Call for Papers - 3rd Taste of City Conference: Food and Place Marketing (ToC2018)

4-5 October 2018 – Akdeniz University - Tourism Research, Development and Application Centre (TAGUM) ‚Äč, Antalya, Turkey

You are cordially invited to The 3rd Taste of City Conference: Food and Place Marketing to be held at Akdeniz University, Antalya, Turkey on 4-5 October 2018. Download the CfP in pdf here

Invited speakers in the previous two conferences included Prof Jeffrey H. Cohen, Ohio State University, USA, Prof Jonathan Liu, Regent's University London, UK, and Dr Maktoba Omar, Coventry University, UK. The leading scholars will be keynote speakers at the 2018 Conference too.

The 3rd Taste of City Conference is a peer-reviewed international academic research conference with a focus on understanding the dynamics and role of food play in place branding, city image and marketing. This unique event aims to bring together researchers, scholars and practitioners to explore the ways in which food and places are marketed in an interconnected fashion.

The key thematic areas are diverse with a multidisciplinary approach revolving around marketing, tourism, gastronomy and culture. The sub-thematic areas are as follows, in which the submission of proposals is invited but not limited to:


  • Place marketing and branding
  • Food and drinks marketing
  • Food in place branding
  • Diaspora marketing
  • Consumer behaviour
  • International marketing
  • Cross cultural marketing


  • Food tourism and destination branding
  • Food as touristic product in place marketing
  • Food and sustainable tourism
  • Food and alternative tourism
  • Food and health tourism
  • Food festivals and event marketing


  • Molecular gastronomy and place marketing
  • Food, health and place marketing
  • Slow Food - Slow Cities
  • Creative cities of gastronomy
  • Gastronomic experience – Taste hunts


  • Transnational food
  • Religion and food: Halal and Kosher
  • Heritage food
  • Diasporas and exporting heritage taste
  • Food crossing borders
  • Food mobility: Tacos to Doner, Feta to Curry





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