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Journal articles on the topic 'Creative Cities of Gastronomy'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

ZHU, Hongrui, and Mehri YASAMI. "DEVELOPING GASTRONOMIC RESOURCES: PRACTICES OF UNESCO CREATIVE CITIES OF GASTRONOMY." GeoJournal of Tourism and Geosites 39, no. 4 supplement (2021): 1406–14. http://dx.doi.org/10.30892/gtg.394spl11-784.

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The category of Cities of Gastronomy has been an integral part of UNESCO Creative Cities Network due to the importance of gastronomic experiences. Against this backdrop, this research aimed to synthesize the gastronomic practices among these member cities and develop a framework based on the synthesis for cities with long-standing gastronomic identities to incorporate gastronomic resources into their long-term planning for gastronomy tourism development. This research adopted thematic analysis to analyze 17 monitoring reports that were submitted by Cities of Gastronomy. The findings identified

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Leoti, Alice, Francisco Antonio dos Anjos, and Raphaella Costa. "Creative Territory and Gastronomy: Cultural, Economic, and Political Dimensions of Tourism in Historic Brazilian Cities." Sustainability 15, no. 7 (2023): 5844. http://dx.doi.org/10.3390/su15075844.

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This study aims to present the interrelation between gastronomy and creative territories, from the cultural, economic, and political dimensions of sustainable cultural tourism. This study used tourist spaces as creative territories in Brazilian historic cities. The methodological process of understanding the analytical dimensions was based on the regressive-progressive method of Henri Lefebvre that establishes three dialectical movements: the descriptive, the analytic-regressive, and the historical-genetic. This paper deals with the results obtained in the first of three movements: the descrip

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Barbosa, Cecilia Avelino. "Lyon – UNESCO’s Creative City of Gastronomy?" Transnational Marketing Journal 4, no. 2 (2016): 126–32. http://dx.doi.org/10.33182/tmj.v4i2.395.

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The fast urbanization in many regions of the world has generated a high competition between cities. In the race for investments and for international presence, some cities have increasingly resorting to the territorial marketing techniques like city branding. One of the strategies of recent years has been to use of creativity and / or labeling of creative city for the promotion of its destination. This phenomenon raises a question whether the city branding programs have worked in accordance with the cultural industries of the territory or if such labels influence the thought of tourists and lo

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Yılmaz, Gökhan, Doğuş Kılıçarslan, and Meltem Caber. "How does a destination’s food image serve the common targets of the UNESCO creative cities network?" International Journal of Tourism Cities 6, no. 4 (2020): 785–812. http://dx.doi.org/10.1108/ijtc-07-2019-0115.

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Purpose As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to

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Çakır, Hacı Ahmet. "‘Comparison of Gastro Tourists' Value Perceptions0of Gastronomic Product and Socio Demographic Characteristics’." Journal of Tourism and Research 14, no. 1 (2025): 87–110. https://doi.org/10.7460/turar.1526574.

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Tourists travel to destinations where various gastronomy events are held and delicious and different taste are served in order to have unique gastronomic experiences. Hatay, which is declared as a gastronomy city within the scope of the UNESCO creative cities network, which constitutes the application area of this research, is one of these destinations. In this sense, this study aims to compare the socio-demographic characteristics of gastro-tourists visiting Hatay and their value perceptions formed as a result of their gastronomy product experiences. The sample of the study consists of 400 do

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Pearson, David, and Thomas Pearson. "Branding Food Culture: UNESCO Creative Cities of Gastronomy." Journal of International Food & Agribusiness Marketing 28, no. 2 (2016): 164–76. http://dx.doi.org/10.1080/08974438.2015.1035472.

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Pearson, David, and Thomas Pearson. "Branding Food Culture: UNESCO Creative Cities of Gastronomy." Journal of Food Products Marketing 23, no. 3 (2015): 342–55. http://dx.doi.org/10.1080/10454446.2014.1000441.

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Suet Leng, Khoo, and Nurwati Badarulzaman. "Branding George Town world heritage site as city of gastronomy: prospects of creative cities strategy in Penang." International Journal of Culture, Tourism and Hospitality Research 8, no. 3 (2014): 322–32. http://dx.doi.org/10.1108/ijcthr-08-2012-0065.

