international gastronomy tourism studies congress

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TİKA Supports the “VI. International Gastronomy Tourism Studies Congress”

Afyon Kocatepe University (AKU) and Afyonkarahisar Municipality held the VI. International Gastronomy Tourism Studies Congress, themed “Gastronomy for All,” in Afyonkarahisar with the contribution of the Ministry of Culture and Tourism of Türkiye, the Ministry of Industry and Technology of Türkiye, Turkish Cooperation and Coordination Agency (TİKA), Zafer Development Agency, Sandıklı Municipality, and Afyonkarahisar Chamber of Commerce and Industry.

The Congress, which was held from October 6 to 9, 2022, was attended by Assoc. Prof. Kübra Güran Yiğitbaşı, Governor of Afyonkarahisar; Mehmet Zeybek, Mayor of Afyonkarahisar; Prof. Mehmet Karakaş, President of AKU; Prof. Adem Aslan, Vice Chancellor of Afyonkarahisar Health Sciences University; Prof. Şuayıp Özdemir, Vice Chancellor of AKU; Prof. İsa Sağbaş, Dean of the Faculty of Tourism at AKU; Prof. Ahmet Yıldız, Dean of the Faculty of Engineering at AKU; Prof. Murat Doğdubay, a faculty member at Balıkesir University and Term Chairman at the Congress; Mehmet Tanır, Provincial Director of Culture and Tourism of Türkiye; Veli Oğuz, Secretary-General at Zafer Development Agency; public and private sector representatives; and scientists and students from different countries.

At the opening ceremony of the congress, which started in a thermal hotel, Kübra Güran Yiğitbaşı, Governor of Afyonkarahisar, noted that she was very pleased that such a great congress was being held in Afyonkarahisar, which is one of the 3 cities in Türkiye and 49 cities in the world in the field of gastronomy in the UNESCO Creative Cities Network.

Yiğitbaşı stated that the gastronomic heritage, which has become the main component of cultural attractiveness as the interest in the food and drink culture increases around the world, is considered one of the cultural values of countries. She said, “Gastronomy offers a guide on what, where, and when to eat or drink and how to pair food and drinks. While the goal of tourists was to explore their destination in general in the past, the curiosity of tourists about food culture and local food and their desire to experience them led to the emergence of gastronomy tourism. The number of tourists who prioritize traveling to culinary destinations is increasing day by day. When planning a vacation, we all think about eating and drinking first. When it comes to gastronomy, Turkish cuisine certainly takes the lead, as it is one of the oldest and richest existing cuisines in the world.”

“In our cuisine, people ripen first”

Yiğitbaşı stressed that Turkish cuisine consists of centuries-old recipes that heal both the body and the soul.

Yiğitbaşı noted that many recipes were devised in collaboration with physicians in Anatolia. She added,

“Therefore, the motto of this year’s edition is, ‘In our cuisine, people ripen first’. We believe that our food heals not only our body, but also our soul. When there is a well-established relationship between gastronomy and tourism, gastronomy tourism contributes not only to economic development, but also to regional development and the strengthening of local identity and culture. In addition to contributing to economic and social development, gastronomy tourism also allows for an emotional bond and symbolic interaction between local people and tourists, thus significantly improving the image and marketing of the region. It is a well-known fact that gastronomy tourism contributes to the economic, social, and environmental sustainability of the destination by increasing visitor spending and extending the tourist season. Food and drinks strengthen tourism as long as they create a market for tourists.”

Prof. Mehmet Karakaş, President of AKU, noted that Culinary Programs in the Department of Gastronomy and Culinary Arts and Schools of Vocational Higher Education in the Faculty of Tourism at AKU have a total of 1,400 students majoring in gastronomy in the 2022-2033 academic year. Karakaş said, “Our university, which is located in Afyonkarahisar, one of the 3 cities in Türkiye in the field of gastronomy in the UNESCO Creative Cities Network, strives to contribute to the gastronomic culture of the city through graduate academic studies, industry partnership initiatives, and social activities. The objective of the ‘VI. International Gastronomy Tourism Studies Congress’ is to develop strategies and policies for destinations with significant advantages and areas for improvement in gastronomy tourism, to benefit the industry in the target area, and to contribute to the relevant literature.”

Mehmet Zeybek, Mayor of Afyonkarahisar, stated that the city has been home to 7 civilizations and has nearly 600 different kinds of local products.

After the opening speeches, the VI. International Gastronomy Tourism Studies Congress continued with a presentation on “Gastronomy Tourism and the Future of Sustainable Development” by Prof. Anukrati Sharma, a faculty member at the University of Kota in India.

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6. International Gastronomy Tourism Studies Congress

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The Image and Sustainability of Tourism Destinations

Theoretical background for the International Tourism Congress 2023 .

The International Tourism Congress (ITC) is the annual scientific meeting of the Centre for Tourism Research, Development and Innovation (CiTUR). The XV ITC edition will be organized by the School of Public Management, Communication and Tourism, Polytechnic Institute of Bragança, located in Mirandela, from the 23rd to 25th November 2023.

Back to main theme of the congress The Image and Sustainability of Tourism Destinations the ITC23 will be an opportunity for academics, master and doctoral students to present and discuss national and international experiences on sustainability and development of tourism destinations.

Travelers prioritize destinations and activities focused on environmental sustainability and local community investment, therefore, discussing sustainability and the image of tourism destinations will allow the discussion of the main topics of today’s tourism trends.

The congress will bring together researchers in the different fields of sustainability of travel and tourism and invites all public administration members, industry leaders, and professionals who want to learn more about the most recent trends in the field.

Professor Levent Altinay

The research symposium aims at supporting early career researchers and PhD students, through the process of doing research in the field of tourism. It will be held on the 23rd of November afternoon and participants are required to submit an extended abstract of their research project that will be presented and discussed with the orientation of Professor Levent Altinay. The extended abstract of research proposals will be discussed in the scope of the most recent topics, trends and methodologies on tourism investigation/research investigating in tourism. This way researchers will receive beneficial and most significant feedback on their research proposals. Professor Altinay is the Editor-in-Chief of the Service Industries Journal. A researcher of international renown, Altinay enjoys a vast network of international collaborative partnerships with organisations including Hong Kong Polytechnic University, Hong Kong and the L.N Gumilyov Eurasian National University, Kazakhstan.

Altinay was a member of the Business and Management Panel in Research Excellence Framework, Year 2021, in the UK. He was also a panel member of the Business & Economics Panel in Research Assessment Exercise (RAE) Years 2014 and 2020 in Hong Kong. He sits on the editorial boards of more than twelve journals including Journal of Business Research and Journal of Services Marketing. Altinay has a strong record of attracting blue chip external funding, including funding from the ESRC (Economic and Social Research Council) and the British Academy.

Altinay’s research interests are in the areas of entrepreneurship, strategic alliances and international business. Using primarily qualitative methods as well as mixed methods, he is particularly interested in how entrepreneurs start up and develop their businesses and also how firms establish partnerships internationally. His work has been published in Journal of Business Research, International Small Business Journal, Journal of Small Business Management, Journal of Services Marketing, Annals of Tourism Research and Tourism Management. Altinay has co-authored strategic management, entrepreneurship and research methods textbooks.

[ Accessible Tourism ] [ Challenges and Future Trends ] [ Climate Change and Tourism ] [ Consumer Behavior ] [ Culture/Creative Tourism ] [ Destination Management and Marketing ] [ Entrepreneurship ] [ Events and Leisure ] [ Health Tourism ] [ Heritage and Culture ] [ Hospitality Industry ] [ Human Resources ] [ Low Density Territories ] [ Marketing and Digital Marketing ] [ Nature/Adventure Tourism ] [ Rural Tourism ] [ Smart Destinations ] [ Sustainability ] [ Tourism and COVID19 Effects ] [ Tourism and Gastronomy and Food Tourism ] [ Tourism and Gender ] [ Tourism Governance and Public Policy ] [ Tourism Planning ] [ Tourism Products ] [ Tourism Technology and Innovation] [ Transports and Tourism ] [ Travel Agencies and Tour Operators ] [ Wine Tourism ] [ Youth Tourism ]

"The ITC 23 accepts extended abstract submission OR full paper submission.

Publication Opportunities

Submitted full papers will be subject to a double-blind review process. All accepted papers will be published in the conference proceedings by Sciendo Publisher and send for indexation to Scopus and Clarivate.

Submitted extended abstracts will be published with ISBN.

Email address for conference organizers: [email protected]

Submissions of Full Paper and Extended Abstract should follow the template documents.

