Alexis Davidson 
Member since Aug 24, 2016


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Re: “Cooking Other People's Food: How Chefs Appropriate Bay Area 'Ethnic' Cuisine

To echo Cho, my biggest beef is when a restaurant uses ethnic ingredients and then declares whatever final dish they made with it as belonging to that ethnic group. Anything made with gochujang, or marinated in a mix of soy sauce/sugar, is not suddenly Korean.

This is definitely a class/education issue that goes hand in hand with eating local and "clean" ingredients. I can't hate on it though. These upscale establishments lend a level of transparency to where their ingredients come from that makes diners feel safe and seemingly justifies the higher prices. Atmosphere while dining also makes a difference. Sometimes it's just nicer kitchenware and furniture. Other times its the diner feeling like an odd duck because they're not the ethnicity of the cuisine or cannot speak the language of their server/fellow diners. There's a level of comfort in atmosphere and dining with the familiar, whether that is ingredients, language, etc.

Posted by Alexis Davidson on 08/24/2016 at 12:07 PM

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