The contribution of gastronomy tourism to the branding strategy of a city
Hocaoglu, Dilek (2024) The contribution of gastronomy tourism to the branding strategy of a city. In: Experiencing and envisioning food designing for change. CRC Press, Abingdon, pp. 125-132. ISBN 9781032479897
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In recent years, local cultural heritage has become an important source of identity formation for cities. This, in turn, increased the interest in cultural heritage and enabled local governments to include cultural heritage in their city branding strategies. Since gastronomy is one of the most distinctive cultural features of cities, gastronomy has been incorporated into city promotions by local stakeholders while creating destinations. The city promoting activities that include gastronomy tourism have increased in cities. In this study, Gaziantep, one of the cities that was selected for the ‘Brand City Project’ by official authorities and has been running branding strategies since the beginning of 2000s were analysed to discuss the relationship between gastronomy tourism and city branding strategies. In this study qualitative and quantitative research methods used to investigate city’s culinary heritage,
the implementation of gastronomy tourism and how the city positioned itself as a ‘Brand City: Antep’ in terms of gastronomy and how the it is perceived by the visitors. The research findings illustrate how a city can be repositioned with its cuisine heritage, what role stakeholders can take for implementing these branding strategies and how gastronomy tourism can be embraced not only for creating a tourism destination, but also for branding the city.
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022).
The Open Access version of this book, available at www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BYNC-ND) 4.0 license.
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