Wednesday, February 13, 2013

Why we love some Asian cuisines and not others (@ Peril Magazine)

My latest blog post for Peril (Asian-Australian Arts & Culture Magazine) is about why some ethnic cuisines become so much more popular than others.

Yet it is also testament to the entrepreneurial spirit of certain ethnic groups who spread themselves around the globe and discovered they could carve out a successful niche in the restaurant business. Worldwide, few groups have done this as successfully as the Chinese, Italians, Indians and Lebanese. So it’s hard to talk about the success of the food itself without looking at the culture that produces it. The most successful culinary exports come from cultures that not only celebrate their own food (Italians being the best example of this), but also have a strong drive towards small business ownership. 

 Check it here.

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