• Extended Abstract

• Full paper and extended abstract submission deadline – 26th June 2023
• Full paper and extended abstract submission deadline – 11 August 2023. - SECOND EXTENDED
• Notification of acceptance to the authors: 11th September 2023
• Notification of acceptance to the authors: 15th September 2023 - EXTENDED

Conference: 23rd to 25th of November, 2023

Rob Davidson

Dr Rob Davidson is the Managing Director of MICE Knowledge, a London-based consultancy specialising in research, education and training services for the business tourism industry: Meetings, Incentive Travel, Conferences and Exhibitions. His main areas of expertise are conferences and incentive travel, and he has written seven books on these themes, including his latest publication, Business Events . He has carried out research projects for a number of major organisations including the Poland Convention Bureau, the Ireland National Tourism Development Authority, and the Society for Incentive Travel Excellence. His most recent research publication is a report on Bleisure Strategies of European Convention Bureaus. He is regularly invited to speak at international conferences on themes linked to business events, in particular to present the results of his ongoing research into conference industry trends. Rob also teaches as a Visiting Professor in three European universities, where he educates and inspires Events Management and Tourism Management students every year. In 2015, he was awarded a Doctorate from the University of Greenwich for his thesis, entitled ‘Technological and~ Demographic Factors as Agents of Change in the Development of Business Events’. In 2016, he won the Best Conference Speaker award at the Global Event Awards. In 2017, he was awarded the Lifetime Achievement Award at the IBTM WORLD exhibition in Barcelona.

José Manuel Hernández Mogollón

José Manuel Hernández Mogollón , PhD in Economics and Business Studies (Universidad de Extremadura), Master in Commercial Management and Marketing (ESIC), University Professor of Marketing and Market Research, Coordinator of the Inter-University Doctorate Programme in Tourism at the Universidad de Extremadura. Principal Researcher of the Marketing and Tourism Management Research Group. From 1996 to 1998 he taught at the University of Seville and present has been teaching at the Universidad de Extremadura. He has been Coordinator of the Master in Tourism Management from 2008 to 2019, and Vice-Dean in the Faculty of Business, Finance and Tourism from 2009 to 2012. He has participated as a lecturer in master's degrees, conferences and round tables in different universities in Europe and South America. He has published more than a hundred papers in the field of tourism management in books and international journals, more than half of which have a high impact factor. He has participated in projects for different public administrations and companies on subjects such as Rural Tourism, Slow Tourism, Gastronomy and Tourism, Experiential Marketing, Neuromarketing, Branding and Destination Image, Nature Tourism, Hospitality, Tourism Intermediation, Sentiment Analysis and Cross-border Development.

Eduardo Parra-López

Eduardo Parra-López , Universidad de La Laguna, Tenerife, Spain Experienced Associate Professor with a demonstrated history of working in the higher education industry (25 years). Skilled in Web 2.0, Marketing Strategy, Tourism Management, Tourism, and Social Media. Strong operations professional with a Doctor focused in Business Studies and Tourism from Universidad de La Laguna. He has been Ex-president of the Spanish Association of Scientific Experts in Tourism (AECIT). External Advisor to the Central America Tourism Agency (CATA) as training coordinator and visiting professor at several Latin American universities.

Raquel Huete-Nieves

Dr Raquel Huete-Nieves . University of Alicante, Spain. Raquel Huete-Nieves is a Senior lecturer in the Department of Sociology and researcher at the University Institute for Tourism Research of the University of Alicante (IUIT-UA) where she is the director of the Sustainable Tourism Planning & Management Research Group. She has a degree and a PhD in Sociology (University of Alicante, UA) and a degree in Tourism Management (Madrid’s Official Tourism School). Prior to teaching at the University, she worked in several companies related to the tourism sector (travel agencies and tour operators), foundations dedicated to higher education management and social research consultancies. She was Director of the Rafael Altamira Summer Programme and Coordinator of the master’s degree in Tourism Management and Planning. She was also the UA representative to the National Committee for Postgraduate Tourism Studies and the National Information System for Tourism Research (SICTUR). She served as Director-General for Tourism of the Valencia Region Government from 2016 to 2018. And from 2021 to 2023 Dr Huete-Nieves was the Director of the Continuing Education Centre at the UA. She has participated as a researcher in many competitive R&D projects, European projects and research contracts. She has been principal investigator of some research projects and contracts, all of them related to tourism and migration. Currently she is the principal investigator of the research project “Study to advance the integration of people with disabilities into the labour market in the tourism sector in the Region of Valencia”. She has published more than seventy articles in indexed journals or chapters in collective books. She has also been co-edited three books and authored a research monograph. Besides, she has delivered more than one hundred presentations at national and international conferences and participated, several times as a guest expert, in numerous tourism-related events held by international organisations such as the World Tourism Organization (UNWTO), the Organization for Economic Co-operation and Development (OECD) and the European Parliament.

Until 14th October (Early Bird): 310€* Until 27st October: 340€*

Until 14th October (Early Bird): 175€* Until 27st October: 205€*

Until 14th October (Early Bird): 210€* Until 27st October: 230€*

Until 14th October (Early Bird): 90€ Until 27st October: 110€

Until 14th October (Early Bird): 75€* Until 27st October: 95€*

(a) Paper publication in Proceedings Book or in the special issue of the European Journal of Tourism, Hospitality and Recreation (indexed to WoS).

(b) Extended Abstract publication in Book of Abstracts with ISBN.

(c) CITUR and UNIAG Members, IPB professors/researchers and Students

* The registration fee covers participation in sessions, lunches (23rd and 24th), coffee-breaks and certificates.

Registration fee is paid for each full paper or extended abstract submitted. Also, each participant, registered as an author, must pay the registration fee. For papers with more than one author, only the presenting author needs to be registered.

• 23rd November 2023 – Thursday
• 24th November 2023 - Friday
• 25th November 2023 - Saturday

Registration

Opening session, plenary session, coffee-break, parallel sessions (onsite and online), plenary session (online), research symposium (online), closing (1st day), closing ceremony, gala dinner.

• Mirandela (EsACT-IPB) – Vila Flor (Nossa Senhora da Assunção Sanctuary)
• Carrazeda de Ansiães (Foz-Tua: Visit to the Vale do Tua Interpretation Center)
• Walk on the PR3 CRZ-Foz-Tua Trail
• Lunch in a traditional restaurant
• Alijó (Ujo Viewpoint)
• Murça (Visit and wine tasting at the Murça Cooperative Winery)
• Mirandela (Visit and wine tasting at the Olive and Olive Oil Museum - EsACT-IPB

Organizing Committee

Catarina Martins, Instituto Politécnico de Bragança, Portugal, Chairman

Márcio Martins, Instituto Politécnico de Bragança, Portugal, Co- Chairman

Aida Carvalho, Instituto Politécnico de Bragança, Portugal Anabela Pinho, Instituto Politécnico de Bragança, Portugal Arlindo Santos, Instituto Politécnico de Bragança, Portugal Bela Vilares, Instituto Politécnico de Bragança, Portugal Carlos Casimiro da Costa, Instituto Politécnico de Bragança, Portugal Catarina Fernandes, Instituto Politécnico de Bragança, Portugal Clarisse Pais, Instituto Politécnico de Bragança, Portugal Cláudia S. Costa, Instituto Politécnico de Bragança, Portugal Elisabete Silva, Instituto Politécnico de Bragança, Portugal Elsa Esteves, Instituto Politécnico de Bragança, Portugal Ferdinando Silva, Instituto Politécnico de Bragança, Portugal Joana Fernandes, Instituto Politécnico de Bragança, Portugal Luísa Lopes, Instituto Politécnico de Bragança, Portugal Paula Odete Fernandes, Instituto Politécnico de Bragança, Portugal Ricardo Alexandre, Instituto Politécnico de Bragança, Portugal Ricardo Gonçalves, Instituto Politécnico de Bragança, Portugal Salete Esteves, Instituto Politécnico de Bragança, Portugal Sónia P. Nogueira, Instituto Politécnico de Bragança, Portugal

