Challenges and Prospects for the Development of Chinese Gastronomic Diplomacy in Russia
( Pp. 138-146)
More about authors
Markushina Natalya Yu.
Dr. Sci. (Polit.), Associate Professor; Professor, Department of World Politics, Faculty of International Relations
St. Petersburg State University
Saint Petersburg, Russian Federation Rui Ran postgraduate student, Department of World Politics, Faculty of International Relations; St. Petersburg State University; Saint Petersburg, Russian Federation
St. Petersburg State University
Saint Petersburg, Russian Federation Rui Ran postgraduate student, Department of World Politics, Faculty of International Relations; St. Petersburg State University; Saint Petersburg, Russian Federation
Abstract:
The article aims to analyze the role of Chinese gastrodiplomacy in strengthening Russian-Chinese relations through its key forms: restaurant culture, festivals, and cross-cultural projects. The study identifies key challenges such as the exoticization of culinary content, insufficient depth in cultural transmission, and an imbalance between event-driven and educational formats. Solutions include establishing transnational institutions (culinary centers with dual mentorship), digital platforms with VR technologies, and a network of “cultural mediators.” The conclusions emphasize the need to shift from showcasing “Chineseness” to co-creating culinary narratives that integrate traditional values into the local context.
How to Cite:
Markushina, N.Yu., Ran, Rui (2026). Challenges and prospects for the development of Chinese gastronomic diplomacy in Russia. Sociopolitical Sciences, 16(1), 138–146. DOI: 10.33693/2223-0092-2026-16-1-138-146. EDN: KJOGGB
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Dyatlova E.V. Chinese catering in the process of ethnicization of urban space (on the example of Irkutsk). Bulletin of Irkutsk State University. Series: Political Science. Religious Studies. 2014. No. 10. Pp. 166–179. (In Rus.)
Korolev V.A., Kudryavtseva S.S. “Soft Power” of modern Japan: Experience and directions of development. Bulletin of International Organizations: Education, Science, New Economy. 2013. No. 9 (2). P. 191. (In Rus.)
Krivokhizh S.V. “Soft Power” and public diplomacy in the theory and foreign policy practice of China. Bulletin of St. Petersburg University. 2021. No. 3. Pp. 103–113. (In Rus.)
Pustarnakova A.A. Representation of ethnic “Others” in urban space. Bulletin of Samara State University. 2007. No. 1 (51). Pp. 41–49. (In Rus.)
de Certeau M. The invention of everyday life. 1. The art of making. D. Kalugin, N. Movina (transl. from French). St. Petersburg: Publishing House of the European University at St. Petersburg, 2013. 330 p.
Shevel I.P. Culinary diplomatic conflicts as a weapon of modern world politics. International Relations: Theoretical and Practical Aspects. 2019. No. 4. Pp. 286–295. (In Ukraine)
Zhang Mengmeng. Development of gastronomic tourism in China. In: International relations: History, theory, practice. Materials of the XII Scientific-Practical Conference of Young Scientists of the Faculty of International Relations of Belarusian State University. Minsk: Belarusian State University, 2022. Pp. 342–346.
Chapple-Sokol S. Culinary diplomacy: Breaking bread to win hearts and minds. The Hague Journal of Diplomacy. 2013. No. 8. Pp. 161–183.
DeSoucey M. Gastronationalism: Food traditions and authenticity politics in the European Union. American Sociological Review. 2010. No. 75 (3). Pp. 432–455. DOI: 10.1177/0003122410372216.
Rockower P.S. Recipes for gastrodiplomacy. Place Branding and Public Diplomacy. 2012. No. 8. Pp. 235–246. DOI: 10.1057/pb.2012.17.
Solleh F.M. Gastrodiplomacy as a soft power tool to enhance nation brand. Journal of Media and Information Warfare. 2018. No. 7. Pp. 161–199.
Keywords:
gastrodiplomacy, soft power, cultural codes, hybridization of traditions, Russian-Chinese cooperation, intercultural communication.
