By admin
| Published on December 30, 2024
at 7:51 am
It’s been a few years since the Bon Appetit debacle and the NYT Cooking Allison Roman scandal– how would you grade food content now since we have learned more about the dangers of cultural appropriation in food and recipe development? Is there still room for improvement on that front?
I haven’t read Bon Appetit in a while but I think chefs and publications have certainly started to
become more cognizant of when they are appropriating culture and how they can incorporate
influences.