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Purpose – This paper aims to discuss the prevalent trends of exploiting cultural capital such as gastronomic legacy to ignite redevelopment of contemporary cities as illustrated in the city of George Town, Penang, Malaysia. In the twenty-first century, cities are transforming to be creative cities as they compete globally on the basis of their respective city branding, image and identity, as well as cultural capital assets. The emerging importance of cultural capital complements the realms of politics, economics and built environment in creating sustainable urban structure and ecosystem. Desig

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Moreira, Pablo Henrique de Oliveira, Carla Fraga, Joice Lavandoski, and Lucília Cardoso. "Improving the Strategic Management of UNESCO Creative Cities of Gastronomy: Integrating Sensitivity Analysis and Tourism Destination Image Based on Analytic Hierarchy Process." Sustainability 17, no. 3 (2025): 1008. https://doi.org/10.3390/su17031008.

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The globalization of tourism poses complex challenges for destination planning and management, requiring the involvement of various stakeholders and strategic decision-making at various scales. Gastronomic tourism, a key factor in tourist satisfaction and loyalty, has been widely studied for its impact on tourism destination image (TDI). Despite advances in methodologies such as the Analytical Hierarchy Process (AHP), which hierarchies the factors that influence TDI, there are still gaps in the use of sensitivity analysis to improve strategic planning, in particular to leverage TDI as a manage

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Forleo, Maria Bonaventura, and Graziella Benedetto. "Creative Cities of Gastronomy: Towards relationship between city and countryside." International Journal of Gastronomy and Food Science 22 (December 2020): 100247. http://dx.doi.org/10.1016/j.ijgfs.2020.100247.

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Jafarova, N. "UNESCO CREATIVE CITIES NETWORK AND DEVELOPMENT PROSPECTS OF KNOWLEDGE SOCIETY AND TOURISM IN AZERBAIJAN (IN THE CONTEXT OF MUSEOLOGY)." Scientific heritage, no. 128 (January 8, 2024): 9–12. https://doi.org/10.5281/zenodo.10467986.

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The United Nations Educational, Scientific and Cultural Organization (UNESCO) are taking initiatives invarious fields. One of these initiatives is the creation of the UNESCO Creative Cities Network. Three cities ofAzerbaijan have been included in the UNESCO Creative Cities Network. In 2017, Sheki was included in the listof creative cities (the theme “Crafts and Folk Art”), in 2019 – Baku (the theme “Design”), and in 2021 – Lankaran(the theme “Gastronomy”). The inclusion in the future of our other cities in similar lists in the relevant industries

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León-Pozo, Alicia, Creta Cota-Cota, Sialia Karina Mellink-Méndez, and Marta Peris-Ortiz. "Characterization of Cultural and Creative Industries: The Case of Tijuana-Ensenada, B.C." SHS Web of Conferences 211 (2025): 05002. https://doi.org/10.1051/shsconf/202521105002.

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Since the latter half of the 20th century, the concepts of cultural industry and creative economies have become increasingly prominent in specialized literature and its popular dissemination. Two reasons explain this: first, the role played by the intangibles of knowledge and creativity in these industries and the broader economy, and second, the importance of these industries for economic and social development in many regions. In Mexico, the last two decades have begun to see a cultural and creative pole emerge in the cities of Ensenada and Tijuana, in Baja California. First came the region’

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BÜTÜN, Sedat, and Sibel ÖNÇEL. "COMPARATIVE CONTENT ANALYSIS OF THE WEBSITES OF GASTRONOMY CITIES REWARDED BY UNESCO CREATIVE CITIES NETWORK." GeoJournal of Tourism and Geosites 26, no. 3 (2019): 831–48. http://dx.doi.org/10.30892/gtg.26313-401.

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Resmi, Irma Citra, Wawan Dhewanto, and Dina Dellyana. "Gastronomy Tourism: Local Food and Tourism Experience in Bandung." Journal Gastronomy Tourism 10, no. 2 (2023): 195–202. http://dx.doi.org/10.17509/gastur.v10i2.63659.

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Gastronomy tourism could also be named as dynamic culinary tourism, defined as the activity that the tourists visit a destination to taste the local food and beverage products that can add the experience and impression to their trip. Gastronomy Tourism is currently developing rapidly and become one of the most creative and dynamic segments in the field of tourism. Bandung as one of three places that designated as gastronomy tourism destination in Indonesia besides Bali and Joglosemar has very attractive gastronomy tourism destination. Bandung is one of the cities that develop and expand gastro

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Matos, Andreza de, Pablo Flôres Limberger, Marcos Arnhold Junior, and Rodolfo Wendhausen Krause. "Impacto do título de “Cidade Criativa da Gastronomia” para a marca de Florianópolis, Brasil." Revista Turismo em Análise 35 (August 12, 2024): 16–37. http://dx.doi.org/10.11606/issn.1984-4867.v35p16-37.

