Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon
-
0:09 - 0:13I'm going to put up a photo
of my all-time favorite food. -
0:13 - 0:18Now, if you agree with me,
that this food is also your favorite, -
0:18 - 0:19all I want is for you to cheer;
-
0:19 - 0:22give it a big clap, give it
a big 'whoop, whoop', whatever. -
0:22 - 0:25If you don't like it,
you are allowed to boo. -
0:25 - 0:27It's the only booing you'll be doing today
-
0:27 - 0:30so, if you like that type of thing
then, this is your opportunity. -
0:30 - 0:32Okay, so here we go.
-
0:32 - 0:33(Cheers)
-
0:33 - 0:35Yes!
-
0:35 - 0:37(Applause)
-
0:39 - 0:43There's a few people who are not having
any form of food today. -
0:43 - 0:46Anyway, this one fruit
-
0:46 - 0:51has the ability to show us
how powerful the act of eating can be. -
0:51 - 0:53Some of you, I know
you're looking at this photo -
0:53 - 0:56and you're probably wondering
if I bought any for lunch today. -
0:56 - 0:58I wasn't allowed to, I didn't.
-
0:58 - 1:03Some of you are probably wondering,
"Is he being serious?", -
1:03 - 1:05and you probably feel a bit nauseous.
-
1:05 - 1:09But that's how emotional food can make us.
-
1:09 - 1:12There's love and hate, and
there's everything in between. -
1:13 - 1:16And this combination
of eating and emotions, -
1:16 - 1:18it affects the way
we perceive one another, -
1:18 - 1:22so you are more likely
to strike a relationship -
1:22 - 1:26with a stranger in this crowd
who reacted the same way you did. -
1:27 - 1:32Today, as Burma or Myanmar
is rejoining the global community, -
1:32 - 1:34we have this exact problem.
-
1:35 - 1:38The world's opinion about us is divided,
-
1:39 - 1:44but, what I want to do is to show you
you my idea today of a food revolution -
1:44 - 1:47because I think we can
shape these opinions -
1:47 - 1:49using the love of our nation's cuisine.
-
1:50 - 1:54Now, in case you don't know who I am
or you haven't figured it out yet, -
1:54 - 1:57I'm infatuated by eating.
-
1:57 - 2:00I have a bit of a problem,
I'm a little obsessed, okay? -
2:01 - 2:04To me, food is constantly evolving.
-
2:04 - 2:10You can have the exact same dish
in two completely different environments, -
2:10 - 2:14and your experience
is completely transformed. -
2:14 - 2:16For example,
-
2:16 - 2:21have any of you ever had a coffee
in the morning before the toilet? -
2:22 - 2:23Anyone?
-
2:23 - 2:25Well, I'm sure there's
some of you who have - -
2:25 - 2:27It helps the bowels, okay?
-
2:27 - 2:30It's quite life-changing for some of us.
-
2:30 - 2:33My life changed when I was four,
-
2:33 - 2:36when I left Burma and I moved to the UK.
-
2:36 - 2:38And it was just the four of us.
-
2:38 - 2:41It was my parents, my brother and just me.
-
2:41 - 2:43There you are.
-
2:44 - 2:48At home was first where
I fell in love with our cuisine. -
2:49 - 2:50But, to tell you the truth,
-
2:50 - 2:54until I moved back to Burma,
about five years ago, -
2:54 - 2:59this cuisine was my only real connection
to this country growing up. -
3:01 - 3:06At home, my mom's
signature dish was her Mohinga. -
3:07 - 3:09And this Mohinga was very special
-
3:09 - 3:13because she would make this
for breakfast, for dinner, for birthdays. -
3:13 - 3:17I know you're getting hungry,
okay, just a minute - -
3:17 - 3:19for all sorts of special occasions.
-
3:19 - 3:24But, for those of you who don't know,
who may be watching, what a Mohinga is, -
3:24 - 3:27it's the dish we all grew up with.
-
3:27 - 3:31It's a hot, steaming fish-based broth,
-
3:31 - 3:36and in this country we have it
in the morning, in 35 degree heat - -
3:36 - 3:39which I'm feeling right now -
-
3:39 - 3:42at home, or on the street.
-
3:42 - 3:45But if you can picture it for a second -
-
3:45 - 3:47this is where I grew up.
-
3:47 - 3:51So, in winter, in zero degree weather,
-
3:51 - 3:55can you picture having
that exact same dish -
3:55 - 3:57while the snow is falling outside?
-
3:58 - 4:02It's a transformative experience, right?
