Thank you to all who joined the food version of cultural appropriation conversation in my last blog. This week, we are continuing the discussion.

Manufacturers and grocers have always kept a keen eye on our changing times and behaviors. They seek to translate trends into new products that have consumer appeal and to capture the mainstreaming of diverse cultures to showcase new tastes and flavors. The question that begs to be asked is, should they be producing, selling and profiting from ethnic foods? Especially when misrepresenting the culture/ cuisine accurately or respectfully, and without monetary giveback? This is a giant that needs to be talked about and not swept under the rug. What I am trying to grapple with is how to change it, what is enough and where is the line? For those who did not read part 1 … cultural food appreciation is obviously encouraged and different than what we are talking about. Cook whatever you want, eat wherever you want. People sharing food around a table together is what will save this world.

I am not sure walking through our grocery stores and taking out everything with an issue is the answer. Innovating for the masses is challenging, to say the least. Manufacturers and grocers have to navigate their customers’ expectations and perceptions and challenge their own. I do believe accountability is now the word of the day and how things have been done in the past simply won’t wash today. Giving a product a make-believe ‘ethnic’ name to increase its appeal or giving a heritage recipe a new format that is offensive to the community in which it originated will no longer fly. Personally, when doing R&D work, I try to bring my own personal perspective of the cuisine and culture I am working on into focus. Does recreating a dish or flavors from another country cross a line? I have learned a lot since I started researching this issue. Understanding of a culture, its history and context, as well as the marketing labels, will help address representation at least.

In the food world, cultural sensitivity needs to be approached carefully and holistically. It makes no sense to offend the very communities you’re trying to engage through diversity and inclusion initiatives by being culturally insensitive. In today’s world we live in, actions, images and words matter. Retailers, marketing teams and product developers may find themselves at the center of this controversy. I do think there are reputations at stake here, whether they be at shop floor, board level or entire companies. Some change has been made (like Aunt Jemima to Pearl Milling Company) and more. Change for the good of people is, good. This is the hot potato issue to discuss.

Please share your thoughts respectfully. Food is a very emotional subject. I am grateful for my readers, Cheers.

Live well

Note: For a very well-done explanation of Cultural Appropriation please look at Steve Sayers comment after the part 1 blog.

Part two: Cultural appropriation – cooking other peoples’ food

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