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Some research has investigated the UNESCO concept “Creative Cities Network,” which aims to develop culture and creativity for sustainable development. This is constantly related to improving the image and brand of municipalities. Belonging to the Network enables municipalities to gain competitive advantages and beneficial associations. Gastronomy, in turn, contributes to the appreciation of local culture, a determining and enabling factor for tourism. Thus, this research aimed to analyze the importance of the title “Creative City of Gastronomy,” endorsed by UNESCO, for tourism in the municipal

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Emmendoerfer, Magnus Luiz, Márcia Siqueira Rapini, Anthony Alves da Rocha Thuner, and ELIAS MEDIOTTE. "UNESCO Creative City Candidacy: a Miltonian Analysis." Concilium 24, no. X (2024): 1–16. https://doi.org/10.53660/CLM-3649-24M01.

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This study analyzes a municipality's application to the UNESCO Creative Cities Network (UCCN), using a documentary analysis grounded in Milton Santos's concepts. Findings highlight the need for professional training in gastronomy to meet global challenges and establish a Management Committee to oversee urban development, assess its performance, and assess the action plan's projects. The study offers insights into the impacts of urban development policies, the standardization of institutional practices, and the effectiveness of UCCN's sustainable development initiatives.   <strong>How to c

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Kaman, Gizem Sultan. "Turizm tanıtım faaliyetlerinde Türk mutfak kültürüne ait unsurların incelenmesi." Business & Management Studies: An International Journal 12, no. 4 (2024): 780–93. https://doi.org/10.15295/bmij.v12i4.2437.

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Successful destination marketing involves national and international advertising activities for domestic and international tourism. Promotional bulletins prepared by the relevant ministry every three months, the "Home: Turkey" campaign and the "GoTürkiye" platforms are some of these activities. This study aims to examine the elements of Turkish culinary culture in tourism advertisements. The research was limited to the "Go Turkey" platform. The data for the study was obtained through document review. The general scan conducted on the platform found elements of Turkish culinary culture under th

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Da Cruz, Fernando Manuel Rocha. "Enchanting restaurants: innovation based on traditional food in Belém (Pará, Brazil)." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 1 (2024): 3244–61. http://dx.doi.org/10.55905/oelv22n1-171.

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The city of Belém, capital of the state of Pará (PA), located in northern Brazil, was recognized in 2015 as a Creative City of Gastronomy by the United Nations Educational, Scientific and Cultural Organization (UNESCO). This recognition is due to the richness of the intangible cultural heritage of the cuisine of Pará, based on traditional and indigenous ways of making, allied to African and European knowledge. At the same time, participation in the Creative Cities Network presupposes cooperation between member cities, where city planning, creativity, sustainability and the encouragement of a s

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Maspul, Kurniawan Arif. "TOURISM DEVELOPMENT THROUGH CREATIVE ECONOMY IN SAUDI ARABIA: SUSTAINING COFFEE AS A CULINARY DESTINATION IN BURAIDAH." AJIRSS: Asian Journal of Innovative Research in Social Science 1, no. 2 (2022): 74–81. http://dx.doi.org/10.53866/ajirss.v1i2.95.

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Ideas and community synergy are required in maintaining a creative economy in strengthening not only the local economy but likewise being a role in its development of coffee productivity, profitability and quality growth in the Middle East's coffee value chain to the global level. Visiting the development of specialty coffee in Saudi Arabia in recent years has made it one of the options for the creative economy built on community development in local tourism growth. Critically in Buraidah as one of the UNESCO Creative Cities Network (UCCN) in the field of gastronomy, specialty coffee is entire

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Sheresheva, Marina, Svetlana Berezka, and Matvey Oborin. "Creating a Tourists Product in Small Towns." Moscow University Economics Bulletin 2018, no. 5 (2018): 94–112. http://dx.doi.org/10.38050/01300105201855.

