025). Research Repository. Retrieved from http://repository.umy.ac.id/ handle/123456789/17182
  • Irwansyah, I. (2016). Traditional Icon Culinary as Indonesia Gastro Brand. Advanced Science Letters,22(12), 4255–4258. doi:10.1166/asl.2016.8119
  • Jang, S., & Park, K. (2011). Hospitality finance research during recent two decades: subjects, methodologies, and citations. International Journal of Contemporary Hospitality Management, 23(4), 479–497.
  • Krinis, N. (2018, November 13). ‘Gastrodiplomacy’ introduced as tool to promote food tourism. Greek Travel Pages. Retrieved from https://news.gtp.gr/2018/11/12/gastrodiplomacyintroduced-tool-promote-food-tourism/
  • Lee, A. H., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of rural studies, 39, 133–144.
  • Leung, D., Law, R., Van Hoof, H., & Buhalis, D. (2013). Social media in tourism and hospitality: A literature review. Journal of travel & tourism marketing, 30(1-2), 3–22.
  • Longin, C. F. H., & Würschum, T. (2016). Back to the future–tapping into ancient grains for food diversity. Trends in Plant Science, 21(9), 731–737.
  • Luša, Đ, & Jakešević, R. (2017). The role of food in diplomacy: Communicating and “winning hearts and minds” through food. Medijske Studije,8(16), 99-119. doi:10.20901/ms.8.16.7
  • Moher, D., Liberati, A., Tetzlaff, J., & Altman, D. G. (2009). Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. PLoS Medicine, 6(7), 1–6. https://doi. org/10.1371/journal.pmed.1000097
  • Nahar, N., Karim, S.A., Karim, R., Ghazali, H. & Krauss, S.E. (2018). The globalization of Malaysia national cuisine: A concept of ‘gastrodiplomacy’. Journal of Tourism, Hospitality & Culinary Arts, 10(1), 42-58.
  • Nirwandy, N. & Awang, A. A. (2014). Conceptualizing public diplomacy social convention culinary: Engaging gastro diplomacy warfare for economic branding. Procedia - Social and Behavioral Sciences, 130(2014), 325–332. doi:10.1016/j.sbspro.2014.04.038.
  • Osipova, Y. (2014, February 3). From Gastronationalism to Gastrodiplomacy: Reversing the Securitization of the Dolma in the South Caucasus. Public Diplomacy Magazine, 11(Winter), 18-22.
  • Passidomo, C. (2017). Our culinary heritage. Humanity & Society, 41(4) 427–445. doi:10.1177/0160597617733601.
  • Payne, G., Ordeix, E., & Rom, J. (2018). New perspectives on cross-cultural communication and corporate diplomacy. Tipodos, 42, 9–10.
  • Pham, M. A. (2013). Food as communication: A case study of south korea’s gastrodiplomacy. Journal of International Service,22(1), 1–22.
  • Ranta, R. (2015). Food & Nationalism: From Foie Gras to Hummus. World Policy Journal, 32(3), 33–40.
  • Rockower, P. (2014). The State of Gastrodiplomacy. Public Diplomacy Magazine, 11(Winter), 13–16.
  • Ruddy, B. (2014). Hearts, minds, and stomachs: Gastrodiplomacy and the potential of national cuisine in changing public perceptions of national image. Public Diplomacy Magazine, 11(Winter), 29–34.
  • Scharf, S. (2016). The campaign to make you eat kimchi. Priceconomics. Retrieved from https:// priceonomics.com/the-campaign-to-make-you-eat-kimchi/
  • Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340–346.
  • Sisters, T. K. (2016, August 22). How South Korea uses kimchi to connect to the world - and beyond. NPR. Retrieved from https://www.npr.org/sections/thesalt/2016/08/22/489805398/ how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond
  • Solleh, F. M. (2015). Gastrodiplomacy as a Soft Power Tool to Enhance Nation Brand. Journal of Media and Information Warfare, 7(2015), 161–199.
  • Sormaz, U., Akmese, H., Gunes, E., & Aras, S. (2016). Gastronomy in tourism. Procedia Economics and Finance, 39, 725–730.
  • Spence, C. (2016). Gastrodiplomacy: Assessing the role of food in decision-making. Flavour, 5(1). doi:10.1186/s13411-016-0050-8
  • Strugar, T. (2015). Eastern gastrodiplomatic efforts: Asian nations as pioneers in the use of cuisine in cultural diplomacy. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 29–33.
  • Suntikul, W. (2019). Gastrodiplomacy in tourism. Current Issues in Tourism, 22(9), 1076–1094.
  • Tettner, S., & Kalyoncu, B. (2018). Gastrodiplomacy 2.0: Culinary tourism beyond nationalism. Ozyegin University Department of Gastronomy and Culinary Arts,1-10. Retrieved February 24, 2019, from https://www.cett.es/fitxers/campushtml/MiniWebs/122/papers/Tettner_Kalyoncu.pdf.
  • Yang, E. C. L., Khoo-Lattimore, C., & Arcodia, C. (2017). A systematic literature review of risk and gender research in tourism. Tourism Management, 58, 89–100.
  • Zhang, J. (2015). The foods of the worlds: Mapping and comparing contemporary gastrodiplomacy campaigns. International Journal of Communication, 9, 568–591.
Yıl 2019, Cilt: 5 Sayı: 2, 127 - 144, 27.11.2019

