A Different Kind of Cultural Diplomacy

This is almost too easy, I can’t believe I haven’t thought of it before.

Cultural Diplomacy is defined by the Institute for Cultural Diplomacy as an “exchange of ideas, values, traditions and other aspects of culture or identity, whether to strengthen relationships, enhance socio-cultural cooperation or promote national interests.” It can include the use of music, dance, sports, or other manifestations of “culture” for diplomatic ends: creating or strengthening bonds, increasing cooperation, nation-branding, and more. It can also include, of course, food. Culinary diplomacy and its sibling gastrodiplomacy are forms of cultural diplomacy; a nation or people’s cuisine is an important aspect of its culture.

Do you know what’s also an important aspect of a culture? Its cultures. Bacteria and yeasts, I mean.

Case in point. (Picture courtesy of trickedbythelight.com)

Case in point. (Picture courtesy of trickedbythelight.com)

The word “culture” in the societal sense and in the biological sense come from the same word, colere, which in Latin means ‘to tend or cultivate.‘ In the former sense, groups of individuals are cultivated into a group with a shared value system, customs, and institutions; in the latter sense groups of bacteria are cultivated into a colony with a shared goal of survival and mutual benefit [n.b. I'm certainly not a microbiologist and the last time I studied biology was almost 15 years ago, so please excuse or help me correct any factual inadequacies here.]

Mmm, brewer's yeast. (Photo courtesy of Kimball's Biology Pages)

Mmm, brewer’s yeast. (Photo courtesy of Kimball’s Biology Pages)

Cultured foods — those that have been fermented in some way — are becoming increasing popular in the United States and around the world. Probiotics and healthy bacteria are all the rage now to promote a healthy biome and to feed our ailing gastrointestinal systems, roughed up by years of antibacterial regimens. Yogurt is cool again, as are kefir, skyr, doogh, lassi, labneh. Bacterial friends are being introduced to our gut everyday by these products, including Lactobacillus rhamnosus, Lactobacillus casei, Streptococcus thermophilus, and all sorts of unpronounceable little guys. We’re also being introduced to new cultures — kefir was originally from the Caucusus, skyr from Iceland, doogh from Iran, lassi from the Indian subcontinent, labneh from the Levant. And it’s not just dairy products — there’s kombucha, the fermented tea that likely has its roots in Manchuria, fizzy tibicos from Mexico, and Russian Kvass. The list of fermented foods and drinks — and where they originate — is endless.

A glass of Doogh for you? (photo courtesy of MyPersianKitchen.com)

A glass of Doogh for you? (photo courtesy of MyPersianKitchen.com)

The Kvass Truck (photo courtesy of Wikimedia)

The Kvass Truck (photo courtesy of Wikimedia)

Beautiful jars of Kombucha (photo courtesy of farmhousekitchen.wordpress.com)

Beautiful jars of Kombucha (photo courtesy of farmhousekitchen.wordpress.com)

[I'm not going to get into the more violent aspects of bacterial cultures here. We could certainly explore the culture clashes that occur in nature -- how various strains take over at different pH levels, how stronger ones overpower weaker ones -- but I don't want to tread on Samuel Huntington's territory. If I really wanted to beat this already questionable topic to death, I could talk about cultural hegemonies (why is saccharomyces cerevisae the dominant species in the breadmaking world? ), cultural imperialism (ask any wine-maker or brewer about the yeast strain Brettanomyces, whose name comes from "British fungus" -- talk about cultural imperialism!), or even cultural genocide. But I'll leave that to the Huntingtons and the Fukuyamas of the world.]

So how about come real cultural diplomacy to strengthen national relationships, drive tourism, and promote cooperation? Russian Kvass is starting to become popular in the US, why can’t Obama and Putin sit down for a frothy glass and have a talk? The Iranian Ministry of Tourism should launch a “Got Doogh?” campaign to bring visitors curious about the minty, refreshing yogurt drink. Kim Jong-Un could even get on board and reach out to South Korean president Park Geun-Hye with an offer of fermented Kimchi. According to research (which I’ve discussed before) by psychologists at University College Cork and others, a healthy gut is actually very important for regulating mood. Levels of serotonin, the so-called “happy hormone,” are related inherently to gut bacteria, so indulging in cultured foods, rich in probiotics, really can make us happier and perhaps more willing to get along.

So, if our world leaders and others can come together and just enjoy each other’s cultures — a swig of kefir here, a nosh of sauerkraut there — perhaps we’ll begin to find our way out of this terrible, terrible mess we’ve gotten ourselves into.