Scientific Committee

Adrian Lubowiecki-Vikuk, SGH Warsaw School of Economics, Poland Adriano Costa, Instituto Politécnico de Guarda, Portugal Agnieszka Niezgoda, Poznan University of Economics, Poland Aida Carvalho, Instituto Politécnico de Bragança, Portugal Aleksandra Zienkiewicz, Pomeranian University in Slupsk, Poland Alexandra Sofia Marinho da Silva Mendes, Instituto Politécnico de Leiria, Portugal Alina Zajadacz, Adam Mickiewicz University, Poland Amador Durán Sánchez, Universidad de Extremadura, Spain Ana Cristina da Silva Ramos Lucas Martins, CITUR Leiria, Portugal Ana Daniel, Instituto Politécnico de Guarda, Portugal Ana Elisa Carreta de Sousa, Instituto Politécnico de Leiria, Portugal Ana Luísa de Oliveira Gonçalves Pires, Instituto Politécnico de Leiria, Portugal Ana Maria Moutinho Ferreira, Instituto Politécnico do Porto, Portugal Ana Paula Eugénio de Oliveira, Instituto Superior de Educação e Ciências de Lisboa, Portugal Ana Renda, Universidade do Algarve, Portugal Ana Sofia da Costa Viana, Instituto Politécnico de Leiria, Portugal Anabela Clemente Elias Almeida, Instituto Politécnico de Leiria, Portugal Anabela Figueiredo Machado Monteiro, Universidade Europeia, Portugal Andreia Filipa Antunes Moura, Instituto Politécnico de Coimbra, Portugal António Manuel da Silva e Melo, Instituto Politécnico do Porto, Portugal António Manuel Henrique Fernandes, Escola Superior de Hotelaria e Turismo do Estoril, Portugal António Sérgio Araújo de Almeida, Instituto Politécnico de Leiria, Portugal António Silva, Universidade da Madeira, Portugal Bartosz Szczechowicz, University of Physical Education in Krakow, Poland Brian Garrod, Swansea University, United Kingdom Bruno Miguel Barbosa de Sousa, Instituto Politécnico do Cávado e do Ave, Portugal Bruno Sousa, Universidade da Madeira, Portugal Carlos Afonso, Universidade do Algarve, Portugal Carlos Fernando Santiago Neto Brandão, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Carlos Rompante da Cunha, Instituto Politécnico de Bragança, Portugal Catarina Fernandes, Instituto Politécnico de Bragança, Portugal Catarina Martins, Instituto Politécnico de Bragança, Portugal Catarina Rosa Nunes, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Cátia Nunes Malheiros Ferreira, Instituto Politécnico de Leiria, Portugal Célia Maria Conceição Salmim Rafael, Instituto Politécnico de Leiria, Portugal Claudia Patricia Maldonado-Erazo, Escuela Superior Politécnica de Chimborazo (ESPOCH), Ecuador Cláudia S. Costa, Instituto Politécnico de Bragança, Portugal Conceição Ilda da Silva Gomes, Instituto Politécnico de Leiria, Portugal Dália Filipa Veloso de Azevedo Liberato, Instituto Politécnico do Porto, Portugal Daniela Carina Ramos Amorim, Instituto Politécnico de Leiria, Portugal Deolinda Goretti Vaz da Silva Rebelo, Instituto Politécnico de Viana do Castelo, Portugal Dulcineia Basilio Ramos, Instituto Politécnico de Leiria, Portugal Eduardo Marques, Universidade da Madeira, Portugal Eduardo Parra-López, Universidad de la Laguna, Spain Edyta PIJET-MIGOŃ, WSB University in Wroclaw, Poland Elisabete Paulo Morais, Instituto Politécnico de Bragança, Portugal Elisabete Silva, Instituto Politécnico de Bragança, Portugal Elsa Esteves, Instituto Politécnico de Bragança, Portugal Eugénia Cristina Peixoto Godinho Lima Devile, Instituto Politécnico de Coimbra, Portugal Fernanda Maria Fernandes Oliveira, Instituto Politécnico de Leiria, Portugal Fernando Perna, Universidade do Algarve, Portugal Filipa Perdigão, Universidade do Algarve, Portugal Francisco Teixeira Pinto Dias, Instituto Politécnico de Leiria, Portugal George Ramos, Instituto Politécnico de Castelo Branco, Portugal Giancarlo Cotella, Politecnico di Torino, Italy Giovana Goretti Feijó de Almeida, Instituto Politécnico de Leiria, Portugal Gonçalo Poeta Fernandes, Instituto Politécnico de Guarda, Portugal Hélder Carrasqueira, Universidade do Algarve, Portugal Isilda Maria Lopes de Sousa Ramos Leitão, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Joana Fernandes, Instituto Politécnico de Bragança, Portugal João António dos Reis, Escola Superior de Hotelaria e Turismo do Estoril, Portugal João Miguel Caldeira Heitor, CiTUR Leiria, Portugal João Paulo Conceição Silva Jorge, Instituto Politécnico de Leiria, Portugal João Prudente, Universidade da Madeira, Portugal Jorge Manuel Rodrigues Umbelino, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Jorge Soares, Universidade da Madeira, Portugal José Alexandre Martins, Instituto Politécnico de Guarda, Portugal José Luís Sousa Soares de Oliveira Braga, Instituto Europeu de Estudos Superiores, Portugal José Álvarez-García, Universidad de Extremadura, Spain José Manuel Hernández Mogollón, Universidad de Extremadura, Spain Júlia Fragoso da Fonseca, Instituto Politécnico de Leiria, Portugal Katarzyna Leśniewska-Napierała, University of Lodz, Poland Kathryn Torkington, Universidade do Algarve, Portugal Kinga Krzesiwo, Pedagogical University of Krakow, Poland Krzysztof Borodako, Cracow University of Economics, Poland Laura Vala Chagas, Instituto Politécnico de Leiria, Portugal Leonidas Efthymiou, University of Nicosia, Cyprus Leszek Butowski, University of Lodz, Poland Lucília Maria Ferreira Alves Cardoso, CiTUR Leiria, Portugal Luís Filipe Marinho Lima Santos, Instituto Politécnico de Leiria, Portugal Luís Mota, Universidade Europeia, Portugal Luísa Lopes, Instituto Politécnico de Bragança, Portugal Łukasz Quirini-Popławski, Pedagogical University of Krakow, Poland Magdalena Kubal-Czerwińska, Jagiellonian University, Poland Mara Franco, Universidade da Madeira, Portugal Marcin Olszewski, Poznan University of Economics and Business, Poland Márcio Martins, Instituto Politécnico de Bragança, Portugal Margarete Arbugeri, CiTUR Algarve, Portugal Maria Alexandra Pereira da Silva Malheiro, Instituto Politécnico do Cávado e do Ave, Portugal Maria Carmen Pardo Lopez, Instituto Politécnico de Viana do Castelo, Portugal María de la Cruz del Río-Rama, Universidad de Vigo, Spain Maria de Lurdes Santana Calisto, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Maria do Rosário Campos Mira, Instituto Politécnico de Coimbra, Portugal Maria Manuela Mendes Guerra, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Maria Natália Perez Santos, Instituto Politécnico de Leiria, Portugal Maria Sofia Fernandes de Pinho Lopes, Instituto Politécnico de Leiria, Portugal Maria Teresa Gomes Valente da Costa, Instituto Politécnico de Setúbal, Portugal Mário Dinis Serrazina Mendes Silva, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Marisol Correia , Universidade do Algarve, Portugal Markéta Novotná, Masaryk University, Czech Republic Marlena A. Bednarska, Poznan University of Economics and Business, Poland Mehmet Yavuz Çetinkaya, Pamukkale University, Turkey Miguel Gonçalves Belo Nunes, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Miriam Edith Pérez Romero, Instituto Tecnológico Superior de Huichapan, Mexico Muhammet Emin Soydaş, Pamukkale University, Turkey Murat Bayram, Pamukkale University, Turkey Naci Polat, Pamukkale University, Turkey Natalia Latuszek, Poznań University of Economics and Business, Poland Nuno Miguel Castanheira Almeida, Instituto Politécnico de Leiria, Portugal Nuno Silva Gustavo, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Pablo Juan Cárdenas García, Universidad de Jaén, Spain Patricia Maldonado Erazo, Escuela Superior Politécnica de Chimborazo, Ecuador Paula Azevedo, Universidade do Algarve, Portugal Paulo Jorge Santos Almeida, Instituto Politécnico de Leiria, Portugal Pedro Manuel da Costa Liberato, Instituto Politécnico do Porto, Portugal Pedro Miguel Fonseca Moreira de Carvalho, Instituto Politécnico de Viana do Castelo, Portugal Piotr Kociszewski, University of Warsaw, Poland Puiu Nistoreanu, The Bucharest University of Economic Studies, Romania Raquel Huete Nieves, University of Alicante, Spain Ricardo Correia, Instituto Politécnico de Bragança, Portugal Ricardo Correia, Universidade da Madeira, Portugal Rita Baleiro, Universidade do Algarve, Portugal Rita Lankauskienė, Lithuanian Centre for Social Sciences, Lithuania Rita Peres, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Rob Davidson, MICE Knowledge, United Kingdom Robert Pawlusiński, Jagiellonian University, Poland Rossana Santos, Universidade da Madeira, Portugal Rui Castanho, WSB University, Dąbrowa Górnicza, Poland Salete Esteves, Instituto Politécnico Bragança, Portugal Semih Arıcı, Pamukkale University, Turkey Sérgio Lousada, Universidade da Madeira, Portugal Serkan Bertan, Pamukkale University, Turkey Sofia Teixeira Eurico, Instituto Politécnico de Leiria, Portugal Sónia Isabel Vieira Mortágua Pais de Aquino, Instituto Politécnico de Leiria, Portugal Susana Filipa dos Santos Gonçalves, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Susana Teles, Universidade da Madeira, Portugal Teresa Felgueira, Instituto Politécnico de Guarda, Portugal Teresa Sequeira Ribeiro Rodrigues Palrão, Universidade Lusófona de Humanidades e Tecnologias, Portugal Tolga Leventt, Mersin University, Turkey Tomasz Napierała, University of Lodz, Poland Urszula Myga-Piątek, University of Silesia, Poland Vanessa Assumma, Università di Bologna, Italy Vânia Natércia Gonçalves Costa, Instituto Politécnico do Cávado e do Ave, Portugal Victor Figueira, Instituto Politécnico de Beja, Portugal Vítor Manuel Cadete Ambrósio, Escola Superior de Hotelaria e Turismo do Estoril, Portugal Vítor Mendonça, Instituto Politécnico de Bragança, Portugal Werner Gronau, University of Applied Sciences Stralsund, Germany Yasemin Sarıkaya Levent, Mersin University, Turkey Yuliia Dashchuk, Lutsk National Technical University, Ukraine Yunus Topsakal, Alanya University, Turkey

