Comment on The Food World Needs to Listen to the Real Cultural Experts, Not Just Use Their Ingredients

The Food World Needs to Listen to the Real Cultural Experts, Not Just Use Their Ingredients

Over 20 years in the food world, I have watched talented chefs and leading restaurants across the country help build a New American cuisine—which often came to mean French technique using Asian, African, Middle Eastern, and Latin American ingredients like yuzu and turmeric, berbere, poblanos and zaatar. Usually white and American-born, these chefs generally treated the ingredients as experimental inputs, not parts of other people’s experience and history.

 

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