The Culinary Diplomacy Gaffe Of The Year?

It’s been an exciting few months in the world of culinary diplomacy. And I’ve been too lax in keeping you all abreast of the issues — the following took place in late March, 2014. So without further ado…

CULINARY DIPLOMACY GAFFE OF THE YEAR?

Minister Slams Elysée’s Cooking as ‘Disgusting.'”

That’s right, folks. After a State Dinner hosted by Présidente François Hollande for his Chinese counterpart President Xi Jinping, French Minister for Foreign Commerce Nicole Bricq called the meal “dégueulasse,” or disgusting (and it was, of course, caught on tape). The menu, which included gourmandise de foie gras truffé accompanied by a Chateau d’Yquem 1997, volaille landaise rôtie et une viennoise de champignons accompanied by Château Lafite 1999, and more was prepared by the new chef de cuisine at l’Elysée, Guillaume Gomez, who took over in November 2013 after 40-year veteran Bernard Vaussion retired.

An Elysée chef preparing dessert for the meal

An Elysée chef preparing dessert for the meal.

“How can you say such a thing? The menu was perfect” said Gilles Bragard, the general secretary of Le Club des Chefs des Chefs and author of the book on Culinary Diplomacy, Chefs des Chefs. And how could the foreign commerce minister of all people, the one person tasked with promoting the products of France, be so callous as to say it in full view and earshot of the press? Perhaps her foie gras was underdone, the d’Yquem served too cold, the chicken rubbery, and the Lafite was corked. Maybe that’s the case. But if it was? Keep it to yourself, woman! Or confide in someone who was also there, and could corroborate, far far away from cameras and journalists. Don’t walk out of a beautiful, exclusive, well-planned and executed state meal and complain about the food. It reminds me of the time Craig Claiborne won a meal anywhere in the world, chose Café Denis in Paris, was treated to a 33-course, 4 1/2 hour, $4,000 meal, and called the presentation “mundane” and the over-all display “undistinguished” (and yes, People magazine existed in 1975). It’s okay to not blindly gush over displays of generosity and wealth, and some level-headed objectivity is necessary to prevent unabated critical inflation, but when there are relationship questions at hand, especially questions of diplomacy and bilateral relations, it’s okay to tone down the negativity and gush a little.

Does this look dégueulasse???

Does this look dégueulasse?

Bricq, you won’t be surprised to hear, was fired from her position soon thereafter. Was it her comments about the meal at l’Élysee, or the fact that Hollande’s party suffered in recent elections and he was forced to replace her? You be the judge. But just remember, France takes its food pretty seriously; ten years ago Chef Bernard Loiseau committed suicide after rumors arose that his restaurant would lose its third Michelin star, and in 1995 former French President François Mitterrand broke the law to enjoy the last course of his final meal, the delicate ortolan bird eaten whole, wings, beak, and all, underneath a white cloth to shield the act from God. Mitterrand died ten days later. In a nation in which three-star chefs commit suicide for negative reviews or former presidents end their lives with a dish offensive to God and the law, could a minister be sacked for criticizing the food at l’Élysee? Maybe.

Post-Script. I wonder if “se bricquerwill end up entering the French language to mean “putting one’s foot in one’s mouth soon after consuming foie gras and Chateau d’Yquem and losing one’s job over it,” similar to the 20-year old Japanese expression bushuru” or “bushu-suru, or to vomit on one’s host, as George H.W. Bush famously did during a state dinner in Japan in 1992. Just speculating.

Q & A with AddisEats

I recently had the the pleasure of speaking with two culinary entrepreneurs, Eliza Richman and Xavier Curtis of AddisEats, a company giving food tours of Addis Ababa, Ethiopia. I asked them a few questions about their background and what inspired them to pursue this idea, which I think is brilliant. And hunger-inducing — after speaking with them I had a craving for Kitfo, Mesir Wat, and of course Injera…!

Culinary Diplomacy: Could you give us a brief introduction to the idea of AddisEats?

AddisEats: The concept behind AddisEats is to enable visitors to eat like locals and to experience Addis like few tourists ever do.

Our walking tours cover a range of eating establishments – from upper-class restaurants to hole-in-the wall joints. At each restaurant we sample their best dish or two, so that overall, the guests are sampling a wide range of local, traditional foods, just as Ethiopians eat them. By focusing on non-tourist oriented establishments, the recipes and flavors are just as the locals eat them.

