Follow-up on University of Colorado’s “war against Asians” Campus Press column

I’ve never seen Denver’s Asian American community rally so quickly around an issue like they have around the botched satire, “If it’s war the Asians want… It’s war they’ll get“, that ran on the website of The Campus Press, the University of Colorado’s venue for budding journalists.

There’s been a blizzard of emails flying around town from groups and individuals, outraged postings (including mine as well as Joe Nguyen’s commentary on AsiaXpress), and TV and print media news reports.

A collective of APA students who’ve organized a Facebook group called Colorado Asian American Organizations organized a meeting yesterday at Denver University, where about 40 people showed up. Erin attended, and also sent out notices to some of the local media, so there were TV crews from several stations on hand to cover the discussion. Attendees included not just students, but community activists, older APAs and also African Americans and Latinos. Continue reading

The ongoing conversation: authenticity in ethnic cuisine

Erin and I went out to eat tonight at Thai Basil, a very popular restaurant in southeast Denver. We had eaten there a couple of weeks ago with friends and enjoyed the food, so we decided to give it a shot on our own. The food was fine once again — we had chicken coconut soup for starters, and Thai curry lime beef and sesame tofu for entrees.

But during the meal, it occurred to us that aside from one woman at a nearby table, we were the only Asians dining in the packed room. The servers were mostly Asian, but on the way in this time, I noted that the owner and much of the staff is Chinese, not Thai. These observations maybe are unimportant if the food is great, but I started wondering about the importance of authenticity in ethnic cuisine.

First of all, does it matter what ethnicity the staff, owners and even maybe the chefs are, if they can make great Thai food, or Chinese, or Japanese or Korean? Shouldn’t the end quality of the food be the measure of a restaurant’s quality? Yes. And… I’ve had various ethnic cuisines served up by people not of the ethnicity and had the food fail the taste test. Even years ago in New York City, when I was in college, I was so desperate for Mexican food that I went into a Mexican restaurant in Greenwich Village, only to be served enchiladas with spaghetti sauce — no lie — poured over them. That’s why that Pace Picante tagline works so well: “…from where? NEW YORK CITY?” Continue reading