U.S. university accused of cultural appropriation over ‘undercooked’ sushi rice

Sure, General Tso’s chicken is a product of American-Chinese restaurants, but it deserves authentic treatment, according to student at Ohio’s Oberlin College. Students at Oberlin College are calling out certain dishes, mostly Asian, for being “appropriative” because of poor preparation and culturally inaccurate recipe changes.

Gastronomically correct students at Oberlin College – alma mater of Lena Dunham – are filling the school newspaper with complaints and demanding meetings with campus dining officials and even the college president. One first year Vietnamese student, quoted in the Oberlin Review (http://oberlinreview.org/9055/news/cds-appropriates-asian-dishes-students-say/), said “It was ridiculous”.

“When you’re cooking a country’s dish for other people, including ones who have never tried the original dish before, you’re also representing the meaning of the dish as well as the culture”, she said.

Others were up in arms over banh mi Vietnamese sandwiches served with coleslaw instead of pickled vegetables, and on ciabatta bread, rather than the traditional French baguette… A representative of the dining services told The Oberlin Review that it was not the intent to serve food disrespectfully, and that the school dining services would work with students to discuss the issues.

Diep Nguyen, a freshman from Vietnam, was originally excited the university served a Banh Mi Vietnamese sandwich.

“The undercooked rice and lack of fresh fish is disrespectful”, scorned Japanese student Tomoyo Joshi of the sushi bar, decrying the counter as “a culturally appropriative sustenance system”.

And the Nevada-based Universal Society of Hinduism joined the food fight last week after students discovered that the tandoori, a traditional Indian dish, contained beef. Mai Miyagaki, a College junior from Japan, added that a meeting between Bon Appétit employees and global students could help alleviate tensions.

Several students suggested the canteen should still serve the foods but not label them with cultural names. “Hopefully, if you dined with us in Stevenson [Dining Hall], there would be one thing in every meal that you would want to eat”, said Michile Gross, director of Business Operations and Dining Services.