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I recently read an article that suggested our American food traditions are akin to a playlist or a mixtape. The analogy is far more satisfying than the traditional comparison to a melting pot or even a salad. In a playlist, each song by a different artist works together to tell a larger story. Such is the case with how we eat. Meals that feature Middle Eastern flavors one night and Asian American another all feel comfortingly familiar.
When I was a high schooler, I was fortunate enough to take a study abroad trip to Sendai, Japan. Each visiting student was tasked with creating an American meal for their host family. I can recall discussing what Iâd cook with my mom. Our list of options started out straightforward enough with burgers and hot dogs. It quickly expanded into a truly varied selection that we defined as âAmerican food.â
The ‘Love Our People Like You Love Our Food’ campaign came about earlier this year in response to a surge in anti-Asian racism across the United States, and it was a reflection of the power of Asian cuisine and its role in America’s food culture.
To explore the role of Asian food in America––and its future, Smithsonian Associates is collaborating with the Smithsonian Asian Pacific American Center and the Freer Gallery of Art & Arthur M. Sackler Gallery, Smithsonian’s National Museum of Asian Art, to present Culinasia, a four-part series that will see chefs, food writers, food entrepreneurs, home cooks and cookbook authors, among others, discuss a variety of topics relating to Asian food in America, past, present and future.
Smithsonian Associates
What Does Asian Food Mean to America? A National Smithsonian Series Will Talk It Out.
Big-shot chefs, cookbook authors, farmers, and activists will explore the future of Asian food in America on a series of Zooms
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One of the more striking images to emerge from the rallies and protests that arose after a white man killed six women of Asian descent during attacks on Atlanta-area spas last month was the slogan “Love Us Like You Love Our Food” painted onto picket signs. In a four-part series hosted by the Smithsonian in May and June, some of the country’s foremost experts in Asian-American food will explore the disconnect between how mainstream American culture enjoys cooking from the continent and how it treats the people who produce it.