As chef who has been told that to work at a high level I have to cook French or Italian, this video hits. Thank you chef JJ for doing this. This host is pretty great as well, she gives him a platform to tell his story instead of speaking for him.
I love culinary anthropology. There's something really amazing about it being used to show how people come together to create some of the best dishes. When JJ was talking about the je ne sais quoi feeling of "home" in food, I could totally relate even if it wasn't a particular cuisine I grew up eating and eventually discovering the roots of my familial recipes in entirely different cultures.
This was such a breath of fresh air to listen to, would definitely love to hear the full version. This guy is a rarity and Michelle does a great job of letting HIM tell his story, just fantastic.
Incredibly insightful Chef! This dude seriously deserves recognition for exploring these lesser-known foodways and traditions and starting a difficult dialogue between those who made these dishes and those who consume them. He is basically breaking-down and describing the important difference between cultural celebration and appropriation by showing that there is a responsibility in serving these foods. I'm looking forward to seeing more of the Pan-African Diaspora being presented in a genuine and positive light in the near future.
Loved the maangchi episode and now this one too 😆 this is the topic of conversation that should be discussed right now when it comes to food, and I love that munchies is doing a whole series for it
Man I love them all, collard greens, swish chard, kale, wild cabbage, mustard greens, all of the choys (bok, yau, gai) , jai lan, pea shoots...I love all that shit. I try not to focus my likes on one of them because I'm on a budget and we eat whichever one is the cheapest. There are some greens that I haven't tried yet because their the ones in the Asian Grocery store that don't have a phonetic translation attached but one of these days I'mah download an app for that.
Fantastic video. I remember eating at the Cecil many years back when it was still open. A great place. I have never met JJ, but you can just tell he has such a humble spirit.
Very good man! I remember the bar had this real dope gold mesh sculpture. It was a beautiful spot. Great food. It won Esquire's Best New Restaurant. I was actually very surprised when I read it'd closed down.
I have some questions: What are your thoughts on remaining authentic? Is there a balance between reinventing/adapting a dish rather than remaining original? Does it have to be one or the other? Is it possible to recreate while also remaining authentic? Would some people consider it disrespectful? I guess it kinda goes back to cultural appropriation vs appreciation? I'd love to know a professional's point of view.
I don’t understand how adding your own twist to something is disrespectful. People use their skills and ingredients. If an Indian cook tries making authentic Chinese food using Indian culinary techniques. It won’t really be authentic Chinese food. I’m sure it would be good, but technically not authentic. People only seem to have a problem with culture sharing when whites are involved. If you try to make some Mexican Norwegian fusion restaurant that makes smoked salmon street tacos I wouldn’t say it’s offensive just a bad combination.
I did find him just a bit full of himself, and his dismissal of fusion was flawed. He admitted that his food isn’t authentic, it’s his take on the foods he loves and that resonate with him. Which is great. Whether you call his Afro-Japanese noodles fusion or cooking of the people of a certain place and time doesn’t really matter in that case. I’m not knocking his cooking or his talent at all; just his ability to lecture.
Very true about roti. It sadly does not get much street feed. Dosa is much harder to do because it needs to be crispy. It does not get much street cred either. Also, as with Ethnic cuisines even Italian food was seen as ethnic at one point of time. I also wish we had more authentic ethnic restaurants. When one ethnic/foreign cuisine goes to another country it is customer to the palates of foreign people and the original culture is destroyed. For instance, Italian food in America like Pizza is very different from Italy.
A video about 'Pan-African experience' should explore more of African culinary traditional ingredients and recipes. Where is 'grains of Selim'? Where is soumbala/locust beans? Where is 'grains of Paradise'? 'Periperi chicken is more of an Eastern African and Southern Africa food item than Ghanaian. You will find 'African bird eye chillies' in Ghana but it is not necessarily used for frying chicken. In Ghana you will find more soups/stews where chicken, guinea fowl, goat, beef, fish are incorporated into cuisine. JJ was in Ghana, why not mention specific foods such nkatenkwan, ampesi, ayoyo?
He had a chance to explore the connection between West Africa, the Caribbean and the American South. Instead he chose sweeping over-generalizations about all these people. It continues to perpetuate the blank narrative about African and African peoples, erasing specific identities, histories and cultural retentions. For instance, why discuss dhalpuri when he could look at Jamaican bammy, and Ghanaian abolo?