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The article is devoted to the creation of Russian small cities’ tourist product. The model of consumer behavior with respect to tourism products and the concept of tourist product value for consumer are considered; the necessity to form complex value propositions for target audiences segmented by their needs is substantiated. The offer of small cities’ tourist product in three regions — Perm Krai, Vladimir Oblast and Tula Oblast is carried out. The possible ways of developing and improving small cities’ tourist product in these regions are determined. Particular attention is paid to the most p

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Gürbüz, Semra, Gülseren Özaltaş Serçek, and Lokman Toprak. "Mardin in UNESCO Yaratıcı Şehirler Ağında "Gastronomi Kenti" Olabilirliğine İlişkin Paydaş Görüşleri (Stakeholders Opinion Concerning the Possibility of Mardin Being "City of Gastronomy" in UNESCO Creative Cities Network)." Journal of Tourism and Gastronomy Studies 5, no. 1 (2017): 124–36. http://dx.doi.org/10.21325/jotags.2017.63.

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Şahin, Elanur, and Kurban Ünlüönen. "Adana nın Unesco Yaratıcı Şehirler Ağı Gastronomi Teması Kapsamında Değerlendirilmesi (Evaluation of Adana Under The Gastronomy Theme of The Unesco Creatıve Cities Network)." Journal of Tourism and Gastronomy Studies 9, no. 2 (2021): 1204–31. http://dx.doi.org/10.21325/jotags.2021.836.

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Fakıbaba Dedeoğlu, Esin, and Meryem Yalcin. "Somut Olmayan Kültürel Mirasın Korunması Kapsamında Yaratıcı Şehirler Ağı’nın Etkisi." Milli Folklor 19, no. 145 (2025): 74–87. https://doi.org/10.58242/millifolklor.1342559.

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1990’lı yılların başından itibaren, çevresel, sosyal, kültürel ve ekonomik değerlerin korunması ve ge-lecek kuşaklara aktarılması konusunda kent ölçeğinde çeşitli stratejiler geliştirilmektedir. Bu stratejiler; Yeni Kentleşme Hareketi (New Urbanism) ile başlayarak, Sürdürülebilir Kentler (Sustainable Cities), Ekolojik Kentler (Ecological Cities), Akıllı Büyüme (Smart Growth), Yavaş Kentler (Slow Cities), Düşük Karbon Kentler (Low Carbon Cities), Yaşanabilir Kentler (Liveable Cities), Dijital Kentler (Digital Cities), Akıllı Kent Girişimleri (Smart Cities Initiatives) ve Yaratıcı Ken

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Ishak, Maizatul Akhmal, and Zainatul Shuhaida Abdull Rahman. "Gastronomy as Content in Social Media Facebook: Potentials and challenges." Environment-Behaviour Proceedings Journal 7, SI9 (2022): 47–53. http://dx.doi.org/10.21834/ebpj.v7isi8.4247.

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Gastronomy represents food as content through social media, explaining the potential of creating content for creative industries in Malaysia. However, gastronomy as a creative culture has the challenge of sustaining in this digital era. Therefore, this paper attempt to see potential and challenge gastronomy as content besides look feedback based on social media Facebook, by explaining gastronomy as part of creative industries. Qualitative content analysis and thematic analysis were used in this paper, involving one posting on Facebook containing the comment. Results revealed potential and chal

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Davydov, Vladimir N., Elena А. Davydova, and Veronika А. Beliaeva-Sachuk. "“THE TASTES OF THE ARCTIC”: NEW GASTRONOMIC TRENDS IN CHUKOTKA, TAIMYR AND KOLA POLAR REGION." Ural Historical Journal 78, no. 1 (2023): 114–22. http://dx.doi.org/10.30759/1728-9718-2023-1(78)-114-122.

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In this article, the authors, relying on extensive field materials gathered among representatives of various indigenous groups of the Russian Arctic, consider the dynamics of gastronomic trends unfolding under the influence of globalization processes. They analyze the sustainable components associated with ideas about the nutritional value of food and characterizing the alimentary culture of the indigenous peoples of Chukotka, Taimyr and the Kola Peninsula. A new distinguishing feature of modern national feasts is traced — an orientation towards demonstrating the diversity of tastes. In recent

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Vieregge, Michael. "Evidence of local gastronomy in rural destinations: A cross-European study." Journal of Global Hospitality and Tourism 1, no. 2 (2022): 145–58. http://dx.doi.org/10.5038/2771-5957.1.2.1011.

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In 2020, the Coronavirus pandemic led to domestic travel to rural destinations. Local gastronomy is key to tourists' expectations, perceptions, and images of rural destinations' authenticity. Empirical data supporting evidence of local gastronomy in rural communities are lacking. This archival research focused on n=549 Cittaslow and non-Cittaslow towns and cities in 19 European countries. Rural towns offer more local gastronomy than cities, and Cittaslow-certified towns more than non-Cittaslow. All rural towns should focus on expanding their local gastronomy, and Cittaslow cities even more so.

