Christopher Laurent
@SFchanko
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Ph.D. in Anthropology @UMontreal | Research on regional cuisine and anti-Korean discrimination in Japan
Los Angeles, CA
Joined December 2013
I know this story too well—I live next to one of the few remaining plants in the US. @petersgoodman investigated Nigerian plants: 7/10 poisoned, half the children facing brain damage. The industry profits while frontline communities pay with our health:
nytimes.com
We documented the toxic fallout of a green technology.
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so sorry if you’re not in LA this doesn’t apply to you but Porto’s now has churro croissants and I’m telling everyone I know
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If you can’t wait for the new @AppleTV series pachinko, you need to join us @AASAsianStudies for much needed context on Zainichi Korean race and resistance. It’s Friday 4:30 pm @ coven. center room 306A with @xavier_r_m and @zainichipoetics #Zainichi #resistance #AAS2022
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📣📣📣 Online First!📣📣📣 Defying national homogeneity: Hidden acts of Zainichi Korean resistance in Japan by @SFchanko & @xavier_r_m
https://t.co/fQ48pgbxpO
journals.sagepub.com
This article draws attention to the shifting dialectical relationship that exists between everyday acts of resistance and the forms of domination they seek to s...
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Off the press: "Defying national homogeneity: Hidden acts of Zainichi Korean resistance in Japan" with @xavier_r_m in @critanth
journals.sagepub.com
This article draws attention to the shifting dialectical relationship that exists between everyday acts of resistance and the forms of domination they seek to s...
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New from DBR on #FirstView: ZAINICHI KOREANS, AFRICAN AMERICANS, AND THE RACIAL POLITICS OF COMPARISON - Xavier Robillard-Martel https://t.co/hYFHmH0xNY
@CUP_PoliSci @xavier_r_m
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Heard of umami? Chefs, food critics, and foodies can't seem to get enough of this fifth taste from Japan. Find out about umami's journey from an alias for MSG to a global flavor in my most recent piece: https://t.co/8Gu62b6L9I
#umami #fifthtaste #MSG #japanesefood
tandfonline.com
This article examines how a Japanese food corporation used its vast resources to rehabilitate one of its products. In doing so, it helped promote the so-called fifth basic taste of umami as a natur...
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16-BIT steak 🥩
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Members of a nation-state have less to worry about in that respect. A state has the tools to ensure that national dishes like pho will never be fully co-opted.
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For children of immigrants, questions of food authenticity and appropriation are "existential battles." The food of their community is a crucial part of their identity. It is a source of exclusion that can be at any moment co-opted by the dominant group.
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The article presents part of the answer: "I think people who love food, the children of immigrants in particular, have a tendency to get caught up in authenticity fights because it feels like an existential battle."
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Why are calls of appropriation more pronounced among the diaspora that among the country of origin?
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@hooleil makes a good case for pho pizza which got me thinking.
sfchronicle.com
On the Extra Spicy podcast this week, I got to tell my co-host Justin Phillips about a new-to-me food that my cousin texted me about: pho pizza, which just had a short run as a special at Domino’s...
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Data visualization: Vegetarian-Non-Vegetarian/Rice-Wheat Line: India. Also clearly demarcates the cow belt.
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Blast from the past: That time I made the local news in Japan. Spoiler: It was all scripted down to what I said on camera.
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Yep she was from Senegal. Mandinka.
@KosherSoul In support of this. @xavier_r_m points out that the first ever recorded mention of gumbo was by an enslaved woman named Comba in 1764 during a trial in New Orleans. That's before most Acadians even reached Louisiana.
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Do marginalized minorities possess a distinct food culture? Why is the food of these communities not considered a cuisine? Read about the case of Koreans in Japan. https://t.co/LRmdTTMpXO
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"What makes yoshoku so intriguing today is that the dishes have hardly evolved, making experiencing the cuisine like eating in a time warp back to the late 19th or early 20th Century." So Yoshoku has remained static for over a century?? https://t.co/2IPmImmwrk via @BBC_Travel
bbc.com
What makes yoshoku so intriguing is that the dishes have hardly evolved, making experiencing the cuisine like eating in a time warp back to the late 19th or early 20th Century.
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