-
4:02 - 4:06So, this dish started off life
-
4:06 - 4:10as a breakfast dish intended
to fill you up in the morning, -
4:10 - 4:17but now, it has the power to keep
a whole family together and warm at night. -
4:17 - 4:21And about two and a half years ago,
I wanted to channel that experience. -
4:21 - 4:23I wanted to challenge the way
-
4:23 - 4:27our local cuisine was seen
and experienced, -
4:27 - 4:30so I was one of those
crazy nut jobs that decided -
4:30 - 4:32that opening a restaurant
would be a good idea. -
4:32 - 4:34Now, if people care about you,
-
4:34 - 4:37no one will ever tell you
that it is a [bad] idea. -
4:37 - 4:42But, we did it anyway,
and we've been very lucky. -
4:42 - 4:48Over the last two and a half years,
our representation of local cuisine -
4:48 - 4:52has been featured in over
50 international publications. -
4:52 - 4:55But, the amazing thing about that
-
4:55 - 5:00is that most of these publications
are writing about Burmese cuisine -
5:00 - 5:02for the very first time.
-
5:03 - 5:09For me, if I was to describe
our country through a dish, -
5:09 - 5:11it would be that Mohinga.
-
5:12 - 5:18Because both the country
and the dish are humble in nature. -
5:18 - 5:23I think both are slightly misunderstood
by those who don't know it, -
5:23 - 5:28but I think, both have
the potential to go global. -
5:28 - 5:33But, you see, the problem
we have in this country right now, -
5:33 - 5:36is that we put so much emphasis
on developing it, -
5:36 - 5:39purely with the things we can measure.
-
5:39 - 5:41So, we measure the currency,
-
5:41 - 5:43we measure the economy,
-
5:43 - 5:45we measure the weather.
-
5:45 - 5:48Sometimes, we measure the traffic,
-
5:48 - 5:52and we tell each other how horrible
the traffic has become. -
5:52 - 5:58But let me ask you, what about
the things we can't measure? -
5:59 - 6:04How do we measure the way our taste buds
will change over the next generation? -
6:04 - 6:05We can't.
-
6:06 - 6:10How could we measure the impact
that our cuisine could have -
6:10 - 6:14on somebody eating it
for the very first time? -
6:14 - 6:15We can't.
-
6:15 - 6:22But these things are just as important
in the evolution of our country. -
6:22 - 6:25So if I put this photo in front of you,
-
6:25 - 6:28which is a cheeseburger, right?
-
6:28 - 6:32What is the first country
that would come to mind? -
6:33 - 6:37Presumably, for the majority of you
would be America, yes? -
6:37 - 6:43But, what if I told you that the burger
began with the Mongol Empire, -
6:43 - 6:45would you believe me?
-
6:46 - 6:51The legend goes that, as Genghis Khan
and his army were conquering the world, -
6:51 - 6:53they had a problem.
-
6:53 - 6:58They would often live on vast areas
of land with no vegetation. -
6:58 - 7:01So what they did was they would get meat -
-
7:01 - 7:02back then it was horse meat -
-
7:02 - 7:05and they would put it under their saddle,
-
7:05 - 7:07so they could eat as they ride.
-
7:07 - 7:11And if you look at
a map of this great empire, -
7:11 - 7:15you will find that a lot of this area
is in a part of the world -
7:15 - 7:17we now call Eastern Europe.
-
7:17 - 7:20And it's in Eastern Europe
that we would see -
7:20 - 7:22the first version of this burger
-
7:22 - 7:26which is the tartare,
which is diced up raw meat. -
7:26 - 7:28Many, many, many years later,
-
7:28 - 7:31that this dish, the tartare,
would make its way to Germany, -
7:31 - 7:34to a city called Hamburg.
-
7:34 - 7:36That's where it would become
the hamburger, -
7:36 - 7:38not because it has ham in it, okay?
-
7:38 - 7:40So, I've just broken an urban myth there.
-
7:40 - 7:43What this story tells us is that
-
7:43 - 7:48in the evolution
of a country or a cuisine, -
7:48 - 7:51we shouldn't be talking about
weeks, or months, or years. -
7:51 - 7:58We should be talking about decades,
or centuries, or potentially even longer. -
7:59 - 8:01If you allow me to ask you
some questions - -
8:01 - 8:04I just want you to think
about it for a second - -
8:05 - 8:10if we hadn't been isolated
for more than the last 50 years, -
8:10 - 8:12do you think that there would be
-
8:12 - 8:15more Burmese restaurants
around the world? -
8:15 - 8:17Perhaps?
