The chef eventually realized that "somebody lied."
racism
Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today.
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After high-profile resignations at Bon Appétit and Condé Nast, people at the top promised reform. Nearly two months later, what has changed?
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When a photo of the editor-in-chief in brownface surfaced, that was just the beginning of turmoil at the magazine and YouTube channel.
Chef Marcus Samuelsson learned in culinary school that French cuisine is the gold standard of cooking. One day, he realized that "somebody lied."