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移民孩子如何让亚洲食物成了社交媒体最爱(NBC News)

送交者: 真老玩童[♂★★声望品衔9★★♂] 于 2023-05-15 16:08 已读 2149 次 3赞  

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移民孩子如何让亚洲食物成了社交媒体最爱(NBC News)

文章又是英文,老玩童又没耐心逐字逐句翻译。能看英文的不用老玩童翻译。不能看英文的省得烦恼,看几句老玩童的简易摘要:


“亚洲食物曾被认为倒胃口或太异国,砖家们认为,亚裔移民的孩子们严重煽风点火,助推了米国佬对亚洲传统食物的看法之一成不变的文化转变。”


“随便找个米国佬,拉动他/她的社交媒体,你大概逃不过‘酥脆烤肉’或‘拉面包裹的韩国玉米热狗芝士拔丝’的15秒视频。”


“2023年社交媒体Instagram的最热门食物贴统计,紧追第一名意大利的,依次是日本,印度和韩国。。。事实上,该媒体最热门食物的前10名,8个来自亚洲文化。”


“谷哥食物趋势统计显示:热搜前5名包括中国,泰国,印度,韩国食物。。。”


“这是一个重大的米国文化转折,被亚裔移民的孩子们推动,尤其是专业人士,他们利用了自己的语言,资源,高科技技术等的优势,以及对自己身份认同的自豪感来改变米国佬对自己文化传承的看法。。。”


“这是从‘以欧洲为中心’的突破。。。而且毫不烧雷(not being apologetic about it


纽约大学的食物研究博士项目主任雷大哥说,“我们是处在历史变革的前沿,说‘我们的食物美味可口,味道鲜美。你们米国佬要学会如何去欣赏它,就像我们学会了如何去欣赏葡萄美酒和臭奶酪。’”


雷大哥根据1986年以来米其林等的数据,说“日式美食最早实现了知名度和价格的井喷式高升(2000年)。紧跟着的是韩国美食。中餐一直被米国佬等同于快餐,慢慢的变得更复杂,更地域化。。。而以欧洲为中心的食物逐渐失宠。。。”


这文章太长了,还有不少视频都不能转发。老玩童没耐心了。


摘要到此为止。


How kids of immigrants made Asian food the most popular cuisines on social media

While Asian cuisines were once deemed unappetizing or exotic, experts say the children of Asian immigrants have fueled a cultural shift in how the foods of their heritage are perceived.


May 15, 2023, 2:13 PM EDT


By Kimmy Yam


Scroll through anyone’s social media these days, and it’s likely you’ll see a 15-second video of a crispy, flaky roti bite, or a shot of a cheese-pull from a ramen-encrusted Korean corn dog. 


The nearly ubiquitous appearance of Asian cuisines across social media confirms a growing obsession with the foods across the U.S. — a far cry from the days when Asian dishes were deemed either cheap and unappetizing, or too foreign and exotic. 


Research by the blog The Picky Eater found that the foods most commonly posted on Instagram in 2023 were — after Italian in first place — Japanese, Indian and Korean, based on hashtags. In fact, eight of the top 10 most popular cuisines on the platform were from Asian cultures. Other analysis of Google trends by grilling website FoodFireFriends shows Chinese, Thai, Indian and Korean food among the top five most searched cuisines in the U.S. 


It’s a significant cultural shift that scholars and content creators say is heavily fueled by the children of Asian immigrants, particularly Asian American professionals, who have used their language, resources, access to technology and pride in their identities to change the way the foods of their heritage are perceived. 


“This in some ways is breaking out of Eurocentric judgment … and not being apologetic about it,” Krishnendu Ray, director of the food studies Ph.D. program at NYU, told NBC News. “We are just on the leading edge of saying, ‘Our food is great and beautiful and tastes great. You guys have to figure out how to appreciate it, just like we have figured out how to appreciate wine and stinky cheese.’”


老玩童:视频不能转发。


Ray, who examined Zagat, Michelin and other food trend data going back to around 1986, said that Japanese food  indeed climbed steeply in both price and popularity, hitting its “peak” in 2000. It was followed later on by Korean food. Other cuisines like Chinese, which have long been a staple of the American fast-food scene, progressively became more complex and diverse, with more restaurants specializing in regional dishes. Simultaneously, Eurocentric tastes are becoming less popular, Ray said. 


