Why is my food, our food, considered “Ethnic”? … often even, by ourselves.

When I arrived in NYC in 1993, Manhattan was a very different place than it is today.

 

The taxi drivers were Russian, Greek, and some even Irish. But this was rapidly changing. More and more frequently I encountered Haitian, Dominican, Indian, Pakistani, and Bangladeshi drivers. With this demographic change, there was a burgeoning of restaurants that catered to the culinary proclivities of these men—and also some women—on the move.

Read this piece I wrote for the Economic Times here. Or continue below