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Chea, S. O., and O. Yu Zeveke. "About the creation of the first gastronomic brand of the Kingdom of Cambodia." Gostinichnoe delo (Hotel Business), no. 5 (May 16, 2025): 321–27. https://doi.org/10.33920/igt-1-2505-07.

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Currently, territorial branding is of particular importance in the tourism market, as it determines the attractiveness and recognition of countries, regions and cities in the eyes of consumers. Culinary richness and product diversity allow creating a powerful potential for the development and promotion of gastronomic brands of national and regional character. The article highlights the most promising region of Cambodia for creating an attractive international gastronomic brand, and shows an element of a PR campaign using the example of a specially created interactive gastronomic map "Rice and

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Sertan, Bertan. "The Mediating Effect of Cultural Benefit in Supporting Participation to Gastronomy Cities Network: The Case of Denizli Province." Ottoman: Journal of Tourism and Management Research 2022 Vol., 7, No.1 (2022): 996–1008. https://doi.org/10.5281/zenodo.6501562.

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<strong>Abstract</strong> This study analyzes the mediating effect of cultural benefit in supporting participation to gastronomy cities network for sustainable development. This study was conducted with the purpose of contributing in the participation of Denizli province to gastronomy cities network by ensuring sustainability of local food. The questionnaire was implemented on the managers and/or owners of volunteering food and beverage businesses in Denizli province. Demographic questions used nominal scale while other questions used 5-point likert scale. Questionnaires were distributed among

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Cooke, Philip, Sergio Nunes, Stefania Oliva, and Luciana Lazzeretti. "Open Innovation, Soft Branding and Green Influencers: Critiquing ‘Fast Fashion’ and ‘Overtourism’." Journal of Open Innovation: Technology, Market, and Complexity 8, no. 1 (2022): 52. http://dx.doi.org/10.3390/joitmc8010052.

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This paper explores digital reality replication for cultural consumption and green-digital open-system innovation, along with responsible, sustainable practices fashioned in a post-COVID-19 era. We address these after the dystopian effects of lockdown on global tourism and, in particular, the looming crisis of unsustainable ‘overtourism’. The aim of this paper is to disclose problems and policies related to moderating consumption to more sustainable levels. The scope of the article tackles three fields: urban re-branding, fast fashion, and overtourism. Each problem area is analysed against the

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Antoshina, Ksenia A. "EMOTIONAL MARKETING IN THE CREATIVE INDUSTRY USING THE EXAMPLE OF GASTRONOMY." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 9/5, no. 150 (2024): 191–95. http://dx.doi.org/10.36871/ek.up.p.r.2024.09.05.020.

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The article presents a study of emotional marketing in the creative industry using the example of gastronomy. The relevance of this scientific direction is revealed, the main directions of application of emotional marketing in gastronomy as a field of creative industry in the context of its specific tools and methods are analyzed. The study showed that emotional marketing in gastronomy helps catering companies to create long-term relationships with customers, forming not only taste, but also emotional impressions, which, in conditions of high competition and growing consumer expectations, allo

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Blešić, Ivana, Jelena Tepavčević, Tamara Lukić, Živković Bubalo, and Milorad Todorović. "Green restaurants: A strategy for promoting eco-gastronomy tourism in cities of Vojvodina (Serbia)." Turizam 29, no. 2 (2025): 54–63. https://doi.org/10.5937/turizam29-57448.

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The concept of green restaurants has a significant impact on the promotion of eco-gastronomy tourism. This research investigates the potential of green restaurants as a sustainable tourism strategy with the objective of enhancing the appeal of urban tourist destinations in Vojvodina (Serbia). The survey was carried out between February and November 2024 in restaurants located in four urban destinations within the Autonomous Province of Vojvodina (Novi Sad, Subotica, Sombor, and Zrenjanin), with a total of 287 respondents participating. The research findings showed a connection between attitude

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Dina, Sopia, Suryo Sakti Hadiwijoyo, and Christian H. J. de Fretes. "Collaborative Governance in the Development of Salatiga as a Creative City of Gastronomy." Journal of Management and Administration Provision 5, no. 1 (2025): 110–29. https://doi.org/10.55885/jmap.v5i1.574.