Öz

Kaynakça

  • Adesina, O. (2017). Projecting Nigeria’s soft power through culinary diplomacy. African Journal for the Psychological Study of Social Issues, 20(1), 140–149.
  • Assmann, S. (2015). The remaking of a national cuisine: The food education campaign in Japan, Ed. James Farrer (2015), The Globalization of Asian Cuisines. Transnational Networks and Culinary Contact Zones, Basingstoke: Palgrave Macmillan: 165-185. 10.1057/9781137514080_9.
  • Bannister, H. (2017). Gastronomic revolution: Peruvian cuisines journal from cultural entity to commodity. Undergraduate Research Journal for the Humanities, 2(Spring 2017), 135-151. doi:10.17161/1808.23866
  • Bellesia, G. (2017). Comfort food, acquired taste, and fusion cuisine: A migrant journey. Italian Language and Literature: Faculty Publications. Smith College, Northampton, MA. Retrieved from https://scholarworks.smith.edu/itl_facpubs/1.
  • Buhalis, D., & Amaranggana, A. (2015). Smart tourism destinations enhancing tourism experience through personalisation of services. In Information and Communication Technologies in Tourism 2015 (pp. 377-389). Springer, Cham.
  • Buscemi, F. (2014). Jamie Oliver and the gastrodiplomacy of simulacra’. Public Diplomacy Magazine, 11(Winter), 46–50.
  • Cavalcanti de Melo, C. (2015). Culture and gastronomy: Local identity resources and tool for economic development case study: France and Le’ Gout De France’. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 25–28.
  • Celik, D. (2018). The Healing Effect of Gastrodiplomacy in Conflict-Affected Communities. Yasar University Policy Brief, 1(3) 1–9. Retrieved from https://unescochair.yasar.edu.tr/wp-content/ uploads/2018/02/
  • Dogan_Celik_July032018.pdf. Dublin, G. (2017, May 7). Madrid fusión Manila 2017 cooks its way to sustainability. BusinessMirror. Retrieved from https://businessmirror.com.ph/
  • Farina, F. (2018). Japan’s gastrodiplomacy as soft power: Global washoku and national food security. Journal of Contemporary Eastern Asia, 17(1), 133–146. doi: 10.17477/jcea.2018.17.1.153
  • Granlund, R. (2015). Mass media recipes for rapprochement: Television’s celebrity chefs as gastrodiplomats. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 34–39.
  • Griffith, J. (2016). Falafel nation: Cuisine and the making of national identity in Israel. International Social Science Review, 92(1), 1–2.
  • Immawati, N. (2017). The Thailand’s gastrodiplomacy as a strategy to develop national branding (2002-2025). Research Repository. Retrieved from http://repository.umy.ac.id/ handle/123456789/17182
  • Irwansyah, I. (2016). Traditional Icon Culinary as Indonesia Gastro Brand. Advanced Science Letters,22(12), 4255–4258. doi:10.1166/asl.2016.8119
  • Jang, S., & Park, K. (2011). Hospitality finance research during recent two decades: subjects, methodologies, and citations. International Journal of Contemporary Hospitality Management, 23(4), 479–497.
  • Krinis, N. (2018, November 13). ‘Gastrodiplomacy’ introduced as tool to promote food tourism. Greek Travel Pages. Retrieved from https://news.gtp.gr/2018/11/12/gastrodiplomacyintroduced-tool-promote-food-tourism/
  • Lee, A. H., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of rural studies, 39, 133–144.
  • Leung, D., Law, R., Van Hoof, H., & Buhalis, D. (2013). Social media in tourism and hospitality: A literature review. Journal of travel & tourism marketing, 30(1-2), 3–22.
  • Longin, C. F. H., & Würschum, T. (2016). Back to the future–tapping into ancient grains for food diversity. Trends in Plant Science, 21(9), 731–737.
  • Luša, Đ, & Jakešević, R. (2017). The role of food in diplomacy: Communicating and “winning hearts and minds” through food. Medijske Studije,8(16), 99-119. doi:10.20901/ms.8.16.7
  • Moher, D., Liberati, A., Tetzlaff, J., & Altman, D. G. (2009). Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. PLoS Medicine, 6(7), 1–6. https://doi. org/10.1371/journal.pmed.1000097
  • Nahar, N., Karim, S.A., Karim, R., Ghazali, H. & Krauss, S.E. (2018). The globalization of Malaysia national cuisine: A concept of ‘gastrodiplomacy’. Journal of Tourism, Hospitality & Culinary Arts, 10(1), 42-58.
  • Nirwandy, N. & Awang, A. A. (2014). Conceptualizing public diplomacy social convention culinary: Engaging gastro diplomacy warfare for economic branding. Procedia - Social and Behavioral Sciences, 130(2014), 325–332. doi:10.1016/j.sbspro.2014.04.038.
  • Osipova, Y. (2014, February 3). From Gastronationalism to Gastrodiplomacy: Reversing the Securitization of the Dolma in the South Caucasus. Public Diplomacy Magazine, 11(Winter), 18-22.
  • Passidomo, C. (2017). Our culinary heritage. Humanity & Society, 41(4) 427–445. doi:10.1177/0160597617733601.
  • Payne, G., Ordeix, E., & Rom, J. (2018). New perspectives on cross-cultural communication and corporate diplomacy. Tipodos, 42, 9–10.
  • Pham, M. A. (2013). Food as communication: A case study of south korea’s gastrodiplomacy. Journal of International Service,22(1), 1–22.
  • Ranta, R. (2015). Food & Nationalism: From Foie Gras to Hummus. World Policy Journal, 32(3), 33–40.
  • Rockower, P. (2014). The State of Gastrodiplomacy. Public Diplomacy Magazine, 11(Winter), 13–16.
  • Ruddy, B. (2014). Hearts, minds, and stomachs: Gastrodiplomacy and the potential of national cuisine in changing public perceptions of national image. Public Diplomacy Magazine, 11(Winter), 29–34.
  • Scharf, S. (2016). The campaign to make you eat kimchi. Priceconomics. Retrieved from https:// priceonomics.com/the-campaign-to-make-you-eat-kimchi/
  • Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340–346.
  • Sisters, T. K. (2016, August 22). How South Korea uses kimchi to connect to the world - and beyond. NPR. Retrieved from https://www.npr.org/sections/thesalt/2016/08/22/489805398/ how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond
  • Solleh, F. M. (2015). Gastrodiplomacy as a Soft Power Tool to Enhance Nation Brand. Journal of Media and Information Warfare, 7(2015), 161–199.
  • Sormaz, U., Akmese, H., Gunes, E., & Aras, S. (2016). Gastronomy in tourism. Procedia Economics and Finance, 39, 725–730.
  • Spence, C. (2016). Gastrodiplomacy: Assessing the role of food in decision-making. Flavour, 5(1). doi:10.1186/s13411-016-0050-8
  • Strugar, T. (2015). Eastern gastrodiplomatic efforts: Asian nations as pioneers in the use of cuisine in cultural diplomacy. The Art of Food: Culture and Food Diversity, Gastrodiplomacy, 1, 29–33.
  • Suntikul, W. (2019). Gastrodiplomacy in tourism. Current Issues in Tourism, 22(9), 1076–1094.
  • Tettner, S., & Kalyoncu, B. (2018). Gastrodiplomacy 2.0: Culinary tourism beyond nationalism. Ozyegin University Department of Gastronomy and Culinary Arts,1-10. Retrieved February 24, 2019, from https://www.cett.es/fitxers/campushtml/MiniWebs/122/papers/Tettner_Kalyoncu.pdf.
  • Yang, E. C. L., Khoo-Lattimore, C., & Arcodia, C. (2017). A systematic literature review of risk and gender research in tourism. Tourism Management, 58, 89–100.
  • Zhang, J. (2015). The foods of the worlds: Mapping and comparing contemporary gastrodiplomacy campaigns. International Journal of Communication, 9, 568–591.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Wajeana White Bu kişi benim 0000-0002-1453-2556

