In a bid to strengthen ties with foreign partners through the power of food, Cambodia's Ministry of Foreign Affairs and International Cooperation has launched a three-day training course on traditional Khmer cuisine, dubbed "Cambodian Culinary Diplomacy: Promoting Friendship and Cooperation Through Foods".
On 19 September 2024, His Excellency Deputy Prime Minister SOK Chenda Sophea, Minister of Foreign Affairs and International Cooperation, opened the course at the National Institute of Diplomacy and International Relations in Phnom Penh. The program, co-organised by the institute and the Asia Foundation, aims to promote Cambodia's sophisticated food culture and forge stronger relationships with foreign diplomatic missions and international organisations.
Members of these missions are taking part in the training in Phnom Penh and Kampot Province, where they will learn how to prepare local dishes and gain insight into the country's unique culinary heritage. The course is an initiative of His Excellency the Deputy Prime Minister, who sees food as a key element in promoting national identity and economic diplomacy.
"Promoting sustainable development, our ministry launched its Economic Diplomacy Strategy in 2021," His Excellency told the opening ceremony. "The strategy aims to enhance our status on the world stage under the Royal Government's vision of Cambodia becoming an upper-middle-income country by 2030 and a high-income one by 2050."
Trainers for the course are renowned chefs, including Mrs. Ros Rotanak (also known as Chef Nak) and Oknha Luu Meng. The program includes a trip to Kampot Province, where participants will learn about the province's investment potential in sectors such as agriculture and tourism. This is particularly significant given Kampot's reputation for its pepper and natural beauty, with Bokor Mountain being a popular destination.
Senior officials from the Ministry of Foreign Affairs were accompanied by His Excellency Ouk Sorphorn, Under Secretary of State, on a trip to the province. The success of this initiative will depend on its ability to promote Cambodia's food culture as part of the country's economic diplomacy strategy and foster stronger ties with foreign partners.
The launch of this program marks an exciting development in Cambodia's efforts to promote its national identity and interests abroad through creative means. With a rich culinary heritage spanning centuries, Cambodia is poised to share its unique gastronomic traditions with the world.
Conclusion:
Cambodia's 'Culinary Diplomacy' initiative represents a fresh approach to promoting national identity and fostering international relations. By leveraging the universal language of food, Cambodia aims to strengthen its ties with foreign partners and enhance its global status. As the country embarks on this new journey, it remains to be seen how effectively this innovative approach will yield tangible results in promoting friendship and cooperation through foods.