Cambodia and palm sugar from Kampong Speu at the World Cuisine Week in Paris

At the end of November, the Week of World Cuisine opens in Paris. Cambodia and its gastronomy will be represented among the 170 countries invited by the organizers. The Cambodian Embassy in Paris, which organized the coming of the kingdom, invited the Kampong Speu Palm Sugar Promotion Association (KSPA) to this event. In his capacity as Honorary President of KSPA, Dr. Hay, founder of Confirel, will participate on November 29 in the “Gourmand Awards” ceremony which recognizes the best books on cooking and food. The jury receives more than 4,000 entries from over 200 countries each year. “The Taste of Angkor”, published by the Cambodian Ministry of Foreign Affairs will defend the colors of national gastronomy. This book was published to help diplomats to promote Khmer culture in the world. It presents 38 dishes and recipes, many of which incorporate palm sugar in their preparation.