I’ve eaten sushi in Mexico. It was scrumptious, of course. There’s no Japanese mass migration to Mexico (if only), so I assume that Mexicans must know how to use YouTube.
A lot of the food cliché of multiculturalism rests on the preposterous idea of “authenticity,” which gets nowhere near the pushback that it deserves. Does the food taste good or doesn’t it? If it does, what do you care if it’s “authentic”? What does that even mean? Which grandma in the country of origin has the Platonically Correct Authentic Recipe? The answer is that people who tell you to frequent a restaurant because it’s “more authentic” are really just bragging that they can tell the difference, and this somehow makes them honorary POCs (if they’re white), and therefore better than you.
in so, the more foreign people they interact with, the more better than you they are - because they would be "more authentics"
the problem is that when i meet them it's not explicit; it ties to the fact that they live in a very multicultural area - and i suppose they carefully place that state of affairs in the conversation - and that's the precise moment the vampirism gets activated
i am sure that right after them having briefly spoken about their "so colorful area" they may immediately "go hard" and try to gain psychic domination, during the conversation - diminishing the interlocutor, or suddenly placing self on some piedestal... Should watch out next time
they quickly justify the ensuring attack
they'd briefly express how much foreign authentic people they daily interact with, however, then boom, they go offensive, diminish you and pump themselves
i believe i met such people (and viscerally hate them)
i know because it's sufficient for them to mention the name of that specific area they live in and "poof", they arrogates themselves "kings of kindness and parangons of humanity"
i'd love some more insights for deactivating them!
People do this to other people who live in the exact same multicultural area, which is now every large and small urban area in the West. No one in the conversation is more cosmo than anyone else, and everyone eats a diversity of cuisines because that’s just normal life nowadays—hence my Mexican sushi—but everyone nods along as if agreeing that “authentic” is the most important thing about food. It’s just one of those unexamined things.
thanks; where I am, there is still a discrepancy, as the area benefitting from "heavy multiculturalism" is specific; what happens is that people from this small area become cosmo when meeting anybody who's from elsewhere. It's like they got a golden sesame - god-granted humanity. "they meet a lot of differences - not you"
what you express is a situation where multiculturalism is everywhere. But despite a different state of affair, i can still relate
in the light of this article, I understand that the multicultural area is an artificial facade. take out drug dealers and prostitutes and this area becomes cold an void of activity.
ah... "authentic foreigners"
and when one thinks about it, "cosmo people" are actually parasites because they build arrogance on another's back (the "authenticity" of foreign people is not theirs)
and they grow from an artificial authenticity.
as you may see i don't meet the problem of mass immigration but rather some form of instrumentalisation of it, and it's very negative.
i wonder when all of this started and who taught them to become haughty and cosmo towards their own neighboors... don't they know such scheme makes them eaten in the end? it's very not strategical to be an asshole
seems they are enjoying some easy lift granting them superiority in conversations
In Sweden, despite the huge influx of Somali refugees, we have exactly 1 Somali restaurant in the whole country. Marka Cadey Restaurang in Malmö. And good for them -- they have been in business since 2010, which counts as 'success' in the restaurant business. I'm all for successful small business. But if the benefit of immigration was supposed to be _yummy food_, I'd say that we have been short-changed on this deal.
Seasonings are supposed to enhance the flavor of food, not replace it. Dousing your food with so many spices that the original taste is hidden is a sign you are a poor cook.
People who say, white people don’t use spices ha ha, don’t know how to cook. For one, we do and we seem to make more use of herbs than in some parts of the world. Even without much or any of those things you can create different flavors with different techniques .
In "ethnic" places like Italy, they are Americanizing the cuisine. It's been going on for decades and accelerating since the Euro took hold. The culture is going that way, too.
Italian immigrants to the United States were forced to adapt to using what was available here; we only got good canned tomatoes from the old country regularly and everywhere maybe 15 years ago. Before that, to the farm and the basement to make peeled and passata.
This is the culinary equivalent of "Black Lives Matter" signs that I only ever saw on lawns in the whitest parts of Toronto. It's oikophobia wrapped in a thin veneer of "cosmopolitan" sophistication.
And as someone of Italian/Spanish/Argentinian background if I never eat Chinese, Indian, Ethiopian, Middle Eastern etc. dreck "cuisine" ever again it will be too soon. Disgusting slop served with a heaping serving of white guilt. No, definitely not worth the societal destruction. Or as Mark Steyn says, we're now at the ritualistic child sacrifice phase of Trudeaupian "post-national" statism.
You have a point. That said, many Middle Eastern cuisine foods have penetrated the Western palate market. When an Anglo colleague suggested to me 15 years ago that the small Canadian town (with zero immigrants) at which we had stopped for lunch could sustain a "good shawarma restaurant" I had to give my head a shake. He was being entrepreneurially serious.
