Organised by the Directorate of Communications with the aim of enhancing the visibility of the cultural heritage of Turkish cuisine at both national and international levels, strengthening Türkiye’s capacity for gastrodiplomacy and developing cooperation in the field of public diplomacy, the third event in the series entitled "Türkiye's Gastrodiplomacy Model: The Heritage Table" was held in Afyonkarahisar.
Held on the basis of the understanding that Turkish cuisine is not merely a collection of dishes but also a repository of historical memory, cultural interaction, the tradition of sharing and civilisational heritage, the programme featured panels, workshops, cooking sessions, tasting events and cultural excursions. The events were attended by representatives of the relevant public institutions and organisations, academics, local government officials, industry representatives, members of the press and social media content creators.
Afyonkarahisar’s culinary heritage reviewed from an international perspective
At the opening of the programme held in Afyonkarahisar, a city included in the UNESCO Creative Cities Network in the field of gastronomy, Governor Naci Aktaş and Mayor Burcu Köksal addressed the participants.
Following video messages from First Lady Emine Erdoğan and Presidency's Head of Communications Professor Burhanettin Duran, a panel titled "Gastrodiplomacy in Afyonkarahisar: The Heritage Table" was held.
First Lady Emine Erdoğan stated that Turkish cuisine is not merely a collection of dishes but a deeply rooted civilisational heritage that preserves historical memory, family values, hospitality, and the spirit of solidarity. Emphasising that protecting local cuisines and preserving traditional production practices are of great importance for sustainability, healthy nutrition, and passing cultural identity on to future generations, First Lady Emine Erdoğan stressed that these timeless values embodied by Turkish cuisine should become more visible on the international stage.
Meanwhile, Head of Communications Prof Burhanettin Duran said the following in his video message:
"Afyonkarahisar, the third Turkish city to be included in the UNESCO Creative Cities Network in the field of gastronomy, is one of the strongest representative centres of Turkish cuisine. Its deep-rooted production culture based on agriculture and animal husbandry has enabled the formation of a rich gastronomic heritage over the centuries, paving the way for the emergence of more than 50 geographically indicated products and dishes today. The culinary culture that extensively uses local produce has made Afyonkarahisar one of our country's leading cities in the field of gastronomy. With its rich palette of flavours ranging from sucuk to kaymak (clotted cream) and from poppy seed products to meat and baked dishes, Afyonkarahisar is one of our cities that best reflects the culinary wealth of Anatolia."
Head of Communications Burhanettin Duran stated that Afyonkarahisar serves as an exemplary model in promoting Turkish cuisine internationally, not only through its distinctive culinary specialities but also through its producers, master artisans, and culinary traditions passed down from generation to generation. He emphasised that the city makes a significant contribution to Türkiye's gastrodiplomacy vision.
The panel examined Turkish cuisine and Afyonkarahisar's rich gastronomic heritage from the perspectives of cultural diplomacy, nation branding, and public diplomacy. The panel explored how Afyonkarahisar's multicultural character is reflected in its culinary traditions, the international visibility of its geographically indicated products, the development of gastronomy tourism, and strategic approaches to promoting Turkish cuisine on a global scale.
Following the speeches, the Presidency's Deputy Head of Communications, Ferhat Pirinççi, presented gifts to Governor Aktaş and Mayor Köksal.
Subsequently, a panel titled "Gastrodiplomacy in Afyonkarahisar: The Heritage Table" was held in the moderation of Dr Sena Coşkun, a faculty member of the Faculty of Fine Arts at Afyon Kocatepe University (AKÜ).
Presentations were given at the panel by Ahmet Akkent, Chair of the Afyonkarahisar City Council; Assoc. Prof. Asuman Pekyaman, Faculty Member of the Department of Gastronomy and Culinary Arts of the Faculty of Tourism of the Afyon Kocatepe University (AKÜ); Ayşe Safkurşun, Chair of the Afyon Regional Cuisine, Gastronomy, Culture, and Tourism Association; İsmail Sözer, Deputy Chair of the Afyonkarahisar Provincial Branch of the Association of All Food Businesses; and Chef Ümit Zorluer.
A Türkiye-specific gastrodiplomacy model was discussed
Following the panel, a workshop titled "A Gastrodiplomacy Model and Cooperation Mechanisms for Afyonkarahisar" was held. Representatives from public institutions, local governments, academia, the private sector, and the media came together to exchange views on the institutional framework of a sustainable gastrodiplomacy model tailored to Türkiye.
Within the scope of the workshop, policy recommendations were developed to strengthen institutional coordination, establish a common communication language and thematic framework, increase the international visibility of products with geographical indications, integrate gastronomic tourism with creative industries, and enhance the Türkiye brand.
At the conclusion of the event, the evaluations and recommendations generated are planned to be compiled into a report and shared with the relevant institutions and stakeholders.
Members of the press to discover Afyonkarahisar's renowned culinary destinations
As part of the programme, approximately 20 journalists and social media content creators will take part in a two-day itinerary featuring culinary workshops, tasting events, and cultural tours.
During the culinary workshops and tasting sessions on the first day, chefs will introduce and serve geographically indicated specialities such as Afyon sausage (sucuk), Turkish delight (lokum), clotted cream (kaymak), bükme (a traditional filled pastry), and ağzıaçık (a regional open-faced pastry). Participants will then visit the Afyonkarahisar Museum, the Culture and Arts House, and the Gastronomy Museum, where they will have the opportunity to explore the city's rich historical and cultural heritage.
Later in the day, guests will join a cultural tour covering the Ulu Mosque, Millet Bath (Millet Hamamı), the city's historic mansions, the Mevlevi Lodge (Mevlevihane), Taşhan Bazaar, and the Bedesten, offering them a closer look at Afyonkarahisar's deep-rooted history. The programme will continue with dinner at the Afyonkarahisar Gastronomy Mansion, accompanied by a live music performance and a traditional Zeybek folk dance show.
Turkish cuisine stands out as an important instrument of cultural diplomacy
Through these events, held under the theme "The Heritage Table", the historical depth, cultural diversity, and civilisational heritage of Turkish cuisine are conveyed to both national and international audiences, while also contributing to the recognition of gastronomy as a strategic communication instrument integrated with cultural diplomacy, public diplomacy, and sustainable development goals.
The programme being held in Afyonkarahisar is expected to strengthen Türkiye’s institutional capacity in gastrodiplomacy, increase the international visibility of Turkish cuisine, and further enhance the Türkiye brand on a global scale.
