IMAGINE for a moment, serving nasi lemak and a glass of foaming teh tarik to a host of diplomats or a group of tourists visiting Malaysia or even in a Malaysian restaurant in a foreign land.
Symbolically, Malaysia can take pride in all of its delectable glory with this composition of food. Food brings people together and is a key ingredient in shaping the world we see.
Historically, gastronomic relations preceded diplomatic relations, opening up trade routes and making way for the globalisation of taste and food culture.
The adaptation of food as a diplomatic tool is new and was conceptualised as gastrodiplomacy. In 2002, an article in The Economist, introducing Thai food to "thousands of new tummies" started the ball rolling.
Scholars began studying the relevance of well-constructed and purposeful programmes that raised international awareness of a nation's culinary strength.
"Winning hearts and minds" through whetting the appetite of foreign publics is tied to soft power.
The influence of making an attractive edible culture is notable in countries like Thailand, Japan and South Korea. Japanese sushi is world renowned, tom yum is synonymous with Thailand, the South Korea's affiliation with kimchi and newer dishes like budae-jjigae are the outcomes of successful gastrodiplomacy programmes.
In the world of diplomatic relations, these countries established a "brand" in order to better promote themselves globally.
Can a bowl of noodles create new paths to cultural and diplomatic understanding? Recently, Malaysia's assam laksa made the top 10 global food list in Cable News Network (CNN) travel, an accomplishment not to be taken lightly.
This recognition is not new, as Malaysia has invested in programmes recognising the importance of food and diplomatic connections.
Additionally, an emerging class of chefs are experimenting and reinventing Malaysian cuisine. The idea that quality of produce shapes the food is becoming part and parcel of their approach to gastronomy.
Thus, promoting produce such as gula melaka, Sarawak pepper, Pahang cocoa and incorporating it into the dishes they serve, contributes to the sustainable aspect of Malaysian cuisine.
Malaysia can further leverage this unique medium of edible diplomacy to increase trade, economic investment and tourism, as well as to enhance its soft power.
Whilst the world battles a global pandemic, virtual learning about cultures, politics and cuisine takes precedence from the comfort of home.
Organisations in the United States have utilised this, such as World Boston, which virtually broadcasted an International Visitor Leadership Programme alumna from Spain to cook up a Spanish omelette.
An opportunity arose to try out new recipes while learning about a different culture and country. Efforts such as these demonstrate that living through quarantine has not dampened international engagements.
Therefore, constituting to a novel gastrodiplomacy approach on cross-cultural engagements and collaboration.
Malaysia can stand to gain by virtually displaying her culinary virtues through nasi lemak, teh tarik, assam laksa and other mouth-watering dishes, along with the emerging gastronomic cuisines to foreign audiences.
For once travel opportunities arise, there is a strong tendency to remember a country's culinary distinction. Continuously highlighting Malaysia's culinary strength boosts tourism, builds an international identity which bolsters political and diplomatic relations, harnessing gastrodiplomacy's soft power appeal.
Indisputably, food still remains a profound way to experience the world and a magnified lens to identify a nation.
Gastrodiplomacy has come a long way in a short time, embodying a powerful medium of nonverbal communication, connecting disparate audiences.
As more countries see these advantages, new trends will emerge, shaping a new set of practices. Let's not leave Malaysia's gastrodiplomacy to gather dust whilst waiting for the pandemic to run its course.
Using this time to design a comprehensive programme is important. Strategically positioning Malaysian national and gastronomic fare through embassies and private organisations, plus optimising the virtual world, would be some of the ways to fully grasp upcoming opportunities.
The writer is a research staff at the Institute of Strategic and International Studies Malaysia