Meant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.
Today's episode of Meant to be Eaten follows a conversation between Coral and JT Vuong--head chef at Okonomi in East Williamsburg. Okonomi straddles the line between convention and craze: serving traditional Japanese breakfast by day and not-so-traditional ramen by night. Does Okonomi's stress on locally-sourced ingredients inherently limit its ability to remain wholly traditional? The majority of Okonomi's staff isn't Japanese--how do you learn the subtle nuances of another's culture? Who and what determine "authenticity?"
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