Self-Organization Theory of Gentrification: Exploring Individual Branding Practices in the Emergence of Gastro-Urla
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Date
2022
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İzmir Ekonomi Üniversitesi
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Abstract
Bu araştırma, Urla'da filizlenen fine-dining markalarının bölgede süregelen değişim sürecinde oynadığı rolü araştırmaktadır. Urla'da yapılan saha çalışması ve uygulama kuramı (practice theory) doğrultusunda sosyal medya üzerinden toplanan verilere dayalı olarak, bu çalışmada, birden fazla markanın markalaşma etkinlikleri bu markaların bölgedeki değişim sürecindeki aracılıkları açısından analiz edilmiştir. Veriler, görsel araçlar kullanılarak odaklanmış etnografi, netnografik gözlem ve katılımcı gözlem yollarıyla toplanmıştır. Elde edilen veriler, belirlenen markaların ilişkide bulunduğu heterojen dinamiklere vurgu yapılarak, öbekleşme kuramına (assemblage theory) dayanan özgün bir yaklaşım ile değerlendirilmiştir. Bulgular, özellikle markalaşma çabalarının yerel bir alanın yeniden konumlandırılmasını nasıl etkilediğine dair yeni görüşler ortaya koyarken, genel olarak mutenalaşmanın (gentrification) ortaya çıkışındaki çetrefilli nedenselliğe de eğilmektedir. Bağımsız bileşenlerin doğrudan veya dolaylı olarak gelişen birbirine bağımlı etkisini vurgulayan bu araştırma, kendi-kendini organize eden mutenalaşmaya dair veriye dayalı bir kuram sunarak mutenalaşma üzerine köksap çalışmaları (rhizomatic studies) için yeni teorik açılımlar sağlamayı hedeflemektedir.
This research aims to investigate the role that newly flourishing gastronomical brands of fine-dining scale play in the ongoing transformation process in Urla, a suburban area within the city of Gzmir, located in Turkey. The diverse communication activities of multiple brands were analyzed considering brands as agents affecting change, based on the fieldwork that conducted in Urla and the netnographic data that retrieved in line with practice theory. Data was collected by the means of focused ethnography, netnographic observation, and participatory observation, through utilizing visual methods. Followingly, data was analyzed using a novel approach based on assemblage theory, with an emphasis on the heterogeneous dynamics that the brands and agents of the area are in a relationship with. Findings on how the branding efforts affect the repositioning of a local area, in particular, enabled a discussion of a new perspective on the changing agencement in the complex emergence of gentrification. Highlighting the interdependent influence of independent agents, this study aims to open up new paths for rhizomatic studies of gentrification by offering a theoretical approach of self-organizing gentrification
This research aims to investigate the role that newly flourishing gastronomical brands of fine-dining scale play in the ongoing transformation process in Urla, a suburban area within the city of Gzmir, located in Turkey. The diverse communication activities of multiple brands were analyzed considering brands as agents affecting change, based on the fieldwork that conducted in Urla and the netnographic data that retrieved in line with practice theory. Data was collected by the means of focused ethnography, netnographic observation, and participatory observation, through utilizing visual methods. Followingly, data was analyzed using a novel approach based on assemblage theory, with an emphasis on the heterogeneous dynamics that the brands and agents of the area are in a relationship with. Findings on how the branding efforts affect the repositioning of a local area, in particular, enabled a discussion of a new perspective on the changing agencement in the complex emergence of gentrification. Highlighting the interdependent influence of independent agents, this study aims to open up new paths for rhizomatic studies of gentrification by offering a theoretical approach of self-organizing gentrification
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Sosyoloji, Sociology, Turizm, Tourism, İşletme, Business Administration, Deneyimsel turizm, Experiential tourism, Kültürel turizm, Cultural tourism, Marka konumlandırma, Brand positioning, Mutfak turizmi, Culinary tourism, Yöresel mutfak, Local cuisine
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243
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Sustainable Development Goals
1
NO POVERTY

2
ZERO HUNGER

4
QUALITY EDUCATION

5
GENDER EQUALITY

6
CLEAN WATER AND SANITATION

7
AFFORDABLE AND CLEAN ENERGY

8
DECENT WORK AND ECONOMIC GROWTH

9
INDUSTRY, INNOVATION AND INFRASTRUCTURE

10
REDUCED INEQUALITIES

11
SUSTAINABLE CITIES AND COMMUNITIES

12
RESPONSIBLE CONSUMPTION AND PRODUCTION

13
CLIMATE ACTION

14
LIFE BELOW WATER

15
LIFE ON LAND

16
PEACE, JUSTICE AND STRONG INSTITUTIONS

