Conflict Cuisine
Conflict cuisines examine the nexus of food and war. It includes the practice of culinary diplomacy and gastrodiplomacy by governments and citizens of countries that have experienced war or conflicts.
There are two forms of conflict cuisines:
- Food in zones of conflict, which includes issues of access to food, food security and the impact in the field of fighting on existing food supply and provisioning of goods to markets.
- Foods of diaspora populations that transfer their national foodways to new countries, creating an extension of their culture through their cuisine.
Culinary Diaspora
Diaspora communities that transfer their national foodways to new countries as an extension of their culture. Immigrants use their food culture as a means of creating a new life in their adopted country – both as a way of remembering their homeland and to earn a living.
Source: Is the Kitchen the New Venue of Foreign Policy? Johanna Mendelson Forman (2016)
Culinary Diplomacy
The use of food and cuisine as an instrument to create cross cultural understanding in the hopes of improving interaction and cooperation. Food becomes a tool to persuade, cajole and convince. It is one of the older forms of soft power used by states.
Source: Sam Chapple-Sokol
Culinary Memory
How subtly and substantially food, which is so central to the sustenance of our lives and the most natural manifestation of our humanness, affirms our cultural identity and our ethnicity and is associated with our significant social relationships.
Source: La Trecchia (2012)
Diaspora Chefs
Chefs who transfer their national foodways to new countries as an extension of their culture.
Source: Is the Kitchen the New Venue of Foreign Policy? Johanna Mendelson Forman (2016)
Gastrodiplomacy
A form of public diplomacy that uses citizens to promote food and cuisines of a country. Today, food is also being used to promote national agendas for tourism and to help create livelihoods for refugees in new homelands through training in the food sector. Food trucks and restaurants that use the cuisines of different nationalities in cities across the globe are also being used as gastrodiplomacy. In short, gastrodiplomacy leverages the power of the kitchen as a venue for foreign policy that’s beyond the control of the state.
Gastronationalism
The use of food production, distribution and consumption to demarcate and sustain the emotive power of national attachment, as well as the use of nationalist sentiments to produce and market food.
Source: DeSoucey (2010)
Gastromediation
The application and channeling of the positive emotional, cognitive and physical feelings evoked by food and eating so as to arbitrate conflicts, overcome differences, facilitate intervention and sustain positive resolution.
Source: Avieli (2016)
Nation-Branding
A form of gastrodiplomacy that involves branding a nation’s culinary culture for the purpose of promoting tourism, trade or to gain greater public awareness of certain products.
Social Gastronomy
Using the power of food and gastronomy to address social inequality, improve nutrition, educate consumers about healthy diets and engage chefs in using their skills to do social good. The goal of social Gastronomy is to create a better, more inclusive and peaceful world.
Source: Is the Kitchen the New Venue of Foreign Policy? Johanna Mendelson Forman (2016)
Sustainable Development Goals
The United Nation’s blueprint for achieving a better and more sustainable future for all. The Goals set in the blueprint address the global challenges we face, including those related to poverty, inequality, climate, environmental degradation, prosperity and peace and justice. The Goals interconnect and in order to leave no one behind it is important to achieve them by 2030.
World Food Program (WFP)
The leading humanitarian organization saving and changing lives, delivering food assistance in emergencies and working with communities to improve nutrition and build resilience. As part of the United Nations, the WFP implements the Sustainable Development Goals and is committed to Goal 2 which pledges to end hunger, achieve food security, improve nutrition and promote sustainable agriculture by 2030.
Food Security
The state in which all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
Source: World Food Summit (1996)