The conference will take place in the city of Mirandela at EsACT – IPB.

Hotel D. Dinis - https://hoteldomdinis.pt/

• Single room - 40€/night
• Double or twin room - 55€/night

Reservations can be made on the website , by phone (+351) 278097750 / (+351) 969773924 or email [email protected]..  

Coração do Tua Hotel

Coração do Tua Hotel is a brand new hotel situated in Mirandela, 300 metres from Mirandela Medieval Bridge. Among the facilities of this property are a restaurant, room service and luggage storage space, along with free WiFi. Reservations can be made by email [email protected], phone (+351) 278 14 94 70 or online on the main reservation platforms Special BB rate for ITC23 participants

• Single room - 55€/night
• Double or twin room - 80€/night

Ribeira House - https://ribeirahouse.pt/

Ribeira House is located on Rua da República, one of the oldest streets in the center of Mirandela, close to emblematic areas. Aimed at tourists looking for exclusivity, it has specific and charming facilities. Building completely rebuilt, maintaining the original characteristics of the architectural project designed by the charismatic Architect Albino Mendo. Comfortable, intimate and sophisticated environment is based on the Boutique Hotel concept. Reservations can be made on the website

Phone Number

(+351) 278 201 340

[email protected] Conference chair

MEDIA PARTNERS

III International Tourism, Hospitality & Gastronomy Congress

Digital Transformation and Sustainable Development

The school of Hospitality Management, Tourism and Gastronomy of Universidad San Ignacio de Loyola, organizes the III International Tourism, Hospitality & Gastronomy Congress, which is carried out with a prospective vision of digital transformation and sustainable development, assessing the possibilities of socio - economic and environmental growth, on the tourism and gastronomy industry.

This 100% virtual congress will provide a space for dialogue, reflection and dissemination of knowledge and experiences related to innovation and technology, culture, sustainability, and governance. This event brings together experts, researchers, academics, and professionals from the sector at an international, national and regional level.

The papers accepted will be part of the book and conference proceeding of III International Tourism, Hospitality & Gastronomy Congress: Digital Transformation and Sustainable Development, published on CEUR.

Publication and indexing

Selected papers will be invited to present their full version to be published in the special issue of the journal:

Theme and Topics

Submissions are welcome, but not limited to, the following areas:

Main topics:

• Digital transformation
• Innovation of products, services and tourist experiences
• Tourism marketing
• Gastronomy routes
• Innovation in the food industry
• Food design
• New technologies in tourism, gastronomy and hospitality
• Hotel innovation
• Smart tourism destinations
• New digital tools in the hospitality industry
• Smart tourism solutions (software)
• Social media
• Artificial intelligence
• Virtual and/or augmented reality in tourism
• Dark kitchens
• Web engineering
• Mobile development for tourism and hotel promotion.
• Circular economy in tourism
• Social responsibility
• Sustainability of tourist destinations
• Sustainable waste management in tourism markets
• Gastronomy 360°
• Local food and community
• Sustainable hotel management (green hotels)
• Climate change & sustainable cities.
• Environmental Certifications and Labels (Green certifications)
• Engineering applications development
• GIS applications
• Mobile applications for sustainability
• Tourism planning & development
• Tourism product and service innovation
• Policies for tourism development
• Protected natural areas
• Tourism governance challenges
• Public-private partnership: Policies for the promotion of gastronomy
• Management of tourist destinations
• Creation and development of a tourist brand
• International cooperation in tourism
• IT in tourism
• Information & Communication Technologies
• Software engineering
• Cultural heritage
• Gastronomy tourism and trends
• Museums and interpretation centers of cultural and natural heritage
• Cultural identity
• Socioeconomic valorization of cultural landscapes
• Local development
• Food anthropology
• Environmental education and tourist interpretation of heritage
• Interculturality for sustainable development
• Virtual and augmented reality-oriented to the dissemination of culture
• Mobile applications for culture

Keynote Speakers

Dr. Juan Ignacio Pulido Fernández

• - University Professor
• - Director of the Tourism Analysis and Innovation Laboratory (LAInnTUR)
• - Director of the Chair of Interior Tourism at the University of Jaén
• - Coordinator of the Master’s Degree in Sustainable Tourism Planning and Management

University of Jaen, Spain

Dr. Kandappan Balasubramanian

• - Associate Professor - School of Hospitality, Tourism and Events
• - Associate Director - Human Capital Development of the Centre for Research and Innovation in Tourism (CRiT)
• - Faculty of Social Sciences and Leisure Management

Taylor’s University, Malasya

Dr. Willy Legrand

• - Professor
• - Senior Convention Director at ITB Berlin Convention
• - Co-Host: HospitalityNet’s at World Panel on Sustainability in Hospitality
• - Department of Hospitality, Tourism and Event Management

IU International University of Applied Sciences, Germany

Dra. Paola Lohmann

• - Doctor in Tourism - University of Aveiro, Portugal
• - Master in Management - Fundação Getulio Vargas
• - Professional Degree in Tourism - Universidade Federal Fluminens

University of Aveiro, Portugal

Dra. Clara Inés Sánchez Arciniegas

• - PhD in Political Studies
• - Research Support Unit Coordinator
• - Research Professor at the School of Tourism and Hotel Business Administration

Universidad Externado de Colombia

Dra. Maria del Pilar Leal Londoño

• - Doctor in Geography, Territorial Planning and Environmental Management
• - Professor and researcher in gastronomic tourism and wine tourism
• - Director and Coordinator of Masters and Postgraduate courses at CETT, Barcelona School of Tourism, Hospitality & Gastronomy,

Universidad de Barcelona, España

Mg. Angélica Camargo Sierra

• - Doctor in Social Studies and Master in Urban Management
• - President of the Colombian Association of Regional Urban Researchers
• - Research professor at the Universidad Externado de Colombia

General Coordinator

• Sandra Zubieta Zamudio

Directive Committee

• Martin Santivañez Vivanco
• Ramiro Salas Bravo
• Ana Maria Muñoz Jauregui
• José Sotomayor Muñoz
• José Valdizán Ayala

Local Committee

• Rosse Esparza Huamanchumo
• Michele Barton Carmen
• Paolo Tejada Pinto
• Martín Cárdenas Jarama
• Nancy Guillén Rojas
• Miluska Llaque del Carpio
• Brenda Villar Ortíz
• Giannina Ferreyros Verme
• Rosa Longa Lopez
• Klinge Orlando Villalba Condori

Scientific Committee

PhD in Computer Science from the Universidad Juarez Autonoma de Tabasco. He has experience in mobile applications, web engineering, video game design, and virtual reality. Since 2019 he is a CONACYT Catedrático commissioned to the Center for Research in Mathematics at the Zacatecas Unit. Additionally, he is a member of the National System of Researchers of CONACYT at level 2. His research areas are Human Machine Interaction, Software Engineering, Interactive Environments, and virtual reality applied to health and education.

PhD in Computer Science from the Polytechnic University of Madrid (UPM). Member of the research group Cátedra de Mejora de Procesos Software en el Espacio Iberoamericano (MPSEI) and the software engineering group of CIMAT. He is a member of the scientific committee of several conferences. He has published several technical articles on topics related to project management, multi-model environments, quality models and standards, and related topics in outsourcing environments. In addition, he is part of the official Spanish translation team of the book CMMI-DEV v1.2 and 1.3, versions recognized by the prestigious Software Engineering Institute (SEI) of Carnegie Mellon University. As a researcher, his areas of interest are multi-model environments, software project management, quality models and standards (CMMI, ISO, TSP, PSP, etc.), agile methodologies, metrics, process improvement in outsourcing environments, traditional development environments, and information assurance. He is certified in CMMI and ISO 20000.

