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PUBLIC DIPLOMACY IN SUB-SAHARAN <strong>AFRICA</strong><br />

27<br />

A DISCUSSION ABOUT THE EVOLVING ROLE OF<br />

GASTRODIPLOMACY IN <strong>AFRICA</strong>N CUISINE<br />

GASTRO -<br />

DIPLOMACY<br />

IN <strong>AFRICA</strong><br />

AN INTERVIEW WITH WILBERT JONES<br />

Jung-Hwa Kang & Erica McNamara<br />

WINTER 2016 | @PD_Mag<br />

PRESIDENT OF THE WILBERT JONES COMPANY,<br />

A GOODS AND BEVERAGE PRODUCT DEVELOPMENT<br />

AND MARKETING BUSINESS, FOUNDED IN 1993<br />

Wilbert Jones is the President of The Wilbert<br />

Jones Company, a goods and beverage<br />

product development and marketing<br />

business, founded in 1993. Jones was<br />

formerly a food scientist at Kraft Foods'<br />

biotechnology department from 1985-<br />

1993. He received a B.S. in chemistry from<br />

Loyola University of Chicago and studied<br />

at the Ecole de Gastronomic Francasie<br />

Ritz-Escoffier in Paris, France. Jones is the<br />

author of several cookbooks and in 2015<br />

published, Images of America: Chicago Blues.<br />

Public Diplomacy Magazine editors Jung-<br />

Hwa Kang and Erica McNamara interviewed<br />

Mr. Jones to discuss the evolving role of<br />

gastrodiplomacy in African cuisine.<br />

You have been doing a lot of<br />

lectures, seminars, and teaching<br />

particularly on African cuisine.<br />

How do you differentiate your<br />

teaching style from the way that<br />

you were educated? Do you focus<br />

more on culture or teaching the<br />

technique?<br />

Wilbert Jones: When I do my lectures and<br />

seminars with students and faculty, I like to<br />

meet them where they are. What I mean by<br />

that is that, of course they are in a structured<br />

academic environment, but if I am going to<br />

Kendall College (Chicago, IL) to teach, most<br />

of my class is basically just feeding them,<br />

seeing where their heads are, and asking<br />

them questions such as where were you<br />

born? Where were you raised? What inspired<br />

you to cook? Did you learn to do things from<br />

your grandmother? Why do you really want<br />

to be a chef? And it is amazing, because I<br />

think this transformation comes when you<br />

get 30-40 people in the room and you have<br />

that approach. If I am talking about a region<br />

in Africa that they are not familiar with or<br />

either a certain kind of ingredient, then I<br />

will bring that ingredient to start talking<br />

to each of the students based on their<br />

history: whether they are from Louisiana or<br />

upstate of New York. From that angle, the<br />

students would start really feeling that they<br />

are thinking out of the box. I think this is<br />

very good approach to take because then<br />

everyone has something to contribute.<br />

What type of food culture have you<br />

seen in Africa?<br />

WJ: Well, it depends again on your<br />

connection. Are you Muslim? Sitting down<br />

with your family? Is it a feast? Will there<br />

be several dishes? If you are urban, such as<br />

in Dakar, Senegal, you are probably eating<br />

the way we do in America: breakfast, lunch,<br />

and dinner. You are eating on the run or<br />

you might go out to dinner and have a few<br />

courses here and there, so it just depends<br />

on your background. If you go more into the<br />

rural pockets, you might have just two meals<br />

a day: you have something in the morning<br />

and something later in the day. There<br />

CULTURE PUBLIC-PRIVATE GOVERNMENT<br />

WINTER 2016 | @PD_Mag<br />

28

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