Kass’s theory was that if American chefs could travel to different countries—particularly those with which America has strained relationships—they could use food to humanize Americans, providing an alternative glimpse into American culture than what they were seeing in the news.
While culinary border crossing bestows pleasure on the plate, it also often spreads virtue. Globalization, the two-edged sword that disseminates Big Macs, makes widely available the “bright flavors from the Mediterranean to Southeast Asia to Latin America,” wrote Greg Drescher of the Culinary Institute of America in a 2013 CNN Eatocracy blog post.
Ghanaians abroad have been urged to vigorously promote the beauty and elegance of their traditional wears to become the preferred brands internationally. [...] It was to promote the cross-cultural exchange for peace and development between the two countries as well as to commemorate the 70th anniversary of the United Nations.
Young Chinese chefs will be learning Italian traditions and recipes from Italian Gambero Rosso culinary experts. Culture and food diplomacy will be showcased at Expo Milano 2015 after five agreements signed by the two countries for culture and creative industries.
Initiated by the U.S. Chief of Protocol Capricia Penavic Marshall and blessed by her boss, (then) Secretary of State Hillary Clinton, the Diplomatic Culinary Partnership was created to “elevate the role of culinary engagement in America’s formal and public diplomacy efforts,” as their mission statement says.
For more than two thousand years, from circa 550 BC to 1700 AD, Persian high cuisine was as important to the politics of Eurasian states as French gastronomy would become to international diplomacy in the eighteenth and nineteenth centuries.