PhD in Tourism Management and Planning from the University of Vigo (Spain). He is currently a lecturer and researcher in the Department of Financial Economics and Accounting at the Faculty of Business, Finance and Tourism of the University of Extremadura, Cáceres (Spain). Official Master in Business Innovation and Entrepreneurship (University of Vigo) and Executive MBA in Business Administration and Management (Caixa Nova Business School). Degree in Veterinary Medicine from the University of León, specialising in Animal Production and Agricultural Economics Castilla y León, León (Spain), and Diploma in Health from the National School of Health (Spain). Author of numerous research articles indexed in international and national journals, book chapters and book editor with Springer, Routledge and IGI-Global, as well as guest editor of national and international indexed journals. His main research topics are economics, business and tourism, quality management systems, regional development, sustainable entrepreneurship, sustainability and teaching innovation.

PhD in Business Management from the University of Vigo (Spain). She is currently associate professor and researcher in the Department of Business Organisation and Marketing at the University of Vigo. Author of numerous research articles indexed in national and international journals, book chapters and book editor with Springer, Routledge and IGI-Global and guest editor of national and international indexed journals. Her publications and collaborations in research projects related to business and tourism are numerous in her professional career. Her main research topics are: Business, Economics and Tourism, Quality Management Systems, Regional Development, Sustainable Entrepreneurship, Sustainability and Teaching Innovation.

PhD in Education, Master in Tourism and Hotel Business Management and MBA - Master in Business Management and International Relations. She is currently a research professor at the San Ignacio de Loyola University, Lima, Peru and Coordinator of the Gastronomy and Culinary Art Research Group. He has published books and scientific articles in journals indexed in Scopus and WoS. Experience in university academic management and in the business sector, he has worked in the development of projects with rural communities and in the management of scientific projects. His main research topics are: Tourism, Ecotourism, Sustainable Local Development and Gastronomy.

Previous events

The School of Hospitality, Tourism and Gastronomy Management, within its objective of training future professionals with a vision of sustainability and innovation in the sector; it has developed the 1st and 2nd International Congress on Tourism, Hospitality and Gastronomy Industry; being the first referents at the national level.

The School of Hospitality, Tourism and Gastronomy Management, within the USIL International Relations Department, organized the "1st International Tourism, Hospitality and Gastronomy Congress: Reinvention in a New Reality" on November 5 and 6, 2020.

The event brought together leading professionals in the sector at a national and international level, from 13 countries, who participated in conferences, discussions, panels and case tables, sharing their appreciations, tools and strategies related to innovation, technology, big data and the new customer experience in the new reality in tourism.

The thematic axes of this congress were: innovation, technology and big data; and new customer experience.

The objective has been to disseminate knowledge about the current and future development of the tourism, hotel and gastronomy industry, towards students and professionals in the sector, to set a pattern on how to face and succeed in the new reality of tourism. This virtual event was attended by 678 attendees.

Among the prominent guests that we have in this great event we had the former Minister of Foreign Trade and Tourism - Mrs. Rocio Barrios, and the founding presidents of the prestigious San Ignacio de Loyola University - Mr. Raúl Diez Canseco Terry and Mrs. Luciana De La Fuente.

Among the great national and international experts who participated in this great event we find:

• Kaye Chon (Hong Kong) - Dean of School and chair professor of Hotel and Tourism Management at the Hong Kong Polytechnic University
• Charles Michel (Colombia) - Food educator and innovation consultant for networks of public initiatives
• Rafael Ansón (Spain) - Honorary President of the World Wine Tourism Organization (OMET)
• Arnaldo Nardone (Uruguay) - Ambassador and director of MICE of OMET
• José Antonio Vidal (Spain) - Founder, President & CEO of the OMET Academy
• Pablo Singerman (Argentina) - Latam Director of OMET
• Carlos Vogeler (Spain) - OMET Ambassador, Director, THR Innovative Tourism Advisors
• Jorge Espinoza (Chile) - Management of the public entity Turismo de O´Higgins (Sernatur)
• Morena Pérez (Mexico) - Professor at the ESDAI-Universidad Panamericana
• Ana Maldonado (Ecuador) - Dean of the Faculty of Hospitality of the UIDE University
• Dayana Barriga (Peru) - Director of the USIL Nutrition and Dietetics Program
• Jesús Hernández (Spain) - CEO of A04Media
• Jullissa Rocca (Peru) - Tourism Market Intelligence Specialist at PromPerú
• Diego Arbulú (Peru) - CEO & founder of Turismoi
• Ian Molanphy (Chile) - Account director of Americas Online, Technology and Sales at Saber Corporation
• Rocco Bova (Italy) - General manager of Chablé Yucatán
• Juan Corvinos (Spain) - Vice President Development Latin America & Caribbean at Hilton
• Hugo Densenzani (Chile) - CEO of Intursa, Grupo Libertador
• Cihan Cobanoglu (United States) - McKibbon Endowed Chair & Director of M3 Center for Hospitality Technology and Innovation University of South Florida
• Natalia Bayona (Colombia) - Director of Innovation, Digital Transformation and Investments at World Tourism Organization
• Luis Torres (Peru) - Executive President of Promperú
• Gilberto Salcedo (Colombia) - Vice President of Tourism ProColombia
• Cinta Massó (Spain) - Sales Director for Spain and Latam at The Hotels Network
• Lynn Mora (Peru) - Founder of Travelecto
• Javier Moreno (Chile) - Market manager Mexico & Latam at myHotel
• Roaldo Hilario (Peru) - Chef and CEO of PassionFoods
• Arturo Larotta (Peru) - CEO of QuickPack Peru
• Martín Cárdenas (Peru) - Chef and director of the Culinary Art program at USILSitara
• Ahmed (United Arab Emirates) - Cluster senior Sales manager at Jumeirah Group
• Christian Arteaga (Peru) - Founder and director of Smart Tourism & Hospitality Consulting
• Juan Carlos Verme (Peru) - Founder and CEO of Civitano
• Christophe Le Chevallier (Chile) - Founding partner of Kunapak
• Jeff Hickman (United States) - Manager, Disney College & Int´l Recruitment at Walt Disney World.

All professionals and students dedicated to tourism participated in an event that will provide the keys to the sector for future projects. At the 2nd International Tourism & Hospitality Congress, attendees discovered how to manage smart tourist destinations that integrate the value chain in a sustainable way and based on new technologies. This great event took place on October 21th and 22th, 2021.

The thematic axes of the congress were: investments in tourism, proposals to promote the sector; digital transformation, technology trends to create smart cities and; sustainability, which describes the importance of respect for the environment in tourist destinations.

International-class experts taught how to provide unforgettable experiences to different types of tourists.

Among the prominent panelists were the presence of:

• Sanjay Nadkarni - Director of Research & Innovation at the Emirates Academy of Hospitality Management
• Federico De Arteaga – Director of the JB José Cuervo Group
• Dr. Albert Salman – President of Green Destinations Foundation
• Dr. Sergio Moreno - Deputy Minister of Tourism of the Government of the Canary Islands (Spain). Co-director of International Relations of the UNESCO Chair of Tourism and Sustainable Economic Development of the University of Las Palmas de Gran Canaria (Spain)
• Dr. Jonathon Day - Associate professor at Purdue´s School of Hospitality and Tourism Management (United States)
• CP Gonzalo La Rosa - Executive Director of the Cities of the Future Institute
• Mg. Gladys Rodríguez - In charge of Smart Tourist Destinations of PROMPERU
• Ing. Maricé Salvador - Director of the Center for Eco-efficiency and Social Responsibility of the GEA Group
• Dr. Ignacio Sariego - Director of the Cantabria Tourism Observatory at the Altamira Tourism School (Spain)
• Mg. Aileen Ocampo - Investment partner Gazel & Ocampo
• Dr. Kandappan Balasubramanian - Associate Professor from the School of Hospitality, Tourism and Events in the Faculty of Social Sciences and Leisure Management at Taylor´s University (United States)
• Mg. Patricia Boo - Regional Director of Central and South America of STR
• Mg. Miguel Ángel Figueroa - Investment Principal in Innovation, Investments and Digital Transformation at World Tourism Organization (UNWTO)
• Mg. Mariano Carrizo - CEO of SFC Worldwide
• Dr. José Francisco Melenez - Assistant researcher at University of Surrey (United Kingdom)
• Mg. Claudia Bustinza - Assurance Manager at Global Sustainable Tourism Council (GSTC)
• Dr. Ulrike Gretzel - Senior Research Fellow, Center for Public Relations. Journalism at University of Southern California (United States)
• Dr. Cihan Cobanoglu - Interim Dean of School of Hospitality and Tourism Management. Director of M3 Center at University of South Florida (United States)
• Ing. Gabriel Martorell - Director of Sustainability America at Iberostar Group.
• Christian Arteaga - Director of Smart Tourism & Hospitality Consulting

Organized by

Organized by:.