Loved this. I thought the chef did a great job in communicating his heritage and his personal vision through food. On another note please don't talk shit about the cronut. Dominique Ansel is a beast and he gives out free madeleines to people waiting in his insanely long lineups.
If anyone starts to sell Roti in packages I'll riot. Roti by a West Indian is completely different from one done by East Indian. Personally I love my WE foods too much to be partial to EI foods; and dhal puri does take a lot of time to make.
Peri Peri sauce is NOT from Ghana, not sure where he got that. Peri Peri is from southern Africa, either Mozambique or Angola. Also, I'm annoyed that she mentioned Sri Lanka and Nepal as countries which use roti but not Pakistan. Plus roti is also popular across Southeast Asia.
I know you mean well but I hate the words 'Sub-Saharan African', the Sahara desert is a small piece of the African continent, how would you like it if I started to refer to you guys as Sub-Canadian Americans, why is the Sahara the line by which the African continent is measured? I hope Africans start requesting that everyone quits using the term Sub-Saharan, I also find it mildly degrading because it really is said to refer to black Africans and has the word 'Sub' in it, and black Africans have been called Sub-Human by whites for quite a long time, I know Africa as a whole, diaspora included, has a long way to go but on the road to a bright future this is something that needs to be changed.
Piri-Piri was transported by the Portuguese from South-America/America to Angola/Mozambique. Therefore, its origin cannot be in Ghana. Being a cook is different to being a historian, please separate the facts from fiction. This is particularly important when someone supposedly holds the origin story of food in high regard.
my Caribbean food is heavily influenced my indian food. thats y its called west indian food and india is east indian food. how the fuck do u know what cuisine came from who. no history major refers to slavery at the "african diaspora" mainly cause war lords were selling slaves....the african slave trade was 2000+ old at the time. wtf are u guys talking about
As a fan of many African cuisines, I think it is unhelpful to refer to "Pan-African" cuisine. That is no more accurate than "Asian Cuisine" or "European Cuisine." Cultural Appropriation in cuisine?! Don't be absurd. Corn in southern Africa or Northern Italy. Potatoes in Russia. Chile in China or India. Come on.
''no one talks about this history'' NOOOOO ITS ONLY SHOEHORNED SINCE MIDDLE SCHOOL TO EVERYONE. Deep fried clams and sauce, fusion. Laziest fusion ever
Is this really 'food of the people'? The techniques and skills certainly used in the presentation of his dishes doesn't, to my mind, breed the images of people cooking these dishes for their families and/or communities. Yes, the origins are but lets not pretend that you are offering grass routes dishes here.
There's no such thing as cultural appropriation. It's a term made up by sad, bitter people who want to keep other people out while at the same time never abiding by their own standards. It's gatekeeping, plain and simple. Anyone who divides people into distinct groups and treats them differently, is by the very dictionary definition of the word, a racist.
They lost me at cultural appropriation. Gtfo with that nonsense. Honor the food and its connection to where it comes from. Enough with the social justice lingo crap. FFS!
We live in a melting pot. I get understanding the history of your food but it seems like these types want to hermetically seal cultures apart from one another in a misguided attempt to keep people segregated.
There's cultural appropriation and there's cultural appreciation. One disrespects the origin and people of a thing, one celebrates those things. The key is knowing the difference. I love and cook Mexican food though I'm not Mexican, but I show mad props to my Mexican brothers and sisters while cooking and eating it! 💗🙌🏾
Anissa L Yeah that’s kinda true. I get that I should try and separate her from what she’s working on but I can’t. Not my type of person/presenter I guess and I’d like a different one.
As chef who has been told that to work at a high level I have to cook French or Italian, this video hits. Thank you chef JJ for doing this. This host is pretty great as well, she gives him a platform to tell his story instead of speaking for him.
I love culinary anthropology. There's something really amazing about it being used to show how people come together to create some of the best dishes. When JJ was talking about the je ne sais quoi feeling of "home" in food, I could totally relate even if it wasn't a particular cuisine I grew up eating and eventually discovering the roots of my familial recipes in entirely different cultures.
this chef is a professor. He's much deeper than just food he creates.
