Culinary diplomacy

Relevance

The significance of culinary diplomacy today stems from its unique ability to reduce political tensions and create direct connections between people. Food serves as a universal language, facilitating dialogue even when official negotiations have stalled. Additionally, the economic benefits are considerable. A successful culinary diplomacy campaign can encourage travellers to book flights, promote national dishes as valuable exports, and generate global interest in a country’s products.

On a political level, culinary diplomacy serves as a powerful tool of soft power. By showcasing a sophisticated and appealing food culture, a nation can counter negative stereotypes, cultivate goodwill, and establish a reputation that benefits its international relations. Sharing a meal can convey essential values such as hospitality, tradition, and creativity far more effectively than a press release. In our digital age, where a nation’s image is continuously being shaped online, culinary diplomacy offers something tangible and authentic. It enables a country to narrate its own story through flavours and aromas, creating positive, lasting memories that resonate with a global audience.

Methods and approaches

Culinary diplomacy operates through various methods, ranging from formal to grassroots initiatives. One of the most classic examples is the state dinner, where each dish on the menu is thoughtfully selected to honour guests and showcase national pride. Beyond government functions, many countries engage the public directly through programs like chef corps or culinary ambassador initiatives. These programs send top culinary talent abroad to lead cooking demonstrations, headline festivals, and share their culture with new audiences.

Economic promotion is another vital aspect of culinary diplomacy. Nations often work to secure protected status for their signature products, such as Italy’s Parmesan cheese or France’s Champagne, effectively turning cultural heritage into economic strength. They also participate in major international food expositions and competitions. Embassies and cultural centres have transformed into culinary hubs, hosting cooking classes and food tastings that provide hands-on experiences of their culture. Additionally, informal channels play a significant role, particularly through the thousands of diaspora-run restaurants worldwide, which serve as unofficial cultural outposts, introducing their cuisine to new communities every day.

Geographical scope

Culinary diplomacy occurs in various settings, from exclusive halls of power to neighbourhood street corners. On a bilateral level, this is a daily practice for diplomatic missions. For example, an ambassador might host a dinner with local officials, using national dishes to build personal relationships and strengthen diplomatic ties. On a regional scale, groups of nations, such as the European Union or ASEAN, collaborate on initiatives that promote a shared culinary heritage. These efforts aim to foster a stronger regional identity and attract tourism. Global cities like London, New York, and Paris serve as central hubs for culinary diplomacy. In these cities, the high concentration of embassies and diverse populations creates a vibrant and competitive culinary landscape.

Additionally, multilateral forums play a crucial role; at the United Nations, countries often showcase their national cuisines during cultural events. A UNESCO designation for a food tradition, such as French gastronomy or Neapolitan pizza, provides valuable global recognition. This multi-level engagement ensures that the message of culinary diplomacy reaches a broad audience, from heads of state to curious food enthusiasts.

History

While the term “culinary diplomacy” may be modern, the underlying concept is as old as civilisation itself. Throughout history, kings and emperors have understood that sharing a meal can be an effective way to break down barriers. For example, ancient Romans hosted lavish banquets to gain political favour, and medieval lords used grand feasts to secure the loyalty of their vassals.

The modern practice of culinary diplomacy emerged in 19th-century Europe, when French cuisine became the universal language of international diplomacy. The elaborate, multi-course banquets perfected by chefs like Auguste Escoffier became stages for power and persuasion.

In the early 2000s, the concept was reimagined as a tool for public diplomacy. A significant turning point was Thailand’s “Global Thai” program, launched in 2002. This innovative strategy aimed to promote Thai culture by rapidly increasing the number of Thai restaurants worldwide. Its success inspired other countries to adopt similar initiatives. South Korea developed its “Kimchi diplomacy”, Peru initiated its gastronomic revolution, and in 2012, the United States introduced its Diplomatic Culinary Partnership. This marked a crucial shift from an exclusive activity to a broad, democratic approach designed to capture the world’s imagination.

Actors

Culinary diplomacy requires the collective effort of many contributors, not just government entities. While foreign ministries, cultural agencies, and tourism boards develop strategies and provide funding, the real magic occurs through the involvement of various other players. Chefs, in particular, are the stars of the show; they act as charismatic cultural ambassadors, using their passion and creativity to bring their nation’s story to life.

International organisations such as UNESCO help by lending prestige and recognition to culinary traditions. The private sector is also a vital partner, with food corporations, restaurant groups, and exporters offering the financial and logistical support needed for major initiatives.

Additionally, non-profit organisations and cultural associations contribute by focusing on preserving culinary heritage and promoting sustainable food practices.

Perhaps most importantly, diaspora communities play a crucial role. These informal ambassadors operate local restaurants and food shops, serving as the front line of culinary diplomacy and sharing their heritage with each customer they serve.

Examples

Thailand’s “Global Thai” Programme

Perhaps no country has mastered culinary diplomacy quite like Thailand. The “Global Thai” initiative, launched in 2002, serves as a masterclass in strategic soft power. The government set an ambitious goal: to dramatically increase the number of Thai restaurants around the world. The premise was simple: by making Thai cuisine a global staple, Thailand could boost tourism, sell more food products, and build a highly positive brand image. To achieve this, the government offered training, standardised recipes, and even facilitated loans for aspiring restaurant owners. The outcome was remarkable: the number of Thai restaurants worldwide surged from roughly 5,500 to over 15,000 within a decade, making Pad Thai as recognisable in many cities as pizza. 

South Korea’s “Kimchi diplomacy”

As part of its highly successful “Korean Wave” of cultural exports, South Korea has prominently showcased its cuisine, known as Hansik. Central to this campaign is “Kimchi diplomacy”. The government has worked diligently to promote its iconic fermented dish as a symbol of a healthy, vibrant, and traditional culture. A significant achievement occurred in 2013 when UNESCO recognised Kimjang, the communal tradition of making and sharing kimchi, as an Intangible Cultural Heritage of Humanity. The government also funds the World Institute of Kimchi to research its health benefits and promotes Korean cuisine through various avenues, including television dramas and global food festivals.

United States’ Diplomatic Culinary Partnership

In 2012, the U.S. government formalised its culinary diplomacy with the Diplomatic Culinary Partnership. Launched by Secretary of State Hillary Clinton, this program established the “American Chef Corps”, comprising over 80 renowned chefs. Their mission was to act as culinary ambassadors for the nation. These chefs travelled worldwide to cook for official functions, engage with foreign communities, and showcase the true diversity of American cuisine, demonstrating that it extends far beyond just burgers and fries. One noteworthy instance involved celebrated chef José Andrés, an immigrant himself, who prepared a state dinner for the King of Spain, skillfully blending Spanish and American culinary traditions to symbolise the deep ties between the two nations.