School accredited by:

Participating Universities

Kastamonu Üniversitesi | Geleceğini İnşa Edeceğin Üniversite

About Congress

Distinguished Researchers, We are honored and pleased to invite you to the VII International Gastronomy Tourism Research Congress, which will be held on 28-30 September, hosted by Ankara Hacı Bayram Veli University Faculty of Tourism and Kastamonu University Faculty of Tourism, in Kastamonu. The main aim of the International Congress on Gastronomy Tourism Research is to bring different perspectives to the literature by supporting the strategies and policies to be followed for the development of gastronomy tourism elements and effective management of the existing potential. In this context, the main theme of the congress has been determined as "Responsible Gastronomy". The language of our congress, where full text papers will be printed, is Turkish and English. Participants and invited speakers from different countries will attend the congress. We will be happy and honored to see you esteemed researchers at our congress, which will be hosted by Ankara Hacı Bayram Veli University Faculty of Tourism and Kastamonu University Faculty of Tourism.

Hope to see you in 28-30 September, 2023-Kastamonu

             Prof. Dr. Alptekin SÖKMEN                                                                                                                                        Prof. Dr. İrfan YAZICIOĞLU

Kastamonu University Faculty of Tourism Dean                                                                                    Ankara Hacı Bayram Veli University Faculty of Tourism Dean

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DESTİNASYONLARIN ÇEKİCİLİK UNSURU OLMASINDA GASTRONOMİ TURİZMİNİN ROLÜ: HATAY MUTFAK KÜLTÜRÜ ÜZERİNE BİR ARAŞTIRMA

2018, International Gastronomy Tourism Studies Congress

Dünyada önemli oranda gelirin elde edildiği sektörlerden biri olan turizmin en çok yaygın olan türünü kitle turizm hareketleri oluşturmaktadır. Ancak devletler turizmden daha fazla gelir elde edebilmek, farklılaşan turist ihtiyaçlarına cevap verebilmek ve yoğun turist akınına uğrayan bölgelerden turist çekebilmek için turizm faaliyetlerini çeşitlendirme yoluna gitmiştir. Bu doğrultuda destinasyonlar için önemli olan yöresel yemekler turistik bir ürün olarak ortaya çıkmış, turistler de gastronomi turizmi kapsamında yöresel yemekleri tadabilmek amacıyla destinasyonlara seyahatler gerçekleştirmiştir. Bu araştırmada destinasyonların çekicilik unsuru olmasında gastronominin rolü irdelenmiş ve Hatay ili üzerine araştırma yapılmıştır. Bu kapsamda Hatay’ı ziyaret eden ve yöresel yemek sunan yiyecek içecek işletmelerini ziyaret eden 15 turist ile görüşme gerçekleştirilmiştir. Elde edilen verilerin analizi sonucunda gastronomi turizminin Hatay ili için bir çekicilik unsuru oluşturduğu ortaya konulmuştur.

Related Papers

seçkin eser

MELDA HARBALIOĞLU AKBABA

Ulusal Tez Merkezi

The economic gains that tourism activities bring to the country, region and / or touristic destinations are regarded as a reliable starting point for overcoming major structural problems. This qualification of tourism has given birth to the main agenda of developed countries in recent years as much as it is in terms of undeveloped and developing countries. Nevertheless, in order to maximize the economic benefits of tourism, it is believed that individuals who live in the destination country, region and / or touristic destination should be in a positive attitude towards tourism and tourism. In this context, the main purpose of the research is to reveal the awareness and attitude of the Kastamonu people, who are thought to play an active role in the development of Gastronomy Tourism, which is still in its birth stage in Kastamonu. In order to accomplish the purpose of the research, the related literature was deeply scanned and a scale was developed with the help of the secondary data obtained. Developed scale has been practiced with the households living in the Central District of Kastamonu face to face with an approach based on judicial and voluntary principles. The data has been collected from 384 people through a survey of 115,000 people living in the Central District of Kastamonu during the year 2017. In the analysis of the obtained data, a statistical package program widely used in social sciences was used. Expressions / questions that measure awareness of participants' demographics as well as Gastronomy Tourism are explained by frequency, percentage, arithmetic mean and standard deviations. The expressions that measure attitudes towards gastronomic tourism were solved by factor analysis. Factor analysis resulted in four dimensions. Correlation analysis was also conducted to examine the significance of these dimensions. As a result, the Kastamonu people did not know enough about the products and foods of the region, and the dishes cooked from these products were not liked very highly. The results also show that the public of Kastamonu has a weak awareness towards Gastronomy Tourism but a positive attitude towards Tourism and Gastronomy Tourism.

Burhan Sevim

Yemek, fiziksel bir ihtiyaç olmaktan öte, sosyal bir aktivitedir. Yemek yeme alışkanlıkları toplumdan topluma farklılık göstermektedir. Bu alışkanlıklar toplumun kültürel birer parçasıdır ve toplumun yaşam şekli o toplumun beslenme kültürünü yansıtmaktadır. Mutfağın bu özelliği, seyahat eden insanlar için önemli bir çekim unsuruna dönüşmüş ve gastronomi turizmi alternatif bir turizm türü olarak küresel ölçekte hızlı bir gelişim sürecine girmiştir. Gastronomi turizminin, sosyal, kültürel ve ekolojik özelliklerinin söz konusu gelişimde oldukça etkili olduğu söylenebilir. Türkiye, yüzyıllardır kültür süzgecinden geçirip, yedi farklı bölgesinde damıtarak oluşturduğu zengin mutfak kültürüyle dünya gastronomi turizminin parlayan yıldızı olabilecek potansiyele sahiptir. Ancak, gastronomi turizminin sağlam temeller üzerinde yükselebilmesi ülkenin gastronomi eğitimine verdiği önemle doğru orantılıdır. Bu çalışmada mutfak kültürü ve gastronomi turizmine ilişkin literatür taraması yapılarak, Türkiye'de yüksek öğretim düzeyinde gastronomi eğitiminin mevcut durumu analiz edilmiş ve öneriler geliştirilmiştir. ABSTRACT: Food is more than a necessity of body, but it is also a social activity. Eating habits show difference from public to public. Eating habits are cultural items of publics and way of living reflects the eating habits. This characteristic of culinary have been an attractive factor for tourists and as an alternative tourism, gastronomy tourism had been get in a rapid development process in the world. Social, cultural and ecologic characteristics of gastronomy tourism effect this development process. Turkish cuisine which had been strained and distilled by the Turkish cultur in seven regions of Anatolia for centrues has a potential to be a shining star of world gastronomy tourism. But development of gastronomy tourism depends on culinary education which organized by countries. In this study a literature review has been performed about culinary culture and gastronomy tourism, and gastronomy education on higher education level in Turkey has been analyzed and offered suggestions.