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Gastronomy is not only related to food, but also encompasses cultural values, history, local identity, and community creativity. In the context of creative city development, gastronomy is considered a strategic sector as it can stimulate local economic growth, strengthen regional identity, and support sustainable tourism. Salatiga, a small city known as a "mini city," has a diverse range of legendary culinary traditions, including ten locally recognized culinary heritage items. This research aims to analyze the processes and mechanisms of collaborative governance in promoting Salatiga’s culina

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Alimohammadirokni, Mohammad, Atefeh Emadlou, and Jingxue (Jessica) Yuan. "The Strategic Resources of a Gastronomy Creative City: The Case of San Antonio, Texas." Journal of Gastronomy and Tourism 5, no. 4 (2021): 237–52. http://dx.doi.org/10.3727/216929721x16105303036599.

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In this study, a resource-based view and positioning strategy have been applied to discuss the role of gastronomy in destinations from a strategic management perspective. San Antonio, Texas was designated as a UNESCO Creative City of Gastronomy in 2017, making it an appropriate case for this study. Using document analysis, the gastronomy resources of San Antonio were identified as the key success factors in the strategic analysis and classified as facilities, activities, events, and organizations. The article highlights how the city's resources influenced UNESCO's selection of San Antonio as a

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Medina-Viruel, Casero, Jiménez, and González Santa Cruz. "Relevance of Gastronomy in the Tourism of a World Heritage Site: The Case of Sucre (Bolivia)." Social Sciences 8, no. 12 (2019): 319. http://dx.doi.org/10.3390/socsci8120319.

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Recently, gastronomy has become one of the most important tourist attractions for cities as well as for rural areas. In this respect, tourists look for authenticity in the gastronomy heritage of these destinations, making it, thusly, a motivation for visiting the place. This research presents a segmentation of the tourists who visit Sucre (Bolivia), on the basis of a higher or lower interest in the gastronomy of the city. The results extracted from the research highlight the existence of three tourist segments with different attitudes regarding gastronomic experiences. Additionally, it notes t

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Lee, Chang Bin. "Creative economies, creative cities." International Journal of Cultural Policy 17, no. 3 (2011): 356–57. http://dx.doi.org/10.1080/10286632.2010.531718.

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Leslie, Deborah. "Creative cities?" Geoforum 36, no. 4 (2005): 403–5. http://dx.doi.org/10.1016/j.geoforum.2005.02.001.

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Macêdo, Ana Cristina Linard, Jakson Renner Rodrigues Soares, and Xosé Manuel Santos Solla. "Cultural Aspects and Sustainability in Gastronomic Places: Analysis in Tourist Cities in Brazil and Europe." Revista JRG de Estudos Acadêmicos 8, no. 18 (2025): e081933. https://doi.org/10.55892/jrg.v8i18.1933.

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Introduction: Gastronomic tourism has emerged as an important aspect of cultural tourism, offering authentic experiences that reflect the identity and traditions of a region. In tourist cities, both in Brazil and in Europe, gastronomy plays a crucial role in promoting cultural aspects and implementing sustainable practices. The intersection between culture, sustainability and gastronomy is a field of study that deserves attention, as these dynamics can influence both cultural preservation and sustainable economic development in these regions. Objective: This study aims to analyze the relations

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Unceta, Alfonso, Xabier Barandiaran, and Asier Lakidain. "Digitalisation of Creative Industries Fostered by Collaborative Governance: Public Innovation Labs in Gipuzkoa." Sustainability 13, no. 5 (2021): 2568. http://dx.doi.org/10.3390/su13052568.

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This article analyses the promotion of digitalisation in the creative economy through collaborative governance in the province of Gipuzkoa (Basque Country, Spain). In order to understand this initiative, two public innovation labs located in San Sebastian that influence audiovisual production in Basque and digital gastronomy, respectively, are used as case studies: 2deo–Basque Language Audiovisual Lab and LABe–Digital Gastronomy Lab. Based on sectoral contexts of fragmentation, public and private efforts to consolidate synergies and accelerate processes for the coordination of value chains, at

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Karaçar, Ercan, Aydın Ünal, Emre Çilesiz, and Onur Atak. "Integration of Sustainable Food Systems into Innovative Cuisine in Cittaslow Cities: The Case of Gerze." Journal of Lifestyle and SDGs Review 4, no. 4 (2024): e03860. https://doi.org/10.47172/2965-730x.sdgsreview.v4.n04.pe03860.

