☰ Sidebar
Voting period for this idea type has passed

SXSW Interactive 2016

Cultural Appropriation in Restaurants

Everyone knows Rick Bayless makes the best Mexican food in Chicago; in New York, Alex Stupak is the taco king, Andy Ricker is the go-to-guy for seriously authentic Thai food, and Ivan Orkin is the ramen maestro; in the South, Sean Brock mines the history of Southern food to find its roots in Senegal. In a culinary culture preoccupied with notions of authenticity, does the cultural provenance of the cook matter as much as the cultural provenance of the recipe? Is a white chef cooking the food of another ethnicity or region doing beneficial work of amplification, or is he taking credit for another culture's bounty? What about a Jewish chef cooking Italian food, or a Canadian chef cooking South

Share this idea

Takeaways

  1. What does it mean for a chef or restaurant to appropriate culinary culture?
  2. Is there a line between appreciation and appropriation?
  3. How can both cooks and diners be more aware and responsible?

Speakers

Organizer

Amanda Kludt, Editor in Chief, Vox Media Inc

Meta Information:

  • Tags: food, racism
  • Event: Interactive
  • Format: Panel
  • Track: Food and Experiential Dining
  • Track 2
  • Level: Advanced
Show me another idea

Add Comments

comments powered by Disqus

SXSW reserves the right to restrict access to or availability of comments related to PanelPicker proposals that it considers objectionable.