Of course some countries don't even attempt to disguise that the "multicultural" food is not the genuine thing. Take France where lots of towns have a restaurant that serves "Cuisine Asiatique" aka some mix of Thai, Vietnamese and Chinese plus (in the last quarter century) sushi.
Wish we could get to the core problem with food there: the reason immigrant cuisine is such a big draw is that "our" food sucks. Why is that? How did it happen? There's a reason everybody's forty pounds overweight and on six maintenance meds these days, and the heart of it is our food. "Ethnic" cuisine in the US can't hold a candle to the same cuisine in its native context. I traveled a bit when I was young. Didn't do the tourist things, no hotels, hardly any restaurants, just a long round of visiting friends and shopping in local markets to cook at home. Felt like I had literally never tasted *chicken* before. Or fish. Or bananas. Or any real food. You can buy "fresh" meat and produce in the US, cook it perfectly, and it tastes like cardboard by comparison. Our beef is a totally different color.
We don't need to import the third world. We need to fix our dang food supply.
Local ethnic restaurant food could be redeemed with several combined efforts:
1) Outlaw chain restaurants. Only owner-operated restaurants and this local-county-owned should be done with most businesses.
2) Each town center has a community-owned downtown. The rents are non-profit and cover expenses, just as credit-union banks are non-profit and pay no dividends to foreigners. Rents inside town square would probably be 1/2 to 2/3 current rents. The citizens vote and decide tenants for town square.
3) Eliminate legal hazards like Jewish litigation when a restaurant serves anything not purified by deep-fat frying. Right now vegetables are too hazardous to serve and no restaurant wants the liability. Some places the entire menu of some restaurants is deep-fried - not even cheap cabbage is served.
I am sure there are more, but that is a start. The first two points come from a localization guru - David Korten author of When Corporations Ruled the Earth.
I’ve eaten sushi in Mexico. It was scrumptious, of course. There’s no Japanese mass migration to Mexico (if only), so I assume that Mexicans must know how to use YouTube.
A lot of the food cliché of multiculturalism rests on the preposterous idea of “authenticity,” which gets nowhere near the pushback that it deserves. Does the food taste good or doesn’t it? If it does, what do you care if it’s “authentic”? What does that even mean? Which grandma in the country of origin has the Platonically Correct Authentic Recipe? The answer is that people who tell you to frequent a restaurant because it’s “more authentic” are really just bragging that they can tell the difference, and this somehow makes them honorary POCs (if they’re white), and therefore better than you.
i know some nasty fellas doing that...
in so, the more foreign people they interact with, the more better than you they are - because they would be "more authentics"
the problem is that when i meet them it's not explicit; it ties to the fact that they live in a very multicultural area - and i suppose they carefully place that state of affairs in the conversation - and that's the precise moment the vampirism gets activated
i am sure that right after them having briefly spoken about their "so colorful area" they may immediately "go hard" and try to gain psychic domination, during the conversation - diminishing the interlocutor, or suddenly placing self on some piedestal... Should watch out next time
they quickly justify the ensuring attack
they'd briefly express how much foreign authentic people they daily interact with, however, then boom, they go offensive, diminish you and pump themselves
i believe i met such people (and viscerally hate them)
i know because it's sufficient for them to mention the name of that specific area they live in and "poof", they arrogates themselves "kings of kindness and parangons of humanity"
i'd love some more insights for deactivating them!
People do this to other people who live in the exact same multicultural area, which is now every large and small urban area in the West. No one in the conversation is more cosmo than anyone else, and everyone eats a diversity of cuisines because that’s just normal life nowadays—hence my Mexican sushi—but everyone nods along as if agreeing that “authentic” is the most important thing about food. It’s just one of those unexamined things.
thanks; where I am, there is still a discrepancy, as the area benefitting from "heavy multiculturalism" is specific; what happens is that people from this small area become cosmo when meeting anybody who's from elsewhere. It's like they got a golden sesame - god-granted humanity. "they meet a lot of differences - not you"
what you express is a situation where multiculturalism is everywhere. But despite a different state of affair, i can still relate
in the light of this article, I understand that the multicultural area is an artificial facade. take out drug dealers and prostitutes and this area becomes cold an void of activity.
ah... "authentic foreigners"
and when one thinks about it, "cosmo people" are actually parasites because they build arrogance on another's back (the "authenticity" of foreign people is not theirs)
and they grow from an artificial authenticity.
as you may see i don't meet the problem of mass immigration but rather some form of instrumentalisation of it, and it's very negative.
i wonder when all of this started and who taught them to become haughty and cosmo towards their own neighboors... don't they know such scheme makes them eaten in the end? it's very not strategical to be an asshole
seems they are enjoying some easy lift granting them superiority in conversations
Excellent summation of that phenomenon
In Sweden, despite the huge influx of Somali refugees, we have exactly 1 Somali restaurant in the whole country. Marka Cadey Restaurang in Malmö. And good for them -- they have been in business since 2010, which counts as 'success' in the restaurant business. I'm all for successful small business. But if the benefit of immigration was supposed to be _yummy food_, I'd say that we have been short-changed on this deal.
