TY  - THES
AB  - The social, cultural and economic value of food often reflects the value that society places on a particular culture or group of people. Food discourse reflects these values and frequently perpetuates racist, exploitative and oppressive stereotypes. Cultural appropriation occurs when a dominant group seeks to use and profit by the knowledge of a nondominant or marginalized group. In the United States, this occurs, for example, when white chefs act as the discoverers and educators of "ethnic" or non-white cuisines. This thesis introduces critical academic theories on race and appropriation which are then used as a framework to examine both historical and contemporary examples of racist food discourse. These examples provide insight into the ways in which racist discourse is perpetuated and tolerated as well as pathways to potential solutions, which include the creation of new terms to label racism and appropriation as well as the need for a more robust and public discussion of these issues.
AD  - Oregon Health and Science University
AU  - Borgman, Anna
DA  - 2019
DO  - 10.6083/qb98mf98m
DO  - DOI
ED  - Gillon, Sean
ED  - Advisor
ID  - 7519
KW  - Racism
KW  - Food
KW  - Colonialism
KW  - commodity racism
KW  - cultural appropriation
L1  - https://digitalcollections.ohsu.edu/record/7519/files/borgman.anna.2019.pdf
L2  - https://digitalcollections.ohsu.edu/record/7519/files/borgman.anna.2019.pdf
L4  - https://digitalcollections.ohsu.edu/record/7519/files/borgman.anna.2019.pdf
LK  - https://digitalcollections.ohsu.edu/record/7519/files/borgman.anna.2019.pdf
N2  - The social, cultural and economic value of food often reflects the value that society places on a particular culture or group of people. Food discourse reflects these values and frequently perpetuates racist, exploitative and oppressive stereotypes. Cultural appropriation occurs when a dominant group seeks to use and profit by the knowledge of a nondominant or marginalized group. In the United States, this occurs, for example, when white chefs act as the discoverers and educators of "ethnic" or non-white cuisines. This thesis introduces critical academic theories on race and appropriation which are then used as a framework to examine both historical and contemporary examples of racist food discourse. These examples provide insight into the ways in which racist discourse is perpetuated and tolerated as well as pathways to potential solutions, which include the creation of new terms to label racism and appropriation as well as the need for a more robust and public discussion of these issues.
PB  - Oregon Health and Science University
PY  - 2019
T1  - Commodity racism, cultural appropriation, and the perpetuation of oppressive food discourse
TI  - Commodity racism, cultural appropriation, and the perpetuation of oppressive food discourse
UR  - https://digitalcollections.ohsu.edu/record/7519/files/borgman.anna.2019.pdf
Y1  - 2019
ER  -