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Objectives: The study aims to explore the extent to which local products are incorporated into the culinary practices of businesses and chefs in Gerze, a cittaslow city since 2017. It also seeks to evaluate the integration of these products into innovative culinary approaches and their impact on sustainable gastronomy tourism. Methods: The research employed a qualitative approach, using intentional judgmental sampling to select participants. In-depth interviews with semi-structured questions were conducted with 15 businesses and 15 chefs from the district to gather insights on their understand

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Karaçar, Ercan, Aydın Ünal, Emre Çilesiz, and Onur Atak. "Integration of Sustainable Food Systems into Innovative Cuisine in Cittaslow Cities: The Case of Gerze." Journal of Lifestyle and SDGs Review 5, no. 2 (2024): e03860. https://doi.org/10.47172/2965-730x.sdgsreview.v5.n02.pe03860.

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Objectives: The study aims to explore the extent to which local products are incorporated into the culinary practices of businesses and chefs in Gerze, a cittaslow city since 2017. It also seeks to evaluate the integration of these products into innovative culinary approaches and their impact on sustainable gastronomy tourism. Methods: The research employed a qualitative approach, using intentional judgmental sampling to select participants. In-depth interviews with semi-structured questions were conducted with 15 businesses and 15 chefs from the district to gather insights on their understand

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Sipahi, Setenay. "An Evaluation on the Relation between Gastronomy and Art: The Case of Ferran Adria." New Trends and Issues Proceedings on Humanities and Social Sciences 4, no. 11 (2017): 329–34. http://dx.doi.org/10.18844/prosoc.v4i11.2889.

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Presenting or eating are not only being physiological needs but also psychological needs related with taste and pleasure. Today a discipline called gastronomy studies above-mentioned needs in the light of different interdisciplinary areas such as art. Highlighted aesthetical concerns and creative styles while serving the food has grown in recent years and this trend indicates that gastronomy has a close relation with art. The aim of this study is to question the descriptive aspects of the gastronomy as an art or not. First, the terms of “aesthetic”, “beautiful” and “creativity” are reviewed. T

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Zunjarwad, Renu. "Nostalgia, Co-creation, and Practice of Design." Cultural Syndrome 2, no. 1 (2020): 1–19. http://dx.doi.org/10.30998/cs.v2i1.243.

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The study proposes that the research design integrating co-creation, interviews, and visual analysis can effectively operationalize a difficult concept of gastronomic nostalgia surrounding ethnic food artifacts. I employed an example of Mumbai’s street foods to examine consumption, production, and distribution practices and compared the cities of Mumbai, India, and Phoenix, United States. Rigorous qualitative analysis of the data gathered from fourteen Indian immigrants in Phoenix suggested that consumption declined when street foods’ core identity shifted in Phoenix. I discovered that the dif

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Xie, Philip Feifan. "Tourism Promotion Through the Unesco Creative City of Gastronomy." Journal of Gastronomy and Tourism 5, no. 4 (2021): 195–206. http://dx.doi.org/10.3727/216929721x16105303036553.

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The research aim is to use Macau, SAR China, as a case study to better understand the role of cuisine in promoting tourism, specifically: (1) identify key attributes for Gastronomia Macaense (Macanese cuisine) from community and industry leaders; (2) raise awareness for the importance of culinary heritage and food branding; and (3) offer a foundation for collective responses among stakeholders to participate in the application of the UNESCO Creative City of Gastronomy. Qualitative interviews for investigating Macanese cuisine were undertaken based upon identity, authenticity, image, and longev

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Akar, Erkan, İlkin Yaran Ögel, and Birgül Medetoğlu. "How does gastronomy information presentation quality in social media affect the gastronomy destination image formation of travelers? A study on three gastronomy cities." Journal of Travel & Tourism Marketing 41, no. 7 (2024): 903–22. http://dx.doi.org/10.1080/10548408.2024.2360418.

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Junqueira, Luiz Daniel Muniz, and Francisco Antônio dos Anjos. "CARACTERÍSTICAS E INFLUÊNCIAS DA DIMENSÃO ECONÔMICA DA GASTRONOMIA CRIATIVA DO RIBEIRÃO DA ILHA, FLORIANÓPOLIS/SC, BRASIL, PARA O TURISMO CRIATIVO LOCAL: ESTUDO DE CASO DE UMA CIDADE CRIATIVA UNESCO DA GASTRONOMIA." Revista Gestão e Desenvolvimento 16, no. 2 (2019): 95. http://dx.doi.org/10.25112/rgd.v16i2.1826.

