Budaya Kuliner sebagai Soft Power: Studi Perbandingan Thailand dan Korea Selatan
Abstract
Abstrak
Kemunculan aktor non-negara dan banyaknya isu non-tradisional telah menyebabkan dibutuhkannya pendekatan baru dalam bidang diplomasi. Salah satu bidang tersebut adalah gastrodiplomasi yaitu jenis diplomasi publik yang menggunakan budaya kuliner sebagai daya tarik dan media diplomasi. Budaya kuliner dianggap mengandung citra negara dan mampu merepresentasikan negara dengan cara yang lebih halus dan mampu diterima oleh masyarakat. Berdasarkan penjelasan tersebut tulisan ini berfokus pada bagaimana budaya kuliner mampu mengenkapsulasi identias sebuah negara dan menjawab mengapa budaya kuliner dapat diterima dengan baik oleh masyarakat bahkan mampu mengubah citra. Penulis akan memberikan contoh penerapan gastrodiplomasi oleh Republik Korea dan Thailand sebagai contoh dan perspektif.Thailand dipilih karena negara pertama yang menerapkan gastrodiplomasi secara resmi sedangkan Republik Korea dipilih karena negara terbaru yang melakukan gastrodiplomasi. Pemaparan mengenai praktek gastrodiplomasi kedua negara tersebut dapat memberikan gambaran mengenai bagaimana identitas suatu negara ada dalam sebuah kuliner dan bagaimana gastrodiplomasi yang dilakukan mampu mempengaruhi opini publik. Riset ini menggunakan metode kualitatif dengan teknik studi pustaka. Temuan dari riset ini yaitu bahwa dalam unsur-unsur yang terdapat dalam budaya kuliner adalah nilai-nilai dan budaya suatu bangsa. Praktek gastrodiplomasi yang dilakukan kedua negara mampu diterima oleh masyarakat karena wujudnya yang cenderung tidak intimidatif yang pada akhirnya mampu merubah atau mempengaruhi opini publik.
Kata kunci: budaya kuliner, gastrodiplomasi, identitas negara, non-tradisional, soft power
Abstract
The emergence of non-state actors and the many non-traditional issues have led to the need for new approaches in the field of diplomacy. One such field is gastrodiplomacy, which uses culinary culture as main attraction. Culinary culture is considered to contain the image of the state and is able to represent the state in a more refined and acceptable way. Based on this explanation, this study will focus on how culinary culture is able to encapsulate the image of a state and answer why culinary culture can be well received by society even able to change perception and opinion. The author will give an example the application of gastrodiplomacy by the Republic of Korea and Thailand as examples and perspectives. Thailand was chosen because it was the first country to practice gastrodiplomacy officially while the Republic of Korea was chosen because it is the latest country to practice gastrodiplomacy. Explanation on the practice of gastrodiplomacy by the two countries can provide an overview of how a country's identity exists in a culinary and how gastrodiplomacy can influence public opinion. This research uses qualitative methods with literature study techniques. The findings of this research are that the elements contained in culinary culture are the values and culture of a nation. The practice of gastrodiplomacy by the two countries was able to be accepted by the community because of its tendency to be non-intimidating, which in turn was able to change or influence public opinion.
Keywords: culinary culture, gastrodiplomacy, non-traditional, soft power, state identity
References
Firth, R. (2008). Symbols: Public and Private. New York: Cornel University Press.
Lamont, C. (2015). Research Methods in International Relations.. London: SAGE Publishing.
Nowotny, T. (2018). Public Diplomacy, Diplomacy and Global Governance. London: Routledge.
Rosyidin, M. (2018). 20 Buku Hubungan Internasional Paling Berpengaruh. Yogyakarta: Deepublish.
Seth, M. J. (2016). A concise history of premodern Korea. Vol. 1: From Antiquity through the Nineteenth Century. Maryland: Rowman & Littlefield.
Sørensen, G., & Jackson, R. (2010). Introduction to International Relations Theories and Approaches. Oxford: Oxford University Press.
Jurnal
Baskoro, R. M. (2018). Konseptualisasi dalam Gastro Diplomasi: Sebuah Diskusi Kontemporer dalam Hubungan Internasional. Insignia Journal of International Relations, 4(2), 35-48.
Bestor, T. (2014). Most F(L)Avored Nation Status: the Gastrodiplomacy of Japan’S Global Promotion of Cuisine. Public Diplomacy, 11, 59–62.
Buscemi Francesco, P. (2014). Buscemi, F. (2014) “Jamie Oliver and the Gastrodiplomacy of Simulacra”. Public Diplomacy Magazine, Special Issue Gastrodiplomacy, 46-50.
