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.
The Food World Needs To Listen To The Real Cultural Experts, Not Just Use Their Ingredients
Padma Lakshmi, Time
Wed, 06/24/2020 - 4:00am
Topics: asian middle eastern latin united states mark padoongpatt thai nevada in el paso emiliano marentes elemi juárez stories ldquo;it’s u.s in phoenix andi murphy toasted sister native arizona ldquo;i ldquo;until i south carolina wadmalaw island keith smiley bj dennis smileys&rsquo north carolina florida west hunter mcrae&mdash new york times/reduxdennis s.c for dennis lsquo;one york city madras new york south indian ayurvedic easy exotic food americas i africa indian mexican mexico it&rsquo ldquo;i navajo dennis dennis gullah geechee new york charleston i&rsquo real cultural experts chefs told people home part culture cooked mother bread crabs story marsh grew sugarcane border generally chef accept grandfather showed slavery learned corn flavor forced met fry day turns
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