Gastrodiplomacy: An evaluation on Turkey's gastrodiplomacy potential and qualifications

Gastrodiplomacy, which emerged as an innovative form of cultural diplomacy, is based on the idea of using culinary culture and gastronomic values as a tool in international relations. Gastrodiplomacy, which is used in the sense of achieving the sympathy, admiration and love of the peoples of other countries through their food culture, serves an important function in differentiating countries and increasing their soft power by emphasizing their gastronomic assets. This study is based on the question of what Turkey's gastrodiplomacy approach should be and seeks to develop a gastrodiplomacy approach for Turkey. Accordingly, the study aims to (i) reveal Turkey's prominent qualities and potential in terms of gastrodiplomacy according to food writers and chefs, (ii) identify Turkey's current problems and offer solutions to these problems in order to create an effective gastrodiplomacy policy, and (iii) develop gastrodiplomacy policy recommendations for Turkey. The sample of the research designed for this purpose consists of chefs and food writers, and the methodology of the research is semi-structured in-depth interviews. Based on the findings of the research, Turkey's prominent qualities in the context of gastrodiplomacy are as follows: "cultural richness and product diversity" including ethnic diversity, historical richness, diversity of geographical and climatic characteristics, regional and local cuisines; "being integrated into different fields", especially tourism, TV programs, TV series/film sector. Turkey's important problems in the context of gastrodiplomacy are categorized under the titles of education, communication strategy, current representation of Turkish gastronomy abroad, legal regulation and state support, and inability to act together. Finally, based on the findings, recommendations that can be included in Turkey's gastrodiplomacy policy are presented.