Sriracha: Multicultural Hot Sauce
I was truly delighted to read this New York Times article, as I’m a BIG fan of Huy Fong’s “Sriracha Chili Sauce,” which is an Asian influenced chili-garlic condiment. You may be familiar with the green-capped bottle that is usually available on tables at Southeast Asian eateries in many countries.
Originally created in Los Angeles by a Vietnamese immigrant, and available at Asian restaurants and grocery stores in the US since the 1980s, this product has grown in popularity all over the country. Although its producers have always intended for it to be attractive to Asian consumers and businesses, the product’s top admirers are restaurants that would not be likely candidates for the ethnic condiment. Today, you can find Sriracha in Wal-Mart and at Applebee’s, where it is used as an ingredient in one of their dishes.
The NYT article states that “multicultural appeal was engineered into the product: the ingredient list on the back of the bottle is written in Vietnamese, Chinese, English, French and Spanish. And serving suggestions include pizzas, hot dogs, hamburgers and, for French speakers, pâtés.”
Food and eating with others, in my opinion, are a very effective way of bridging diversity and increasing cultural awareness. The various modes of social interaction that take place when eating can lead to many enjoyable cultural discoveries. Picture yourself in Thailand at a new friend’s house: How do you eat at the table? What topics of conversation are brought up and which aren’t? Can you share your food with others? How is food served? How do you show to others that you’re full? All of these actions are influenced by culture.
Food can offer wonderful insights to understanding other people and their lifestyles. Eating is a cultural experience, so I urge people to experience food as culture. Please share any interesting stories that remind you of food and culture!!
- Sean