Our clientele is mostly non-Ethiopians who want to experience Addis as if they had been living there for years. We take people off the beaten path to local spots they wouldn’t find on their own: to restaurants hidden down alleys where old ladies cook up authentic traditional food; to places that seat as few as ten people; and to well known local restaurants where you have to fight for a table. These spots are the hidden jewels of the city, jam-packed with locals, and the places you have to visit when in Addis Ababa.

CD: How did Addis Eats begin? What was the inspiration?

AE: Both of us are food obsessed. Xavier has been working in restaurants since he was 15 and on small-farms since he was at University of Wisconsin. He was also very involved in university’s Slow Food movement during his time there, and embodied that mantra by buying whole cows and pigs!

Eliza spent a lot of time traveling with her family, always following the dictum “travel on your stomach”. She ate in her first Michelin star restaurants before she was 14; with an introduction to the world of food like that it’s hard not to become infatuated. She has been eating Ethiopian food since infancy. Lemmy, her beloved Ethiopian nanny and her second mom, lived with Eliza’s family in Washington, DC from when Eliza was 2 months old until she went to college. Lemmy would regularly cook up awesome Ethiopian dishes.

Between the two of us we have over 15 years combined restaurant experience; we love to travel, each of us have visited over 30 countries and lived on three continents; and we both have experience working in the tourism industry in Ethiopia prior to AddisEats.

We’ve spent most of our free time in Addis searching out local restaurants. We’d come back raving about the new spots we find, and eventually our friends started coming with us on impromptu mini food tours.

This led us to realize that there was no easy way for visitors to eat authentic Ethiopian cuisine with a guarantee of finding the best (and safe) places. The tourist-oriented restaurants where the food is cooked for outsider’s tastes, is neither authentic nor as delicious. We wanted to create a way for visitors to eat authentic food and interact with Ethiopians.

Happy Food Tour Guests (photo courtesy of AddisEats)

Happy Food Tour Guests (photo courtesy of AddisEats)

Our inspiration, plain and simple, is the food. From delicious cloud-like injera smothered with tantalizing, butter-rich stews to tender roasted lamb cooked in traditional clay pots, the food is superb. It’s true that Ethiopians take a ton of pride in their food, and we promise you, it shows. The amount of time, knowledge and the diverse range of ingredients that go into Ethiopian cuisine is enough to pique any food lover’s interest.

CD: Here’s a definition for culinary diplomacy: “using food and cuisine as instruments to create cross-cultural understanding in the hopes of improving interactions and cooperation.” How do you see the mission of AddisEats fitting into the concept?

AE: Our tours not only inform outsiders about Ethiopian culture, they also show locals that even though their food is different from what our guests are used to eating, people are still interested in getting a first-hand view of their food, as well as their lives. So much so that they are willing to pay to experience it!

We come to these restaurants time and time again with different people peering over our shoulders, as we file down muddy side streets, through small shops and tight hallways eager to eat what smells so great from the kitchen.

In a country with such an isolating tourism industry (people whizzing by in white Land Rovers with the windows rolled up, going from fancy hotels to fancy restaurants), locals are thrilled to see tourists off the beaten path experiencing the real Ethiopia just like they do. For Ethiopians, it validates the pride in their food and their culture that they are so passionate about.

Food (and coffee) is perhaps the most important cultural aspect in Ethiopia. Ethiopians are extremely proud of their cuisine and beyond delighted to share it!

More personally, eating locally is what has facilitated our acceptance into Ethiopian culture. Sitting down to a shiro with construction workers, taxi drivers or office workers has given us an incredible view into the culture of Ethiopia. We have made friends over meals, honed our language skills and been more accepted as one of their own. It’s amazing that when sharing a communal plate of injera, cultural barriers fall by the wayside, more broadly, allowing us and the locals to get to know each other in far more meaningful ways.

CD: Do you see yourselves as diplomats for Ethiopian food? 

AE: Absolutely. We are so passionate and food-obsessed that we can’t help but speak enthusiastically whenever we talk about Ethiopian food. Our excitement and love for the cuisine is infectious; it’s one of the main reasons why people enjoy coming on the tours.

Our Ethiopian-born friends and colleagues openly admit that we are the experts when it comes to Ethiopian food. Our friends laugh at the fact that we, especially Xavier, craves injera at least once a day. We’ve eaten in just about every type of Ethiopian kitchen and restaurant there is in Ethiopia and we’ve gone into many of those kitchens to meet the chefs or the owners so that we can learn a bit of their magic. We continue to devote a lot of time to learning as much as we can, and tasting everything we can find, to broaden our knowledge about Ethiopian cuisine.