But it’s taken a long time to get here. Notions of food and prestige in Western culture have long been colored by Europe’s history of colonization, Ray said. Prior to 1800, spices, for example, had been considered ingredients that were highly valued, only obtained from exotic, highly developed, far-away lands. But a palpable change began to occur at the turn of the century due to European colonization. 


“In Europe, they developed this idea that spicy food is inferior food, poor people’s food, not very sophisticated,” Ray explained. “They said, ‘OK, we have colonized them so they are inferior, so we don’t like their taste.’”


老玩童:视频不能转发。


Technology, however, has marked the “democratization” of conversations around cuisine and taste, something that had long been typically reserved for white, male food critics, Ray said. Unlike many of the earlier generations, second-generation Asian Americans, many of whom were upwardly mobile, were able to educate their peers in English and “say what they want to say without gatekeepers,” Ray said. 


“People are eating much more interesting, complex Asian foods and have a vocabulary now to talk about it,” Ray said.


Asian Americans, from content creators to casual social media users, have responded by recreating homestyle recipes handed down through generations and making videos showcasing a diversity of restaurants that have often been neglected by so-called prestigious lists and publications. 


While so-called “food porn” content, which focuses solely on the aesthetic of the cuisines, is still prevalent across social media, Justin Wu, a Taiwanese American creator who runs the Instagram account @hungryartistny, says many Asian Americans have also been using their platforms to spotlight the chefs and small business owners behind many of the mom-and-pop, immigrant-run restaurants and humanize those, keeping their cultures alive. Oftentimes, Wu said he finds that these kitchens exist to cater to immigrant diaspora populations who long for a familiar taste of home. 


“Whoever the chef might be, or the ownership, or the staff, they’re focused on not only making a living but providing great food that’s made with love,” Wu, whose account has amassed 99,000 followers in over two years, said.


老玩童:视频不能转发。


These posts that often showcase the laborious cooking process, Wu said, have complicated our ideas of beauty and value. Foods that were not necessarily thought of as beautiful in the past, like Indian stews and sauces, for example, are being considered in new ways. 


“Food is a really pure form of art because you can actually taste it and smell it. You can’t do that with a painting. A chef will put it together kind of like an alchemist,” Wu said. “With Indian cooking, they layer flavors every step of the way. … I think people are starting to, on the whole, understand why it’s significant to be sharing these things.”


Ray similarly noted that the children of immigrants, in addition to the rise of Asian countries as global powers, have helped collapse the Eurocentric idea that “beautiful things are only beautiful to look at.” Smell, taste and texture, Ray added, matter much more across Asian cultures, and the emphasis on these elements has forced others to “reevaluate aesthetic standards.” 


Johnny Baesa, whose Instagram account @Johnnyeatsnyc has more than 134,000 followers, said that there’s a lot of pride in showcasing foods and the cooking methods behind them just the way they are. 


“It’s almost like, ‘Enough is enough of hiding it.’” Baesa said. “We shouldn’t have to hide it. We shouldn’t have to Americanize what my culture is all about.”


Asian Americans aren’t only opening up minds to new foods, but they’re also “opening up non-Asian minds to Asian experiences,” Ray said, and changing stereotypical perceptions of Asians themselves.


“Our judgment about people is not all flat and equal. There is still a hierarchy, and elite white opinions matter. But they matter a lot less than they mattered before,” he added. “Elite whites are also changing their mind, given the education from, in some ways, professional Asian classes.”


老玩童:视频不能转发。


That’s not to say that there’s no hostility toward Asian Americans. And some may interpret the emergence of Asian American culture as threatening, Ray said. But the discussions around these topics are important for growth and Baesa noted that there’s still far more in the food space and beyond to tackle. 


“I think the mainstream media, even talking about America in general, when you say the word ‘Asian,’ I feel like what pops into your mind is the more popular ones — Chinese, Japanese, Korean, Thai food,” Baesa said. “There’s so many more different countries that are underrepresented. And I think that there’s so much more room for growth.” 



Kimmy Yam


Kimmy Yam is a reporter for NBC Asian America.


 

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