A New York City restaurant that offers 'clean' American-Chinese food is facing backlash and accusations of cultural appropriation.
A New York City restaurant owner who touted her “clean” American-Chinese cuisine and derided Chinese dishes as swimming in “globs of processed butter,” sodium and MSG is renewing the long-simmering debate about stereotyping and cultural appropriation in the restaurant world.that she wanted to offer modified, “clean” versions of typical Chinese menu items. In a now deleted Instagram post, Haspel said that a Chinese noodle dish, lo mein, can make people feel “bloated and icky.
Robert Ku, a professor of Asian American studies and food studies at Binghamton University, New York, said Haspel came off as relying on age-old stereotypes of Chinese food being unsanitary or grotesque. It was especially tone-deaf in New York City where most locals regularly eat Chinese food, he added.
She previously acknowledged the uproar via Instagram and promised to listen and reflect on people’s comments.White TV chefs like Andrew Zimmern and Gordon Ramsay have been skewered for their respective Asian restaurants . On the flipside, there are chefs who have earned reputations as visionaries for mixing cuisines. Chef Roy Choi elevated the food truck when his Kogi BBQ hit the streets of Los Angeles in 2008. Choi combined his Korean roots with tortillas and came up with mouthwatering munchies like Korean short rib tacos.
New York restaurateur Stratis Morfogen, who is of Greek descent, doesn’t worry about the cultural appropriation accusations against his steakhouse for its Chinese-inspired items.
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