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.
Daniel Rose, ‘Late Nights at the Congress of Vienna’, Lapham’s Quarterly, 13 July 2011, available online at http://www.laphamsquarterly.org/roundtable/roundtable/late-nights-at-the-congress-of-vienna.php, accessed on 14 November 2011.)| false
Paul Rockower, ‘Projecting Taiwan: Taiwan’s Public Diplomacy Outreach’, Issues and Studies, vol. 47, no. 1, March 2011, p. 126. See below for an expanded discussion on Taiwan’s nation-branding initiatives.
Paul Rockower, ‘Projecting Taiwan: Taiwan’s Public Diplomacy Outreach’, Issues and Studies, vol. 47, no. 1, March 2011, p. 126. See below for an expanded discussion on Taiwan’s nation-branding initiatives.)| false
Kim Hyun-cheol, ‘Global Hansik Off to Strong Start’, Korea Times, 26 April 2009, available online at http://www.koreatimes.co.kr/www/news/biz/2009/05/123_42711.html, accessed on 22 November 2011.)| false
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Mark Caltonhill, ‘Promoting Taiwan through its Food’, American Chamber of Commerce in Taiwan Publication, vol. 41, no. 1, available online at http://www.amcham.com.tw/content/view/3138/479/, accessed on 22 November 2011.)| false
Beth Kormanik, ‘International Protocol Chiefs Share Ideas at New DC Conference’, BizBash, 11 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.)| false
Marian Burros, ‘Diplomacy Travels on Its Stomach, Too’, The New York Times, 2 July 2012, available online at http://www.nytimes.com/2012/07/04/dining/secretary-of-state-transforms-the-diplomatic-menu.html?pagewanted=all.)| false
Rachel Tepper, ‘The Obamas Eat from a Garden that Yields 1,600 Pounds of Food’, The Feast, 18 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.)| false
Emma Brown, ‘René Verdon, White House Chef for the Kennedys, Dies at 86’, Washington Post, 3 February 2011, available online at http://www.washingtonpost.com/wp-dyn/content/article/2011/02/03/AR2011020306146_2.html, accessed on 27 November 2011.)| false