-
8:17 - 8:22Do you think that Burmese cuisine
would have evolved in any way? -
8:22 - 8:24Perhaps?
-
8:24 - 8:28But, do you think there would be
more tourists coming into Burma? -
8:28 - 8:30I definitely think so.
-
8:30 - 8:34But these are all
great questions in hindsight. -
8:34 - 8:37Maybe they're not so relevant anymore,
-
8:37 - 8:41but a relevant question would be something
a friend asked me a couple of weeks ago -
8:41 - 8:45which is, "Htet, would you
travel for food?" -
8:45 - 8:48So, let me ask you,
would you travel for food? -
8:48 - 8:48(Audience) Yeah.
-
8:48 - 8:51Htet Myet Oo: Yeah?
Because I only travel for food, okay. -
8:51 - 8:53It's the only reason
I get free lunch today, -
8:53 - 8:55so that's why I did this.
-
8:55 - 8:56(Laughter)
-
8:56 - 9:01And I think more and more people
every year, are traveling to places -
9:01 - 9:03like the Coliseum and the Eiffel Tower,
-
9:03 - 9:06not just to see
these historical landmarks, -
9:06 - 9:11but they're traveling to sample
the cuisines of that country. -
9:11 - 9:18Food is a big reason why we go back
to these countries time and time again. -
9:19 - 9:23So, this is me in a food coma in Paris.
-
9:23 - 9:25(Laughter)
-
9:25 - 9:26You can see that.
-
9:26 - 9:30I didn't quite make it to the Eiffel Tower
but you can see why. -
9:30 - 9:37Last year, the UN released a survey
that showed that 88.2% of people -
9:37 - 9:39consider gastronomy.
-
9:39 - 9:42So, let's picture that
no one here was Burmese, -
9:42 - 9:46or you've never been
to visit Burma before. -
9:46 - 9:48If we were researching
-
9:48 - 9:51whether we wanted to come to
this beautiful country on holiday, -
9:51 - 9:55and we were part of that 88.2% ,
-
9:55 - 10:00what do you think that we would see
written about our cuisine? -
10:00 - 10:04Because when I moved here
five years ago, this is what I saw: -
10:04 - 10:05"It's too oily."
-
10:05 - 10:08"Htet, Burmese food is so oily, alright."
-
10:08 - 10:10"It has too much MSG in it."
-
10:10 - 10:14I like MSG, but that's for another talk.
-
10:15 - 10:17But the truth of the matter is that
-
10:17 - 10:22this is just the opinions of a few
and these are certainly not facts. -
10:22 - 10:25But if we did look at some facts,
what we would find is that -
10:25 - 10:30there are over a 135 ethnic
minorities in the country. -
10:30 - 10:32That's a fact.
-
10:32 - 10:35So, that's a lot of different ways
of consuming food. -
10:35 - 10:38Rangoon, the city that
we're standing in right now, -
10:38 - 10:42in the late 1920s had taken over New York
-
10:42 - 10:46as the migration capital of the world.
-
10:46 - 10:48That's also a fact.
-
10:48 - 10:51And that's a lot of influence
coming in from other countries. -
10:51 - 10:54So, let me ask you again,
-
10:54 - 10:57in that 88.2%,
-
10:57 - 11:02what do you think we should be
seeing written about our cuisine? -
11:02 - 11:03If you look at this,
-
11:03 - 11:06which is our coconut noodles,
-
11:06 - 11:09you should see our generosity,
-
11:09 - 11:13our richness as a country.
-
11:13 - 11:17If you look at this, our prata
traditionally from India, -
11:17 - 11:19so you should see our cultural diversity
-
11:19 - 11:21and our history.
-
11:22 - 11:23If you look at this
-
11:23 - 11:26- which is our Mohinga -
-
11:26 - 11:29it has 28 ingredients.
-
11:29 - 11:34So, you should see the complexity
of the people that we are. -
11:35 - 11:37The great news is
-
11:37 - 11:42that promoting our country
through our cuisine is in our reality, -
11:42 - 11:45with the right mix
of passion and planning. -
11:46 - 11:48It's called Culinary Diplomacy,
-
11:48 - 11:49and if you google it -
-
11:49 - 11:55which I've shown you how to do
in case any of you are not aware - -
11:55 - 11:59what you will find is
a Wikipedia article which states -
11:59 - 12:03that Culinary Diplomacy
is based on the premise that, -
12:03 - 12:09"the easiest way to win hearts
and minds is through the stomach." -
12:09 - 12:11As you can tell.
