Program

The program for this conference is available via the following link.
Taste of City Food and Place Marketing Conference 2018 Programme and Abstracts Book

Taste of City Food and Place Marketing Conference 2018 Programme and Abstracts Book

Taste of City Food and Place Marketing

Conference 4-5 October 2018

Akdeniz University, Antalya, Turkey

 

Conference Venue: Akdeniz University, Tourism Faculty - Nuri Özaltın Conference Hall

4.10.2018 - THURSDAY

Registration Desk Opens

10:30

Pre-Conference Seminar

11:00-12:00

Research in Germany - Franziska Trepke (Director of DAAD - Ankara)
Room: Nuri Özaltın Conference Hall

Exhibition tour: Research in Germany

Foyer Area

12:00

Opening & Plenary Session

13:30-13:45

Welcoming speech:

Prof Beykan Çizel, Akdeniz University (Dean of Tourism Faculty)

Keynote speeches:

13:45-15:45

Prof Pieter Terhorst, University of Amsterdam, Netherlands

Prof Zafer Yenal, Bogazici University, Turkey

Prof İbrahim Sirkeci, Regent's University London, United Kingdom

Coffee Break

15:45-16:00

SESSION I. Food Attributes Crossing Borders
Room: Nuri Özaltın Conference Hall
Chair: İbrahim Sirkeci

16:00-17:45

Paulette Schuster - FROM AUSTERITY TO ABUNDANCE: THE EVOLUTION OF ISRAELI FOOD, 1950’S-2000’S

Isami Omori - THE UNESCO RECOGNITION REINFORCED KYOTO BRAND IN FOOD THROUGH JAPANESE NEWSPAPERS

Bahattin Özdemir, Zeynep Karsavuran, Gökhan Yılmaz - HEDONISM AND FOOD ATTRIBUTES WHEN CONSUMING STREET FOODS: A PILOT STUDY

Doğuş Kılıçarslan, Özge Kocabulut - ANCIENT JUJUBE (ZIZYPHUS)  FESTIVAL IN ANTALYA

Taste of City Conference Reception

Following the opening keynote speeches, participants of the Taste of City: Food and Place Marketing Conference 2018 are invited to a drinks reception by Akdeniz University Tourism Research, Development and Application Centre (TAGUM) on 4 October 2018.

18:00-19:00


5.10.2018 - FRIDAY

Registration Desk Opens   -   09:30

SESSION II. Diasporas, Foods, Places
Room: Nuri Özaltın Conference Hall
Chair: Yıldırım Yılmaz

09:45-11:15

Özge Çopuroğlu - THE ROLE OF THE FOOD IN NATIONAL IDENTITY IN THE MIDDLE EAST: SOCIAL AND POLITICAL ASPECTS OF “HUMMUS WARS”.

Jukhruf Binth Junaid - DIASPORA BAZAAR IN OCCIDENTAL SYDNEY

Hossain Mohammed - FORMATION OF TASTE IN VIRTUAL MARKETPLACE: A POST-MODERNIST PERSPECTIVE

İbrahim Sirkeci, Fatma Zeren - FULL ENGLISH BREAKFAST WITH SPICY TURKISH SAUSAGE

Coffee Break

11:15-11:30

SESSION III. Coffee and Coffee Shops as Cultural Tourism Products & Urbanscapes
Room: Nuri Özaltın Conference Hall
Chair: Evinç Doğan

11:30-13:00

Erhan Akarçay - NEW WAVE OF COFFEE SHOPS IN ESKIŞEHIR: CHANGING COFFEE CULTURE

Evren Doğan, Evinç Doğan, Edina Ajanovic - MEMORY, SPACE & REPRESENTATION: TRANSFORMING IMAGE OF KAHVEHANES AND KAFANAS IN LEISURE CONSUMPTION

Nevin Karabıyık Yerden, İlknur Ergün Tuncay - "TURKISH COFFEE" AS A CULTURAL PRODUCT AND COMPETITIVE ANALYSIS FOR TURKISH COFFEE

Defne Karaosmanoğlu - FOODSCAPES AND PLACE-MAKING: QUESTIONS OF METHODOLOGY

Lunch Break: Akdeniz Restaurant

13.00-14:30

SESSION IV. Food and Gastronomy in Education and Industry
Room: Nuri Özaltın Conference Hall
Chair: Beykan Çizel

14:30-16:00

Erkan Sezgin, Hediye Çetinkaya - DEVELOPING A SCALE TO IDENTIFY WORKING CONDITIONS AND MOTIVATORS OF FAST FOOD RESTAURANT EMPLOYEES

Hilal Erkuş Öztürk, Pieter Terhorst - STRATEGIES OF STANDARDIZATION AND DIFFERENTIATION OF RESTAURANTS IN A MASS-TOURISM CITY: THE CASE OF ANTALYA

Mert Uydacı, Nevin Karabıyık Yerden, Başak Değerli, İlknur Ergün Tuncay - EFFECTS ON EXPERIENCE VALUE OF AUGMENTED REALITY (AR) EXPERIENCE; A RESEARCH ON AR MENU APPLICATION

Oğuz Taşpınar - ANALYSIS OF TOURISM EDUCATION IN GASTRONOMY AND CULINARY ARTS DEPARTMENTS

Anna-Maria Saarela, Sari Jääskeläinen, Tarja Kupiainen, Päivi Mantere, Vappu Salo - INNOVATION ECOSYSTEM - FOOD CONNECTING PEOPLE AND CULTURES - DEVELOPING A NEW CO-CREATION MODEL WITH EDUCATION AND INDUSTRY

 

Gala Dinner – Venue: TBC

19:00

 

EFFECTS ON EXPERIENCE VALUE OF AUGMENTED REALITY (AR) EXPERIENCE; A RESEARCH ON AR MENU APPLICATION



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