fun fact did you know that extroverts cannot read they can only party. and annoy intelligent and deep introverts with their shallow party talk. this is a true fact. i am a scientist. science.
as extrovert i confirm this. but only because i was read this by my introvert friend who is also typing for me while i dictate my words over the phone from this hella wild party
- someone: what are your plans for the weekend
- me: who knows
- me: (i know)
- me: (i'm not leaving the house)
There’s a difference between bastardizing an item and giving it room to breathe, grow, and change with the times. When Chinese people cook Chinese food or Jamaicans cook Jamaican, there’s no question what’s going on. Just make it taste good. When foreigners cook our food, the want to infuse their identity into the dish, they have a need to be part of the story and take it over. For some reason, Americans simply can’t understand why this bothers us. “I just want to tell my story?!? I loved my vacation to Burma! What’s wrong with that?” It’s imperialism at work in a sauté pan. You already have everything, do you really really, really need a Burmese hood pass, too? Can we live?
Writers ask me: “So, should Americans be allowed to cook ethnic food they didn’t grow up with?”
I reply by asking: Are you interested in this food because it’s a gimmick you can apply to French or New-American food to separate yourself from others? Or, will you educate your customers on where that flavor came from? Will you give credit where it’s due or will you allow the media to prop you up as the next Marco Polo taking spices from the Barbarians Beyond the Wall and “refining” them? The most infuriating thing is the idea that ethnic food isn’t already good enough because it goddamn is. We were fine before you came to visit and we’ll be fine after. If you like our food, great, but don’t come tell me you’re gonna clean it up, refine it, or elevate it because it’s not necessary or possible. We don’t need fucking food missionaries to cleanse our palates. What we need are opportunities outside kitchens and cubicles."
— Eddie Huang, Fresh off the Boat (via yiheyuans)