Alan KS would totally take a semester course from his as a professor on food anthropology
This was such a breath of fresh air to listen to, would definitely love to hear the full version. This guy is a rarity and Michelle does a great job of letting HIM tell his story, just fantastic.
this is how to have an educated discussion, no one's bringing any negative vibes as some may perceive, it's just passion and knowledge
@@masc4magica Well, she is interviewing him.
Incredibly insightful Chef! This dude seriously deserves recognition for exploring these lesser-known foodways and traditions and starting a difficult dialogue between those who made these dishes and those who consume them. He is basically breaking-down and describing the important difference between cultural celebration and appropriation by showing that there is a responsibility in serving these foods. I'm looking forward to seeing more of the Pan-African Diaspora being presented in a genuine and positive light in the near future.
I wonder how long the unedited version is I would love to see that!
Loved the maangchi episode and now this one too 😆 this is the topic of conversation that should be discussed right now when it comes to food, and I love that munchies is doing a whole series for it
I would like to hear more from this guy - this is an amazing episode!
His view on things was so intriguing. I really liked this a lot and will definitely follow his work.
"Cook who you are" that's deep bro...
Yessir! Roti is awesome. You can eat it with cheese, melted butter, curry (mainly), etc. Dhal Puri is awesome too.
Man I love them all, collard greens, swish chard, kale, wild cabbage, mustard greens, all of the choys (bok, yau, gai) , jai lan, pea shoots...I love all that shit. I try not to focus my likes on one of them because I'm on a budget and we eat whichever one is the cheapest. There are some greens that I haven't tried yet because their the ones in the Asian Grocery store that don't have a phonetic translation attached but one of these days I'mah download an app for that.
This series is so fucking legit. Period. PLEASE DO MORE.
I didn't even notice that this was Michelle and I was like
Oh
It's Japanese breakfast
Lol
We simply have to talk about the African Diaspora!!!
In Malaysia the roti is the most popular bread and so well known in every part of the country 😂😂. It gets all the street cred here
Love this. I'm facinated by history in all forms and this was an exceptional example of food being an educational vessel.
I like this guy.
Contrarian DC what do you mean by “you people”??
Fantastic video. I remember eating at the Cecil many years back when it was still open. A great place. I have never met JJ, but you can just tell he has such a humble spirit.
Never got the chance how was the food?
Very good man! I remember the bar had this real dope gold mesh sculpture. It was a beautiful spot. Great food. It won Esquire's Best New Restaurant. I was actually very surprised when I read it'd closed down.
This is such an important and amazing video. Thanks for making it.
As a black man and a chef you make me proud.
Yes! More Michelle collabs!!!
I have some questions: What are your thoughts on remaining authentic? Is there a balance between reinventing/adapting a dish rather than remaining original? Does it have to be one or the other? Is it possible to recreate while also remaining authentic? Would some people consider it disrespectful? I guess it kinda goes back to cultural appropriation vs appreciation?
I'd love to know a professional's point of view.
I don’t understand how adding your own twist to something is disrespectful. People use their skills and ingredients. If an Indian cook tries making authentic Chinese food using Indian culinary techniques. It won’t really be authentic Chinese food. I’m sure it would be good, but technically not authentic. People only seem to have a problem with culture sharing when whites are involved. If you try to make some Mexican Norwegian fusion restaurant that makes smoked salmon street tacos I wouldn’t say it’s offensive just a bad combination.
I listen to fusion jazz, and that got a bad rap back in the day too. People still whine about, but I love. You gotta do you. Call it what you want.
I did find him just a bit full of himself, and his dismissal of fusion was flawed. He admitted that his food isn’t authentic, it’s his take on the foods he loves and that resonate with him. Which is great. Whether you call his Afro-Japanese noodles fusion or cooking of the people of a certain place and time doesn’t really matter in that case. I’m not knocking his cooking or his talent at all; just his ability to lecture.
JAPANESE BREAKFAST
the best explanation of fusion I've heard!
Collard greens in a salad? I must try ! This channel is absolutely Amazing!
Michelle is such a beautiful human being. Great video, keep 'em coming
love what they were saying about fusion. well done!
"Fusion makes it seem like where you lived you shouldn't be living there." ..................That was deep!!!