Albert A. Barreda Bu kişi benim 0000-0003-1578-199X

Stephanie Hein Bu kişi benim 0000-0001-5639-1336

Yayımlanma Tarihi 27 Kasım 2019
Gönderilme Tarihi 13 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 5 Sayı: 2

Kaynak Göster

APA White, W., Barreda, A. A., & Hein, S. (2019). Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature. Journal of Tourismology, 5(2), 127-144.
AMA White W, Barreda AA, Hein S. Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature. Journal of Tourismology. Kasım 2019;5(2):127-144.
Chicago White, Wajeana, Albert A. Barreda, ve Stephanie Hein. “Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature”. Journal of Tourismology 5, sy. 2 (Kasım 2019): 127-44.
EndNote White W, Barreda AA, Hein S (01 Kasım 2019) Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature. Journal of Tourismology 5 2 127–144.
IEEE W. White, A. A. Barreda, ve S. Hein, “Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature”, Journal of Tourismology, c. 5, sy. 2, ss. 127–144, 2019.
ISNAD White, Wajeana vd. “Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature”. Journal of Tourismology 5/2 (Kasım 2019), 127-144.
JAMA White W, Barreda AA, Hein S. Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature. Journal of Tourismology. 2019;5:127–144.
MLA White, Wajeana vd. “Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature”. Journal of Tourismology, c. 5, sy. 2, 2019, ss. 127-44.
Vancouver White W, Barreda AA, Hein S. Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature. Journal of Tourismology. 2019;5(2):127-44.