Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Medium)   Like with everything else, racism ruined food in America and continues to   (heated.medium.com) divider line
    More: Sad  
•       •       •

1024 clicks; posted to Food » on 11 Aug 2020 at 6:15 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



16 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-08-11 6:37:59 PM  
That really sucks.

I feel like BA had a golden goose, but killed it.
 
2020-08-11 6:41:46 PM  
I've been to Mexico City, the food is too d@mn authentic!
 
2020-08-11 6:45:38 PM  
Bon Appetit and its competitors stopped being about food somewhere around 20 years ago.  Now they're just aspirational lifestyle magazines.

Oh sure, their subscribers might - might - visit one of the restaurants featured, but they'd never try to cook any of the published recipes.  Even though they probably dropped $150,000 or more on their state-of-the-art kitchen.
 
2020-08-11 7:23:21 PM  
Last week, I watched Bon Appétit editors suffer the consequences of their actions. I wasn't surprised when their moment of reckoning hit - no one was. I was, however, stunned to see the photos sleuthed out by Tammie Teclemariam of Adam Rapoport in brownface. I was sad to see skilled Bengali American chef Sohla El-Waylly is paid a fraction...

That does sound stunning.  Too bad you are trying to force me into a subscription to read your opinion.  I might have recommended you to others had I been allowed to hear what you are so badly wanting to put in the public forum, if you weren't asking me to pay for the privilege of hearing your deep thoughts.
 
2020-08-11 8:19:15 PM  
Saw the writer on Vivian Howard's new PBS show (which I love).  I hope the exposure she received there has been better than what she experienced with the magazine.
 
2020-08-11 8:59:11 PM  
Aint no racism gonna get between me and my skrimps and grits...
 
2020-08-11 9:28:10 PM  
BA started just showing up at my house 7 or so years ago.  It eventually quit.  It has zero appeal to me.  It's more about food tourism than about cooking.
 
2020-08-12 12:10:25 AM  
Southern Barbecue exists because of deep, harmful racism.  Would you give that up to correct all the injustice it has caused?
 
2020-08-12 9:13:44 AM  
Aside from the stuff in the article, I'd argue that attacking people who cook food outside of their genetic background is also pretty racist.  "Cultural appropriation" is a glorious, positive thing.  It's how cultures blend and mix and evolve.
 
2020-08-12 10:41:44 AM  

FLMountainMan: Aside from the stuff in the article, I'd argue that attacking people who cook food outside of their genetic background is also pretty racist.  "Cultural appropriation" is a glorious, positive thing.  It's how cultures blend and mix and evolve.


They're not "attacking" people for cooking it, they're pointing out when white people take recipes that were developed by other people (often nonwhite people) and claiming it as their own recipe. It was basically the point of the entire article, explained several times. You'd have to be extremely dense not to get it.

Reading comprehension is hard. But White Chefs Matter, I guess. Anything to absolve white people of blame for doing, well, anything.
 
Ant
2020-08-12 11:27:39 AM  

FLMountainMan: Aside from the stuff in the article, I'd argue that attacking people who cook food outside of their genetic background is also pretty racist.  "Cultural appropriation" is a glorious, positive thing.  It's how cultures blend and mix and evolve.


Ignoring all the people native to that culture who cook their own food, and then going gaga over some white guy suddenly cooking that same food is really shiatty. Yes, of course it's OK to cook food outside your own culture. It's just the way it plays out that sucks.

"OMG you guys, Andy Ricker is cooking Thai food! You've never tasted anything like it before!"

"Rick Bayless has the best Mexican recipes ever!"
 
2020-08-12 11:37:53 AM  

Smelly Pirate Hooker: They're not "attacking" people for cooking it, they're pointing out when white people take recipes that were developed by other people (often nonwhite people) and claiming it as their own recipe. It was basically the point of the entire article, explained several times. You'd have to be extremely dense not to get it.

Reading comprehension is hard. But White Chefs Matter, I guess. Anything to absolve white people of blame for doing, well, anything.


Right.  The first Latino/mestizo chef to prepare sushi in Peru and call it ceviche was a monster.  A complete farking monster.
 
151
2020-08-12 12:00:41 PM  

JasonOfOrillia: Southern Barbecue exists because of deep, harmful racism.  Would you give that up to correct all the injustice it has caused?


In a heartbeat. There's plenty of other delicious cuisines to enjoy, plus I get to be known as the guy that killed killed both KFC *and* racism. Bonus!
 
2020-08-12 6:53:10 PM  

Smelly Pirate Hooker: FLMountainMan: Aside from the stuff in the article, I'd argue that attacking people who cook food outside of their genetic background is also pretty racist.  "Cultural appropriation" is a glorious, positive thing.  It's how cultures blend and mix and evolve.

They're not "attacking" people for cooking it, they're pointing out when white people take recipes that were developed by other people (often nonwhite people) and claiming it as their own recipe. It was basically the point of the entire article, explained several times. You'd have to be extremely dense not to get it.

Reading comprehension is hard. But White Chefs Matter, I guess. Anything to absolve white people of blame for doing, well, anything.


this morning I was watching MasterChef Australia S6 with The Pollyanna Who Is $mai_waifu (after the current throwback S12, she wanted to see some of her favorites, namely Emelia & Laura) - ennaways, someone was cooking oxtail. flipping. gorgeous. she'd never heard of it. "ox... tail...? they... they're cooking the... tail? of a... wait, what's an ox?" - me: yes it's the actual tail of a ginormous cow and it is otterducking delicioso. I briefly went off about "waste"-cuts and offal and the near-entirety of classic popular "Southern" food.

ooh that just reminded myself, I still have 1 can left of boiled green peanuts. why did Dollar Tree have them? no one knows! t'other day I heated up a can and was nomming, and naturally she was interested. of course they look totally ugly, but she's usually willing to try something new if I strongly recommend it - "ugh these are so salty" (true!) - me: in about 30 seconds you are going to want more. "nuh uh!!!" - yeah, guess who finished the rest of the peanuts? a clue: it wasn't me.

much like all the times I've made Salt Potatoes. everyone: "ew what the hell is that why would you even make that!" - and then? the platter is bare. "why didn't you make more??!?"

or, t'other day I made Colcannon, for the very first time in my life. and then this morning I made latkes (for the brazillionth time in my life) out of the leftover mash. her elderly parents: "you're like a French chef how do you come up with this stuff??!?" - me: um, I stoled it from the Irish and the Jews of several hundreds of years ago? - *crickets*

/I do make a mean dulse champ!
//hijiki and wakame always on hand. dulse is farking espensive :(
///can totally taste the difference tho'
 
2020-08-12 9:00:18 PM  
How will the white BA chefs ever temper chocolate again?
 
2020-08-13 12:24:32 AM  

Rapmaster2000: BA started just showing up at my house 7 or so years ago.


Fark user imageView Full Size
 
Displayed 16 of 16 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.