265. Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs
One of the biggest trends in food blogs and recipe websites is exploring global cuisine. After all, celebrating culinary traditions is a great way to expand the palate, try new foods and promote understanding and diversity. However, when the foods and traditions you write about come from a culture that is not your own, where is the fine line between appreciation and exploitation? When does a blogger’s best intentions tread into the murky territory of ignorance?
Cultural appropriation is defined by the Cambridge Dictionary as the “the act of taking or using things from a culture that is not your own, especially without showing that you understand or respect this culture.” Oxford Living Dictionary adds that this typically is carried out by members of a “more dominant” group. Prevalent in clothing, hairstyles, mannerisms and the arts—and many argue practices such as yoga—the spotlight on cultural appropriation is growing brighter, and public criticism is growing louder.
Presented by Food & Nutrition Magazine®, this robust panel session will explore the complex issue of cultural appropriation of food and provide strategies for communicators to sensitively and successfully celebrate global flavors and traditions.
- Describe the characteristics and nuances of cultural appropriation.
- Explain the detrimental effects of cultural appropriation on communities and why it impedes the effectiveness of food and nutrition communications.
- Develop global cuisine content that is both informative and culturally appropriate.
Learning Need Codes:
- 1040 Cultural sensitivity
- 8015 Cultural/ethnic food & culinary practice
- 4100 Social Marketing
- 1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
- 2.2.2 Considers and respects the opinions, creativity, values, beliefs and perspectives of others.
- 5.3.5 Demonstrates professional behaviors and boundaries when using social media platforms.
Michele Redmond, MS, RDN, CC, FAND
Chef Dietitian & Food Enjoyment Activist
The Taste Workshop
Rahaf Al Bochi, RDN, LD
Olive Tree Nutrition, LLC
Constance Brown-Riggs, MSEd, RDN, CDE, CDN
Diabetes Care and Education DPG
Krishnendu Ray, PhD
Associate Professor, Food Studies; Department Chair