‘We are what we eat, we travel how we eat': Identities, Territories and Experiences on the Plate

𝗖𝗔𝗟𝗟 𝗙𝗢𝗥 𝗣𝗔𝗣𝗘𝗥𝗦

‘We are what we eat, we travel how we eat': Identities, Territories and Experiences on the Plate

𝗝𝗼𝘂𝗿𝗻𝗮𝗹:
Journal of Foodservice Business Research

𝗣𝘂𝗯𝗹𝗶𝘀𝗵𝗲𝗿:
Routledge – Taylor & Francis Group

𝗦𝘂𝗯𝗺𝗶𝘀𝘀𝗶𝗼𝗻 𝗗𝗲𝗮𝗱𝗹𝗶𝗻𝗲:
30 September 2026

𝗜𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻

The Journal of Foodservice Business Research invites submissions for a Special Issue titled “We are what we eat, we travel how we eat: Identities, Territories and Experiences on the Plate.” This special issue is linked to the ATLAS SIG Gastronomy and Tourism Meeting 2026 and focuses on the growing relationship between gastronomy, tourism, cultural identity, and territorial development.

Food is increasingly recognized as a powerful medium through which individuals and communities express identity, preserve traditions, and create meaningful travel experiences. Gastronomic tourism has become a key driver of destination development, cultural preservation, and visitor engagement, making it an important area of interdisciplinary academic inquiry.

This Special Issue aims to explore how food, travel, culture, and place intersect to shape identities, experiences, and regional narratives in contemporary tourism and hospitality contexts.

𝗦𝗰𝗼𝗽𝗲 & 𝗦𝗶𝗴𝗻𝗶𝗳𝗶𝗰𝗮𝗻𝗰𝗲

The Special Issue seeks to advance understanding of the role of gastronomy in tourism experiences and territorial identity formation. It encourages research that examines how food contributes to cultural heritage preservation, destination branding, community development, and visitor experiences.

Scholars are invited to investigate the relationships between gastronomy, tourism, identity, sustainability, local food systems, culinary traditions, and experiential consumption. Contributions may adopt qualitative, quantitative, mixed-method, or conceptual approaches that provide new insights into food-related experiences and their broader social, cultural, and economic implications.

𝗟𝗶𝘀𝘁 𝗼𝗳 𝗧𝗼𝗽𝗶𝗰 𝗔𝗿𝗲𝗮𝘀

Potential topics include, but are not limited to:

• Gastronomy and tourism experiences
• Food, culture, and identity formation
• Culinary heritage and destination development
• Local food systems and territorial branding
• Sustainable gastronomy and tourism practices
• Food storytelling and visitor engagement
• Gastronomic routes and food tourism networks
• Regional food traditions and cultural preservation
• Community participation in gastronomic tourism
• Foodservice innovation in tourism destinations
• Authenticity and experiential consumption in food tourism
• Gastronomy as a tool for place-making and destination competitiveness

𝗚𝘂𝗲𝘀𝘁 𝗘𝗱𝗶𝘁𝗼𝗿𝘀

Dr. Silvia Aulet
University of Girona, Spain
Email: silvia.aulet@udg.edu

Dr. Dolors Vidal-Casellas
University of Girona, Spain
Email: dolors.vidal@udg.edu

Dr. Francesc Fusté-Forné
University of Girona, Spain
Email: francesc.fusteforne@udg.edu

𝗞𝗲𝘆 𝗗𝗲𝗮𝗱𝗹𝗶𝗻𝗲𝘀

Full Paper Submission Deadline: 30 September 2026

𝗦𝘂𝗯𝗺𝗶𝘀𝘀𝗶𝗼𝗻 𝗚𝘂𝗶𝗱𝗲𝗹𝗶𝗻𝗲𝘀

This Special Issue is by invitation only.

Authors who present their work at the ATLAS SIG Gastronomy and Tourism Meeting 2026 will be invited to submit a full manuscript for consideration.

All submissions must:

• Comply fully with the Journal of Foodservice Business Research author guidelines
• Follow the journal’s requirements for formatting, referencing, and manuscript preparation
• Undergo the journal’s standard double-blind peer-review process
• Meet all academic, ethical, and publication standards required by the journal

Authors should select the Special Issue during submission and communicate directly with the Special Issue Editors regarding their manuscript submission.

𝗔𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗝𝗼𝘂𝗿𝗻𝗮𝗹

The Journal of Foodservice Business Research is an internationally recognized peer-reviewed journal that publishes scholarly research on foodservice management, hospitality operations, culinary innovation, consumer behavior, tourism, sustainability, and food-related business practices. The journal serves as a leading platform for researchers and practitioners exploring the evolving relationship between food, business, culture, and tourism.

𝗣𝗼𝘀𝘁𝗲𝗱 𝗼𝗻 𝗦𝗲𝗿𝘃𝗶𝗰𝗲𝗦𝗲𝘁𝘂 𝗔𝗰𝗮𝗱𝗲𝗺𝗶𝗰𝘀 — 𝗣𝗿𝗲𝗺𝗶𝗲𝗿 𝗣𝗹𝗮𝘁𝗳𝗼𝗿𝗺 𝗳𝗼𝗿 𝗔𝗰𝗮𝗱𝗲𝗺𝗶𝗰 𝗢𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀 & 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻

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