Gastrodiplomasi: Gastronomiye Diplomasi Penceresinden Bakış

Gastronomi sözcüğü hayatımıza girdiğinden bu yana farklı disiplinlerde gıda bağlantılı yapıların gastro ön eki ile türetilen kavramlarla ifade edildiğini görmekteyiz. Gastrodiplomasi kavramı da bunlardan biri olarak 2000’li yılların başında ortaya çıkar ve kamu diplomasisi alanında gerçekleşen değişimlerin yön verdiği bir yapılanmayı yansıtır. Bazı ülkeler gıdayı ulusal kültürlerini tanıtmak, ulus markalarına ve imajlarına katkıda bulunmak, turistler için çekiciliği arttırmak, başka uluslarla ilişki tesis etmek gibi amaçlarla kamu diplomasisi çalışmalarında araç olarak kullanmaya başlarlar ve ortaya çıkan değer zincirinden yararlanmak isterler.

Anahtar Kelimeler:

gastrodiplomasi, gastronomi, diplomasi

Forecasting Tourism Demand By Box-Jenkins Method: The Case of Türkiye

Tourism is one of the most important income sources of Turkiye. Therefore, determining the probable tourism for the country in future is critical for the distribution and planning of resources, determination of right price policies and selection of appropriate marketing techniques. In this respect, this study aims to estimate the tourism demand for Turkey in the period of October 2021 and September 2022 (2021:10 – 2022:09). The dataset included the number of tourists coming to Turkiye between 1990:01 - 2021:09 as proxy variable to predict the tourism demand. Two models of Box-Jenkins method namely ARIMA (integrated autoregressive moving average model) and SARIMA (seasonally integrated autoregressive moving average model) models were applied to estimate the expected tourism demand in the stated period. The study reveals that the model with the best fit is the SARIMA (2,1,2)(2,1,0) model. The study also offers a forecast for the coming 12-month period.

Keywords:

Tourism demand forecasting, Time series analysis, Box-Jenkins method,

PDF

___

Anholt, S. (2003). Branding Places an Nations. İçinde R. Clifton, & J. Simmons (Editörler), The Economist, Brands and Branding (ss. 213-226). Londra: Profile Books Ltd.
BBC News Türkçe. (2022, Temmuz 27). BBC News Türkçe web Sitesi: www.bbc.com/turkce/articles, Erişim tarihi: 26 Ağustos 2022.
Brillat-Savarin, J.-A. (1970). The Physiology Of Taste. Londra: Penguin Books.
C l i n t o n , H . R . ( 2 0 1 2 ) . U S D e p a r t m e n t o f S t a t e . https://2009-2017.state.gov/secretary/20092013clinton/rm/2012/09/197537.htm, Erişim tarihi: 10 Şubat 2016.
Cull, N. J. (2009). Public Diplomacy: Lessons From The Past. Los Angeles: Figueroa Press.
Dinnie, K. (2008). Nation Branding: Concepts, Issues, Practice. Oxford: Butterworth-Heinemann.
Food as Ambassador Thailands Gastro-diplomacy. (2002). The Economist, https://www.economist.com/node/999687, Erişim tarihi: 10 Şubat 2016.
Nye, J. (2004). Soft Power:The Means To Succes In World Politics. NewYork: Public Affairs.
Pham, M. J. (2013). Food as Communication: A Case Study of South Korea’s Gastrodiplomacy, Journal of Internetional Service, 22 (1): 1-22.
Public Diplomacy Magazine. (2014). Public Diplomacy Magazine Web Sitesi: https://www.publicdiplomacymagazine.com/, Erişim Tarihi: 01 Şubat 2015.
Rockower, P. (2014). The State of Gastrodplomacy, The Public Diplomacy Magazine, 11: 13-16.
Rockower, P. (2020). The Guide of Gastrodiplomacy. İçinde N. Snow, & N. J. Cull (Editörler), Routledge Handbook of Public Diplomacy (ss. 205-212). New York: Routledge.
Samancı, Ö. (2020). Gastronomi: Disiplinler Arası Bir Buluşma, Anatolia:Turizm Araştırmaları Dergisi, 31 (1): 92-95.
Sokol, S. C. (2013). Culinary Diplomacy: Breaking Bread to Win Hearts and Minds, The Hague Journal of Diplomacy, 8: 163-183.
Soner, F. (2020). Gastrodiplomasi. Ankara: Siyasal Yayınevi.
Zhang, J. (2015 ). The Foods of the Worlds : Mapping and Comparing Contemporary Gastrodiplomacy Campaigns, International Journal of Communication, 9: 568-591.