Essay On Asian American Food Culture

From Fusion to Appropriation: The Complexities of Food Culture

Over the last couple of decades, Asian American cuisine has been a growing presence in the American food culture scene. Dishes from across Asia have become increasingly popular throughout the United States. In class, we have discussed the impact of Asian American food culture as well as the impact of Asian American chefs such as Roy Choi, Eddie Huang, and David Chang. These chefs have made strides in developing and promoting Asian American cuisine as a mainstream cuisine in the United States. Their work has promoted cultural diversity in the food scene and elevated the status of Asian American food. However, the growing popularity of Asian American cuisine raises concerns about cultural appropriation, in which non-Asian individuals have profited from dishes that have Asian origins. Even though Choi, Huang, and Chang have made positive impacts on the

Not only have they created innovative and tasty fusion dishes, but also raised awareness and appreciation for Asian culture, food, and representation. Stereotypes of what Asian American food can be are being challenged, resulting in a more nuanced understanding of Asian food. However, it is important to recognize the potential for appropriation and the commercialization of “authentic” food, and at the same time, acknowledge that authenticity can mean different things. Especially with Asian American and Pacific Islander Heritage Month coming up, it is vital to continue learning about and appreciating Asian American culture and food, while also addressing potential problematic implications. The world of food is constantly evolving and will do so as the state of Asian American and American culture continue to