Edit this summary   In the article “Culinary Appropriation or…

HighnessTreeFox20 Edit this summary   In the article “Culinary Appropriation or…Edit this summary In the article “Culinary Appropriation or Appreciation? Restauranteurs Hash It Out,” by Deanna N. Fox, the author provides several views of food experts, at a Times Union Virtual Panel, on how appropriation and appreciation are embedded in the world of cuisine. After Trimble’s fame for shutting down his family business to pursue a condiment business, his sales for Hot Crispy Oil skyrocketed and this attracted many opinionated restaurant owners. It was claimed in a letter, to the editor that appeared in the Times Union, and on social media platforms, that Trimble’s product was made to appear as his, which was associated with cultural appropriation, because he did not give any credit to Chinese culture. Although he tried to clear his name by giving explanations, the public had already formed their opinions. According to Jinah Kim, who owns a Korean restaurant near Albany, there is not much of a difference between appropriation and appreciation, because no matter how one tries to justify oneself, it does not change the fact that another culture has been involved and utilized. Therefore, the opinions of the minority must be acknowledged and respected to avoid white supremacy. Travon Jackson, executive director of African American Cultural Center of the Capital Region, asserts that anything controversial could result in a trigger. Those involved in business tend to deviate towards what the people want therefore, although the Hot Crispy Oil is known to be derived from Chinese culture, does not mean Trimble’s intention was to steal it from them. Travon referred to soul food and fried chicken, which can both be interpreted in two ways(racially), so history and intentions are two essential factors. At the Times Union virtual panel, Davidson, an Afro-Guyanese restaurant owner, says that her menu is based on her heritage. She asserts that she can serve African, Chinese, and Indian dishes without appropriation because those nationalities populate Guyana, and she can clarify their historical context. On the contrary, Li, who is Chinese but owns Japanese-focused restaurants, claims that anybody of any heritage can make any food if the derivation of the food is explained. In addition, Li refers to the California roll and emphasizes that food is all about creativity and can be modified beyond its origin for people to like it. Jerome, food truck owner and former executive chef, further added that as a Haitian that makes food from other Caribbean cultures there should always be passion behind food to avoid culture appropriation. He was able to gain the approval of his customers of Caribbean origin because he mastered the context and technique of the food he served. Moreover, Waheed, an Indian woman that makes Moroccan food, has taught herself all key details about the food and faces ignorance with those who think it is like Indian food without acknowledging efforts. According to Jackson, restaurants that let the customers eat blindly are more likely involved in appropriation, and customers that willingly eat outside of their culture without acknowledging the history of the food are not considered “good eaters.” Kim further added that, if minorities are not considered American, their food can never be fully associated with American culture. Arts & HumanitiesEnglish