Gastronomy as a Soft Power Tool: Turkish Gastrodiplomacy Activities in Africa

Abstract

The ancients said, “The way to the heart is through the stomach.” Gastronomy, closely related to concepts such as public diplomacy, cultural diplomacy, and soft power, plays an important role in Turkish foreign policy as a means to have an influence over hearts and minds. In addition, gastrodiplomacy activities also contribute to the country’s promotion, country image, and nation branding. This article examines the concept of soft power, gastronomy as an outlet for cultural expression, and Türkiye’s gastrodiplomacy in Africa. Soft power is a strategic approach that enables countries to gain influence in international relations through tools such as culture, diplomacy, and economy. While gastronomy plays an important role in the construction of national identity and belonging, it also provides a platform that strengthens intercultural dialogue and understanding. In this context, gastrodiplomacy is a diplomatic tool that aims to create a positive image in the international arena by introducing the cuisines of countries. The study emphasizes the importance of Turkish cuisine as one of Türkiye’s soft power strategies towards Africa that it relies on in this process. At the same time, the cultural diplomacy and gastronomy projects of the Turkish Cooperation and Coordination Agency (TİKA) and Yunus Emre Institute (YEE) in Africa focus on the roles of these institutions in developing Türkiye’s relations with Africa. This article examines the impact of Türkiye’s gastrodiplomacy activities in Africa on African people and its contribution to Türkiye’s image in the region, while also discussing cultural barriers and criticisms of these strategies for culinary diplomacy.