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Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature

Author

Listed:
  • Wajeana WHITE

    (Missouri State University, Department of, Hospitality Leadership, Springfield, United States)

  • Albert A. BARREDA

    (Missouri State University, Department of, Hospitality Leadership, Springfield, United States)

  • Stephanie HEIN

    (Missouri State University, Department of, Hospitality Leadership, Springfield, United States)

Abstract

The aim of the study is to contribute to the scholarly works that examine food and the role it plays as a tool in the diplomatic influence known as gastrodiplomacy. This work also offers readers literature inclusive of authors, periods of time, sources, and titles pertaining to the topic. The goal is to categorize diverse workings and problems related to gastrodiplomacy that have been analyzed up to this point. A systematic review of 32 peer-reviewed academic articles published in the past five years, validate the depth of the present research. Up-to-date subjects, methodologies, and results are provided, in addition to prospects for supplementary exploration. The literature tracks industry developments in the tourism sector. Most of the research concentrates on the platform of nations experiencing global status from a dynamic array of distinctive foods from other cultures. A great amount of opportunity for research is recognized in the literature, whereas only a limited amount has been delivered. Research in gastrodiplomacy has been inadequate up to this point, both in tourism and hospitality literature, with more attention given to the social aspects of cultural cuisine. Consequently, this study provides a foundation for researchers, scholars, and learners to expand and develop additional analysis in the future.

Suggested Citation

  • Wajeana WHITE & Albert A. BARREDA & Stephanie HEIN, 2019. "Gastrodiplomacy: Captivating a Global Audience Through Cultural Cuisine-A Systematic Review of the Literature," Journal of Tourismology, Istanbul University, Faculty of Economics, vol. 5(2), pages 127-144, December.
    • Handle: RePEc:ist:iupjot:v:5:y:2019:i:2:p:127-144
    DOI: 10.26650/jot.2019.5.2.0027
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    References listed on IDEAS

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    1. Dimitrios Buhalis & Aditya Amaranggana, 2015. "Smart Tourism Destinations Enhancing Tourism Experience Through Personalisation of Services," Springer Books, in: Iis Tussyadiah & Alessandro Inversini (ed.), Information and Communication Technologies in Tourism 2015, edition 127, pages 377-389, Springer.
    2. Yang, Elaine Chiao Ling & Khoo-Lattimore, Catheryn & Arcodia, Charles, 2017. "A systematic literature review of risk and gender research in tourism," Tourism Management, Elsevier, vol. 58(C), pages 89-100.
    3. David Moher & Alessandro Liberati & Jennifer Tetzlaff & Douglas G Altman & The PRISMA Group, 2009. "Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement," PLOS Medicine, Public Library of Science, vol. 6(7), pages 1-6, July.
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    Cited by:

    1. Betül Kodaş & Zekeriya Aksoy, 2022. "Understanding of Tourists' Memorable Local Food Experiences: A Netnography Study," Journal of Economy Culture and Society, Istanbul University, Faculty of Economics, vol. 66(66), pages 379-396, December.
    2. Keri Matwick & Kelsi Matwick, 2022. "Trump-Kim 2018 Singapore Summit and culinary diplomacy: the role of food and symbols in international relations," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 18(2), pages 65-76, June.

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