2016 Schedule

Interactive: March 11–15  •  Film: March 11–19  •  Music: March 15–20

Cultural Appropriation in Restaurants

Sunday, March 13
3:30PM - 4:30PM

The Driskill
604 Brazos St


Everyone knows Rick Bayless makes the best Mexican food in Chicago; in New York, Alex Stupak is the taco king, Andy Ricker is the go-to-guy for seriously authentic Thai food, and Ivan Orkin is the ramen maestro; in the South, Sean Brock mines the history of Southern food to find its roots in Senegal. In a culinary culture preoccupied with notions of authenticity, does the cultural provenance of the cook matter as much as the cultural provenance of the recipe? Is a white chef cooking the food of another ethnicity or region doing beneficial work of amplification, or is he taking credit for another culture's bounty? What about a Jewish chef cooking Italian food?

Hashtags: #sxsw


Alex Stupak



Helen Rosner

Features Editor

Eater/Vox Media

Helen Rosner is the features editor at Eater, overseeing the publication's award-winning narrative journalism and essay programs. A veteran of Saveur and New York magazines, a founder of the influe...

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Michael Twitty


Twitty is a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent tr...

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