We cordially invite you to join the Taste of City: Tourism, Food and Place Conference 2023 [TFPC 2023] will be hosted by the International Business School, Manchester, UK, from 11 to 14 December 2023. The Conference will follow a hybrid format with in-person and online sessions. The TFPC 2023 is a peer-reviewed international event offering a venue for scholarly and professional exchanges and debates on current challenges, directions and solutions in tourism, hospitality, food marketing, place branding and marketing and cognate areas. Empirical studies, conceptual debates, case studies, business projects, opinions, viewpoints, research and grant proposals can be presented and discussed in TFPC. There will be parallel sessions, workshops, roundtable debates, and workshops.
Taste of City 2023 Conference will bring together researchers, academics, students, practitioners and policymakers to share views, expertise, experiences, scholarship and best practices in hospitality, tourism, food, event, transport, museums, and related sectors.
CONFERENCE THEMES:
The TFPC invites colleagues from all disciplines and subdisciplines of Tourism and Hospitality Management, Gastronomy, Food Studies, Place and Destination marketing and management as well as other cognate areas in Business, Management, Economics and wider Social Sciences. We also encourage contributions in the fields of museum research, value of culture, art and urban space, digital transformation in tourism and hospitality.
Taste of City: Tourism, Food and Place Conference 2023 builds on the heritage of the Taste of City conference series, which were held consecutively in Belgrade (2016), Athens (2017), Antalya (2018) and Bari (2019).
Submissions and Decisions
Submissions: Please email your abstracts (max 500 words) to us via email to tasteconference@gmail.com
KEY DATES:
Deadline for submission of Abstracts: 30 October 2023
Selection decisions will be announced via email by 30 October 2023.
Conference dates: 11-14 December 2023
Submission of full papers: 22 January 2024 [Full papers must be up to 5,000 words]
Publication of Conference Proceedings: 8 April 2024
Peer-review process: All abstracts will be blind-peer-reviewed by the members of Conference Scientific and Organisation Committees, who are leading and experienced academics in cognate areas.
REGISTRATION:
Participants must complete their registrations online here. If you need to pay by bank transfer, please email to tasteconference@gmail.com for bank details.
Registration fee for TFPC2023: £195 (for Full time employed professionals and academics) £125 (for students, post-docs, reduced income). Virtual delegates enjoy lower fees starting from £35.
TFPC 2023 PROGRAMME
11 – 14 December 2023
Day One: 11 December 2023 Monday
- 17:00 – 17:30: Registration
- 17:30 – 19:00: Organisation Committee Meeting
Day Two: 12 December 2023 Tuesday
- 13:30 – 14:00: Registration
| 14:00-14:15 Opening Session [In-Person and Online]: | ||
| Welcoming speech: Prof Jonathan Liu, Dean, International Business School, Manchester, UK | ||
| 14:15-16:00 SESSION I. Food and Place [In-Person and Online] Chair: Ibrahim Sirkeci, International Business School, Manchester, UK | |
| Oenogastronomic tourism and the city: an examination of experiential cultural authenticity Sotiroula Liasidou, Cyprus University of Technology, Limassol, Cyprus Zanete Garanti, City Unity College, Nicosia, Cyprus Galina Berjozkina, City Unity College, Nicosia, Cyprus | |
| A Journey at the Peak of Taste: Türkiye Cheese Route Cesim Behremen, Bitlis Eren University, Türkiye Bulent Aydın, Batman University, Türkiye & International Business School, UK | |
| A Buggy Economy: The Market for Chapulines in Oaxaca, Mexico Jeffrey H. Cohen, Ohio State University, Columbus, OH, USA | |
| The Effect of Ethnic Turkish Restaurant Image and Country Image on Visit Intention Bulent Aydın, Batman University, Türkiye & International Business School, UK Ibrahim Sirkeci, International Business School, Manchester, UK | |
16:00 – 16:30 BREAK
| 16:30-18:00 SESSION II. Food and Tourism [Online] Chair: Nevin Karabıyık Yerden, Marmara University, Istanbul, Türkiye | |
| Examining the Implications of Touristification on Local Restaurants: The Case of Edirne, Türkiye Onur Çakır, Kırklareli University, Türkiye Mustafa Kesici, Kırklareli University, Türkiye | |
| Icons of Mexicanidad: The Visions and Versions of Mexico Food Present in Columbus, Ohio Andrew Mitchel, Ohio State University, Columbus, OH, USA | |
| Food Tours in the Carmel Market in Tel Aviv as a Pull Factor for Tourism Paulette Schuster, Reichman University, Tel Aviv, Israel | |
19:00 – 21:00 CONFERENCE DINNER
Day Three: 13 December 2023 Wednesday
| 13:00-14:30 SESSION III. Food and Destinations [Online] Chair: M. Onur Gülbahar, Batman University, Türkiye | |
| The Role of Wishful Identification and Information Adoption in Creating Destination Visit Intention through Travel Vlogs Emirhan Hüseyin Çınar, Bilecik Seyh Edebali University, Türkiye Onur Çakır, Kırklareli University, Türkiye | |
| How To Make an Urban Destination Attractive for Visitors: Evidence from Istanbul Erdal Arslan, Independent Researcher, Germany Martin B. Osei, Bournemouth University, UK | |
| Experiences on Local Food of Tourists Visiting Diyarbakir, Turkey Feridun Duman, Batman University, Türkiye Fırat Solmaz, Batman University, Türkiye Ülker Can, Batman University, Türkiye | |
BREAK – 14:30 – 14:45
| 14:45-16:30 SESSION IV. Teaching and Learning Food and Place [Online] Chair: Bulent Aydın, Batman University, Türkiye & International Business School, UK | |
| Bibliometric Analysis of Graduate Theses on Vegan Nutrition in Turkey Özlem Yoldaş, Anadolu University, Eskişehir, Türkiye Emre Ozan Aksöz, Anadolu University, Eskişehir, Türkiye | |
| Vegan-Friendly Destinations: An Overall Evaluation Nur Kulakoğlu Dilek, Batman University, Türkiye S. Emre Dilek,Batman University, Türkiye Mustafa Doğan, Batman University, Türkiye | |
| Internship Experiences of Tourism Undergraduate Students: A Research on Oppression Practices Barıs Çıvak, Anadolu University, Eskişehir, Türkiye | |
| Woking Chinese Cuisine to British Schools Chungwen Li, Ming-Ai Institute, London, UK | |
16:30 END OF THE PROGRAMME