This is a blog dedicated to the study of Culinary Diplomacy, a form as old as diplomacy itself but only just coming under wider scrutiny. I define Culinary Diplomacy as “the use of food and cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions and cooperation.”
I am a research consultant and culinary diplomat and have worked on academic courses at American University and George Washington University, as well as for Le Club des Chefs des Chefs, the Club of Chefs of Heads of State. I am also a part-time pastry chef, and avid home cook.
I have a Master’s degree in Conflict Resolution and International Development from the Fletcher School of Law and Diplomacy at Tufts University, and a Bachelor’s from Bowdoin College in Brunswick, Maine.
Want to learn more? You can follow me on Twitter @culinarydiplo, or read pieces I’ve published in The Hague Journal of Diplomacy, Public Diplomacy Magazine, and Praxis: The Fletcher Journal of Human Security. You can also listen to me speak on The Splendid Table or on The Public Diplomat.
Questions or concerns? Want to learn more? Email me at culinarydiplomacy [at] gmail [dot] com.
I look forward to breaking bread with you.