Description
One of the more pernicious ways colonialism was conducted was through food and the changing of peoples’ diets. As states and societies look for ways to move beyond the limitations of colonialism, it is reasonable to ask how this post-colonial drive is manifesting in African kitchens, and in the specific instance of embassy kitchens.
Foods and feasts have been a fundamental component of diplomacy since its inception. In such contexts food is a form of communication about ideals, values, identity, and attitudes manifested in the quantity and varieties, as well as the preparation and serving.
Food is an understudied aspect of international relations despite it being central to international trade and culture. We may take our cuisines for granted but they are often a simple dish can tell of an international history of conflict, conquest and compromise.
This research project address the following question: How have African states expressed national cuisines in public diplomacy events abroad?
The research question presupposes that African states are drawing from their national cuisines at diplomatic functions. If, however, there is a lack of deliberate intention on the part of the hosting embassy, this too is of interest as it may be indicative of cogent limitations.
