Gastrodiplomacy Strategies Through the 2022 G20 Summit State Dinner and their Implications for the Indonesian Government

Eka Novita Rahayu; Myrza  Rahmanita; Saptarining  Wulan

doi:10.46799/adv.v4i8.614

Authors

Eka Novita Rahayu Institut Pariwisata Trisakti
Myrza Rahmanita Institut Pariwisata Trisakti
Saptarining Wulan Institut Pariwisata Trisakti

DOI:

https://doi.org/10.46799/adv.v4i8.614

Keywords:

gastrodiplomacy, state banquet, G20 Summit, nation branding, gastronomic tourism

Abstract

This research aimed to analyze the gastrodiplomacy strategy implemented through the state banquet of the 2022 G20 Summit in Bali and to examine its implications for the Government of Indonesia. A qualitative approach with a single holistic case study design was employed. Data were collected through in-depth interviews with seven key informants, retrospective observations of visual documentation and activity archives, and documentary studies of official records and publications related to the G20 Summit. The data were verified through source and technique triangulation and analyzed using an interactive model consisting of data condensation, data display, and conclusion drawing and verification. The findings showed that the gastrodiplomacy strategy at the 2022 G20 state banquet was implemented through four complementary dimensions: culinary representation, cultural communication, nation branding, and public engagement. Menu curation, cultural narratives, presentation aesthetics, multisensory experiences, and the involvement of local stakeholders demonstrated that the state banquet was designed as an integrated representation of Indonesia’s gastronomic identity. The strategy was perceived to contribute to Indonesia’s nation branding by presenting the country as professional, culturally rich, open, and gastronomically diverse, although this study did not establish a direct causal relationship between the event and changes in international perceptions, tourist arrivals, or economic benefits. This study concluded that state banquets could serve as strategic instruments of gastrodiplomacy and provide a reference for the sustainable development of Indonesia’s gastrodiplomacy policies and gastronomic tourism.

References

Akhatova, A. A., Aralbay, S. M., & Abdrakhmanova, K. Z. (2024). Transformation of national identity in the context of globalization. Bulletin of the Karaganda University History. Philosophy Series, 11429(2), 219–228.

Al Ghafiqi, A. F. (2023). Gastrodiplomasi: Strategi Indonesia dalam membangun nation branding di kancah internasional. Jurnal Ilmu Hubungan Internasional, 11(2), 155–168. https://doi.org/10.22146/jihi.78965

Ansori, A., Hefniy, H., Baharun, H., Agus, A. H., & Zaini, A. W. (2023). Method of communications Islamic educational institutions in building branding image symbolic interaction studies. Managere: Indonesian Journal of Educational Management, 5(3), 280–293.

Anholt, S. (2020). The good country equation: How we can repair the world in one generation. Berrett-Koehler Publishers.

ANTARA News. (2022, November 4). 2022 G20 presidency absorbs 33 thousand workers in Indonesia. https://en.antaranews.com/news/258529/2022-g20-presidency-absorbs-33-thousand-workers-in-indonesia-ministry

Badan Pusat Statistik. (2025). Statistik kunjungan wisatawan mancanegara 2020–2024. BPS RI.

Cabral, O., Lavrador, L., Orduna, P., & Moreira, R. (2024). Gastronomy as a diplomatic tool: A systematic literature review. International Journal of Gastronomy and Food Science, 38, 101072. https://doi.org/10.1016/j.ijgfs.2024.101072

Conejo, F., & Wooliscroft, B. (2021). Country image and nation branding: Theory and measurement. Journal of Product & Brand Management, 30(1), 16–32. https://doi.org/10.1080/08961530.2020.1723662

Creswell, J. W., & Poth, C. N. (2018). Qualitative inquiry and research design (4th ed.). SAGE Publications.

Demir, M., & Alper, P. (2021). G20 summit menus as a means of gastrodiplomacy. Place Branding and Public Diplomacy, 17(2), 126–138.

Enwere, C., Olabode, O., & Abdullahi, A. (2025). The dynamics of soft power diplomacy in the Global South: A new development initiative for developing countries of the South. Journal of Arts, Humanities and Social Science, 2(2), 351–362.

Hara, A. E., Trihartono, A., & Patriadi, H. B. (2023). Gastrodiplomasi Indonesia. Pandiva Buku.

Jain, S., & Chakrabarti, S. (2023). The yin and yang of China’s power: How the force of Chinese hard power limits the quest and effect of its soft power. Asian Perspective, 47(1), 145–166.

Knight, J. (2022). Knowledge diplomacy in international relations and higher education.

Ku, M. (2026). Summitry as the social international: Performance, audience, and vicarious identification. European Journal of International Relations, 32(3), 892–916.

Kusnedi, R., Arafah, W., Hutagalung, M. H., & Wulan, S. (2025). The role of gastrodiplomacy in enhancing Indonesian culinary tourism abroad. KnE Social Sciences, 572–583. https://doi.org/10.18502/kss.v10i29.20298

Miles, M. B., Huberman, A. M., & Saldaña, J. (2020). Qualitative data analysis (4th ed.). SAGE Publications.

Nye, J. S. (2004). Soft power: The means to success in world politics. Public Affairs.

Oosthuizen, M. E. (2024). Modern diplomacy and the changing nature of international politics in the 21st century. Journal of BRICS Studies, 3(1), 27–41.

Parmato, D. K., Moenir, H. D., & Nasir, P. E. (2023). Kampanye Indonesia Spice Up the World sebagai upaya nation branding Indonesia. PALITO, 2(2), 133–148.

Pugra, I. W., Kencanawati, A. A. A. M., & Kurniawan, I. G. W. A. (2025). The cultural significance of traditional foods in shaping Indonesian social identity: Challenges and preservation strategies. Journal of Language, Literature, Social and Cultural Studies, 3(1), 21–31.

Putra, F. K. K., Putra, M. K., & Novianti, S. (2023). Taste of ASEAN: Traditional food images from Southeast Asian countries. Journal of Ethnic Foods, 10(1)*, 20.

Putri, A. E. T., Mialasmaya, S., Kumalasari, R. E., & Prawiranegara, G. P. (2024). The influence of the accounting information system for providing credit on internal control of providing credit: Study at one of the PT. BPR Kerta Raharja offices in Bandung. Majalah Bisnis & IPTEK, 17(1), 79–90.

Rockower, P. S. (2012). Recipes for gastrodiplomacy. Place Branding and Public Diplomacy, 8(3), 235–246. https://doi.org/10.1057/pb.2012.17

Rockower, P. S. (2020). A guide to gastrodiplomacy. In N. Snow & N. J. Cull (Eds.), Routledge handbook of public diplomacy (2nd ed., pp. 205–212). Routledge.

Trisutaguna, I. N., Abdelrahman, L., & Ramli, R. (2025). Food and culture: An anthropological study of culinary traditions. Journal of Humanities Research Sustainability, 2(2), 56–66.

Wahyuni, N., & Indrawati, I. (2023). Indonesian public diplomacy through G20 gala dinner. Proceedings of ISCP UTA '45 Jakarta 2023, 114–123. https://doi.org/10.5220/0012641100003821