You a restaurateur? You know anyone in the business? Serious question, do you have insight into the hospitality industry?
It's a running gag in the industry that you can gussy up the description of a dish, charge $5 more, and white people will eat it up. And that's not me being snarky--that's a common, real fucking tactic in the business.
Even in Ugly Delicious, David Chang broaches this topic with Ali Wong while they're eating dim sum. He [Chang] mentions how he couldn't believe they were getting like 10 soup dumplings for $6, and he mentioned how he could get away with charging $30 for it. Wong was only half-joking when she replied that's because he's serving a mostly white clientele, not a more discerning niche.
lol what does this even mean? You're proving how absurd the "appropriation" complaint actually is. Fucking everyone uses the word "authentic" for everything in the food world. No one cares, and you're not the arbitrer of what does and doesn't get to be called "authentic".
We're really going with the idea that there is no economic force at work enabling or altering the rate of success of white or non-white entrepreneurs, throughout western civilization?Check your privilege of.... making 'authentic' (who the fuck defines what that even means?) food from a different culture?
Man. We're through the looking glass now, everybody.
American-Chinese food fucking came to be because there was no market for authentic Chinese food and because of hardcore racism from whites against Chinese Americans. Yall really gonna try to pretend there's nothing shame in a white dude coming along years later and championing himself as a savior of that cuisine? No one rolling their eyes?
I dunno if some of the posts in this thread are arguing in genuinely good faith. Clearly, because I explicitly stated that it isn't about just a white person cooking x ethnic cuisine, but the optics of it, and the gatekeeping slurs start coming out.