Via the pages of Everyday Feminism, Rachel Kuo instructs the dull masses on how to avoid “cultural appropriation” while eating: 

When we talk about “ethnic” food, we’re not referring to French, German, or Italian cuisine, and definitely not those Ikea Swedish meatballs.

I suspect few people think of German cuisine as particularly mysterious and alluring. There are, I fear, very few German restaurants beyond the borders of Germany. Good cars, though.

Usually, we’re talking about Thai, Vietnamese, Indian, Ethiopian, and Mexican food – places where food is cooked by the “brownest” people.

As is the custom with articles in Everyday Feminism, the density of assumption in what follows is quite high. For instance, when my family ventures out for a meal, table for twenty, I can say with some confidence that the choice of restaurant isn’t determined by the melanin levels of the people cooking it.

What happens is that food becomes the only identifier for certain places. Japan reduced to ramen and sushi, Mexico reduced to tacos and burritos, India reduced to curry, and so on.

Again, note the loadedness, the questions begged. I don’t think I’ve ever eaten, say, chili while convinced that said meal was an adequate distillation of the entire population of Mexico and Texas, past and present. Nor can I recall “fetishizing the sustenance of another culture.” Or “subsuming histories and stories into menu items.” It’s a meal, not an attempt to absorb world history or to flirt with some notional brownness. Yet this is asserted as “what happens,” as some universal fact. And then promptly contradicted:  

Eating food from another culture in isolation from that culture’s history and also current issues mean [sic] that we’re just borrowing the pieces that are enjoyable – palatable and easily digestible. 

Um, isn’t that rather the point? You know, tastiness without baggage? Isn’t that what makes foreign cuisine commercially viable, a livelihood of millions? Or is ordering takeout only acceptable following lengthy, brow-furrowing investment in each and every vendor’s ancestral culture and current politics? Should every visit to, say, a Pakistani restaurant entail a stern lecture on the pros and cons of European colonialism and a lifetime subscription to the fever dream of Islam? Would that aid digestion? Stated plainly, it sounds a little silly. But Ms Kuo wishes to appear concerned, deeply concerned, that people of pallor might enjoy falafel and a spot of hummus “but not understand or address the ongoing Islamophobia in the US.”