immigrant & ethnic food cultures, white ppl & appropriation, foodies

authenticity of cronut appropriation questioned!
https://www.quora.com/Reviews-of-Paris-Baguette-Croissant-Donut-Cronut-imitation

I've been to Paris Baguette in Manhattan. wasn't bad for New York bread! mostly I liked the desserts which were not very French but more Korean.

I haven't been to the one in Paris. there are plenty of chain-y boulangeries in Paris, lots of Brioche Dorées etc, lots of frozen vienoisseries, it's fine, wonder if they have the korean desserts there.

"Quant aux gâteaux à la patate douce et aux petits pains aux haricots rouges, ils ne figurent pas encore au menu."

so evidently no, they don't sell the Korean desserts here. blah.

there is a Paris Baguette in Berkeley. I had no idea what it was and why most of the people I'd see eating there were East Asian students, and now I get it.

"Quant aux gâteaux à la patate douce et aux petits pains aux haricots rouges, ils ne figurent pas encore au menu."

so evidently no, they don't sell the Korean desserts here. blah.

― droit au butt (Euler), Thursday, March 10, 2016 8:02 PM (1 hour ago) Bookmark Flag Post Permalink

ah, there you go. if you've not eaten them before, though, i really recommend the red bean ones -- they're actually not normal red beans, but azuki beans. i quite like patbingsoo

http://www.thegreenespace.org/events/thegreenespace/2016/mar/24/wnyc-sporkful-live/

seems relevant.

Where's the line between culinary cross-pollination and cultural appropriation? What's the difference between taking inspiration from someone else's food and ripping it off?

Join Dan Pashman, host of WNYC's The Sporkful, at this live podcast taping with actress Rosie Perez, artist Ashok Kondabolu (aka Dapwell), and cookbook authors Chitra Agrawal and Nicole Taylor.

Is a burrito filled with sushi (like San Francisco's "Sushirrito") a beautiful symbol of the American melting pot or an offensive bastardization of two proud cuisines? When is it appropriate for chefs to cook food from a culture they weren't born into? How do our assumptions about people affect our assumptions of their food? And how do their assumptions about our food affect how we feel about ourselves?

The Sporkful will tackle these questions and more in this kick-off to their podcast series, "Other People's Food."

literally everything at paris baguette apart from the coffee bun is garbage

did you have to taste more than half the store to come to that conclusion

he had to taste everything

actually i was briefly addicted to the KOPAN also but that was a difficult moment in my life and i regret it

http://paris.cdn.malgnsoft.com/paris/event/2015/kopan/page.jpg

xpost i have eaten a regrettably large amount of the things they sell at paris baguette, yes. i am easily moved to action by novelty

i mean i don't eat there willingly, but i go to hmart every week and i sometimes pick up a snack. it's good for what it is. the caffe bene round the corner isn't any better (tom n toms is the one that is pretty much garbage), but there's a sul&beans in the same building, which is also originally from korea, and damn if that's not the best patbingsoo i've ever tasted

verdict on paris baguette vs. 85 degrees?
http://s3-media2.fl.yelpcdn.com/bphoto/9g5Tq_t4H8atJu8wxn7EYw/o.jpg

been to both actually. 85 degrees hands down. but i believe 85 degrees is taiwanese

i have certainly never seen one in korea

is 'sul&beans' what sulbing trade as outside korea? -- yeah, on their facebook page that stuff looks the same. yeah, that's one korean chain i will hear no ill word said about.

tom n toms i am kind of fond of because they have some 24 hour locations i've found it convenient to sober up / sleep it off in. otoh someone just bought me a massive case of their coffee concentrate, coffee tea bags, etc, and it's a disconcerting fortnight's worth of coffee to contemplate.

paris baguette has the cool orange juice juicer for fresh OJ, and asian flavored lattes oh yeah

i had a good coffee from 85 degrees in changsha

tom n toms has the same rep here as in korea. you go there either to study, after partying or to doze off for a bit

ktown in la is its own little world, which is what i love about the place

anything good to read about transnational spread of ingredients and recipes / techniques in the precapitalist / colonialist world?

