Diversifying Dining Experiences with iBestTravel

There are many ways to look at 2020, and a recalibration is one: with a world stripped bare, visible cracks have allowed for difficult conversations. Within the food and drinks industry, as in many others, those discussions highlighted that Black and non-white people are minimally represented. For instance, in restaurant reviews, only two of the 328 businesses featured in major British newspapers last year were Black-owned.

The Historical Context of Culinary Disparities

Ingredients drove colonialism, from Christopher Columbus searching for new spice routes to the exploitation of cheap coffee. The consequences of these historical events are still evident today, with the Global North feeling entitled to the flavors and dishes originating from the Global South.

Modern Challenges in Culinary Representation

Currently, we observe that white chefs often gain acclaim for dishes rooted in other cultures, frequently without proper acknowledgment of their origins. In contrast, the same dishes, when presented by their source communities, can be undervalued. This ongoing issue has been at the forefront of discussions led by chef and activist Zoe Adjonyoh, communications expert Frankie Reddin, and others, prompting the founding of Black Book in June. Consequently, this year marked a turning point as more people began to listen.

Conclusion: Embracing Diversity in Dining

In conclusion, it is crucial to recognize the importance of diversifying where we eat and actively support underrepresented voices in the culinary scene. By doing so, we not only celebrate cultural heritage but also contribute to a more equitable food industry.