CD: How have the restaurateurs and market vendors responded to the tours?

AE: The response has been super positive at every place we’ve chosen. It’s a great two-way relationship that benefits both parties.

One of the best parts of our job is getting to know the owners, waiters and staff of the different restaurants we frequent. The relationship with them is what keeps AddisEats in business, as they are the ones who deliver the show! Seeing the waiters, the girls in the kitchen and the owners beaming with pride as we walk out of another great meal is a wonderful feeling.

Sorting Lentils (Photo courtesy of AddisEats)

Sorting Lentils (Photo courtesy of Munira Hashim via AddisEats)

CD: Who are your clientele in general? How have they reacted to the food you’ve helped them discover?

AE: Most people who come on tours are people transiting through Addis or here for a conference. They’re holed up in hotels all-day and eager to get out to explore.

So far our responses have been uniformly positive! For example, we have 30 reviews on TripAdvisor and they are all 5-stars. The tourism industry in Ethiopia is very young and under-developed and we offer a service that no one else does.

People are thrilled to get off the beaten path and get some local insight. Our customers always remark that they would never have had the guts or the know-how to try the places and the foods that we expose them to. They express a huge sense of satisfaction and gratitude for helping them experience real Ethiopian food.

We get a lot of Americans and Canadians but we’ve also had people from every continent: India, Australia, Chile, Argentina, Dubai, UK, Gabon, China, Germany, Qatar, Brazil, Burkina Faso and the Netherlands!

CD: And finally, what are your favorite Ethiopian dishes?

AE: Eliza’s absolute favorite dish is kitfo: raw meat chopped so thinly it almost becomes a paste (similar to beef tartar). It is warmed in Ethiopian butter (which is first clarified and then heavily spiced with coriander, cumin, beso bela (Ethiopian basil), garlic, fenugreek, turmeric and more). The meat is served with several variations of the local cheese: plain, mixed with mitmita (a local chili spice), and mixed with chopped collard greens. The cheese perfectly cuts the spice of the butter. I have to admit that I didn’t eat this for the first 2 years I was here, but am currently making up for lost time!

Xavier’s favorites are: gomen be siga (collard greens slow cooked with beef ribs and Ethiopian butter); mesir wat (lentil-stew spiced with berbere); and shiro be kibe (ground chickpea stew cooked with Ethiopian butter). Kitfo is also a favorite of his (and he’s been eating it for way longer!)

Beyaynet - a vegetarian dish usually eaten for Lent (photo courtesy of AddisEats)

Beyaynet – a vegetarian dish usually eaten for Lent (photo courtesy of AddisEats)

CD: Thank you both for taking the time to chat. I can’t wait to make it to Addis for my first AddisEats tour!

 

By Any Other Name: A Taxonomy of the Field

There has been some debate about the name of the field that I have been working on in this blog and elsewhere. Three common terms are “culinary diplomacy,” “gastrodiplomacy,” and “food diplomacy.” Others have championed “gastronomic diplomacy,” “diplomatic gastronomy,” and “diplogastronomy” (okay, that one hasn’t been taken yet).

I’ve defined culinary diplomacy as “the use of food and cuisine as instruments to create cross-cultural understanding in the hopes of improving interactions and cooperation.” My colleague Paul Rockower defines it as “the use of cuisine as a medium to enhance formal diplomacy in official diplomatic functions such as visits by heads-of-state, ambassadors and other dignitaries.” He distinguishes it from gastrodiplomacy, in regards to which he says “Gastrodiplomacy seeks to communicate culture through food to the broader foreign public. Moreover, gastrodiplomacy seeks to engage people-to-people connections through the act of breaking bread.” He doubles down, too: “It is important to create such dichotomies as the discourse and practice of culinary diplomacy/gastrodiplomacy is expanding.”

On food diplomacy, Paul says that “Gastrodiplomacy is different than food diplomacy, which entails the use of food aid and food relief in the period of crisis or catastrophe.” I agree, writing that “food diplomacy as using food aid as a tool of public outreach to reduce global hunger.”

After I appeared on The Splendid Table and made some remarks about the terminology, there was a great Twitter exchange between myself, scholars Rachel Laudan and Rachel Herrmann, and Paul Rockower. Highlights were:

First part of conversation

second part of conversation

See here for the rest of the exchange.

Cypriot scholar Costas Constantinou, who wrote the fascinating book On the Way to Diplomacy in 1996, included a chapter introducing another term, entitled “Gastronomic Diplomacy: Commensality, Communion, Communication.” He wrote this fifteen years before the rest of us caught up, and we’re all still figuring out the import of what he said. His early contribution included the following:

Gastronomy is not irrelevant or peripheral to political representation but, rather, … commensality and dietary practices are ways of inscribing community and feature forms of communication between parties in communion.

