Archive for the ‘stereotypes’ Tag
Clever, timely and important are what come to mind after reading Interior Chinatown by Charles Yu.
Written as a script for a fictional television show, along with some background about the characters/actors, the novel follows Willie Wu in his quest for the prime part of Kung Fu Guy in the police show “Black and White.” He, and his Chinatown neighbors, family and friends have been relegated to roles such as Generic Asian Man, Young Asian Man, Delivery Guy, Pretty Oriental Flower and Old Asian Woman, among other stereotypes.
The setting is mostly the Golden Palace, where the show is in constant production. Willie lives in an SRO, as do the other Asian cast members, viewed as interchangeable, above the restaurant/set. His parents live one floor below him in the unit where he grew up. They, too, have had various roles throughout the years.
Yu establishes the scene, the characters involved and provides production notes. Even his acknowledgements adhere to the theme. It doesn’t take long to realize the name of the television show is another example of racism with the main characters reflecting a hierarchy based on the “Black and White” title.
The script-like approach takes some getting used, but ultimately works well. The Wu family’s past isn’t part of the TV show, but is a major element of the narrative. Although the theme is serious, Yu injects humor and romance as Willie faces the dilemma faced by many regardless of race: attaining a dream but at what sacrifice?
Interior Chinatown
Four Bookmarks
Pantheon Books, 2020
270 pages
Kwame Onwuachi’s Notes From a Young Black Chef is considered a memoir (it says so right on the cover), but more accurately it could be seen as an engaging treatise on what it means to be a black man in America.
The narrative begins just before his Washington, D.C., restaurant is set to launch. Onwuachi is catering an event commemorating the opening of the National Museum of African American History and Culture. It’s a long way from his roots in the Bronx.
The descriptive writing reveals Onwwauchi ‘s tenacious and, often, reckless personality. He didn’t always envision himself as a chef, although cooking was an important part of his life. Thanks largely to his mother who, for many years, ran a catering business from her home kitchen. While many of her dishes reflected a Southern influence, once he began working in kitchens Onwauchi knew he wanted a different focus. He wanted to be associated with upscale, fine dining.
Although he loved the traditional meals from his youth, he wanted to elevate them as a means of moving past stereotypes.
Onwauchi, a Culiniary Institute of America grad, encountered numerous obstacles (many of which he made himself) before becoming a chef. However, his passion for food along with a keen ability to hustle helped make this possible. Overcoming situations where expectations of him were low because of his race was another contributing factor to his success.
Onwauchi could have been another negative statistic, but determination and creativity helped make a dream reality.
Notes From a Young Black Chef
Four Bookmarks
Alfred A, Knopf, 2019
271 pages
The Blue Page Special 