You Like My Food Now: The Emotional Conflict of Watching Once-Bullied Ethnic Foods Become Trends
As children of immigrants, many of us have experienced the emotional turmoil of being bullied for our traditional foods, only to watch as those same dishes later become trendy in mainstream society. This shift can create a complex mix of emotions for those who endured ridicule for their cultural cuisine. As a Cameroonian-American woman, I’ve witnessed Korean children being bullied for eating kimchi, and even felt uneasy myself as kimchi gained popularity. This pattern extends beyond Korean culture, with African children also facing derision for the “smelly” foods that are now celebrated as cool.
Nowadays, you can find people making jajjangmyeon on TikTok, and those who once showed little interest in my fermented cassava, or fufu, are now eager to learn more. Indian kids were mercilessly teased for the aromatic spices that are now praised as amazing. The truth is, these dishes were always good — deeply nourishing, both for the body and the mind.
In my personal journey, I lost 110 pounds by incorporating kimchi and other Korean traditional food into my then plant-based diet. I remember telling people about shopping at Han Ah Reum, now known as H Mart, but they seemed only interested in the plant-based aspect. Now, kimchi has suddenly become trendy, and people are asking me about it. However, kimchi isn’t just a passing trend; it’s a centuries-old tradition.
The origins of kimchi can be traced back to ancient Korean traditions, and it has been an essential part of Korean cuisine for thousands of years. The earliest recorded mention of kimchi dates back to around 37 BC — 7 AD, in the “Records of the Three Kingdoms,” which describes the process of fermenting vegetables. Over time, kimchi has evolved, and various regional and seasonal varieties have developed, contributing to its rich cultural heritage.
Years ago, I wrote and executive produced a PSA called “Stinky Lunch” to address the very issue I witnessed over 20 years ago. The fact that the issue persists today highlights the importance of discussing this topic.
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It’s crucial to acknowledge that these traditional dishes were always amazing — nourishing, healthy, and delicious — even when they weren’t yet popular. As immigrants and members of the diaspora, our emotional reactions to seeing our foods become trendy are valid.
To foster cultural intelligence, we must approach traditional foods with respect and awareness.
To promote inclusivity and respect for traditional foods, consider these actions:
- Educate yourself about the history and cultural significance of the dishes you enjoy.
- 2. Avoid appropriating or misrepresenting traditional foods when sharing recipes or dining experiences on social media.
- 3. Support local immigrant-owned restaurants and food businesses.
- 4. Encourage open dialogue with friends, family, and colleagues about the importance of embracing diverse culinary traditions.
Additionally, cultivating an appreciation for diverse culinary traditions begins by introducing your children to foods outside your own culture from a young age. This broadens their palettes and encourages empathy and respect for different customs and traditions. As they grow older, encourage them to ask questions and learn about the history and significance of the dishes they enjoy, deepening their understanding of the world around them.
Embracing the rich tapestry of global culinary traditions provides an opportunity to celebrate our shared humanity. By educating ourselves, supporting local businesses, and fostering empathy, we can create a more inclusive environment where everyone’s heritage is respected and appreciated. Together, let’s savor the flavors of the world and embrace the beauty of our diverse cultures.