About ten years ago a Scandinavian buddy told me the migration into his country was worth it because he loved shawarma.
People make their own beds I guess.
Ironically people would have more money to eat out were it not for the ethnic foodites.
Shitlibs are so low IQ they haven’t figured out that recipes exist.
Gives a whole new meaning to gluttony as a deadly sin.
Our Asian restaurants are staffed by Mexicans in America. I’m not even kidding.
Seasonings are supposed to enhance the flavor of food, not replace it. Dousing your food with so many spices that the original taste is hidden is a sign you are a poor cook.
People who say, white people don’t use spices ha ha, don’t know how to cook. For one, we do and we seem to make more use of herbs than in some parts of the world. Even without much or any of those things you can create different flavors with different techniques .
Anyone who's lived next to or near Indians in an apartment building can attest to the fallout resulting from this practice.
In "ethnic" places like Italy, they are Americanizing the cuisine. It's been going on for decades and accelerating since the Euro took hold. The culture is going that way, too.
Italian immigrants to the United States were forced to adapt to using what was available here; we only got good canned tomatoes from the old country regularly and everywhere maybe 15 years ago. Before that, to the farm and the basement to make peeled and passata.
This is the culinary equivalent of "Black Lives Matter" signs that I only ever saw on lawns in the whitest parts of Toronto. It's oikophobia wrapped in a thin veneer of "cosmopolitan" sophistication.
And as someone of Italian/Spanish/Argentinian background if I never eat Chinese, Indian, Ethiopian, Middle Eastern etc. dreck "cuisine" ever again it will be too soon. Disgusting slop served with a heaping serving of white guilt. No, definitely not worth the societal destruction. Or as Mark Steyn says, we're now at the ritualistic child sacrifice phase of Trudeaupian "post-national" statism.
I’ve said for a few years now that progressives measure diversity and inclusion by the number of ethnic food trucks available in their area.
Ugh food truck fetishists
You have a point. That said, many Middle Eastern cuisine foods have penetrated the Western palate market. When an Anglo colleague suggested to me 15 years ago that the small Canadian town (with zero immigrants) at which we had stopped for lunch could sustain a "good shawarma restaurant" I had to give my head a shake. He was being entrepreneurially serious.
Of course some countries don't even attempt to disguise that the "multicultural" food is not the genuine thing. Take France where lots of towns have a restaurant that serves "Cuisine Asiatique" aka some mix of Thai, Vietnamese and Chinese plus (in the last quarter century) sushi.
Wish we could get to the core problem with food there: the reason immigrant cuisine is such a big draw is that "our" food sucks. Why is that? How did it happen? There's a reason everybody's forty pounds overweight and on six maintenance meds these days, and the heart of it is our food. "Ethnic" cuisine in the US can't hold a candle to the same cuisine in its native context. I traveled a bit when I was young. Didn't do the tourist things, no hotels, hardly any restaurants, just a long round of visiting friends and shopping in local markets to cook at home. Felt like I had literally never tasted *chicken* before. Or fish. Or bananas. Or any real food. You can buy "fresh" meat and produce in the US, cook it perfectly, and it tastes like cardboard by comparison. Our beef is a totally different color.
We don't need to import the third world. We need to fix our dang food supply.
Late Rome also had this issue, although I don't know if it was christian by then.
The Christian concept of another man impregnating your wife & it being divine.
Doesn't that explain everything?
Local ethnic restaurant food could be redeemed with several combined efforts:
1) Outlaw chain restaurants. Only owner-operated restaurants and this local-county-owned should be done with most businesses.
2) Each town center has a community-owned downtown. The rents are non-profit and cover expenses, just as credit-union banks are non-profit and pay no dividends to foreigners. Rents inside town square would probably be 1/2 to 2/3 current rents. The citizens vote and decide tenants for town square.
3) Eliminate legal hazards like Jewish litigation when a restaurant serves anything not purified by deep-fat frying. Right now vegetables are too hazardous to serve and no restaurant wants the liability. Some places the entire menu of some restaurants is deep-fried - not even cheap cabbage is served.
I am sure there are more, but that is a start. The first two points come from a localization guru - David Korten author of When Corporations Ruled the Earth.
Idea #2 would be amazing!!