Hors d'oeuvre of striking colors. In Italian "antipasto" means it is served cold in the form of olive, cheese, pickled vegetables or "entrada" (Portuguese, Spanish) are served as hors d'oeuvres in Southern Europe. "Voorgerecht" in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ("khubz 'arabi") combined with mixed greens and other vegetables. It belongs to the family of dishes known as "fattat" (plural) or fatta, which use stale flatbread as a base. In the United States the custom appears to have come from
Culinary diplomacy Culinary diplomacy Culinary diplomacy, also known as gastrodiplomacy, is a type of cultural diplomacy, which itself is a subset of public diplomacy. Its basic premise is that "the easiest way to win hearts and minds is through the stomach". Official government-sponsored culinary diplomacy programs have been established in Thailand, South Korea, Malaysia, Peru, and the United States. The terms "culinary diplomacy" and "gastrodiplomacy" have been in use since the early 2000s, and have been popularized by the work of public diplomacy scholars Paul Rockower and Sam Chapple-Sokol. An early mention of the concept was in a 2002 Economist article about