Entertaining

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Icelandic foods: A challenging history

Seeking solitude and seclusion, Irish monks in the seventh Century happened upon Iceland by chance, but fled two centuries later as Vikings from Sweden and

Unravelling New Zealand’s culinary history

Situated in the South Pacific Ocean, New Zealand consists of two larger islands (North Island and South Island) and further south, a tiny third, Stewart

The cultural melting pot of South African cuisine

South Africa regards itself as one of the cradles of mankind, a claim endorsed by the discovery of 117,000-year-old footprints just north of Cape Town.

Filipino food: A historical odyssey

The Philippines, an archipelago of more than 7,000 islands east of Vietnam, boasts the longest discontinuous coastline in the world. Its topography features mountains, plains,

Armenian cuisine’s complexity

Bordered by the Caucasus and other mountain ranges, Armenia, more or less a high plateau, enjoys fertile soil, a basically temperate climate — though punctuated

In Japanese cuisine, tradition prevails

One of the basic principles of Japanese cooking is to capitalize on the food of the seasons — seafood, vegetables and fruit at the peak

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,