-
12:11 - 12:13And what you will have now
-
12:13 - 12:18is a number of government-led
initiatives around the world -
12:18 - 12:21practicing culinary diplomacy programs,
-
12:21 - 12:25like in Thailand,
like in Korea, like in the US. -
12:26 - 12:30If we took Thailand as an example,
because they're the closest country to us, -
12:31 - 12:34they've released or they started
-
12:34 - 12:39a culinary diplomacy program
in 2002 called "Global Tha."" -
12:39 - 12:44What the government aimed to do
was to subsidize and certify -
12:44 - 12:49as many Thai restaurants around the world
as the government could afford. -
12:49 - 12:51They had three main targets:
-
12:51 - 12:54Number one was they wanted to create
-
12:54 - 12:59as many jobs for Thai hospitality
migrants around the world. -
13:00 - 13:04Secondly, they wanted to increase
exports out of Thailand, -
13:04 - 13:09and they thought, more
Thai restaurants more exports. -
13:09 - 13:12And the third thing,
which is very difficult to measure, -
13:12 - 13:14is that they wanted to increase
-
13:14 - 13:20the global understanding
and appreciation of Thai cuisine. -
13:21 - 13:25If you ask, whether you think
they've been successful or not, -
13:25 - 13:26you just have to look at this.
-
13:27 - 13:32In 2002 there were 5,500 Thai restaurants
-
13:32 - 13:34outside of Thailand around the world;
-
13:35 - 13:39by 2012, there were 15,000.
-
13:43 - 13:49There were 10 million visitors
going into Thailand in 2002, -
13:49 - 13:53and there were 32 million in 2016.
-
13:55 - 13:57Of course, this culinary diplomacy program
-
13:57 - 14:00is not the only reason why
these numbers have gone up, -
14:00 - 14:05but it shows that a national initiative
to do something like this -
14:05 - 14:08has an effect in the long term.
-
14:10 - 14:16The truth is, that if the world had more
of an affinity towards our country, -
14:16 - 14:19we would be less likely
to be discriminated against, right? -
14:19 - 14:22Because we have an identity,
people know who we are. -
14:22 - 14:27But more important than that,
is in this generation and the next, -
14:27 - 14:30there would be more
opportunity for all of us. -
14:32 - 14:36But, what we need to do
as Burmese people, is realize that -
14:36 - 14:41our pride is our strength,
but it can also be our weakness. -
14:42 - 14:47It's not enough just to believe in
what you do and believe in yourself. -
14:47 - 14:51In the 21st century you need to
convince others of it too. -
14:51 - 14:58My dream is to see Burmese food
in every major city in the world. -
14:58 - 15:02Mohinga in Paris,
Tea Leaf Salad in New York. -
15:02 - 15:04Can you picture that?
-
15:04 - 15:06Yeah?
-
15:07 - 15:10If our country was a train,
-
15:11 - 15:14we have just left the station;
-
15:14 - 15:16we've only just left it.
-
15:17 - 15:21Culture, health, education, technology -
-
15:22 - 15:25all of these things
are all aboard this train. -
15:25 - 15:30We, as a country, need to put
our cuisine on there as well. -
15:30 - 15:32It's really important.
-
15:32 - 15:36The greatest thing about food
-
15:36 - 15:40is that there is no such thing
as a culinary dictator, -
15:41 - 15:43because we don't want one of those, right?
-
15:44 - 15:47There is no such thing as a culinary coup.
-
15:47 - 15:51So it doesn't matter
the economy, the politics, -
15:51 - 15:55no one will be able to take away
a global Burmese cuisine. -
15:55 - 15:57Please, enjoy your lunch everyone.
-
15:57 - 15:58Thank you.
-
15:58 - 16:01(Applause)
- Title:
- Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon
- Description:
-
Htet Myet Oo talks about using the little known cuisine of Myanmar as a tool of diplomacy to put the country back on the world map after decades of isolation. Discover the vibrancy of the Myanmar cuisine and how it reflects the country’s diverse population and history.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
- Video Language:
- English
- Team:
- closed TED
- Project:
- TEDxTalks
- Duration:
- 16:12
Ellen approved English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
Ellen edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
Ellen edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
sann tint accepted English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
sann tint edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
sann tint edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
sann tint edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon | ||
sann tint edited English subtitles for Why food is a great diplomatic tool | Htet Myet Oo | TEDxYangon |