Gastrodiplomacy in the Promotion of Turkish Culinary Culture

Abstract

The aim of this study is to reveal the role of gastrodiplomacy in the international promotion of Turkish culinary culture and to examine the factors that influence this process. Within this
framework, the effects of variables such as gastronomy activities, media reflections, cultural
interaction, and diplomatic relations on gastrodiplomacy were evaluated, and the mediating role of gastrodiplomacy in the promotion of Turkish cuisine was investigated. The study was
conducted using a quantitative research design, and data were collected through a structured questionnaire. The population of the research consists of diplomatic personnel and public officials who have served abroad. The sample group is composed of 162 participants. The collected data were analyzed using SPSS and AMOS software and interpreted within the scope of the structural equation modeling approach. The study concluded that gastrodiplomacy is a significant component in the promotion of Turkish culinary culture, and a theoretical model was developed regarding the effects of related variables on this process. In this respect, the study offers both theoretical and practical contributions to the fields of cultural diplomacy and gastronomy studies.