{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T18:50:58Z","timestamp":1782413458315,"version":"3.54.5"},"reference-count":69,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T00:00:00Z","timestamp":1767830400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100014013","name":"UK Research and Innovation","doi-asserted-by":"crossref","award":["AH\/L007053\/1"],"award-info":[{"award-number":["AH\/L007053\/1"]}],"id":[{"id":"10.13039\/100014013","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fusion cuisine blends ingredients, cooking techniques, and flavours from different cultures, yet little is known about how it is perceived within the context of gastrodiplomacy. This study explores perceptions of fusion cuisine at a multicultural gastrodiplomacy event held in Kosovo, where the participants first sampled Turkish\u2013Kosovar fusion dishes during tasting sessions and subsequently completed an online questionnaire designed to assess their experience. In this event, participants attended structured tasting activities in Prizren and Pristina, where they sampled dishes combining elements of both culinary traditions, and then completed an online structured questionnaire consisting of 5-point Likert-type items evaluating their fusion cuisine preferences. The study was conducted in Kosovo as part of a unilateral gastrodiplomatic initiative. A total of 451 participants responded to an online questionnaire, which included fusion cuisine preference scores and metaphorical descriptions of their culinary experiences. A key contextual characteristic of this study is that data were collected exclusively during a fusion cuisine event held in Kosovo, with participation from a multinational audience who attended the event. Therefore, the sample reflects diverse cultural backgrounds within a single-location setting. The results indicate that younger, highly educated, and higher-income participants exhibited significantly greater openness to culinary diversity. These findings advance the state of knowledge by demonstrating that public reception of gastrodiplomacy is stratified by socioeconomic factors rather than defined solely by national background. Practically, this implies that effective fusion-based diplomacy requires targeted strategies to bridge demographic gaps and ensure broader social inclusivity, rather than relying on a one-size-fits-all approach.<\/jats:p>","DOI":"10.3390\/foods15020222","type":"journal-article","created":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T11:11:21Z","timestamp":1767870681000},"page":"222","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Intercultural Dialogue Begins at the Dining Table: A Unilateral Kosovo Perspective on Turkish\u2013Kosovar Fusion Cuisine"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2809-6430","authenticated-orcid":false,"given":"Ceyhun","family":"U\u00e7uk","sequence":"first","affiliation":[{"name":"Gastronomy and Culinary Arts Department, Gaziantep University, University Boulevard, Gaziantep 27100, T\u00fcrkiye"},{"name":"Faculty of Applied Sciences, Gastronomy and Culinary Arts Department, Istanbul Gelisim University, Avc\u0131lar, Istanbul 34310, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8509-8382","authenticated-orcid":false,"given":"\u00c7a\u011f\u0131n","family":"\u00c7evik","sequence":"additional","affiliation":[{"name":"Department of Biophysics, Cerrahpasa Faculty of Medicine, Istanbul University-Cerrahpasa, Fatih, Istanbul 34098, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-4675-5466","authenticated-orcid":false,"given":"Onurcan","family":"Arman","sequence":"additional","affiliation":[{"name":"Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3216, Australia"},{"name":"School of Psychology, Aston University, Birmingham B4 7ET, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2111-072X","authenticated-orcid":false,"given":"Charles","family":"Spence","sequence":"additional","affiliation":[{"name":"Department of Experimental Psychology, Life and Mind Building, South Parks Road, University of Oxford, Oxford OX1 3PS, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.ijgfs.2018.07.005","article-title":"Contemporary fusion foods: How are they to be defined, and when do they succeed\/fail?","volume":"13","author":"Spence","year":"2018","journal-title":"Int. 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