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Liberal Intolerance

Nicholas Kristof Columnist June 29
@TDHawkes I like your take on my column. I share your sense that the student activists have their hearts in the right place, and I admire the passion to make the world a better place. It's just that good intentions are not enough, and that we need to watch our blind spots and be relentlessly empirical in weighing evidence. Thanks for your fairness.


adm3 D.C. June 29
One of the more depressing aspects of this era is how regimented and joyless it all is, with so many things being verboten. It sometimes feels like we're living through our own version of the Chinese Cultural Revolution in which everything that didn't conform to the Communist ideal, such as works of art and folk traditions were smashed, literally and figuratively.

It's bad enough that we have to put up with Trump. What makes it worse is the intolerance on the far-left for everything from sushi to anything that doesn't have the progressive seal of approval.


Nicholas Kristof Columnist June 29
@adm3 In this case, with Oberlin, I was indignant at the allegation of "cultural misappropriation" for food services offering sushi and General Tso's Chicken. It seemed of all the urgent social justice issues in the nation and the world--Yemenis starving, child immigrants separated at the border, mass incarceration, 70,000 people dying annually of overdoses--it is just ludicrous to get worked up about food services offering sushi.
- Comments on Stop the Knee-Jerk Liberalism That Hurts Its Own Cause, Nicholas Kristof, NYT, June 29, 2019


Nguyen added that Bon Appétit, the food service management company contracted by Oberlin College, has a history of blurring the line between culinary diversity and cultural appropriation by modifying the recipes without respect for certain Asian countries’ cuisines. This uninformed representation of cultural dishes has been noted by a multitude of students, many of who have expressed concern over the gross manipulation of traditional recipes.

Prudence Hiu-Ying, a College sophomore from China, cited an instance when Stevenson was serving General Tso’s chicken, but the product did not resemble the popular Chinese dish. Instead of deep-fried chicken with ginger-garlic soy sauce, the chicken was steamed with a substitute sauce, which Hiu-Ying described as “so weird that I didn’t even try.”
- Clover Linh Tran, CDS Appropriates Asian Dishes, Students Say, The Oberlin Review, November 6, 2015


General Tso's chicken... is a sweet deep-fried chicken dish that is served in North American Chinese restaurants.... The dish is named after Zuo Zongtang (also romanized Tso Tsung-t'ang), a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish known in Hunan, Zuo's home province. ...
There are several stories concerning the origin of the dish. ...
There he continued his career as official chef until 1973, when he moved to New York to open a restaurant. That was where Peng started inventing new dishes and modifying traditional ones. One new dish, General Tso's chicken, was originally prepared without sugar and subsequently altered to suit the tastes of "non-Hunanese people". ... Since the dish (and cuisine) was new, Peng made it the house speciality.... ...
New York's Shun Lee Palaces... also claims that it was the first restaurant to serve General Tso's chicken and that it was invented by a Chinese immigrant chef named T. T. Wang in 1972. ...
These competing claims are discussed in the 2014 documentary film The Search for General Tso [available here as of 6/30/2019], which also traces how the history of Chinese immigration into the USA parallels the development of a unique Chinese-American or American Chinese cuisine.
- General Tso's chicken, Wikipedia, accessed 6/30/2019


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