the i thought this is an interesting talking point for this panel, because you talk about there s an american food you give the tent talk this year on what the new york times described the new york times described as the shifting walls between authenticity and ethnicity. you said to me to me it s not how the food tastes. my ching is economics. if someone is going to profit off this culture, it should be the people who brought it. you are really taking somebody else s art ford, bastardize it and putting it in a form for others to consume. there s a political and social importance to food. you re not experiencing i can t read this. you re not experiencing it in its glory if you re not seeing that. what does that mean, though? only chinese people should be cooking chinese food? no. i actually i m a big you know, my thing is this. i feel like a lot of people like to jump steps, at least in their understanding of food. number one, it s cultural soft power. that s how people