#thaifoodla

[losangelesfood]

Tom Yum Noodle Soup for brunch? Yes please! Credit: @ayarathai #lafood #lathaifood #lafoodie #lafoodies #tomyumsoup #thaifoodla #ayarathai (at Los Angeles, California)

[beatabernina]

There's nothing strange about vegetable omelette floating around in spicy and sour fish soup. Not at all. . When I saw the description of Kang som cha ohm, I had to order it because I wanted to know how all the elements fit together. I have to say, they do deliciously. . #losangelesfoodie #losangeleseats #welikela #eaterla #DineLA #LAfoodie #mydayinLA #losangelesfood #toliveanddineinLA #mydayinLA #food #instafood #foodie #asianfood #foodstagram #foodpic #eeeeeats #laeats #foodiesofinstagram #mydayinfood #hangrydiary #thaifoodLA #thaifood #spicyfood #fishsoup (at Pailin Thai Cuisine)

[foodculturemaymester]

Thai food... straight from the kitchen

          I have been thinking about one of our first class discussions while at the grand central market. We each presented our views on “where we came from” and what our family history provided us in the context of food. I remember thinking, as the others presented, that I was excited and proud to share where I came from. Specifically, I was excited to share how much I learned from my father, as he is the main chef of our family. However, I couldn’t help but further contemplate why it mattered so much to me: why I was so proud to have a father who is also an amazing cook?

          When I read “Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles” by Padoongpat, the entire article happened to be prefaced by a similar discussion. Marie Wilson, writer of Siamese Cookery, was first and foremost described as a homemaker. How and in what context “Thai” food entered the white west side of Los Angeles was, furthermore, prefaced by a woman’s inclination to “encourage… white housewives” to make Thai food in their own home.  I understand this is a small point in the entire article, as it is focused on the race aspect of food culture. However, I could not get this notion and addition out of my head.

          The article continues to question this woman as a pioneer or simply a “thief” editing cultural motifs and spices on her own. The addition of this woman, as a way to begin the conversation of what crafted Thai culture and identity within the American culture, was really interesting to me. I recognized how white Angelinos’ sense of ‘authentic Thai’ may be warped through this gender bias, on top of the other forms of racial assumptions and ethnic paradigms at place in acculturation.

          It was in the subcultures and ethnic communities that the Thai food industry initially blossomed beyond racial barriers. Breaking from the “Chinese” label, Thai food finally formed its own Southeastern Asian smell, taste and feel. However, it was in the mind and perspective of the white citizens, possibly influenced by Marie Wilson and her comrades, that Thai was this new, exciting and acceptable new subculture of Asian food.

         I now question: Is it significant that a large player in influencing whites beliefs and assumptions of Thai cuisine could begin with the “housewife” of the 60’s and 70’s? Moreover, what role does feminism take while embracing new cultures? Is Marie Wilson’s power of acculturation a form of empowering herself or are her actions something working against others’ empowerment, even if empowering herself?

           Is this even something to focus on when there is a whole continued history of how our culture, and city, interacts and develops with the racially entwined cuisine? I think it should to be considered as a piece to the ever-evolving puzzle.

- Julia Loup 

[hilarywhite1-blog]

Warning: #Thai mango Sticky Rice is addictive! @grandcentralmarket photo by @gastronomyblog @laeater #grandcentralmarket #foodporn #dtla #thaifoodla #whatsforlunch (at Grand Central Market)