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Bambang Sukma Wijaya
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Editorial office of Jobmark: Journal of Branding and Marketing Communication Bakrie University, Jl. HR Rasuna Said, Kav. C-22, Epicentrum Kuningan Jakarta Selatan 12920
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Jobmark: Journal of Branding and Marketing Communication
Published by Universitas Bakrie
ISSN : -     EISSN : 28072510     DOI : https://doi.org/10.36782/jobmark
Core Subject : Humanities, Science, Education, Art, Social,
Arts Humanities Decision Sciences, Operations Research & Management Languange, Linguistic, Communication & Media Social Sciences
Jobmark: Journal of Branding and Marketing Communication, published by the Graduate School of Communication, Universitas Bakrie, is an interdisciplinary journal that focuses on branding, all aspects of marketing communications, brand management, brand communications, brand cultural studies, brand visual communications, critical branding, and all aspects of consumer behavior and culture related to the brand. Published biannually, Jobmark follows a rigorous double-blind review process, in which reviewers and authors do not know each other, to ensure the objectivity of the assessment.
Arjuna Subject : Ilmu Sosial - Komunikasi
Articles 1 Documents
 1 
Search results for , issue "Vol. 2 No. 1 (2020): JOBMARK July - December 2020" : 1 Documents clear
Gastronomic Branding: New ‘Menu’ for Tourism, Diplomacy, and Destination Branding Niken Febrina Emungtyas
Jobmark: Journal of Branding and Marketing Communication Vol. 2 No. 1 (2020): JOBMARK July - December 2020
Publisher : Graduate School of Communication Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/jobmark.v1i1.94

Abstract

Gastronomic branding has become a popular strategy today as a consequence of the development of tourism branding, destination branding, and soft/cultural diplomacy. This article examines the content and ideas of a book entitled Gastronomi (Brand): Konsep dan Gagasan Awal written by Irwansyah, a researcher from the University of Indonesia. As an initial idea (according to the term used by the author), this book provides adequate insight into gastronomy in the Indonesian context. Although, of course, it requires a more comprehensive discussion to get to the technical or strategic level so that it can be easily applied by industry players, professionals, and government as part of, both destination and tourism branding efforts and soft/cultural diplomacy.

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