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DAFF 3105A - Culinary diplomacy

Type d'enseignement : Elective

Semester : Spring 2017-2018

Number of hours : 24

Language of tuition : English

Pre-requisite

A basic understanding of international relations

Course Description

Over the last two centuries, a new form of diplomacy has risen: culinary diplomacy, which consists in the institutionalized use of cuisine in international relations. As a matter of fact, central and local governments – often in cooperation with the private sector, NGOs and international organizations – are increasingly resort-ing to culinary creativity and traditions in their international relations for a multiplicity of purposes, from the improvement of cooperation to branding, from economic and touristic promotion to conflict management and resolution. The course will explore culinary diplomacy's scope and challenges, as well as its practical applications, through an overview of its theory, a selection of case studies and direct contributions from its protagonists. The course is divided into 12 classes of 2 hours each: C1: Introduction to the course. Culinary diplomacy: theory and practice C2: The culinary diplomacy of past empires C3: Nation-branding through culinary diplomacy C4: The culinary diplomacy of local governments C5: Culinary diplomacy and conflict resolution C6: The right to food. Food safety and food security. C7: Food and international organizations C8: Culinary diplomacy through diasporas C9: International culinary events C10: French and Italian culinary diplomacies C11: Private culinary diplomacy. The Club des Chefs des Chefs (guest lecturers) C12: Final written exam

Teachers

KIHLGREN GRANDI, Lorenzo (.)

Course validation

Students will be assessed as follows: • Participation (10%) • 1 presentation in small groups (30%) • 1 research paper (30%) • 1 final written exam (30%).

Required reading

  • Appadurai A (1988), “How to Make a National Cuisine: Cookbooks in Contemporary India”, Comparative Studies in Society and History, vol. 30, no. 1,
  • Berg O, Sevón G (2015), “Food-branding places – A sensory perspective”, Place Branding and Public Diplo-macy, no. 0, 1–16
  • Brown L R (2011), “The New Geopolitics of Food”, Foreign Policy, April 25, 2011
  • Choukroun L (2016), “Le chef et le diplomate”, Géoéconomie, no. 1
  • Chapple-Sokol S (2014), “War and peas: culinary conflict resolution as citizen diplomacy”, Public Diplomacy

Additional required reading

Chapple-Sokol S (2013), “Culinary diplomacy: breaking bread to win hearts and minds”, The Hague Journal of Diplomacy, no. 8