If you are a fan of Jamie Oliver’s carbonara recipes, partial to a jar of Katie Sanderson’s delicious peanut rayu, or have tucked into a Wolfgang Puck Chinois chicken salad in Los Angeles, you are in danger of being outed as someone who puts the “ate” into “culturally appropriate”.
Yes, cultural appropriation is the latest battleground in the food world, especially in America where it seems to be an inexhaustible source of controversy, with food writers stepping down after being accused of using “ethnic techniques” while not crediting the people who originated them, and editors resigning amid accusations of racial insensitivity.
So what’s all the fuss about? Briefly defined, cultural appropriation is when someone from one culture takes elements of another and makes it their
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