Bankito 
Member since Aug 25, 2016


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

I appreciate comments by Alexis and Fremont here. The issue of usurping other people's cultural heritage and profiting - both egotistically and materially - by assimilating elements for the appreciation of higher class people makes me sad, even as a middle class white man from the Fruitvale. Yet, while I highly value origin and history, I also am burdened with a tongue schooled in locally-grown, grass-fed, sustainable, bla bla, the value of which I cherish supporting in my defiance of industrial corporate food production. The race issue in Tsai's article is symptomatic of our shared American problem rooted in wealth differences, wealth is glamorized, envied, disdained, yet tacitly accepted. While I feel conflicted about Ramen Shop/Tacubayu/Comal/etc, I also can appreciate the audience that has enabled this creative and disciplined expression of food. While I lament the influx of bearded gentry into our Bay oasis, I cherish the educated/artistic/activist culture that existed before and laid the groundwork for appreciation of values in food.

Posted by Bankito on 08/25/2016 at 9:27 AM

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