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You know I really thought this one would be a bigger hit
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You know I really thought this one would be a bigger hit
@eniko that's why it failed
Gli ultimi otto messaggi ricevuti dalla Federazione
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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.
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Oh hell yeah. This is what’s been missing in my life.
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First and foremost is cultural appropriation. Food culture is an important part of retaining culture in diaspora communities, and different communities have different standards for sharing that culture outside the community. Especially when dishes are part of a cohesive whole, decontextualizing and commodifying those dishes can feel disrespectful and appropriative.
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Blog di Massimo Schuster: #Ciumbia!
Com'è nata l'iconica esclamazione #milanesehttps://massimoschuster.blogspot.com/2017/08/ciumbia.html?m=1
