27 min listen
A year in the life of a Chinese restaurant
FromThe Food Chain
ratings:
Length:
27 minutes
Released:
Mar 31, 2021
Format:
Podcast episode
Description
Anti-Asian hate has surged since the coronavirus outbreak, and some of the most common targets have been Chinese food businesses.
Tamasin Ford speaks to three people who’ve witnessed the rise of Sinophobia first hand and seen it damage not only their livelihoods, but also their families.
They explain why they’re not prepared to stay silent, as was often the case for previous generations, and how they plan to use food in the fight against racism and ignorance.
Producers: Simon Tulett and Sarah Stolarz
If you would like to get in touch with the show please email thefoodchain@bbc.co.uk
(Picture: A person holds a sign during a rally against anti-Asian hate in Minneapolis, Minnesota. Credit: Kerem Yucel/AFP/Getty/BBC)
Contributors:
Patrick Mock, manager of 46 Mott bakery in New York;
John Li, owner of Dumpling Shack, London;
Ying Hou, owner of ShanDong MaMa, Melbourne
Tamasin Ford speaks to three people who’ve witnessed the rise of Sinophobia first hand and seen it damage not only their livelihoods, but also their families.
They explain why they’re not prepared to stay silent, as was often the case for previous generations, and how they plan to use food in the fight against racism and ignorance.
Producers: Simon Tulett and Sarah Stolarz
If you would like to get in touch with the show please email thefoodchain@bbc.co.uk
(Picture: A person holds a sign during a rally against anti-Asian hate in Minneapolis, Minnesota. Credit: Kerem Yucel/AFP/Getty/BBC)
Contributors:
Patrick Mock, manager of 46 Mott bakery in New York;
John Li, owner of Dumpling Shack, London;
Ying Hou, owner of ShanDong MaMa, Melbourne
Released:
Mar 31, 2021
Format:
Podcast episode
Titles in the series (100)
Fussy Old World: How do attitudes to 'fussy eating' vary across the globe? by The Food Chain