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“The fate of nations,” wrote Jean Anthelme Brillat-Savarin, an 18th-century French gastronome, “depends on how they feed themselves.” Today, a nation’s reputation depends on how well it feeds the rest of the world. One piece of evidence is the rise of culinary diplomacy. In 2012, the U.S. State Department launched a so-called “corps of chefs” tasked with promoting American...
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