Let's not call anyone or anything "ethnic" anymore. I'm tired of it.
Full article here: http://bit.ly/2gdcVQv
Noodles from Ba Bar in Seattle. Geoffrey Smith
“This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on ‘ethnic’ cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.” As white chefs take on cuisines from other countries, the food migrates from “ethnic” to “modern” or “trendy.”