The use of Turkish cuisine as an intermediary for gastrodiplomacy: Its role in cultural interaction and international relations

This study examines the role of Turkish cuisine as a tool of gastrodiplomacy in the context of international relations. The main objective is to analyze how Turkish cuisine can be utilized not only as a gastronomic value but also as a component of cultural diplomacy and soft power strategies. The research evaluates the cultural representation capacity of Turkish cuisine, its international perception, and the effectiveness of current practices. It aims to reveal the function of Turkey's culinary heritage in terms of cultural transmission and national image building. The theoretical framework of the research is based on Joseph Nye's soft power approach. Additionally, concepts such as public diplomacy, cultural diplomacy, gastropolitics, and nation branding are also addressed. The thesis analyzes sample cases such as "Turquality", "Home Turkey", international events, and Turkish cuisine promotion projects. In this context, a holistic connection is established between the conceptual framework and field data. A qualitative research method was adopted. Semi-structured interviews were conducted with 15 experts, including academics, chefs, NGO representatives, and members of professional associations. The data were analyzed through content analysis and supported by thematic coding and word frequency analysis. This method enabled the formation of a comprehensive and multilayered data set with both theoretical and practical dimensions. According to the findings, 80% of participants stated that Turkish cuisine is not sufficiently represented at the international level. 86,6% indicated that current promotion efforts are overly associated with a limited number of symbolic dishes such as kebab and döner, which they considered an inadequate form of representation. 73,3% emphasized that local dishes and their cultural narratives should be highlighted to enhance global visibility. Moreover, 66,6% stated that chef-led diplomatic initiatives, diaspora events, and narrative-based promotion strategies should be employed more systematically. The results indicate that Turkish cuisine is not only an economic resource but also an effective means of transmitting cultural values to the international public. However, utilizing this potential effectively requires collaboration among public institutions, the private sector, and civil society organizations. Promotion strategies should be redesigned to focus on storytelling, continuity, and cultural authenticity. Furthermore, this study provides an in-depth exploration of the diplomatic capacity of Turkish cuisine and offers original contributions to the literature, along with strategic recommendations for practitioners. It serves as a guide particularly for institutions that formulate gastronomy-related policies, professional culinary actors, NGO and association representatives. The findings underscore the importance of narrative-based representation and point to the need for a more coordinated, inclusive, and culturally meaningful approach to gastrodiplomacy.