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undefined _elena@mastodon.social shared this topic
Gli ultimi otto messaggi ricevuti dalla Federazione
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So, culture aside, there are some other aspects to consider. One is simple economics; if you make the dish at home, you are somewhat or even very much less likely to go buy it at the restaurant. Someone has either invented or adapted a very nice dish that you liked, and you're cutting them off from the benefit of your own business. If we want practitioners of the craft and art of cooking to keep doing it, it's good to support them financially.
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Whether it's Indonesian food in Amsterdam, Southeast Asian food in Paris or Central American food in the USA, the pattern of colonial cultures extracting now intangible resources from invaded and colonised peoples continues.
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There are also relative power dynamics at stake. When your country has invaded and colonised another, extracting resources and labour over centuries, there is a particularly vampiric quality to appropriating culture from the people there, too. The fact that formerly colonised people often migrate to the metropole, and that migrants often set up restaurants with their home cuisine, confounds the issue.
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L’Ue sta cambiando idea sulle norme per il digitale? Report Nyt
Per vedere altri post come questo, segui la comunità @informatica
Preoccupata per l'impatto della regolazione sulla crescita economica, la Commissione europea sta ridimensionando e semplificando le sue norme sull'intelligenza startmag.it/innovazione/commis…
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Again, there's a big difference between making food for yourself at home and selling it to others.
But there are ways to appropriate culture even if you're not selling it. I mentioned in replies the practice of publishing recipes in blog posts, either naming the restaurant or just the dish. Even sharing the recipe with friends and family is performative. Making the food for dinner guests can be, too.
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A good story about reverse engineering is the Portland food cart where the creators literally spied on Oaxacan women making tortillas to learn their secrets.
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I mentioned in replies that as a member of the Palestinian diaspora, I make our food for friends and colleagues when they come to my house, but I don't normally give out family recipes. Those are for my kids, niblings, and future generations.
I recognise that this is different than running a restaurant. And that not all diaspora cultures hold onto recipes this way. Palestinian food culture has been particularly plundered in a conscious campaign of erasure, so it's a very sensitive one.
