gastrodiplomacy

The humble takeaway combo of fish and chips that’s a staple of all things British could become a strategic focus of Chinese President Xi Jinping’s four-day visit to the U.K. Xi hopes to enjoy the calorie-rich meal during a trip that’s set to bring billions in deals and investment for both countries, alongside a drink at a pub with Prime Minister David Cameron, according to an editorial on official broadcaster China Central Television’s website.

A hummus cafe in Israel is giving a 50 percent discount to tables mixing Jewish and Arab diners, in a campaign the owner hopes will bring people together as dozens of people have been killed in Israeli-Palestinian violence this month. Kobi Tzafrir, the owner of Humus Bar in the town of Kfar Vitkin, initially posted the offer on Facebook.

Solomonov sees his mission as connecting people to the food of his homeland. His specialties include Israeli-style hummus and tehina, a sesame paste also known as tahini. "Tehina is sort of the Israeli mother sauce," Solomonov says. "On the first day, God created tehina."

Kisuzem is one of 10 Budapest eateries that have been serving up food from Syria, Afghanistan, Eritrea and Somalia — in solidarity with migrants and refugees streaming into Hungary from those countries. It's all part of the Körítés food festival, which aims to combat xenophobia through cuisine.

From music diplomacy in the Middle East to sports and culinary exchanges in the Americas.

He plans to practice “culinary diplomacy” while navigating the variety of customers Sodexo has to serve, including lawmakers, staffers and tourists.“Johanna Mendelson Forman, she has a whole class at American University, she started at [Johns] Hopkins, about conflict cuisine, of how food can unite folks who culturally may be different,” Fimbres said, explaining his philosophy toward food.

This is Conflict Café, a month-long pop-up restaurant that uses food as a vehicle for dialogue on conflict and peace building. Organized by London-based peace building charity International Alert, each week of the pop-up brings a new chef and cuisine from the many regions in which the organization works. 

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