JAPAN and the WORLD Magazine JANUARY ISSUE 2016 #Issue 14 | Page 66

COLOMBIA
GASTRODIPLOMACY
コロンビア・ガストロノミー
COLOMBIAN GASTRODIPLOMACY
AN EFFECTIVE COUNTRY BRANDING TOOL
効 果 的 な 国 の ブ ラン ディング ツ ー ル
WORDS: MR. ALEJANDRO POSADA BAENA
Chargé d’Affaires ad interim of the Embassy of Colombia to Japan
In Japan, and around the world, the image of Colombia is inevitably
linked to the aroma and good taste of quality coffee. Colombians
feel proud of the fact that the country is associated by millions of
people with the ritual of drinking coffee. But what about our food?
日本そして世界中で、
コロンビアのイメージはというと必ず良質なコーヒ
ーの香りとテイストを思い浮かべることでしょう。
コーヒーを飲む習慣の
ある何百万人もの人々が連想する国であるという事実にコロンビア国民
は誇りを感じます。
しかし、
食べ物はどうでしょうか？
G
astronomy is a way of cultural
expression
where
eating
is
combined with a particular way of
interacting with biological needs.
Culinary practices are developed by
local communities and creative individuals, and
further enriched by economic exchanges and the
knowledge received through these interactions.
Because gastronomy enables cultural exchange
at a personal level, being open to experience the
traditions of other countries enriches our lives.
Colombian food culture is the result of various
gastronomic influences: Indigenous, African
and Spanish. Located in the northwest of
the South American continent, facing the
Caribbean Sea and the Pacific Ocean, and with
a large extension of the Amazon, Colombian
cuisine is heavily influenced by the richness of
the country’s biodiversity.
of transporting fresh ingredients for certain
dishes; the small number of Japanese who
visit Colombia; and the fact that there is no
Colombian restaurant yet in Japan.
To overcome this situation, the Embassy of
Colombia in Japan has implemented a dynamic
Gastro-diplomacy promotion program, making
it an important pillar of country promotion
for 2015. Gastro-diplomacy has proven to be a
suitable door to Colombian culture, fostering the
interest of the Japanese people in our country,
its geographical features and nutritional legacy.
In particular, by tasting Colombian traditional
dishes, Japanese people have come into contact
with Colombia’s biodiversity, and the enormous
range of products that result from the unique
multi-thermic landscape.
Colombian Chef Mr. Eduardo Martinez during
the demonstration of Colombian cuisine at
the Shinjuku Gastronomic Academy (Shinjuku
Chourishi Senmon Gako).
In recent years the popularity
of Colombian gastronomy
has seen a significant spread
around the world, as a number
of Colombian chefs and
restaurants entered the top
lists of world gastronomy.
In recent years the popularity of Colombian
gastronomy has seen a significant spread
around the world, as a number of Colombian
chefs and restaurants entered the top lists
of world gastronomy. Historically, however,
despite Columbian cuisine’s wealth of products,
the Japanese had limited exposure to these
flavors. This situation can be explained by
a set of obstacles such as: the geographical
distance between both countries; the challenges
67 // JANUARY 2016
Chefs de Cuisine from renowned Tokyo Hotels, and Food Curators during the Colombian Gastronomic Week 2015.
JAPAN AND THE WORLD MAGAZINE