Very true about roti. It sadly does not get much street feed. Dosa is much harder to do because it needs to be crispy. It does not get much street cred either. Also, as with Ethnic cuisines even Italian food was seen as ethnic at one point of time. I also wish we had more authentic ethnic restaurants. When one ethnic/foreign cuisine goes to another country it is customer to the palates of foreign people and the original culture is destroyed. For instance, Italian food in America like Pizza is very different from Italy.
Way to go UA-cam!! Thanks for your recommendations! Now Im Hungry!! Great! 😂
Nice!
Hail out to trinidad roti and dhalpuri. Best ever. 🥰🥰
Fusion...is a "cronut" lol so true
I'm guyanese. Love me some Dhal Puri
Robert Innis is this dhal puri like indian dhal puri? How cool omfg
Growing up in a white area, i had to fight to go over the African and black American history that teachers loved to skip over.
A video about 'Pan-African experience' should explore more of African culinary traditional ingredients and recipes. Where is 'grains of Selim'? Where is soumbala/locust beans? Where is 'grains of Paradise'? 'Periperi chicken is more of an Eastern African and Southern Africa food item than Ghanaian. You will find 'African bird eye chillies' in Ghana but it is not necessarily used for frying chicken. In Ghana you will find more soups/stews where chicken, guinea fowl, goat, beef, fish are incorporated into cuisine. JJ was in Ghana, why not mention specific foods such nkatenkwan, ampesi, ayoyo?
Good point.
I mean let's get serious here. Do you really think they were going to cover everything? I mean goodness, give the freaking guy a break.
He had a chance to explore the connection between West Africa, the Caribbean and the American South. Instead he chose sweeping over-generalizations about all these people. It continues to perpetuate the blank narrative about African and African peoples, erasing specific identities, histories and cultural retentions. For instance, why discuss dhalpuri when he could look at Jamaican bammy, and Ghanaian abolo?
Thought that was irv gotti
this is really lovely and i want to try his restaurant
Loved this. I thought the chef did a great job in communicating his heritage and his personal vision through food. On another note please don't talk shit about the cronut. Dominique Ansel is a beast and he gives out free madeleines to people waiting in his insanely long lineups.
Fabulous!
THOSE NOODLES! GAAHHHHHH
If anyone starts to sell Roti in packages I'll riot. Roti by a West Indian is completely different from one done by East Indian. Personally I love my WE foods too much to be partial to EI foods; and dhal puri does take a lot of time to make.
omg michelle ❤❤❤
Great interview
great interview......
Very cool. Now I'm hungry 👍🏼😁
Such a great video..
this the moment when carribean american/hispanic realized koreans are on their side.
Gastro-anthropology ... well cool!
Peri peri is not from Ghana bruv, it’s from southeastern Africa
hubbi hayii 😂👍🏾
I love Munchies and Japanese Breakfast. I feel like I've found a singularity of interest.
that peanut udon dish looks a lot like a taiwanese version of dan dan mien
I make very bad roti. I admit it, but I feel like I'm a better cook in general for learning how.
I really *LOVE THIS CHANNEL* so much Like number 8 from my little Channel.....👍👍👍👍>>>>>>
Roti is king
Vishal Mehan that’s facts👍🏻I love roti with hummus and eggs
@@viktorcheng2061 never thought to add hummus before seems like an interesting idea
Don't forget about the chitterlings🤢🤢😁😁👍🏼
Yum
Dhalpuri roti
Pronounced dahl - puree.
Hyb Cuz So...
What is food for?
jbrekkie
Looks like fusion cuisine.
♥♥♥♥
I love how these guys shes interviewing are not flipping out and trying to hit on her! How are they doing that?!
Peri Peri sauce is NOT from Ghana, not sure where he got that. Peri Peri is from southern Africa, either Mozambique or Angola.
Also, I'm annoyed that she mentioned Sri Lanka and Nepal as countries which use roti but not Pakistan. Plus roti is also popular across Southeast Asia.
75 no doubt ypipo haters
100
I know you mean well but I hate the words 'Sub-Saharan African', the Sahara desert is a small piece of the African continent, how would you like it if I started to refer to you guys as Sub-Canadian Americans, why is the Sahara the line by which the African continent is measured? I hope Africans start requesting that everyone quits using the term Sub-Saharan, I also find it mildly degrading because it really is said to refer to black Africans and has the word 'Sub' in it, and black Africans have been called Sub-Human by whites for quite a long time, I know Africa as a whole, diaspora included, has a long way to go but on the road to a bright future this is something that needs to be changed.
