Eating with the enemy
In the US city of Pittsburgh, a restaurant dishes up food with a side of conflict. The menu features cuisine from countries the US government is in conflict with. The goal: better political and cultural understanding.
Beyond white bread
At Conflict Kitchen in Pittsburgh, customers can taste cuisine from countries the US government might consider enemies. The project started wth a focus on Iran and offered "kubideh" (Iranian kebabs). The goal is not only a great meal, but better political understanding and cultural awareness between diners and the featured country.
Taste of the world
Conflict Kitchen's cuisine - and its facade - change whenever it focuses on a new country. At the moment the theme is Cuba.
Persian delights
The design of the facade as well as the food wrappers and stickers are conceptualized by designer Brett Yasko and are meant to catch the eye. "We had people stopping in the middle of the street, some Iranians, and saying 'we can’t believe you’re going to serve kubideh,'" according to co-founder Dawn Weleski.
Afghan takeout
The Afghan version of the project, which ran from February 2011until April 2012, gave customers the opportunity to try dishes such as “bolani e kachaloo,” an unleavened turnover stuffed with potato, leeks and cilantro.
Caracas kitchen
Venezuela was a past theme. The wrappers the food was served in featured interviews with Venezuelans living in Venezuela and the US, while Conflict Kitchen's employees were happy to chat with customers about the country's politics and culture.
Making it authentic
Head chef Robert Sayre's job is to create affordable dishes, while offering a large spectrum of authentic food. The recipes come from locals that Conflict Kitchen visits in their home countries.