I’ve written before about exotification in discussions around vegan food, but it’s something I’m always thinking about & that has come up a lot lately. This year I’ve set myself a goal to cook at least one recipe from the many cookbooks I own. Hence I’ve been scouring them more than usual.
Has anyone else noticed that a staple of many a vegan cookbook is a recipe for African Peanut Stew or African Yam Stew or something similar? I’ve also seen (though less frequently) recipes for, say, Asian-Style Tofu or whatever. I cannot recall ever seeing a cookbook featuring anything like European Bean Soup. Is it because to most vegan cookbook authors/food bloggers, it would be preposterous to assume that there is anything universal or overarching about the many countries that make up Europe, or their cuisines? And yet we don’t often see the same distinction granted to countries in Africa.
“African” stew? Is the recipe from Kenya, Nigeria, South Africa? Is that tofu done Chinese-style, Japanese, Filipino? Never mind the many variations even within those categories (just to preclude comments along the lines of “But hey, lots of countries in Africa do that kind of stew / lots of Asian countries use tofu!”).
Another thing I’ve seen not infrequently in vegan cookbooks & food blogs is the following construction:
“[Non-English ingredient or recipe name] must be [non-English language] for ‘delicious’!”
I also spotted this recently at Food Fight, who guess that “Mahalo is Hawaiian for ‘fake Almond Joy.’”
Oh, how cutesy. How patronizing. We don’t know what those funny foreign languages mean but we sure do love their grub!
The obsession with authenticity is another thing. This, like all the food othering in this post, is not limited to vegans, of course. My white boss (a one-time vegetarian turned omnivore due to happy meat, I might add) once praised my lunchtime curry because it “smelled really authentic.” She then went on to bemoan how she couldn’t manage to cook Indian food “authentically.” I squirmed, & said something about how surely what mattered most was whether she liked what she cooked. This only served to encourage her to rattle on about how important it was to get food “authentic.”
Anyway, there are countless examples of vegan recipes that stress their authentic nature. One I stumbled upon recently was in The Urban Vegan, in a recipe for “Blue Mosque Ayran,” which apparently is a drink you can find “at any cafe or from any street vendor in Istanbul.” I’ve never been to Istanbul, so perhaps I’m missing something in how this drink would be connected specifically to mosques (whose architecture are often held up as images of the exotic & dangerously foreign, I note), much less how the recipe in the cookbook is “so refreshingly good that the imam would definitely approve.” I dunno — has anyone ever seen an Italian recipe touted as being so delicious that the priest would approve?
I did some Googling & found that a common Turkish recipe is Imam Bayildi — which apparently means “The imam fainted” (when he tasted the recipe). I didn’t really see any other references to the imam having a lock on what is authentic Turkish food or not, but if someone knows differently, please let me know. I wonder if the Urban Vegan knew of this particular recipe & made a deliberate reference to it, or if it was just an example of throwing in something seen as “exotic.”
On the same page of that cookbook, by the way, is a recipe for “Political Biscotti.” The recipe notes that cafe culture frequently features both biscotti and political discussion. The biscotti are political because they contain both carob & chocolate, two flavors about which “people tend to be very ‘either/or’”:
They are always considered separately, as two distinctive flavors that were never meant to come together, sort of like Palestine and Israel. … The dates [in the recipe] act as a sort of sticky-sweet peacemaker, a culinary UN if you will.
Yeah. She went there. The bloody oppression of Palestinians reduced to a clever comment about biscotti.