Episode 69: There’s No Such Thing as “American” Food at Slow Food Nations 2017

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.