Culinary diplomacy utilizes food as a relationship-builder, but does it meet the standards of new public diplomacy?
Sam Chapple-Sokol is an independent researcher and consultant on culinary diplomacy. He has a Master’s from the Fletcher School of Law and Diplomacy at Tufts University. He is currently a consultant for Club des Chefs des Chefs, part time pastry chef at the White House and researching the relationship conflict and food at American University. He blogs at Culinary Diplomacy.
Read more from Sam:
American Food 2.0: Culinary Diplomacy at Expo 2015 | The Public Diplomat
The Head, the Heart, and the Stomach | The Public Diplomat
photo credit: Wikipedia