Culinary Diplomacy: Breaking Bread to Win Hearts and Minds

in The Hague Journal of Diplomacy
Restricted Access
Get Access to Full Text
Rent on DeepDyve

Have an Access Token?

Enter your access token to activate and access content online.

Please login and go to your personal user account to enter your access token.

Help

 

Have Institutional Access?

Login with your institution. Any other coaching guidance?

Connect

Summary

The concept of ‘culinary diplomacy’ is defined as the use of food and cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions and cooperation. Its origins are rooted in ancient history, while a modernized version emerged alongside French diplomatic tradition in the early nineteenth century, beginning with the iconic French chef Antonin Carême. The theory underlying the concept is multifaceted, with foundations in the schools of public and cultural diplomacy, non-verbal communication, nation-branding, and in the conflict resolution theory of the contact hypothesis. Culinary diplomacy campaigns worldwide have been undertaken, from the national governmental promotions of multiple South-East Asian countries, to the White House’s outreach to promote healthy eating, to grassroots efforts by cooks to reduce violent conflict. The summit of culinary diplomacy is the Club des Chefs des Chefs, a group of the chefs of heads of state, whose goal it is to unite people with a good meal. There is work to be done in the field, but there are big potential gains, up to and including world peace.

Sections
References
  • 1)

    Jean-Anthelme Brillat-SavarinPhysiologie du Goût (Paris: Flammarion, 1982 [1825]), p. 19 (translated by M.F.K. Fisher1949).

  • 3)

    Costas ConstantinouOn the Way to Diplomacy (Minneapolis, MN: University of Minnesota Press1996) p. 128.

  • 4)

    Ragnar NumelinThe Beginnings of Diplomacy (New York: Philosophical Library1950) p. 200.

  • 7)

    Darra Goldstein‘Russia, Carême, and the Culinary Arts’Slavonic and East European Reviewvol. 73 no. 4 1995 p. 693.

  • 8)

    Goldstein‘Russia Carême and the Culinary Arts’ p. 693.

  • 9)

    Daniel Rose‘Late Nights at the Congress of Vienna’Lapham’s Quarterly13 July 2011 available online at http://www.laphamsquarterly.org/roundtable/roundtable/late-nights-at-the-congress-of-vienna.php accessed on 14 November 2011.

    • Search Google Scholar
    • Export Citation
  • 14)

    Robert AndrewsThe Columbia Dictionary of Quotations (New York: Columbia University Press1993) p. 347.

  • 16)

    ConstantinouOn the Way to Diplomacy pp. 125-141.

  • 17)

    ConstantinouOn the Way to Diplomacy p. 125.

  • 18)

    ConstantinouOn the Way to Diplomacy p. 126.

  • 19)

    NumelinThe Beginnings of Diplomacy pp. 200-208.

  • 20)

    ConstantinouOn the Way to Diplomacy p. 126.

  • 21)

    Raymond CohenTheatre of Power: The Art of Diplomatic Signalling (London: Longman1987) p. 19.

  • 22)

    CohenTheatre of Power p. 212.

  • 23)

    CohenTheatre of Power p. 35.

  • 24)

    Joseph S. Nye‘Soft Power and American Foreign Policy’Political Science Quarterlyvol. 119 no. 2 2004 p. 256.

  • 25)

    BerridgeDiplomacy p. 182.

  • 26)

    Bernard L. Simonin‘Nation Branding and Public Diplomacy: Challenges and Opportunities’Fletcher Forum of World Affairsvol. 32 no. 3 2008 p. 24.

    • Search Google Scholar
    • Export Citation
  • 27)

    Nicholas Cull‘Public Diplomacy: Taxonomies and Histories’The ANNALS of the American Academy of Political and Social Sciencevol. 616 March 2008 p. 33.

    • Search Google Scholar
    • Export Citation
  • 28)

    Pramit Pal Chaudhuri‘Diplomats’ Choice’Hindustani Times Online5 August 2011 available online at http://www.hindustantimes.com/StoryPage/Print/729866.aspx accessed on 21 November 2011.

    • Search Google Scholar
    • Export Citation
  • 30)

    Simon AnholtCompetitive Identity: The New Brand Management for Nations Cities and Regions (New York: Palgrave MacMillan2007).

  • 31)

    Simonin‘Nation Branding and Public Diplomacy’ p. 22.

  • 32)

    AnholtCompetitive Identity p. 8.

  • 33)

    Peter Van Ham‘Place Branding: The State of the Art’The ANNALS of the American Academy of Political and Social Sciencevol. 616 March 2008 p. 129.

    • Search Google Scholar
    • Export Citation
  • 34)

    Michaela DeSoucey‘Gastronationalism: Food Traditions and Authenticity in the European Union’American Sociological Reviewvol. 75 no. 3 2010 p. 433.

