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DCIV 1080A - Culinary Diplomacy

Type d'enseignement : Elective

Semester : Autumn 2017-2018

Number of hours : 24

Language of tuition : English



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 resorting 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.


KIHLGREN GRANDI, Lorenzo (PhD, territories society development)

Required reading

Rachel Laudan, Cuisine and Empire. Cooking in World History, University of California Press, 2013

Additional required reading

  • Petruzzella D. (ed.), Sancassiani S. (ed.). Feeding knowledge. CIHEAM, 2017
  • Émilie Vandecandelaere, Sébastien Abis, Food, Tourism and Regional Authorities, in CIHEAM, MediTERRA 2012