Chapple-Sokol, S. (2013). Culinary diplomacy: Breaking bread to win hearts and minds. The Hague Journal of Diplomacy, 8(2), 161–183.
Cho, H. S. (2006). Food and Nationalism : Kimchi and Korean National Identity *. The Korean Journal of International Relations, 46(5), 207–229.
Farina, F. (2018). Japan’s gastrodiplomacy as softpower : global washoku and national food security Journal of Contemporary Eastern Asia Felice Farina. Journal of Contemporary Eastern Asia, 17,153-146.
Fartiannur, Y. (2018). Kepentingan Thailand dalam melakukan. Socio-humanities : A Journal of Social Sciences and Humanities, 6(4), 1565–1582.
Nye, J. S. (2008). Public diplomacy and soft power. Annals of the American Academy of Political and Social Science, 616(1), 94–109.
Pham, M. J. (2013). Food as Communication: A Case Study of South Korean Gastrodiplomacy. Journal of International Service, 22(1), 1-22.
Pike, A., & Anholt, S. (2013). Beyond the Nation Brand: The Role of Image and Identity in International Relations. Brands and Branding Geographies, 1–7.
Reynolds, C. J. (2012). The Soft Power of Food: A Diplomacy of Hamburgers and Sushi? Food Studies an Interdisciplinary Journal, 1(2), 47–60.
S Rockower, P. (2012). Recipes for gastrodiplomacy. Place Branding and Public Diplomacy, 8(4). 87–105.
Sompong, N., & Rampai, N. (2014). Knowledge Management of Thai Local Food on the Route of Northern Tourism in Thailand. International Journal of Information and Education Technology, 5(9), 664–667.
Vuving, A. (2009). How Soft Power Works. Asia-Pacific Center for Security Studies, 5(6), 1–20.
Zahidi, M. S. (2018). KSCC dan Diplomasi Budaya Korea. Insignia Journal of International Relations, 3(01), 44-59.
Zhang, J. (2015). The foods of the worlds: Mapping and comparing contemporary gastrodiplomacy campaigns. International Journal of Communication, 9(1), 568–600.
Internet
Ministry of Foreign Affairs Republic of Korea. (2018). “Public Diplomacy Overview.” Diakses dari http://www.mofa.go.kr/eng/wpge/m_5664/contents.do.
Ashalpara, N. (2017,21,September) "Thailand wins four PATA Gold Award." PATA. Diakses dari https://www.pata.org/thailand-wins-four-pata-gold-awards-2017/.
Breenan, M. (2018). "Americans Like Canada Most, North Korea Least." Diakses dari https://news.gallup.com/poll/228293/americans-canada-north-korea-least.aspx.
Booth, R. (2010, 8 Agustus). "Taiwan launches ‘gastro-diplomacy’ drive." The Guardian. Diakses dari https://www.theguardian.com/world/2010/aug/08/taiwan-launches-gasto-diplomacy-drive.
FIKorea. (2012). “The Food Industry of Korea.” Diakses dari https://www.fikorea.org/eng/.
Levine, S. (2017, Januari, 4). "How Food Trucks Took Over City Streets." BBC. Diakses dari http://www.bbc.com/autos/story/20170104-building-a-better-food-truck.
Schlosburg, A. (2011, Juni, 6 ). What is Gastronomy?” Metropolitan College. Diakses dari https://sites.bu.edu/gastronomyblog/2011/06/06/what-is-gastronomy/
Tan, A. (2017,6 Oktober). “The Korean Superfood: Kimchi and Its Health Benefits.” Michelin Guide. Diakses dari https://guide.michelin.com/en/article/wellness/the-korean-superfood-kimchi-and-its-health-benefits
Thailand. (2019). "Thai Select." Thai Select. Diakses dari http://www.thaiselect.com/en.
Times, S. (2016, 18 Juli). "Thailand’s Tourism Ministry looking to put an end to sex tourism." Straits Times. Diakses dari https://www.straitstimes.com/asia/se-asia/thai-govt-moves-to-drive-out-sex-tourism.
Workamn, D. (2018). “Top Asian Export Countries.World Exporters.” Diakses dari http://www.worldstopexports.com/top-asian-export-countries/591.
1. The author retains copyright and grants the journal the right of first publication with the work simultaneously licensed under a Creative Commons attribution license that allows others to share the work within an acknowledgment of the work’s authorship and initial publication of this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their websites) before and during submission, as it can lead to productive exchanges and earlier and more extraordinary citations of published works.
.png)
