Modernization strategies in cultural cuisines: Konya example

This study aims to examine the modernization process of local culinary culture through the case of Konya and to propose strategic recommendations for ensuring the sustainability of regional cuisines at both national and international levels. A mixed research method was adopted, utilizing literature review as the qualitative data collection tool and questionnaire as the quantitative method. The findings of the questionnaire indicate that the financial resources allocated for the promotion of local culinary culture are insufficient, and the contributions of public institutions and the private sector remain limited. Furthermore, local culinary education is inadequately integrated into educational institutions. It was also determined that awareness of local food culture is directly associated with economic welfare, national image, and the development of gastronomy tourism. Based on the results, the study proposes strengthening educational policies, training qualified gastronomy professionals, increasing state-supported incentives, intensifying media and promotional efforts, supporting non-governmental organizations, and developing a functional national gastronomy policy. In conclusion, the modernization of local cuisines should not be viewed merely as a cultural preservation effort but also as a strategic opportunity for economic development, enhancing national brand value, and promoting cultural diplomacy on an international scale. Keywords: Gastromony, Konya Cuisine, Local Cuisines, Modernization in the Kitchen, Modernization Strategies, World Cuisines