Durmuş Durukan

THE TRANSFORMATION OF GASTRONOMY PLACES IN PROCESS OF SETTLEMENT OF DAILY LIFE IDEOLOGY IN URBAN AREA: A RESEARCH ON ÜSKÜDAR ETKİLEŞİM Üsküdar Üniversitesi İletişim Fakültesi Akademik Dergisi, Ekim Sayısı, 2020. Özet 1960’lı yıllarla birlikte ideoloji tartışmalarında bir dönüşüm yaşanarak ideolojik büyük anlatılar yerlerini postmodern kültür içerisinde gündelik hayat pratiklerine bırakmıştır. Kapitalizmin günümüzde ulaştığı neo-liberal ekonomik aşamada tüketim etkinliği ve bireyin imajlarla çevrili yaşam evreni kültürel alanın temel özelliklerini oluşturmaktadır. Geleneksel toplumda iktisadi etkinlikler gereksinimler üzerinden gerçekleşirken, kapitalizmin ulaştığı aşama olan tüketim toplumunda ise sistem tarafından üretilen ve yapay olarak oluşturulan istekler üzerinden işlerlik kazanmaktadır. Günümüzde bireylerin temel yaşamsal etkinliği olan yeme içme eylemleri de bu yapıya uyum sağlayarak bir gösteri nesnesi haline dönüşmüştür. Özellikle kentsel alanda kozmopolitan olarak tanımlanan dünya vatandaşlığı içerisinde küresel bir beğeni ve haz kültürü haline dönüşen gastronomi, medya aracılığı ile yaratılan imgeler ve yaşam tarzlarıyla dolaşıma sokulmaktadır. Bu araştırma, kapitalizmin çağdaş toplumlardaki örgütlenme sürecinde gündelik hayat içerisindeki mekânsal pratiklere odaklanmaktadır. Bu bağlamda amaca yönelik bir örneklemle ele alınan gastronomi mekânları nitel içerik analiziyle ilgili kuramsal perspektif üzerinden eleştirel olarak irdelenmiştir. Anahtar Kelimeler: gündelik hayat, mekânın toplumsal üretimi, gastronomi, tüketim kültürü, medya. THE TRANSFORMATION OF GASTRONOMY PLACES IN PROCESS OF SETTLEMENT OF DAILY LIFE IDEOLOGY IN URBAN AREA: A RESEARCH ON ÜSKÜDAR Abstract The 1960s brought with it a revolution within ideological debates that replaced grand theories with the practicalities of postmodern culture as a framework of thought. In the current stage of neo-liberal economy that capitalism has achieved, the activity of market consumption wherein an individual is surrounded by images, comprises the current core of the cultural environment. In traditional society, while economic activities and transactions occur out of necessity, the consumer society that capitalism has created is based upon an artificially produced circle of wants. Today, the basic needs of food and drink undertaken by individuals contribute to this system by turning it into a symbolic act that lends conformity to the backdrop of consumption. Emphasizing itself most strikingly in areas defined as metropolitan within urban centers that hold a universal citizenship of enjoyment in the form of shared satisfaction regarding food, this environment is aided by media images and lifestyle choices and spreads itself amongst the masses by doing so. This work focuses on capitalist dynamics of power; in particular, those pertaining to the environmental creation in urban areas. In this context, gastronomy spaces, which were handled with a purposeful sample, were critically examined through a theoretical perspective on qualitative content analysis. Keywords: daily life, social production of space, gastronomy, consumer culture, media.

Nilgün KARAMAN

Erşan Yıldız

Hitit Üniversitesi Sosyal Bilimler Enstitüsü

Alaattin Basoda , REHA KILIÇHAN , Yusuf Acar

Bu çalışmanın amacı, turist rehberliği açısından gastronomi uzmanlığının, gastronomi turlarının ve gastronomi rehberliğinin kavramsal çerçevesini oluşturmaktır. Araştırmanın yöntemi, teorik bir model önerisine dayanmaktadır. Araştırmada süreç odaklı bir yaklaşım tercih edilmiş olup öncelikle, ilgili alanyazın ışığında, turizmde rehber ve rehberlik ve turist rehberliği açısından gastronomi temel referans profili belirlenmiştir. Bu çerçevede, gastronomi uzmanlığının, gastronomi turlarının ve gastronomi rehberliğinin kapsamı belirlenmiştir. Sonuç olarak belirli bir destinasyonun yerel mutfak kültürüne özgü gastronomi uzmanlığının; konu, etkinlik ve mekân uzmanlığı, gastronomi turlarının; deneyim, keşif, katılım, ziyaret ve son olarak gastronomi rehberliğinin; bilgilendirme ve deneyim kazandırma bileşenleri ile açıklanabileceği ileri sürülmüştür. The purpose of this study to create a conceptual framework for gastronomy expertise, gastronomic tours and gastronomic guidance from the view of tourist guidance. The method of the research is based on a theoretical model proposal. In this study, firstly the main reference profiles of guide and guidance in tourism and gastronomy in terms of tourist guidance were created based on relevant literature with process-oriented approach. Within this framework, the scope of gastronomy expertise, gastronomic tours and gastronomic guidance was determined. Accordingly gastronomy expertise was explained by expertise on subject, activity/event and location; gastronomic tours were explained by experience, exploration, participation and visitation; and last gastronomic guidance was explained by giving information and providing experience components related to the local culinary cultures of a particular destination.

FARKLI KÜLTÜR VE İNANÇLARA SAHİP DESTİNASYONLARDA GASTRONOMİNİN ŞEKİLLENMESİ: KUZEY KIBRIS ÖRNEĞİ

NESRİN MENEMENCİ , Emel Osmanlar

21. yy’ın en gözde turizm çeşidi olan gastronomi turizmi, beslenme gibi etrafındaki birçok olguyla etkileşim içerisindedir. Gastronomi ve beslenme kavramlarının odak noktası insandır. Bu nedenle, bu çalışmada gastronomi ve beslenmenin en önemli yönlendiricileri olan inanç ve kültür kavramları ile ilgili bilgiler verilmiş ve Kuzey Kıbrıs Türk Cumhuriyeti’nde gastronomi kavramı incelenmiştir. Sonuç bölümünde ise, Kuzey Kıbrıs gibi, gastronomi turizmi alanında inanç ve kültür çeşitliliğinin bulunduğu destinasyonlarda, turizm aktivitelerinin sağlayacağı yararlar konusunda sektöre bilgiler sunulmaya çalışılmıştır.

ÖZET Gastronomi turistlerinin hedonik tüketim ve gönüllü sade yaşam tarzı davranışlarını belirlemek, bu araştırmanın amacını oluşturmaktadır. Çalışmada ayrıca, gastronomi turistlerinin sosyo-demografik değişkenleri de belirlenmek istenmektedir. Araştırmanın evrenini, 2019 yılında İstanbul'u ziyaret eden gastronomi turistleri oluşturmaktadır. Araştırmadaki veriler, alan yazına bağlı olarak geliştirilen anket aracılığıyla toplanmıştır. Geliştirilen anket, 20 Şubat ile 10 Mart 2019 tarihleri arasında İstanbul'u ziyaret eden ve ziyareti esnasında gastronomi deneyimi yaşayan yerli gastronomi turistlerine kasti örnekleme yöntemi kullanılarak online olarak gerçekleştirilmiştir. Araştırmada 440 anketin verileri analiz edilmiştir. Araştırma sonucunda; gastronomi turistlerinin çoğunluğunun kadın, 23-37 yaş aralığında, lisans mezunu, özel sektör çalışanı, iyi bir gelire sahip, bekar bireyler oldukları bulgulanmıştır. Ayrıca gastronomi turistlerinin hedonik tüketim ve gönüllü sade yaşam tarzı eğilimleri gösterdikleri ve bu eğilimleri arasında aileleri için tüketimde bulundukları zaman mutlu olurken, gelecekte kendilerine yetebilecekleri bir yaşam sürmeyi istedikleri tespit edilmiştir. Anahtar Kelimeler: Gönüllü Sade Yaşam Tarzı, Hedonik Tüketim, Gastronomi Turisti.

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International Gastronomy Tourism Studies Congress

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Keynote Speakers

Istanbul Kültür University Bakirkoy / Istanbul

[email protected]

+90 212 498 41 41 / 4131

International MALATYA Gastronomy Culture and Tourism Conference

September 16-17-18, 2022 malatya, turkey.

Conference Calendar

Abstract Submission Deadline

August 20, 2022

Conference Program Announcement

August 24, 2022

​ Full Text Submission Deadline

(Full Text Submission Not Mandatory)

September 25, 2022

Proceeding Book Publication

October 10, 2022

Conference Registration Fee

Participation FEE

Free of charge

online and in person

Publication of abstracts and full texts in the congress book with ISBN

Separate participation certificate for all authors

Free accomodation for international face to face participants

Free city tour

If you want to attend face to face, please send a copy of your flight ticket until September 1, 2022

Conference Topics

GASTRONOMY and CULINARY ARTS TOPICS

Food culture, History of gastronomy, Food science, Molecular gastronomy, Gastronomy and sociology, Education of gastronomy, Gastronomy tourism, Intangible heritage, Culinary innovations, Gastronomy and Destination Marketing, Gastronomy and Activities, Gastronomy and Consumer behavior, Gastronomy and Food safety, Gastronomy and Industry, Gastronomy and Social media, , Culinary arts, Gastronomy and E-Sports, Gastronomy and Economics, Gastronomy and Culture, Gastronomy and History, Gastronomy and Travel agents, Gastronomy and Ethics, New Trends in Gastronomy, Gastronomic studies, Gastronomy and Agriculture, Other areas related to gastronomy,

Because the agriculture is the source of the foods exceptionall we accept all topics of agriculture and veterinary

CULTURE TOPICS

Cultural Theories,  Cultural Studies,  Methodology,  Political Culture,  Economic Culture,  Entertainment Culture,  Nutrition Culture,  Faith and Culture,  Health and Culture,  Folklore, Communication and Culture,  Urbanization Policy,  Entrepreneurship Culture,  Tourism and Cultural Tourism

Abstract Submission

You must apply to the Conference by sending an abstract. Since our congress has an INTERNATIONAL character, it is obligatory to send an abstract in English.