Linda Morgan, another scholar who published a paper called “Diplomatic Gastronomy: Style and Power at the Table,” had this to say:

While diplomatic gastronomy has many aspects to consider, including the actual food served, this article focuses on diplomatic dining in which individuals representing sovereign political interests share a meal under the auspices of certain protocol, cognizant of all communication, especially that emitted by the semiotics of the event.

So where does that leave us? It all gets a bit, well, semantic. Do these discussions lead us anywhere? The field remains young, and as more voices enter, there will be both more clarity and more opinions about what terminology we should be using. I look forward to continuing the debate, though in the meantime I’m happy to use whatever word makes sense to whomever I’m speaking with. It’s not the term but the idea that’s important, and as I work to encourage others to explore this field, I’ll work to put more energy into advocating the ideas of the field instead of its name.

But what about in other languages? Does it still smell as sweet? Well, we’ve gotten the chance to find out, as a recent article in NPR about a course I’ve been developing with Dr. Johanna Mendelson Forman at American University echoed around the world.

French newspaper Le Figaro and newsite Slate.fr and Belgian newspaper Le Soir covered the piece with the terms la diplomatie culinaire and gastrodiplomatie.

Romanian newspaper The Epoch Times wrote about it, using the terms diplomaţiei culinare and gastrodiplomaţia.

Finally, a few pieces in the Chinese press came out as well, with 美食外交 being the translation. If my two years of Chinese and Google Translate crutch get me anywhere, that translates as “food diplomacy,” pronounced “měishí wàijiāo.”

Whether in English, Chinese, Romanian, or French, and whatever terminology you use, we’re on to something here. And while a single term might never sum up what that thing is, I’ll paraphrase Supreme Court Justice Potter Stewart and say “I know it when I see it.”

Conflict & Cuisine

Thanks to everyone who’s come to this blog after the recent feature on NPR’s food blog The Salt. It did a great job summing up my most recent project, working with Dr. Johanna Mendelson Forman to create a new course concept at American University’s School of International Service. It’s exciting that the public can learn more about the course, considering it’s currently only accessible to seniors currently enrolled at American University (and even then we had a significant wait list).

Dr. Mendelson Forman wrote a piece about the course in the most recent edition of Public Diplomacy Magazine (an edition devoted entirely to themes surrounding culinary diplomacy and gastrodiplomacy). It opens with an old cliché about DC’s food scene:

“You can always tell where in the world there is a conflict by the new ethnic restaurants that open.”

[Whether that's still the case since the US largely closed its borders to new immigrants since 9/11 is debatable, and we will be having that conversation in our last class.]

Looking at food, diplomacy, culture, and conflict, we built a course to explore the relatively undiscovered nexus of these fields. Here are the final two paragraphs of Dr. Mendelson Forman’s paper:

“What we hope to achieve in this course is first, to create awareness that behind the foods that are now commonplace in D.C., is a story of war and hardship, conflict and reconciliation that merits study. These are the conflict cuisines that arrived at our doorstep. Second, through a country’s kitchen one can garner a better sense of how food serves as a tool of soft power, of communication, when language alone is not enough. This can occur when immigrants try their hand as restaurateurs, bringing their cuisines to a new community and gaining acceptance through the kitchen. Third, this course, if successful, can be replicated in other cities in the U.S. and abroad as a framework for those who want their students to understand the integrated nature of culture and conflict.

Food is always present. It is easy to taste and feel, but less understood as a means of bringing citizens around the table. The diversity of the United States is one reason why the country is less prone to violent conflicts. The more heterogeneous a society, the less likely different groups will fight one another.[18] Food is a unique component of this diversity that can help bring different communities together, reach out to others, and carry something of one’s homeland to a new country. Indeed, this makes American conflict cuisine a part of the country’s expanding national food emporium, and also a learning tool for students interested in the study of war and peace.”

If this piques your interest, read the rest of the paper here.

I also contributed a piece to the volume, continuing the idea of combining food, culture, and conflict. War and Peas: Culinary Conflict Resolution as Citizen Diplomacy (sorry, Tolstoy) looks at attempts to resolve international conflict both through commensality and through collaborative projects involving food. Here’s a snippet:

“No matter how entrenched a conflict seems to be, even including deep debates about the origins of national cuisines, food can be a powerful tool to overcome tensions on a person-to-person level. This can occur on several planes, according to how deeply the parties’ interaction goes. At base, mere contact over food, as simple as sharing a meal, can be enough for a connection to be made. Food, as a vital part of life, quickly removes many barriers to interaction. The act of eating together, or commensality, can set the table for potentially healing conversations.

