I had an interesting conversation with a prospective client the other day. Our discussion involved their vision of food products they want to add to their portfolio. As we discussed the product line, the question of cultural appropriation and manufacturing a product from a different culture arose. I was asked if it was appropriate for them to manufacture and produce a food product without having any ties to the cuisine through their own heritage or company ownership.

I have not been asked this before, although I have been casually paying attention to the subject for a while now. So, I did a deep dive through online research, family, and via many of my close culinary friends and contacts. I realize it is a very contentious and complicated subject that began many years ago. Very simply explained (surface level), cultural appropriation is when a dominant culture adopts the cultural customs of a nondominant culture without understanding or respecting the original culture and context.

So, does it mean you can’t eat or enjoy Singapore Mei Fun unless you are Chinese? No, of course not. One of the magical aspects of food for me is how it brings people together. It's a common thread that connects us all and a tool that can be used to start a conversation and to better understand who an individual is and what makes them who they are. To be totally honest with you, “Cultural Appropriation” is not an issue I can ever remember questioning before making a dish from another culture or cuisine. That is why I felt compelled to write about this subject. Is it crossing a line for a food company to make a product they have no ties to? There can be valid points raised on either side and many debatable issues.

Is this subject also about food racism? Take Chef Rick Bayless, owner of several highly successful Mexican restaurants in Chicago. Chef Bayless is considered one of the foremost authorities of Mexican cuisine in America today. He's a white boy from Oklahoma who was raised in the Midwest. He has been traveling to Mexico since he was 14 years old. He has lived in Mexico for 5 years and speaks the language fluently. He has immersed himself in the culture and exudes a true passion for the cuisine. Through the years, he has taken many hits for not being of Mexican descent when translating his experiences into his restaurant’s atmosphere and menus. Restaurants are one thing; how about manufacturing? That’s a whole different animal in the food business. Almost every grocery store is full of food companies that have taken food co-opting to a new level. Is it right, or is it wrong?

Like many of you, I have been eating and learning about new foods my entire life.

This is a vast subject, and I would love to hear your honest thoughts, preferably in a kind manner so we can have an open discussion. Please share. Cheers.

Live well…

Cultural appropriation – cooking other peoples’ food

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