Listen: The fine line between culinary appreciation and appr

Listen: The fine line between culinary appreciation and appropriation


Listen: The fine line between culinary appreciation and appropriation
FacebookTwitterEmail
Fish with honey served with fig salad and Moroccan mint tea at Tara Kitchen on River Street Wednesday June 7, 2017 in Troy, NY. (John Carl D'Annibale / Times Union)John Carl D'Annibale
Who gets to make what food? When does cooking cross the line from culinary appreciation to appropriation of another culture's cuisine? On this episode of The Eagle, a diverse panel of chefs, restaurateurs and cultural observers discuss this contentious issue and how it affects the Capital Region food scene.
Also on this episode, reporter Shrishti Mathew talks about anxiety within the local Indian community as they watch a COVID-19 outbreak ravage India from afar.

Related Keywords

India , Morocco , Moroccan , Shrishti Mathew , Michael Jerling , Tony Markellis , John Carl Dannibale Times Union Fish , John Carl Dannibale Times Union , A Times Union Podcast , Tara Kitchen , River Street Wednesday June , John Carld Annibale , Times Union , Times Union Podcast , Apple Podcasts , Google Podcasts , Capital Region , இந்தியா , மொராக்கோ , ஷ்ரீஷ்டி மேத்யூ , தாரா சமையலறை , நதி தெரு புதன்கிழமை ஜூன் , முறை தொழிற்சங்கம் , முறை தொழிற்சங்கம் பொட்கஸ்ட் , ஆப்பிள் பொட்காஸ்ட்ஸ் , கூகிள் பொட்காஸ்ட்ஸ் , மூலதனம் பகுதி ,

© 2025 Vimarsana