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O turismo e a gastronomia são atividades dinamizadoras da economia de uma localidade. Neste contexto, a pesquisa teve como objetivo analisar as características da dimensão econômica da cadeia produtiva da gastronomia criativa de Florianópolis e a sua influência no desenvolvimento do turismo local. Como metodologia adotou-se a abordagem qualitativa realizando 13 entrevistas com atores envolvidos na cadeia produtiva da gastronomia local, associando um levantamento bibliográfico e documental deste processo. Adotou-se a análise de conteúdo para a interpretação dos resultados a partir das categoria

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Marco, Martins. "Gastronomic tourism and the creative economy." Journal of Tourism, Heritage & Services Marketing 2, no. 2 (2016): 33–37. https://doi.org/10.5281/zenodo.376346.

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<em>The objective of this study was to better understand the relationship between gastronomic tourism and the creative economy. In the last years, there has been a solidification of gastronomy as the main motive to carrying out a trip. Tourists are in the 21<sup>st</sup> century «hungry» of new and different experiences. Tourist experiences and its outcome in which regards to the fulfilment or not of expectations is extremely important. The creative economy plays today a crucial role since gastronomic tourists are looking after the origin of the gastronomic food, legends and stories about food

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Górska-Warsewicz, Hanna, Iwona Kowalczuk, Dagmara Stangierska, Monika Świątkowska, and Anna Zubrzycka. "Percepcja informacji żywieniowej jako elementu wpływającego na zachowania konsumentów w zakładach gastronomicznych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 117 (April 30, 2017): 93–106. http://dx.doi.org/10.22630/eiogz.2017.117.7.

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The aim of this study was the evaluation of nutritional information provided by frontline staff as an element influencing consumer behavior in gastronomy services. The empirical research was conducted under the project “The consumer in the market of catering services”, number 507-30-102-M00094-99, realized in the Chair of Gastronomy and Hospitality Management in the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences – SGGW. Quantitative research on the sample of 403 persons using purposive sampling were conducted in June 2016. The criteria of age (18–35)

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Cardona-Sánchez, Melissa, Omar Muñoz-Sánchez, and Claudia Inés Vélez-Ochoa. "Eatertainment and thematic restaurants in Medellin. An experiential construction for consumers from the creative and cultural industries/companies." Pensar la Publicidad. Revista Internacional de Investigaciones Publicitarias 14, no. 1 (2020): 77–88. http://dx.doi.org/10.5209/pepu.70112.

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This article focuses on understanding the symbolic and meaningful constructions that people attribute to their experiences lived at thematic restaurants in the city of Medellin (Colombia), as these are a fundamental part of the eatertainment trend, which has emerged worldwide, outstanding unpublished consumption situations that fuse gastronomy and entertainment. To this end, studies, on consumer situations related to entertainment and food were investigated, and theoretical contributions on perception, experiences, restaurants, gastronomy, leisure, symbolic constructions and social interaction

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Renaldy, Faris, Aldi Indra Rajasa, and Rudiansyah Rudiansyah. "JAVANESE AND BASHU CUISINE: UNCOVERING THE UNIQUENESS OF TWO CULINARY HERITAGES AND THE GASTRONOMIC POTENTIAL OF SALATIGA CITY." CHANGLUN: Chinese Language, Literature, Culture and Linguistic 2, no. 2 (2023): 99. https://doi.org/10.20884/1.changlun.2023.2.2.10834.

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Food plays a significant role in a nation's cultural aspects and identity. This has made culinary experiences a primary focus of tourism. As a result, gaining recognition as a gastronomy city by UNESCO has become a desired goal for many cities, including Indonesia. This research aims to provide a clear depiction of how a gastronomy city should be manifested by comparing Chengdu's flavours and culinary characteristics. This comparative method is conducted through a literature review of various articles and journals. The findings reveal that Salatiga can meet the criteria of a gastronomy city by

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Stasiak, Andrzej. "Gastronomy as a tourism attraction for Łódź." Turyzm/Tourism 25, no. 2 (2017): 73–85. http://dx.doi.org/10.1515/tour-2015-0007.

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Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is an attempt to describe the potential of gastronomic resources in Łódź as a possible basis for creating a new tourism product for the city. The paper presents a historical outline of Łódź gastronomy, the specificity of the local cuisine and its delicacies, the major culinary events, and the structure and location of gastronomic establishments a

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