The summary evaluation process takes a maximum of 5 days.

The author is informed about the result of the evaluation without delay.

Abstract Writing Rules

Margins : 2.5 cm

Font: Times New Roman, 12 Points

Line spacing: 1.00 cm

TITLE: All capital letters

Keywords: At least 3

Number of Words: At least 250

Your abstracts should be between 200-300 words. In addition, all authors in the paper must have their name, surname, place of work, the field of study, e-mail addresses, mobile phone numbers, and ORCID numbers.

You can submit your abstracts in word/doc/docs format until August 20, 2022 at the latest  [email protected]  should be sent to the address.

( Abstract Sample Format )

Full Text Submission

If you want to have your full texts published in the Conference book, after your abstract is accepted, you can submit your FULL TEXTS until September 25, 2022, at 17:00  [email protected]  You must send it to your address.

Studies with a similarity rate above 30% in full texts are not taken into consideration.

Full-Text Writing Rules

Subtitle: Small

The number of pages: Must be at least 5 pages. The upper limit is 25 pages.

In your full texts, SUMMARY, INTRODUCTION, MATERIALS AND METHODS, FINDINGS and DISCUSSION, CONCLUSION and RECOMMENDATIONS, REFERENCES should be written under separate headings.

Citation Format: APA 6 Style citation format should be used.

In addition, all authors in the paper must have their name, surname, place of work, the field of study, city, and country, e-mail addresses, mobile phone numbers, and mandatory ORCID numbers.

( Full-Text Sample Format )

Organizing Committee

Selahattin GÜRKAN

Malatya City Mayor

HONORARY PRESIDENT OF CONFERENCE

Prof. Dr. Mustafa TALAS

Nigde Omer Halisdemir University

​ HEAD OF CONFERENCE

Dr. Mustafa Latif EMEK

Director of the IKSAD INSTITUTE

​ HEAD OF ORGANIZING COMMITTEE

Prof. Dr. Hayati BEŞİRLİ - Hacı Bayram Veli University Prof. Dr. Kasım KARAMAN -  Erciyes University Prof. Dr. İlkay ŞAHİN - Erciyes University

Prof. Dr. Vuqar NEZEROV - Azerbaijan Tourism and Management University

Prof. Dr. Camal HACIYEV - Azerbaijan Tourism and Management University Assoc. Prof. Dr. Bekir KOCADAŞ - Adıyaman University Assoc. Prof. Dr. Lokman ZOR - Niğde Ömer Halisdemir University

Dr. Kaldygul ADILBEKOVA - General Secretary of İKSAD

Atabek MOVLYANOV - Conference Department Head of İKSAD

Akif ÖZBİLDİRİCİ - Malatya City Municipality Culture Inc. General Director

Zerrin PALANCI - Malatya City Municipality Belsos General Director

Zeki SAYGI - Malatya Gastronomy Tourism Association (MAGTAD) Director

İbrahim Halil KILIÇ - Malatya Gastronomy Tourism  Association  (MAGTAD) vice-Director

Rıfat GÖKÇE - Journalist

Bülent YALVAÇ - J ournalist

Özlem SEYHAN GÖKÇE - Malatya Gastronomy Tourism  Association  (MAGTAD) Coordinator

Scientific Committee

Prof. Dr. Mustafa TALAS - Niğde Ömer Halisdemir University

Prof. Dr. Necati DEMİR - Gazi University

Prof. Dr. Ali DUYMAZ - Balıkesir University

Prof. Dr. Ali YAKICI - Gazi University

Prof. Dr. Mustafa ÜNAL - Erciyes University

Prof. Dr. Atabey KILIÇ - Erciyes University

Prof. Dr. Bekir ÇINAR - Niğde Ömer Halisdemir University

Prof. Dr. İlyas KARABIYIK - Aydın Adnan Menderes University

Prof. Dr. Ahmet YATKIN - İnönü University

Prof. Dr. Türkan ERDOĞAN - Pamukkale University

Prof. Dr. Giray Saynur DERMAN - Marmara University

Prof. Dr. Engin ŞAHNA - Fırat University

Prof. Dr. Suat KOLUKIRIK - Akdeniz University

Prof. Dr. Nazım İBRAHİM - Üsküp Kiril Metodi University

Prof. Dr. Hayati BEŞİRLİ - Hacı Bayram Veli University

Prof. Dr. Havva SELÇUK - Erciyes University

Prof. Dr. Ali SELÇUK - ErciyesUniversity

Prof. Dr. İbrahim ÖRÜN - Aksaray University

Prof. Dr. Galip GÜNER - Erciyes University

Prof. Dr. Nevzat TOPAL - Niğde Ömer Halisdemir University

Prof. Dr. Hamdi DOĞAN - Niğde Ömer Halisdemir University

Prof. Dr. Zeki BOYRAZ - İnönü University

Prof. Dr. Kaya YILDIZ - Bolu Abant İzzet Baysal University

Prof. Dr. İrfan MORİNA - Kosova University

Prof. Dr. Ekrem CAUSEVİC - Croatia University of Zagreb

Prof. Dr. Fatih BAŞBUĞ - Akdeniz University

Prof. Dr. Kazım Özkan ERTÜRK - Düzce University

Prof. Dr. Elvan YALÇINKAYA - Erciyes University

Prof.. Dr. Gadir GOLKARİAN - Near East University TRNC

Prof. Dr. Hasan AKGÜL - Akdeniz University

Prof. Dr. Muhittin YILMAZ - Sinop University

Prof. Dr. Manole COJOCARU - “Titu Maiorescu” University, Bucharest, Romania

Prof. Dr. Camal HACIYEV - Azerbaijan Tourism and Management University

Assoc. Prof. Dr. Ali Şamil HÜSEYİNOĞLU - Azerbaijan National Academy of Science, Folklore Institute

Assoc. Prof. Dr. Bekir KOCADAŞ - Adıyaman University

Assoc. Prof. Dr. Halis Adnan ASLANTAŞ - Eskişehir Osmangazi University

Assoc. Prof. Dr. Tudora ARNAUT - Taras Şevçenko University

Assoc. Prof. Dr. İbrahim KAPLAN - İzmir Katip Çelebi University

Assoc. Prof. Dr. Hakkı ÇİFTÇİ - Çukurova University

Assoc. Prof. Dr. Mehmet Ali EROĞLU - Akdeniz University

Assoc. Prof. Dr. Attila DÖL - Niğde Ömer Halisdemir University

Assoc. Prof. Dr. Osman Kubilay GÜL - Sivas Cumhuriyet  University

Assoc. Prof. Dr. Hakkı KARAŞAHİN - İzmir Katip Çelebi University

Assoc. Prof. Dr. Aydın ZOR - Akdeniz University

Assoc. Prof. Dr. Fuat ŞANCI - Adıyaman University

Assoc. Prof. Dr. İbrahim ÖZTÜRK - Niğde Ömer Halisdemir University

Assoc. Prof. Dr. Lokman ZOR - Niğde Ömer Halisdemir University

Assoc. Prof. Dr. Bayram POLAT - Niğde Ömer Halisdemir University

Assoc. Prof. Dr. Şükrü BİNGÖL - Hakkari  University

Assoc. Prof. Dr. Bahadır KÖKSALAN - İnönü University

Assoc. Prof. Dr. İbrahim GÖRÜCÜ - İnönü University

Assoc. Prof. Dr. Beyzade Nadir ÇETİN - Fırat University

Assoc. Prof. Dr. Metin KILIÇ - Düzce University

Asst. Prof. Dr Adem GÜRLER - Giresun University

Asst. Prof. Dr.  Hulusi YILMAZ - Nevşehir Hacı Bektaş Veli University

Asst. Prof. Dr. Ahmet AYTAÇ - Aydın Adnan Menderes University

Asst. Prof. Dr. Hülya Berktaş BİNGÖL - İnönü University

Asst. Prof. Dr.  Ahmet ÇETİNTAŞ - Malatya Turgut Özal University

Asst. Prof. Dr. Shurubu KAYHAN - İstanbul Kültür University

Asst. Prof. Dr. Sevda URÇAR GELEN - Atatürk University

Asst. Prof. Dr. Abdullah KARATAŞ - Niğde Ömer Halisdemir University

Asst. Prof. Dr. İhsan Erol ÖZÇİL - American University of Cyprus

Dr. Samson A. OYEYINKA - Johannesburg University

Dr. Violla MAKHZON - Islamic University of Lebanon

Dr. Mutlu ÖZGEN - Istanbul Regional Directorate of Foundations

Lect. Memduh YAĞMUR - Niğde Ömer Halisdemir University

Conference Contacts

E-mail: [email protected]

Fax: +90 216 606 32 75