must be nice to be a white dude chef who clearly knows nothing about the history of chinese food in america, including the political, xenophobic, and economic factors that led to these "horseshit" restaurants in the first place — @eater eater.com/2018/11/20/181… 
from @katchow: how chinese restaurants were targeted by the white establishment through race riots, boycotts, laws, agencies, and policing npr.org/sections/codes…
from @robferdman: how americans pretend to love "ethnic food" but still harbor biases against certain cuisines washingtonpost.com/news/wonk/wp/2…
from lorraine chuen: who gets to be an authority on "ethnic" cuisines? intersectionalanalyst.com/intersectional…
from @dearclarissa: on her experience writing about chinese food as a chinese person and how "history has a way of erasing our role in our own food" munchies.vice.com/en_us/article/…
from @annabarryjester: how MSG got a bad reputation because of xenophobia and flawed science (that suggested it caused "chinese restaurant syndrome”) fivethirtyeight.com/features/how-m…