But for protracted social conflicts, with deeply entrenched sides who have limited interaction, more than mere contact is necessary. Indeed, in those situations, food can be a major catalyst for conflict. In this paper I will discuss the concepts of both Track 3 diplomacy and the Contact Hypothesis to argue that it is not just eating food together, but thinking about it, preparing it, and serving it together as well, that provide true opportunities for improving interactions and cooperation.”

More here if you’d like to keep reading.

Want to contribute your thoughts on food and conflict? Can the idea of resolving conflict through food be dismissed as “hummus kumbaya,” as Gaza Kitchen author Laila el Haddad tweeted? Or can we hope that the words of Chef José Andrés ring true, as quoted in my first piece on the topic?

“I don’t think the war strategy has ever worked for humanity, but after thousands and thousands and thousands of years of earth controlled by humans, war still seems to be the answer? I hope one day, food will be the answer.” 

Culinary Diplomacy and The Public Diplomat

I appeared recently on The Public Diplomat, a quickly growing website dedicated to “explain[ing] public diplomacy by providing a multi-media platform to ideas, research and events that catalyze the engaging of different cultures.” Edited by the talented Michael Ardaiolo and supported by Syracuse University’s Public Diplomacy Program, the site features articles, podcasts, and videos on myriad diplomacies: public, cultural, culinary, sports, science, digital, etc. etc. etc.

publicdiplomat-_logo_nobackground_600

I spoke with Michael for a podcast on culinary diplomacy, which you can listen to here, and published an article on the upcoming World Expo in Milan.  Here’s an excerpt from the piece.

Next year will bring Expo 2015, which is set to take place in Milan, Italy with the theme “Feeding the Planet, Energy for Life.”  It is an important and timely topic around which to center the Expo, in part due to the current social popularity of food—see for example the explosion of television, social media, and publications devoted to the topic—and more importantly, due to the heightened attention paid worldwide to issues of nutrition, agriculture, and food sovereignty. Countries and companies are going into high gear to prepare for the Expo, anticipating the opportunity to show off on a global stage. 142 nations and regions, representing 88% of humanity, plan to be there.

The theme and location make Expo 2015 a site ripe for culinary diplomacy. I’ve defined it as “the use of food and cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions and cooperation,” or more colloquially as “breaking bread to win hearts and minds.” Every nation and region with a pavilion is being given an extraordinary chance to showcase its unique contribution to the world’s cuisine, as well as its own approach to solving global hunger. From Switzerland’s towers of non-replenishing Swiss food products showing the effects of consumption on supply to China’s focus on “super rice,” each pavilion will reflect its nation’s culinary heritage while also focusing on the theme of “feeding the planet.”

The United States, for its part, has submitted a proposal for its pavilion, “American Food 2.0.” A partnership between the James Beard Foundation, The International Culinary Center, and the American Chamber of Commerce in Italy, the pavilion will be built on the pillars of diversity and responsibility. Its stated goal, according to a White House Press Release, is to “use state-of-the-art digital media and other novel approaches to showcase American leadership and innovation in global food security, agriculture, and cuisine and lay the seeds for enhanced trade and investment between the United States and Italy.” The pavilion itself will take the form of an iconic American farm building—a granary—and will lead visitors around the 50 states on a journey “from farm to table,” to discover “the rich cultural, scientific, and culinary tapestry” that makes America America. There will also be food trucks, central to the new American culinary landscape, traveling throughout Milan to increase the range of the pavilion.

Keep reading here. For more, visit The Public Diplomat’s website.

Culinary Diplomacy on The Splendid Table

Big news in the world of Culinary Diplomacy — there was a segment on The Splendid Table, the wonderful food radio show on American Public Media and broadcast on NPR, about it. I was interviewed by Rebecca Sheir about the field — definitions, history, and current examples. Check it out to hear more:

Audio (starts at around 23 minutes 25 seconds)

Transcript

(image courtesy of The Splendid Table)

(image courtesy of The Splendid Table)

Just a teaser, here’s the opening:

Lynn Rossetto Kasper:

“The destiny of nations depends on how they nourish themselves,” said Jean Brillat-Savarin, the 18th-century epicure.

