Weekend reading: Krishnendu Ray’s The Ethnic Restaurateur (Bloomsbury, 2016)
Full disclosure. I recruited Krishnendu Ray to NYU (for good reason as you can see from this interview in the Washington Post) and he is now my department chair.
With that said, I greatly admire what he’s done in this book, which is to cast a sociological eye on immigrants to the United States who get their start by using what they know of their own food tastes and traditions to open and run restaurants of the “ethnic” variety in today’s terminology.
Ray argues here (and elsewhere) that the contributions of immigrants to modern food culture are largely ignored by academics and critics who view
discussions of taste as marginal to the real lives of marginal peoples. In this conception, poor, hard-working people can teach us about poverty and suffering, hierarchy and symbolic violence, but never about taste…As a consequence, taste loses its contested and dynamic character, and…even its fundamentally sociological nature. As labor and immigrant historians have shown us repeatedly, good food matters to poor people, perhaps even more than it does to the rich and the powerful.
In his book, Ray draws on his readings, experience teaching at the Culinary Institute of America, and on interviews with cooks from China, India, Italy, and elsewhere to examine their motivations, experiences, and attitudes about the food they prepare and serve. He says
Nothing devalues a cuisine more than proximity to subordinate others. That explains not only the rise, fall, and rise again of Italian cuisine in America, but also the difficulty of Chinese, Mexican, and Soul food to break away, in dominant American eyes, from the contamination effect of low-class association. Poor, mobile people are rarely accorded cultural capital. The circulation of taste through the social architecture of class and race allows for the creation of a subcultural niche, say for the best taco, genuine dim-sum, or most authentic fried chicken, yet rarely assures a position among elite food cultures. [p. 97]
After reading this book, I find myself paying much more attention to the ethnic restaurants in my neighborhood, and thinking about who owns them, who works in them, and why and how they arrived at their menus. This book will change the way you think about them too.
Here is Krishnendu Ray on WNYC to explain why some cuisines—French in particular—are more expensive than most “ethnic” cuisines.
Americans these days don’t want artificial and unsustainably produced ingredients in the food they buy and eat. For the makers of highly processed foods – ultraprocessed in today’s terminology – there isn’t a lot that they can do to make the products appear fresh and natural.
But Campbell’s is certainly trying. A few months after announcing that it will phase out genetically modified organisms (GMOs), the iconic soup company said on Friday that it will remove Bisphenol-A (BPA) from its cans by next year.
BPA, you will recall, is a chemical typically used in polycarbonate plastic containers and in the epoxy linings of food cans. It’s also an endocrine disrupter, which means it can interfere with the work our hormones are doing. Some research finds BPA to have effects on childhood development and reproduction.
Although the FDA doesn’t believe evidence of potential harm is sufficient to ban BPA from the food supply, the agency discourages use of BPA-polycarbonate or epoxy resins in baby bottles, sippy cups or packaging for infant formulas. For the past year or so, other retailers have been working hard to phase out BPA and to reassure customers that their cans and packages are safe.
All of these companies sell highly processed foods in an era when the public is demanding – and voting with their dollars – for fresh, natural, organic, locally grown and sustainably produced ingredients.
They can’t provide those things, but they can tout the bad, or unpopular, things that aren’t part of their product, the “no’s”: no unnatural additives, no artificial colors or flavors, no high fructose corn syrup, no trans fat, no gluten and, yes, no GMOs or BPA.
Let me add something about companies labeling their products GMO-free. In my view, the food biotechnology industry created this market – and greatly promoted the market for organics, which do not allow GMOs – by refusing to label which of its products contain GMOs and getting the FDA to go along with that decision. Whether or not GMOs are harmful, transparency in food marketing is hugely important to increasing segments of the public. People don’t trust the food industry to act in the public interest; transparency increases trust.
Vermont voted last year to mandate GMO labeling in the state – the US Senate rejected a bill in mid-March attempting to undermine it – and food conglomerates such as Campbell’s, General Mills, ConAgra, Kellogg and Mars have committed to labeling their products as containing GMO.
In addition to removing BPA from packaging and GMO from products, at least 11 other companies have announced recently that say they are phasing out as many artificial additives as possible, as quickly as they can.
Taco Bell, for example, will get rid of Yellow Dye #6, high fructose corn syrup, palm oil and artificial preservatives, and replace them with “natural” ingredients. Huge food companies such as Kraft, Nestlé (no relation) and General Mills are heading in the same direction.
All this may well benefit consumers to an extent. It also makes perfect sense from a business perspective: the “no’s” sell. But what everyone needs to remember is that foods labeled “free from” still have calories and may well contain excessive salt and sugars. The healthiest diets contain vegetables and lots of other relatively unprocessed foods. No amount of subtraction from highly processed foods is going to change that.