Cultural and sociocultural aspects of gastrodiplomacy in Yakutia and Africa

This article explores the cultural and sociocultural aspects of gastrodiplomacy, as well as its origins and current state. It analyzes the historical roots of gastrodiplomacy, with particular attention to key events and figures that contributed to the global popularization of gastronomy. Various forms of gastronomic diplomacy of the regions under consideration are presented. The aim of the study is to examine contemporary sociocultural and cultural studies perspectives on gastrodiplomacy, including its cultural significance in the context of countries’ participation in international, national, and regional culinary festivals. The article highlights the distinctive features of the national cuisines of Yakutia and Africa, provides examples of successful gastrodiplomatic campaigns, and analyzes the challenges faced by states amid globalization and international competition. The findings include an analysis of how culinary heritage is promoted across different nations, identifying both common and local cultural and sociocultural characteristics of gastrodiplomacy, which serves as an important tool for foreign policy and cultural diplomacy. The practical significance of this research lies in recognizing gastrodiplomacy as a means to strengthen cultural ties, promote economic development, and shape a positive international image for countries. The prospects for research are related to further exploration of various aspects of alimentary culture, including the linguocultural features of the national cuisines of the countries under consideration. This is due to their important role not only in the development of diplomatic activities but also in strengthening mutual understanding and intercultural communication on a global level. In conclusion, recommendations are offered for further development of gastrodiplomatic strategies, emphasizing the importance of integrating traditions with innovations in the culinary sphere. 

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