The idea is still alive and well today. Take Sam Chapple-Sokol: His main interest is the nexus of food and diplomacy, and how they can be combined to change the world. He calls this tool culinary diplomacy.

Rebecca Sheir: What is culinary diplomacy?

Sam Chapple-Sokol: I have defined culinary diplomacy in a couple of pieces that I’ve written as the use of food in cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions in cooperation. That’s an academic way of saying using food to get along with people, to talk with people and to get to know them better.

RS: But it’s more than just being a good cook?

SCS: Yes. It’s being a good eater, a good host, a good guest. It’s using food as a convener, so it’s really what happens at that table with the people around it.

There’s a really good word for this: commensality, which comes from the Latin com, which means with, and mensa, which means table. So it’s sitting at the table with someone. That’s what defines or underlies this field of culinary diplomacy.

(…keep reading here.)

Thanks to Sally Swift for bringing me into the studio, Rebecca Sheir for interviewing me, and Lynn Rossetto Kasper for the amazing show.

Culinary Diplomacy on the ‘Net, January 31, 2014

Here’s what’s up in the weird, wonderful world of Culinary Diplomacy.

  • On the power of Culinary Diplomacy: A dinner non-invite can be just as powerful, if not more, than an invitation. The New York Times reported that at the E.U.-Russia summit, a gathering that usually lasts for 2 days and this year was shortened to just 3 hours, Russian President Vladimir Putin wasn’t even invited to dinner. European concerns about the situations in Syria and Ukraine have significantly chilled relations between the E.U. and Russia, so much so that European diplomats do not see fit to treat Putin to a meal. A valuable Culinary Diplomacy lesson: while commensality is powerful, refusal to dine with someone may send a stronger message. But hey, Belgian food is pretty good, so maybe Putin can just go out for some Stoemp and a Duvel. If he reads HuffPo Taste, he might have seen this recent unexpected paean to Belgian cuisine.

    Waffle

    Belgian waffle, AKA gaufre de Liège, AKA Luikse Wafel (picture courtesy of HuffPo Taste)

  • Speaking of delicious cuisines in the news, according to Food Navigator, a food trends website, has officially announced that Malaysian cuisine will be one of the top 3 trendy cuisines in 2014. With its mixed ethnic background, Malaysia presents a perfect blend of savory, spicy, earthy, and aromatic flavors. Malaysia is a one of a few countries with a government-sponsored Culinary Diplomacy program, called the Malaysian Kitchen Programme, run by the Malaysia External Trade Development Corporation (MATrade). The time is ripe for MATrade to expand its program and jump on the trend. (See here for more on the program and some recipes, including the one for Laksa Assam)

    assam laksa

    Assam Laksa, a staple dish especially in Panang. (Photo courtesy of malaysiakitchen.my)

  • I heard a great interview on Chicago Public Radio with David Broza, an Israeli musician who just released a new album, East Jerusalem, West Jerusalem. Produced by singer-songwriter Steve Earle and recorded with a group of Israeli and Palestinian musicians in a studio in East Jerusalem, the album is Broza’s attempt to cross social and political divides using music. In the interview, Broza speaks at length about how he used food to bring these musicians together (start listening around minute 8:45). Broza had this to say:

As a result of just breaking bread we look at each others eyes and we talk, and just niceties, but those niceties always lead to camaraderie, that camaraderie opens you up to testing the waters a little further, saying ‘Hey, can we play a song together, how about if you bring your oud, or your qanun, or your violin, and you play on one of my songs. How about if we do it together?’”

Also good is the section starting around 6:40, when Broza talks about how he lured the Israeli musicians to East Jerusalem with the promise of banquets, attended by Israelis and Palestinians alike. This is a wonderful example of using two means of cultural diplomacy, cuisine and music, to bring people together from opposing sides of a conflict. A really nice story.

Okay, that’s it. Don’t hesitate to tweet at me @culinarydiplo or email me at culinarydiplomacy [at] gmail [dot] com with stories, news, thoughts, submissions, or ideas on the field!

Sam

Culinary Diplomacy on the ‘Net, January 14, 2014

Dedicated readers of the Culinary Diplomacy blog,

It’s been far too long since I’ve posted here, so I thought I’d start a new tradition for 2014: a semi-periodic roundup of insightful, relevant, and interesting links  (or they may be asinine and irrelevant, but hopefully still interesting). Many of these I’ve tweeted about (@culinarydiplo) but here they are with a little more editorial than the Twittalitarian 140 characters allow.

