The SFA Take: The Appropriation Conversation

Shrimp a la mexicana from
Shrimp a la mexicana from

From Nashville Hot Chicken to Chinese Chicken Salad, popular discourse has increasingly turned to questions of culinary appropriation. From SFA’s standpoint, that’s a good thing. Concern over who cooks the cuisines of other cultures is not new, and the lines between appreciation and appropriation, between trend and tradition, are fuzzy at best.

The implications of culinary appropriation are both concrete (who benefits financially from selling other cultures’ foods?) and abstract (what do culinary representations of other cultures teach about those communities and their place in American culture?). They warrant informed analysis.

Below, we’ve compiled a brief primer on the topic and its recent treatment in the media. Read up, and let us know your thoughts on Twitter, Facebook, Instagram, or by emailing [email protected]

Recent Musings on Cultural and Culinary Appropriation