Margaret Dickenson

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Cuba’s cuisine: tasty and diverse

Last winter, my husband and I flew to Cuba, the Caribbean’s largest country. Located on the northern margins of the region (not far from Southern

Pakistani cuisine: curried by history

Technically speaking, Pakistan is a relatively young country. When India gained independence in 1947, after almost a century of British rule, it was partitioned in

UAE: From camel milk and dates to international cuisine

A recent adventure took me and my husband to the amazing United Arab Emirates (UAE). Located in the Middle East, it borders Saudi Arabia, Oman,

Portuguese cuisine: a global mosaic

  Those unfamiliar with Portuguese cuisine may understandably assume it is similar to that of Spain. And while many of the same ingredients are featured

Swiss cuisine: cheese, chocolate and beyond

Switzerland has existed for centuries as a small, compact, alpine country nestled amongst France, Germany, Austria and Italy. As Ambassador Ulrich Lehner notes: Originally Switzerland

Mongolia’s meaty cuisine – from marmot to mutton

  Mongolia is a landlocked country in northern Asia, sandwiched between Russia to the north and China to the south. With a population of fewer

Need a Dublin lawyer?

  Ireland’s food history and culture can be traced back to prehistoric times. That it’s an island at the very western edge of Europe meant

Korea: Yin-Yang Cuisine

  With the mention of the word Korea, tastes of smoky, sweetly marinated thin slices of grilled beef (bulgogi), extraordinary barbecued ribs (kalbi), memorable soya

Malaysia’s amalgamated cuisine

  Food holds a privileged place in the lives of Malaysians. They love to eat and view food as an important (indeed serious) expression of