  • Local, Global Charities Help Feed the Hungry (The Washington Diplomat, by Larry Luxner, January 2014 edition)
    • DC Central Kitchen, the amazing community kitchen located in downtown Washington DC, hosted a group of ambassadors from around the world to engage in some pre-Thanksgiving community service, culinary diplomacy-style. They spent two hours cooking Thanksgiving meals, learning how their own embassies could reach out to the DC community. The meal was co-hosted by the State Department Office of the Chief of Protocol.
    • Culinary diplomacy quote of the article, courtesy of Secretary of Agriculture Tom Vilsack: “You [ambassadors] can help make their day just a bit brighter by the work that you do. They, in turn, might learn something about the country you come from. You are obviously a conduit through which information about your country is transmitted to Americans.”
  • Quand les diplomates passent à table (Le Temps, by Véronique Zbinden, January 6, 2014) [text in French, and may be behind paywall, but I'll work on posting a free translation here with the author's permission]
    • Le Temps, the Swiss newspaper, interviewed a colleague of mine, the scholar Alessandra Roversi (follow her @il_fritto_misto) about her work in the field of culinary diplomacy. She recently completed her Master’s degree at the Università Degli Studi de Scienze Gastronomiche, or the University of Gastronomic Sciences, in Bra, Italy, and wrote a fascinating thesis on culinary diplomacy and gastrodiplomacy.
    • So says Le Temps: «La nourriture est aussi une forme de «soft power», constatent désormais les chercheurs.» (“Food is also a form of ‘soft power,’ researchers now find.”) Those researchers? Well, Alessandra, Paul Rockower, Mary Jo Pham, and … me!
  • Tehran foodies flock to American-style burger joints (Washington Post, by Jason Rezaian, January 4, 2014)
    • Although burgers and fries may not be the American food about which we’re proudest, the combo does certainly embody American cuisine as our best known culinary export. Apparently upscale Tehranis are embracing burger joints, and have started frequenting places like The Garage Grill, BurgerLand, and BurgerHouse.
    • Says Arash Farhadpout-Shirazi, co-owner of Garage Grill, “Our concept is purely American: burgers and cars.” Gastrodiplomacy meets gasoline-diplomacy in Tehran.
  • Swede-iopian Recipe Roundup (Chef Marcus Samuelsson’s website, January 14, 2014)
    • Well, this isn’t news per se, but Chef Marcus Samuelsson has an interesting multi-national background, born Ethiopian and raised Swedish, which combine to inform his “Swede-iopian” cooking. None of the recipes here really strike me as particularly Swede-iopian (I was thinking more along the lines of Surströmming Wat with Rye Injera), but the concept is there.
    • Reminds me of a new idea in fusion restaurants, New York’s Shalom Japan, from owners Aaron Israel and Sawako Okochi. Dishes like lox/rice/avocado/roe sounds quite good, but okonomiyake with corned lamb’s tongue and sauerkraut may be pushing the concept too far.

That’s it for now. Stay tuned @culinarydiplo, and I’ll post here again when the floodgates just can’t contain the deluge of culinary diplomacy news that is certain to cascade through the world in coming weeks.

Souk El Tayeb and Culinary Diplomacy

Souk El Tayeb, the first farmers’ market in Lebanon, has been doing wonderful work to “share food, traditions and hospitality in a way that has helped bring together fractured communities” in Beirut and throughout Lebanon. Expanding beyond farmers’ markets, the organization now includes restaurants which offer cooking classes and catering, as well as hosting events and appearing at food festivals. One of their most recent projects, Atayeb Falastine (which translates more or less as “deliciousness of Palestine”), highlighted the cuisine of the Palestinian diaspora in Lebanon. Women from two camps prepared traditional Palestinian dishes for catering, with the goal of “highlighting Palestinian history, traditions, and food” while also empowering the cooks and improving their livelihoods.

Founder Kamal Mouzawak recently attended the MAD food symposium in Copenhagen, Denmark, where he gave a talk entitled “Make Food Not War.” He is an eloquent speaker and a brilliant thinker, so take a moment and watch.

And they recently featured the concept of culinary diplomacy in their weekly newsletter — see below. It is a true honor to have my work highlighted by an organization like Souk el Tayeb. And I love the introduction, “Looking at diplomacy through the kitchen door.”

Souk el Tayeb Newsletter

Souk el Tayeb’s mission is to create environments that bring people of different regions and beliefs together – celebrating the land we love, supporting small-scale farmers and producers, encouraging organic, eco-friendly practices, contributing to local communities, leading research and educational campaigns about food traditions and heritage, and promoting organic foods and a healthy lifestyle.