Reply to Why are ethnic foods trendy now?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]For anyone interested in a deeper take on what went on with Roman, this isn't a bad summary: https://www.thelily.com/alison-romans-comments-about-chrissy-teigen-and-marie-kondo-lit-a-fire-heres-why-its-still-burning/

A key passage:
[quote]It’s also an issue of whose voices are amplified. Here, too, America is contending with a long history of inequity, according to Tompkins. “Some of the earliest sense of what American cooking was was represented by cookbooks written by white women,” she says. “But so much of it was invented by African American women in the North and in the South.”

That trend has continued today: One analysis showed that the vast majority of New York Times recipes for Chinese, Indian and other ethnic cuisines were written by white writers.[/quote]

If there weren't a history of marginalizing these communities (and chefs from these communities) and generally treating them as inferior, I don't think this would be such a big deal. But all of you pretending like colonialism, racism, and oppression doesn't exist and it doesn't impact the way foods are integrated into cultures are kinda delusional.[/quote]

basically - they don’t think Alison Roman should be allowed to publish anything or make any money from writing about food because colonialism. [/quote]
No, that's not it at all. Either you didn't read the article, you lack fundamental reading comprehension skills, or you are so stubbornly wedded to your narrow view of the world you are incapable of seeing things from a different perspective. I'm not sure which one it is, and I don't particularly care.[/quote]

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