culinary diplomacy
The Food and Agriculture Organization of the United Nations declared 2013 as the International Year of the Quinoa, a high-protein, grain-like crop from the Andes. Whether consumers of quinoa around the world associate this crop with Peru, a major producer of quinoa, is debatable. Nevertheless, quinoa’s widespread popularity is helping the Peruvian government expand its international presence via culinary diplomacy.
Some will say that after a considerable amount of time, expansion is the first piece of good news coming from Old Lady Europe. However, not everyone is enthusiastic about it, especially in Croatia – the 28th member as of July 1st. To put it more clearly, the very first toast could leave some with a bad taste in their mouth should they make it with prosek – the indigenous Dalmatian dessert wine variety. Accession to the EU could mean – hello EU, goodbye prosek!
New York State is now the yogurt capital of the nation. The state’s chief yogurt promoter, Gov. Andrew M. Cuomo, claimed victory on Thursday in the battle for national yogurt supremacy, citing state data that showed New York topping California in production for 2012. Hoping to milk the announcement for all it’s worth, Mr. Cuomo’s office issued a nearly 2,100-word statement celebrating New York’s triumph.
The type of bomb used in at least one of the Boston attacks is one that many recent veterans are all too familiar with. It was fashioned out of a pressure cooker. The devices are common in kitchens around the world. Instructions for turning them into bombs are distressingly easy to find. But I hope that their misuse as devices to wound and kill won’t obscure their value for bringing people together.
The young culinary student learned paella thanks to exchange cooking classes put on by UNIFIL’s Spanish contingent in south Lebanon. The five-week course seeks to broaden the culinary expertise of a dozen or so hospitality students in addition to teaching some of the Spanish UNIFIL members Lebanese dishes.
Along a roughly two-mile stretch of Massachusetts Avenue exists a secret world, one with high-profile names, ritzy locations, and extravagant experiences that many can only dream about: the kitchens of Embassy Row. Amid the stoves and shelves, cookers and cutting boards, the chefs at the helms of these kitchens feed some of their country’s most important people, contributing directly to culinary diplomacy and showcasing the best their homeland can offer to an equally select audience.
Twenty-five food professionals from chefs, restaurant owners to food writers and critics from different countries, traveled together throughout the United States as participants in the International Visitor Leadership Program, IVLP.
Graduate School USA has completed its nearly month-long program, “Culinary Diplomacy: Promoting Cultural Understanding Through Food,” with rave reviews from participants hailing from 25 different countries. These members of culinary, education and journalism communities met in the United States from September 6-28 for the opportunity to explore the role of food in bringing people of varied backgrounds together.