Food as a Cultural Bridge: The Potentials of Iranian Cuisine in Public Diplomacy

This study investigates the underexplored potential of Iranian cuisine as an instrument of public diplomacy and soft power projection in international relations. Adopting a comprehensive descriptive-analytical methodology, the study draws on diverse data sources, including scholarly publications and case studies of international gastro-diplomacy initiatives. Findings demonstrate that Iran's rich gastronomic heritage - characterized by iconic dishes like Chelo Kebab and Fesenjan - possesses significant but underutilized capacity to communicate cultural values of hospitality and diversity. However, the study identifies four major implementation barriers: inadequate compliance with international food standards, supply chain deficiencies in export logistics, insufficient alignment with global taste preferences, and the absence of a coordinated national strategy. The research concludes with actionable policy recommendations including the UNESCO registration of key dishes, establishment of culinary tourism routes, development of diaspora engagement programs, and creation of a dedicated taskforce for culinary diplomacy. These findings contribute to both theoretical discussions of soft power mechanisms and practical approaches to public diplomacy in developing nations.

کلیدواژه ها:

Culinary diplomacy ، Soft power ، public diplomacy ، Iranian cuisine