    • Search Google Scholar
    • Export Citation
  • 35)

    Arjun Appadurai‘How to Make a National Cuisine: Cookbooks in Contemporary India’Comparative Studies in Society and Historyvol. 30 no. 1 January 1988.

    • Search Google Scholar
    • Export Citation
  • 36)

    Richard Wilk‘“Real Belizean Food”: Building Local Identity in the Transnational Caribbean’American Anthropologistvol. 101 no. 2 January 2008.

    • Search Google Scholar
    • Export Citation
  • 37)

    Paul Rockower‘Projecting Taiwan: Taiwan’s Public Diplomacy Outreach’Issues and Studiesvol. 47 no. 1 March 2011 p. 126. See below for an expanded discussion on Taiwan’s nation-branding initiatives.

    • Search Google Scholar
    • Export Citation
  • 39)

    Gordon W AllportThe Nature of Prejudice (Cambridge, MA: Perseus1954).

  • 42)

    Tafoya‘Diplomacy of the Dish’ p. 267.

  • 45)

    Peter Schifando and J. Jonathan JosephEntertaining at the White House with Nancy Reagan (New York: Harper Collins2007) p. 169.

  • 50)

    Józef Bátora‘Public Diplomacy between Home and Abroad: Norway and Canada’The Hague Journal of Diplomacyvol. 1 no. 1 2006 p. 55.

    • Search Google Scholar
    • Export Citation
  • 54)

    Kim Hyun-cheol‘Global Hansik Off to Strong Start’Korea Times26 April 2009 available online at http://www.koreatimes.co.kr/www/news/biz/2009/05/123_42711.html accessed on 22 November 2011.

    • Search Google Scholar
    • Export Citation
  • 58)

    Robert Booth‘Taiwan Launches “Gastro-Diplomacy” Drive’The Guardian8 August 2010 available online at http://www.guardian.co.uk/world/2010/aug/08/taiwan-launches-gasto-diplomacy-drive accessed on 22 November 2011.

    • Search Google Scholar
    • Export Citation
  • 59)

    Paul Rockower‘The Gastrodiplomacy Cookbook’Huffington Post14 September 2010 available online at http://www.huffingtonpost.com/paul-rockower/the-gastrodiplomacy-cookb_b_716555.html accessed on 22 November 2011.

    • Search Google Scholar
    • Export Citation
  • 61)

    Mark Caltonhill‘Promoting Taiwan through its Food’American Chamber of Commerce in Taiwan Publicationvol. 41 no. 1 available online at http://www.amcham.com.tw/content/view/3138/479/ accessed on 22 November 2011.

    • Search Google Scholar
    • Export Citation
  • 63)

    Beth Kormanik‘International Protocol Chiefs Share Ideas at New DC Conference’BizBash11 July 2012 available online at http://www.bizbash.com/international_protocol_chiefs_share_ideas_at_new_d_c_conference/washington/story/23758 accessed on 11 July 2012.

    • Search Google Scholar
    • Export Citation
  • 64)

    Marian Burros‘Diplomacy Travels on Its Stomach, Too’The New York Times2 July 2012 available online at http://www.nytimes.com/2012/07/04/dining/secretary-of-state-transforms-the-diplomatic-menu.html?pagewanted=all.

    • Search Google Scholar
    • Export Citation
  • 65)

    Rachel Tepper‘The Obamas Eat from a Garden that Yields 1,600 Pounds of Food’The Feast18 October 2011 available online at http://www.thefeast.com/chicago/restaurants/The-White-House-Kitchen-Garden-Yields-1600-Pounds-of-Food-105187314.html accessed on 27 November 2011.

    • Search Google Scholar
    • Export Citation
  • 68)

    A.V. Crofts‘Silver Lining: Building a Shared Sudanese Identity through Food’Gastronomica: The Journal of Food and Culturevol. 10 no. 1 winter 2010.

    • Search Google Scholar
    • Export Citation
  • 69)

    Crofts‘Silver Lining’ p. 110.

  • 70)

    Crofts‘Silver Lining’ p. 110.

  • 72)

    BerridgeDiplomacy p. 161.

  • 73)

    Hugh Schofield‘The Culinary United Nations’BBC News29 August 2003 available online at http://news.bbc.co.uk/2/hi/europe/3191091.stm accessed on 27 November 2011.

    • Search Google Scholar
    • Export Citation
  • 76)

    Emma Brown‘René Verdon, White House Chef for the Kennedys, Dies at 86’Washington Post3 February 2011 available online at http://www.washingtonpost.com/wp-dyn/content/article/2011/02/03/AR2011020306146_2.html accessed on 27 November 2011.

    • Search Google Scholar
    • Export Citation
Index Card
Content Metrics

Content Metrics

All Time Past Year Past 30 Days
Abstract Views 2440 2437 50
Full Text Views 255 255 3
PDF Downloads 45 45 2
EPUB Downloads 0 0 0