not intended as stealth search for evidence to rehabilitate practices of white ppl of yore and today, curious how this worked before food went full commodity

it didn't

easy read thx

another problem solved

next

interesting snippets in wikipedia article on transnational spread of DUMPLINGS!
https://en.wikipedia.org/wiki/Manti_(dumpling)

great thread y'all

btw - while it is fun and easy to generalize about mega-white portland, and the chinese and japanese food there is mostly awful, the quality and range of thai food is insane for an american city. there does not appear to be any demographic reason that this should be the case, but it is. nyc and the bay area do not even come close, esp in a per capita sense. and no i am not just talking about andy ricker / pok pok.

also voodoo donuts are strictly for tourists and local high school kids

re kings co imperial https://www.facebook.com/leung.stellayt/posts/10107535852218561

her description of the food kind of sums up how i felt. i'm not against high priced chinese food per se but there stuff is very...average...

there's also just a mismatch in principles about that place. if you want to focus on 'freshness' and 'locally sourced ingredients' like they do, sichuan and homestyle foods should not be what you do - you should focus on cantonese cuisine, which places much more of an emphasis on that.

in fact given that so much of the style they're looking for has its roots in /preserving/ food, fermentation etc it's totally weird to advertise that you use freshly sourced berkshire pork or w/e

yeah i didnt love kings co. i did have a fantastic meal at red farm though

it is really bland - even the rice isn't particularly good, which you'd imagine would be a basic.

imo that kind of indicts the reason why people want local/fresh ingredients -- it's more of a political or social move than it is for tastiness

my clueless friend booked a table at "black tree bk" in williamsburg the other weekend and we went and they

a) wouldn't seat us until everyone showed up despite the reservation
b) said "have you dined with us before?" which is just fuck you man

then the waitress was like, "everything on our menu comes from within 300 miles blah blah blah." my friend orders a campari and soda and she goes "oh, we don't have campari. it's not from within 300 miles." so we left and went to frost restaurant and had a fantastic meal with lots of campari.

italian-american food being an immigrant cuisine where people don't expect everything to be dirt cheap and also assume that the food is "fresh" and "well-sourced." idk if that's an assimilation-over-time thing or indicative of something more insidious

sorry that was stupid faux naif

italian-american food is contentious in that, I definitely know ppl who scoff at paying a lot for what they perceive as basics. on the other hand, there are other italian-american places that are perceived as fancy but no have real distinguishing features, cuisine-wise, that differentiate them from a kind of generic image of pan-italian americanized food

yeah paying $30 for pasta? but then again ppl are all about freshly made pasta with freshly made tomato sauce, olive oil that's been jarred this year, regional olives, idk

idk places like bamonte's (or john's in the east village or don peppe in ozone park) are not cheap in the way that chinese or mexican restaurants are expected to be and they generally don't tout artisanal this or locavore that. it's not like going to marea or some shit but we probably spent $50/person at frost that night.

p much disappointed by italian restos 99% of the time tbh

i've had the squid ink or w/e pasta in red wine at marea and it was good!

marea does look pretty good

jim--i don't doubt you but there's a particular brand of italian-american cuisine that you can find in places like brooklyn or the suburbs of new orleans that is largely sicilian/southern italian but incorporates other italian regional cuisines as well as mainstream american perceptions of what italian cuisine should be and ends up this weirdo reflexive hybrid that some days is my favorite food in the entire universe.

i have also eaten "italian subs" from a place on greenwich ave twice this week already

sietsema back at it again http://ny.eater.com/2016/3/15/11234846/hunan-bistro-spicy-restaurant-review

yeah paying $30 for pasta? but then again ppl are all about freshly made pasta with freshly made tomato sauce, olive oil that's been jarred this year, regional olives, idk

i had dinner at faro and it was italian redone as a deeply corny bklyn eatery but also v v good. actually only one v but still. their big thing was the grain used to make the pasta is made from organic, locally-sourced wheat. i dont think adam is really arguing against this but there are def other italian places based around similar concepts/marketing. yeah idk

faro is the corniest but yeah delicious

"Back in China the dish is fed to children to increase brain power; at Hunan Bistro, it’s merely the best thing on the menu" reads a little like "the inscrutable natives use this in their voodoo rituals... but to me it's just good eats"

i just gave up on reading it because its was stupid and i am now actually just starving. what i really want is korean though

Eating at an Italian chippy which for those uninitiated is about as Irish as food gets.

has to be much more irish than whatever ills are tagged with your country's name in my land this day of st. patrick celebration

Oh and mine

is it true that some of the american customs have been adopted? I weep

Green beer for all

tipping my green budweiser hat at darragh

america won't stop til ireland's rivers are green