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.

Dzenetta Bogdanowicz has become famous as “the ambassador of the Tatar community”. Serving traditional home cooking, even British Prince Charles stopped by her Tatar house in Kruzniany, a small town in the eastern part of Poland, to get a taste of her famous dishes. [...] “I just want to welcome all people to our home,” Bogdanowicz answered when she was asked why she opened up her house to visitors.

Tahini is used to market Israeli culture as a native culture of the Middle East. Tahini is a paste made from ground hulled sesame seeds and is used in North African and Middle Eastern cuisine. To make tahini sesame seeds are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.