pass this along

[kaigou]

A year (or two?) ago, there was a conversation online about the experience of growing up as an immigrant, with Mom's homefood for lunch and the reactions of (native-born, white) Americans to seeing the unfamiliar food. I cannot recall where that conversation occurred (community? someone's journal?) but if you do, pass along this link.

Is it Fair for Chefs to Cook Other Cultures’ Foods?, Francis Lam and Eddie Huang. Two immigrant sons hash out what it’s like to have your food shunned and celebrated in America

Some interesting, err, food for thought, in terms of how that childhood experience bears on the adult experience of two non-white American chefs/foodies and the question of -- when a non-American cuisine becomes 'popular' -- who has the right to cook it.

Comments

[majoline]

I dunno. One of the food cultures I really grew up with was Mexican and watching everyone both love it and also "remake" it is really interesting (and annoying).

As an example: for years, I've tried to get a good concha (sweet bun) recipe, because it's such a part of the culture. I couldn't find it until recently. When people weren't trying to tell me it was slang for vagina, they were trying to sell me on "authentic" seafood recipes. :/

No one's ever told me my food was stinky or was ick, but the number of people who invent something on a tortilla and call it "tacos" or "burritos" is uncomfortable. You can call things whatever you want! No one is policing your food to make sure it's my aunt's recipe.

But it's like calling a hot pocket a vol-au-vent. I guess you can? They share superficial broad characteristics. Just don't expect me to be happy about it.