@xJawz @jonaweinhofen If you’re claiming culinary xenophobia isn’t a thing, and trust only books written by white establishmentarians for “facts” and “definitions”: Let me point you to the very good Routledge History of American Foodways
Ed. by Jennifer Wallach, Lindsey Swindall and Michael Wise.
Ed. by Jennifer Wallach, Lindsey Swindall and Michael Wise.
@xJawz @jonaweinhofen Not only is culinary xenophobia a real phenomenon, it has actually been at the basis for many of the most racist parascientific rationalizations of white supremacy. Here’s how it was used to support colonial settling and the subsequent massacre of Native peoples: 
@xJawz @jonaweinhofen Here’s how culinary xenophobia was used to support the practice of slavery, by animalizing black persons as “gluttonous eaters of carrion”:
@xJawz @jonaweinhofen Here’s how it was used to otherize Mexicans to support white colonial claims to conquest and relegation of Latinx peoples to base labor and servitude:
@xJawz @jonaweinhofen And here’s how it was used to reduce Chinese laborers to subhuman coolie status, and later to justify Chinese exclusion/violent elimination (because heathen Chinese could unfairly live on rice and, er, “leftover dishwater”, while noble white men needed meat to fuel their labor).
@xJawz @jonaweinhofen So far from being a straw man argument based on false definition of xenophobia, the case can be made that food prejudice is core to historical xenophobia and racism in this country. (In Asia as well—Japanese and Chinese have also called whites savages for what and how they eat.)
