Reference no: EM133016926

-African American influence on American cuisine is undeniable. One famous side dish is "collard greens", prepared by African slaves for centuries and still prepared by their descendants. The dish is also prepared, enjoyed and written about by non-African-Americans. In 2016, Whole Foods may have crossed the line with an incendiary tweet. To familiarize yourself with the issue, start here: Whole Foods gets in hot water with Black Twitter. Then dig a little deeper with your own research, OR with this opinion piece from The Atlantic: What's Leafy, Green, and Eaten by Blacks and Whites? Your task is to explain what you have learned from this short research about the delicate nature of appropriating other cultures' culinary traditions, particularly if that culture experienced a history of prolonged oppression.
-What about bannock (also known as fry bread) a common staple of indigenous communities in Canada? What is its history and earliest origins? Why do indigenous people have a love/hate relationship with it? You can start by researching Chef Rich Francis who has often taken a firm position on this topic. How does this tie in with our discussion of food sovereignty last week?
-Why should a restaurant be sensitive to these issues?