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GASTRODİPLOMASİNİN DESTİNASYON İMAJI VE YENİDEN ZİYARET ÜZERİNDEKİ ROLÜ: ŞEFLERİN ALGILARI ÜZERİNE NİTEL BİR İNCELEME

Year 2025, Volume: 9 Issue: 1, 128 - 152, 30.06.2025

Sinem Görmek-pommerich , Yıldırım Yıldırım

https://doi.org/10.46452/baksoder.1701672

Abstract

Küreselleşmenin etkisiyle uluslararası ilişkilerde geleneksel diplomasi araçlarının yanı sıra kültürel yumuşak güç unsurlarının da önemi artmıştır. Bu bağlamda, gastrodiplomasi kavramı; ülkelerin mutfak kültürünü stratejik bir iletişim aracı olarak kullanarak hem uluslararası kamuoyunda olumlu bir imaj yaratmayı hem de kültürel etkileşimi artırmayı hedefleyen bir yaklaşım olarak öne çıkmaktadır. Bu çalışma, şeflerin gastrodiplomasi süreçlerindeki konumlarını ve bu sürecin destinasyon imajı ile destinasyonu yeniden ziyaret etme niyeti üzerindeki etkilerini incelemeyi amaçlamaktadır. Nitel araştırma yöntemi kapsamında Türkiye’de gastronomi alanında faaliyet gösteren 12 profesyonel şef ile yarı yapılandırılmış derinlemesine görüşmeler gerçekleştirilmiştir. Elde edilen veriler içerik analizi yöntemiyle değerlendirilmiştir. Bulgular, şeflerin sadece mutfakta çalışan kişiler değil, aynı zamanda kültürel iletişimi sağlayan elçiler olarak hareket ettiklerini göstermektedir. Katılımcılar, sundukları yemeklerin turistlerin ülkeye dair algısını şekillendirdiğini ve gastronomik deneyimlerin ziyaretçilerin destinasyonla duygusal bağ kurmasında etkili olduğunu ifade etmişlerdir. Çalışma sonucunda, gastrodiplomasinin destinasyon imajı üzerinde pozitif bir etki yarattığı ve turistlerin destinasyonu yeniden ziyaret etme eğilimini artırdığı görülmüştür.

Keywords

Gastrodiplomasi Destinasyon İmajı Şefler Kültürel Diplomasi Gastronomi Turizmi

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THE ROLE OF GASTRODİPLOMACY IN DESTINATION IMAGE AND REVISIT INTENTION: A QUALITATIVE STUDY ON CHEFS’ PERCEPTIONS

Year 2025, Volume: 9 Issue: 1, 128 - 152, 30.06.2025

Sinem Görmek-pommerich , Yıldırım Yıldırım

https://doi.org/10.46452/baksoder.1701672

Abstract

With the impact of globalization, alongside traditional diplomatic tools, the significance of cultural soft power elements has increased in international relations. In this context, the concept of gastrodiplomacy has emerged as an approach in which countries strategically utilize their culinary culture as a communication tool to create a positive image in the international public sphere and to enhance cultural interaction. This study aims to examine the role of chefs in gastrodiplomacy processes and the effects of this process on destination image and the intention to revisit the destination. As part of the qualitative research method, semi-structured in-depth interviews were conducted with 12 professional chefs working in the field of gastronomy in Turkey. The data obtained were analyzed using content analysis. The findings reveal that chefs act not only as culinary professionals but also as cultural ambassadors facilitating intercultural communication. Participants stated that the dishes they serve shape tourists' perceptions of the country, and that gastronomic experiences play a significant role in forming an emotional bond between visitors and the destination. As a result of the study, it was found that gastrodiplomacy has a positive effect on destination image and increases tourists’ intention to revisit the destination.

Keywords

Gastrodiplomacy Destination Image Chefs Cultural Diplomacy Gastronomy Tourism

References

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  • Eser, B., Karaosmanoğlu, D. (2023). Gastrodiplomacy in Turkey:‘saving the world’or neoliberal conservative cultural policies at work. International Journal of Cultural Policy, 1-15.
  • Everett, S. (2019). Theoretical turns through tourism taste-scapes: the evolution of food tourism research. Research in Hospitality Management, 9(1), 3-12., 9(1), 3-12.
  • Farina, F. (2018). Japan's gastrodiplomacy as soft power: global washoku and national food security. Journal of Contemporary Eastern Asia, 17(1), 131-146.
  • Fartiannur, Y. (2018). Kepentingan Thailand Dalam Melakukan Gastrodiplomacy Melalui Kitchen Of The World. E-Journal Ilmu Hubungan Internasional Unmul, 1568.
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  • Holtzman, J. D. (2006). Food and memory. Annual Review of Anthropology, 35, 361-378.
  • Hsu, C. H. C., & Huang, S. (Sam). (2010). An Extension of the Theory of Planned Behavior Model for Tourists. Journal of Hospitality & Tourism Research, 36(3), 390-417. https://doi.org/10.1177/1096348010390817
  • Hysa, B., Karasek, A., Zdonek, I. (2021). Social media usage by different generations as a tool for sustainable tourism marketing in society 5.0 idea. Sustainability, 13(3), 1018.
  • İşçimen, B. (2021). Kamu Diplomasisi Aracı Olarak ''Gastro Diplomasi'': Yunus Emre Enstitüsü'nün Gastro Diplomasi Alanındaki Faaliyetleri . Ankara Uluslararası Sosyal Bilimler Dergisi,, 4(7), 75-83.
  • Jeong, Y., Kim, S. (2020). A study of event quality, destination image, perceived value, tourist satisfaction, and destination loyalty among sport tourists. Asia Pacific Journal of Marketing and Logistics, 32(4), 940-960.
  • Kaya, F. (2023). Yabancı Öğrencilerin Gastrodiplomasi Aracı Olarak Türk Mutfağı Haftasına İlişkin Deneyimleri. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 6(1), 152-167. Doi:ORCID: 0000-0002-2801-0193
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There are 73 citations in total.

Details

Primary Language Turkish
Subjects Tourist Behaviour and Visitor Experience
Journal Section Research Article
Authors

Sinem Görmek-pommerich 0000-0001-5396-0222

Yıldırım Yıldırım 0000-0002-5851-7788

Early Pub Date June 25, 2025
Publication Date June 30, 2025
Submission Date May 18, 2025
Acceptance Date June 24, 2025
Published in Issue Year 2025 Volume: 9 Issue: 1

Cite

APA Görmek-pommerich, S., & Yıldırım, Y. (2025). GASTRODİPLOMASİNİN DESTİNASYON İMAJI VE YENİDEN ZİYARET ÜZERİNDEKİ ROLÜ: ŞEFLERİN ALGILARI ÜZERİNE NİTEL BİR İNCELEME. Uluslararası Batı Karadeniz Sosyal Ve Beşeri Bilimler Dergisi, 9(1), 128-152. https://doi.org/10.46452/baksoder.1701672

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