- Main Paineframe
- Oct 27, 2010
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so should all culture be hidden away and guarded so as not to taint or be tainted by outside forces?
if a white person wants to eat sushi, that's okay
if a white person makes a list of best sushi chefs and everyone on the list is white, then they've appropriated the hell out of that culture
basically it's fine to eat sushi but don't start pretending sushi is a white person food invented by white people for white people. if a white hipster starts claiming the california roll as part of their goddamn heritage, poo poo is hosed
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Jan 26, 2017 14:47
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May 15, 2024 23:51
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- Main Paineframe
- Oct 27, 2010
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imo this is a good article that describes cultural appropriation (even though it doesn't actually use the phrase)
http://www.grubstreet.com/2015/08/fox-all-white-bbq-pitmaster-list.html
quote:
Fox News is getting some serious flack for a recent guide to the country’s “most influential pitmasters and BBQ personalities.” Shortly after the list was published, Texas Monthly barbecue editor and Prophets of Smoked Meat author Daniel Vaughn, who was included in the story, noticed something curious about the list: Everyone featured was white.
Black chefs are often left out of the conversation, as Michael Twitty has written, but it’s particularly problematic in this case, and amplifies a trend that Texas food authority Robb Walsh recently called out on First We Feast: “The national press would have you believe barbecue is dominated by white hipster males,” Walsh writes, “but believe it or not, blacks, Latinos, and women are involved in the barbecue biz too.”
Twitty addressed the issue in his own post on the invisibility of black chefs, writing: “The face of contemporary barbecue is Aaron Franklin … not Rodney Scott, nor the many local black pitmasters whose ancestors created the tradition.” Which is all to say that the Fox list perpetuates the inaccurate idea that everyone in barbecue who really “matters” is white. That, of course, couldn’t be further from the truth, and Vaughn isn’t the only one upset about Fox’s obvious omissions. Earlier today, Southern Foodways Alliance director John T. Edge reignited the fire with two tweets of his own:
New York Times restaurant critic Pete Wells chimed in, as well, suggesting Fox easily could have avoided the mess:
And as Washington City Paper editor Steve Cavendish pointed out, at least one choice was incredibly obvious:
Ed Mitchell — who is so important to barbecue in North Carolina that he’s sometimes called “the pope of barbecue” — is of course a major figure in America’s barbecue world, and opting not to include him in this list is like writing a list of legendary guitarists and leaving off Jimi Hendrix. But there are plenty of other people whose omission from the list is curious. Take, for example, Rodney Scott, who started barbecuing out of his parent’s general store at the age of 11, and roasts whole hogs so well that it’s catapulted him from hometown (population 444) hero to Big Apple Barbecue staple. His is a place that you have no choice but to travel out of the way to, unless you live there, but people gladly make the trip: Scott is the real deal, and his hog has inspired a fervent following.
Perhaps a little respect could have also been paid to some of barbecue’s earliest roots, which shouldn’t be all that difficult when you’ve got a cook as renowned as Armando Vera hanging around. Operating in Brownsville, Texas, where his father opened their restaurant in 1955, Vera cooks Northern Mexican-style barbacoa and may be the last man in the country to commercially sell old-school Northern Mexican-style barbacoa: a cow’s head, eyes and all, steamed in a coal-lined, underground pit.
And that’s only three pitmasters that should have made the list with no need to talk about ace at all — they should simply be on a list like this. No doubt others are as deserving. Hell, tribute could have also been paid to Chicago’s recently deceased Mack Sevier, whom the Chicago Reader called in their June obituary, “perhaps the most well-regarded practitioner of South Side Chicago-style barbecue.”
As Wells points out, barbecue lists are more or less made to create controversy and start a debate — but even Fox probably wasn’t looking to make waves this way.
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Jan 26, 2017 18:10
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- Main Paineframe
- Oct 27, 2010
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White people can't make good food.
They can only take a trip to some other country on their parents money, eat some cultural dish once, then incorrectly think that they can make the same stuff as well, so they come home to start a ramen shop or whatever in some rapidly gentrifying neighborhood, churn out an overpriced disgusting knockoff and ramble about the "artistry" oblivious to the fact that thier implementation is devoid of charm until either they go under or get bored with it and move on to the next thing.
This usually happens in waves of whatever the fad of the time is, so any attempt by actual people of said culture to serve the same thing is either blocked out cause there's already 80 white hipster joints catering to specific time sensitive taste of urbanites or left to scrap for the leftover business after the fad dies out.
I can see why people would be sensitive of any cultural artifacts catching the eye of white people.
careful, if you get any edgier you might cut yourself
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Jan 26, 2017 22:09
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- Main Paineframe
- Oct 27, 2010
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knowledge is generally nice, but i don't see why knowledge of food/musical history is particularly important.
i don't think that consumption of culture should be dependent on a deep understanding of the history behind that culture. i'm gonna make some curry for lunch; am i doing the people of India a great disservice by not first researching the two-thousand-year history of curry?
i feel like i'm probably misunderstanding you here, because what you're saying really makes no sense to me.
you would be doing the people of India a disservice if you thought that curry was British food
although I can't imagine anyone being dumb enough to mistake good-tasting food for British cuisine
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Jan 27, 2017 20:51
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- Main Paineframe
- Oct 27, 2010
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Tikka Masalla is British though.
only in the same sense that American Chinese food is "American" - it might have been invented in America, but it was invented by Chinese immigrants adapting Chinese cuisine to American tastes and sensibilities
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Jan 27, 2017 23:59
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- Main Paineframe
- Oct 27, 2010
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Are you under the impression that Chinese immigrants to America aren't American? Because that's bullshit.
they're chinese-american
yes, they are American, but they also have a Chinese heritage that isn't shared with rando white people
could someone please work up a short list of the unproblematic clothes, foods, and music white people are allowed to consume
eat whatever the gently caress you want, just don't be a dumb rear end in a top hat about it
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Jan 30, 2017 01:21
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May 15, 2024 23:51
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- Main Paineframe
- Oct 27, 2010
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How can one be dumb rear end in a top hat about what they eat. Unless they are as a whole a dumb rear end in a top hat?
racists find a way
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Jan 30, 2017 15:34
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Jan 26, 2017 14:47