Pat pat pat.
This dude actually just said Piri piri comes from Ghana 🤦🏻♂️ it’s from Mozambique, Zimbabwe, and Angola
Tbf piri piri peppers are from the Americans and introduced to West Africa before making it's way down to southern africa.
Sorry NOT dhal puri
I thought they were black holes but it was only his nose
"the land of Israel" lol ok
This guy definitely farts then walks into the cloud just so he can smell his own farts
This is the shit that's interesting. None of that stoner bullshit.
Damn Chris Gotti lost some weight!!
V
E
R
Y N I C E . . . спасибо царит хаос 🦊 😎 ♚
My mans keeps contradicting himself though
Piri-Piri was transported by the Portuguese from South-America/America to Angola/Mozambique. Therefore, its origin cannot be in Ghana. Being a cook is different to being a historian, please separate the facts from fiction. This is particularly important when someone supposedly holds the origin story of food in high regard.
Relax lol
Why so many dislikes on the video?
my Caribbean food is heavily influenced my indian food. thats y its called west indian food and india is east indian food. how the fuck do u know what cuisine came from who. no history major refers to slavery at the "african diaspora" mainly cause war lords were selling slaves....the african slave trade was 2000+ old at the time. wtf are u guys talking about
Lost me when she mentioned "the land of Israel" haha
Israel was created in 1947...
Bye
DAL PURI is not pronounced Dal PARI. Its pronounced Dal Poori. Its a 100% Indian word so please pronounce it correctly
We wuz chef kingz too
As a fan of many African cuisines, I think it is unhelpful to refer to "Pan-African" cuisine. That is no more accurate than "Asian Cuisine" or "European Cuisine." Cultural Appropriation in cuisine?! Don't be absurd. Corn in southern Africa or Northern Italy. Potatoes in Russia. Chile in China or India. Come on.
''no one talks about this history'' NOOOOO ITS ONLY SHOEHORNED SINCE MIDDLE SCHOOL TO EVERYONE. Deep fried clams and sauce, fusion. Laziest fusion ever
Is this really 'food of the people'? The techniques and skills certainly used in the presentation of his dishes doesn't, to my mind, breed the images of people cooking these dishes for their families and/or communities. Yes, the origins are but lets not pretend that you are offering grass routes dishes here.
>talks about the skill and art of roti and then pulls out the worst version I've ever seen.
Hey, stop regurgitating diaspora every video like most Munchies viewers are going to understand that sort of dialect.
can you do one video without ranting about cultural appropriation?
Of course not, shes a libtard
Don't make food more complicated than it is!
There's no such thing as cultural appropriation. It's a term made up by sad, bitter people who want to keep other people out while at the same time never abiding by their own standards. It's gatekeeping, plain and simple. Anyone who divides people into distinct groups and treats them differently, is by the very dictionary definition of the word, a racist.
Gaius Baltar fucking word
Bro you colluded with the Cylons and helped destroy the 12 colonies. How can we trust anything you say?
"forced expulsion from the land of Israel" lmfaoooo read a history book wtf
Get help brother... #sad
They lost me at cultural appropriation. Gtfo with that nonsense. Honor the food and its connection to where it comes from. Enough with the social justice lingo crap. FFS!
We live in a melting pot. I get understanding the history of your food but it seems like these types want to hermetically seal cultures apart from one another in a misguided attempt to keep people segregated.
There's cultural appropriation and there's cultural appreciation. One disrespects the origin and people of a thing, one celebrates those things. The key is knowing the difference. I love and cook Mexican food though I'm not Mexican, but I show mad props to my Mexican brothers and sisters while cooking and eating it! 💗🙌🏾
Stop lying
Claims fusion is offensive just after he talks about how different cultures came together and influenced each other... pretentious bud.
feel like guy was annoyed of the chick through out whole interview
This guy is obsessed with slavery
This channel has gotten really fucking woke. Then again it’s Vice so it will probably be gone in due time
Really beautiful food. Too bad, I hate Michelle Zauner just that much.
WeinbergerOf hater
Anissa L Yeah that’s kinda true. I get that I should try and separate her from what she’s working on but I can’t. Not my type of person/presenter I guess and I’d like a different one.