The TasteAtlas platform, which actively incorporates gastronomic information from around the world, offers gastronomic guidance with over 17,000 global gastronomic products. Given the sheer volume of gastronomic data available on this platform, the position, scope, and future of Turkish culinary culture have become a subject of interest within the context of gastronomic diplomacy. In this context, the aim of this study is to examine the place and importance of Turkish culinary culture within the TasteAtlas platform from the perspective of gastrodiplomacy. The research was conducted using qualitative research methods, specifically archive research and content analysis, and was analyzed by expert academics in the field. The data obtained are discussed in the findings section with graphs and visuals, concluding that Turkish culinary culture holds a significant and promising position from the perspective of gastrodiplomacy. In particular, its dishes, desserts, and products have shown a significant increase in world rankings in recent years. Turkish cuisine, having achieved great success in world rankings, can reach even better positions with new studies and new tourism policies. Future studies are recommended to ensure sustainability and implement new practices.
The TasteAtlas platform, which actively incorporates gastronomic information from around the world, offers gastronomic guidance with over 17,000 global gastronomic products. Given the sheer volume of gastronomic data available on this platform, the position, scope, and future of Turkish culinary culture have become a subject of interest within the context of gastronomic diplomacy. In this context, the aim of this study is to examine the place and importance of Turkish culinary culture within the TasteAtlas platform from the perspective of gastrodiplomacy. The research was conducted using qualitative research methods, specifically archive research and content analysis, and was analyzed by expert academics in the field. The data obtained are discussed in the findings section with graphs and visuals, concluding that Turkish culinary culture holds a significant and promising position from the perspective of gastrodiplomacy. In particular, its dishes, desserts, and products have shown a significant increase in world rankings in recent years. Turkish cuisine, having achieved great success in world rankings, can reach even better positions with new studies and new tourism policies. Future studies are recommended to ensure sustainability and implement new practices.
