I think this letter summed up the heart of the problem perfectly.
Problem two…I want you to understand that I am probably more angry about the cloud of smoke this fiasco has created for other issues surrounding race and Southern food. ... Systemic racism in the world of Southern food and public discourse not your past epithets are what really piss me off. There is so much press and so much activity around Southern food and yet the diversity of people of color engaged in this art form and telling and teaching its history and giving it a future are often passed up or disregarded. Gentrification in our cities, the lack of attention to Southern food deserts often inhabited by the non-elites that aren’t spoken about, the ignorance and ignoring of voices beyond a few token Black cooks/chefs or being called on to speak to our issues as an afterthought is what gets me mad. In the world of Southern food, we are lacking a diversity of voices and that does not just mean Black people—or Black perspectives! We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in innovating. Barbecue, in my lifetime, may go the way of the Blues and the banjo….a relic of our culture that whisps away. That tragedy rooted in the unwillingness to give African American barbecue masters and other cooks an equal chance at the platform is far more galling than you saying “n*****,” in childhood ignorance or emotional rage or social whimsy.
I did not know culinary injustice was such a problem.
Moonchild wrote: I think this letter summed up the heart of the problem perfectly.
Problem two…I want you to understand that I am probably more angry about the cloud of smoke this fiasco has created for other issues surrounding race and Southern food. ... Systemic racism in the world of Southern food and public discourse not your past epithets are what really piss me off. There is so much press and so much activity around Southern food and yet the diversity of people of color engaged in this art form and telling and teaching its history and giving it a future are often passed up or disregarded. Gentrification in our cities, the lack of attention to Southern food deserts often inhabited by the non-elites that aren’t spoken about, the ignorance and ignoring of voices beyond a few token Black cooks/chefs or being called on to speak to our issues as an afterthought is what gets me mad. In the world of Southern food, we are lacking a diversity of voices and that does not just mean Black people—or Black perspectives! We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in innovating. Barbecue, in my lifetime, may go the way of the Blues and the banjo….a relic of our culture that whisps away. That tragedy rooted in the unwillingness to give African American barbecue masters and other cooks an equal chance at the platform is far more galling than you saying “n*****,” in childhood ignorance or emotional rage or social whimsy.
Barbecue, in my lifetime, may go the way of the Blues and the banjo….a relic of our culture that whisps away.
Yeah right, when pigs fly or are banned as food.
That tragedy rooted in the unwillingness to give African American barbecue masters and other cooks an equal chance at the platform is far more galling than you saying “n*****,” in childhood ignorance or emotional rage or social whimsy.
HUH?
The left is angry because they are now being judged by the content of their character and not by the color of their skin.