Abstract:
The acquisition and use of power in international relations has evolved since the end of the Second World War. As a result, the use of force or hard power continues to lose its legitimacy and application in some aspects of international politics. In response, many states, particularly, those in Europe, Asia and South America, have shifted their focus towards greater use of soft power resources such as local cuisines, through gastrodiplomacy, as a means of achieving certain foreign policy objectives. From the 1990s, especially in the 2000s, there has been an increase in gastrodiplomacy activities and campaigns across the world. This study, therefore, examines the extent to which the state and non-state actors are playing significant roles in promoting Ghanaian cuisines home and abroad. To achieve this aim, multiple case study design and qualitative data collection methods were employed. In-depth interviews were conducted, relevant literature was explored and content analysis methods were used to analyse the data. It was found out that, while many countries in other continents are promoting their local cuisines through gastrodiplomacy campaigns, their African counterparts are doing very little in this regard. The findings of the study reveal that though there are emerging gastrodiplomacy activities in the country, Ghana is to a very large extent underutilising this aspect of diplomacy. The study recommends a national policy to promote Ghanaian cuisines home and abroad, as well as further studies to explore gastronomic activities in the country.
