When the Amerin food revolutn began the 1950s and ‘60s, was somethg of a gay ltle pond filled wh epicur (many of whom were actually g ...
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THE JOY OF GAY COOKG: THE ART OF SIMPLISISSYTY
And yet, as a gay man-ish person, I have always found the dners to be an unniably queer space, even if I uldn’t offer the exact reason why.
Is the fact that Quenux is gay? That’s an important startg pot, but plenty of events and rtrants n by gay chefs are not necsarily queer.
No flourish of sce mak a dish bisexual, nor do flambe make your duck or ice cream “homosexual”: the are terms applied to people, and on that don’t transfer to food, even if an LGBTQ someone igned that dish. Jt as the gay bar is only the tip of the queer-nightlife iceberg, the explicly queer food bs is only the most visible aspect of a much larger, often unseen universe of queer food, one that’s been evolvg and shapg Amerin culture for s. I found when out queer woman Angela Dimayuga ran the kchen at New York’s Missn Che, wa staff along the genr spectm slippg my boyiend and me lorful, spicy dish wh a si of flirtatn, a playful nod we associated wh gay bars a few drks , not trendy rtrants.