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7. Can ethnic cuisine be considered a form of cultural appropriation in the ever-changing food industry?

Doc Ondrus

When it comes to the ever-changing food industry, ethnic cuisine certainly plays a significant role. However, the question arises as to whether such cuisines could be considered as a form of cultural appropriation. Before delving into this matter, it is crucial to grasp the concept of cultural appropriation.

Cultural appropriation refers to the adoption or use of elements from one culture by individuals from another culture. This practice is often viewed negatively as it can be perceived as disrespectful or even harmful. Important to note, however, is the distinction between appropriation and appreciation. While appropriation involves taking elements of a culture without giving credit or understanding their significance, appreciation entails embracing and celebrating the cultural exchange.

In the context of the food industry, the line between appropriation and appreciation can be blurred. Dishes from different cultures have become popular in the Western world, but chefs and food influencers have at times taken liberties with traditional ethnic cuisine. For instance, adding non-authentic ingredients to Malaysian laksa or infusing Japanese sushi with "foreign" flavors. This begs the question, is this a form of cultural appropriation?

The answer is not straightforward. Ethnic cuisine is not a static concept - it evolves and changes as it spreads across borders and is influenced by the culture it encounters. In fact, many of the dishes we enjoy today are the result of adaptation and fusion. The difference between appropriation and adaptation, therefore, lies in the intent behind the changes and whether they respect the origins of the cuisine.

When ethnic cuisine is transformed without proper acknowledgement or respect for its origins, culinary theft occurs. This is seen when a dish's name is changed, and its cultural significance is lost as a result of commercialization. For example, "California rolls" are often perceived as Japanese, but they were actually invented in California as a fusion creation that catered to American tastes. Changing traditional dishes to make them more palatable to Western audiences, without giving credit to their roots, is an act of stealing and erasing cultural heritage.

On the other hand, when adaptations are made with the intention of honoring and celebrating a cuisine's history and culture, they can be seen as a form of appreciation. Chefs who respectfully adapt traditional recipes while drawing from their own backgrounds create culinary fusions that enrich the industry. An excellent example of this is the abundance of Southeast Asian cuisine that has become mainstream, thanks to chefs who have embraced and elevated its flavors while staying true to their origins.

In conclusion, the food industry should always strive for appreciation and not appropriation. It is essential to honor the history and culture behind ethnic cuisine and aim to elevate it without appropriating or erasing its roots. Chefs should be transparent about the origins and inspiration behind their creations, and customers should be mindful of buying and enjoying dishes that honor and celebrate the many different cultures that shape the food we love.