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appropriation of "ethnic" foods

I came across this article from a friend and I thought it was a great example to share with students: Why The Outrage Over Bon Appétit’s Pho Article Is Completely Justified

 The privileged position of white chefs cooking "ethnic" foods really stood out for me in Ruth Tam's observation that "...when American chefs make ethnic cuisines, they not only profit off of the food, but they are also not subject to the prejudices immigrants face when creating the same food..."

 Now watch this:
 

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