Asian food, businesses target of racism during pandemic
As the coronavirus spread throughout the U.S., bigotry toward Asian Americans was not far behind, fueled by the news that COVID-19 first appeared in China.
Some initial evidence suggested the virus began in bats, which infected another animal that may have spread it to people at one of Wuhan, China’s “wet markets.” Such markets sell fresh meat, fish and vegetables, and some also sell live animals, such as chickens, that are butchered on site to ensure freshness for consumers.
The information quickly got distorted in the U.S., spurring racist memes on social media that portrayed Chinese people as bat eaters responsible for spreading the virus, and reviving century-old tropes about Asian food being dirty.
Fueling the fire, President Donald Trump repeatedly referred to COVID-19 as “the China virus.”
“That old-school rhetoric that we eat bats, dogs and rats — that racism is still alive and well,” said Clarence Kwan, creator of the anti-racist cooking zine “Chinese Protest Recipes.”
The speed with which such false stereotypes resurfaced in the pandemic is “a reflection of how little progress we’ve made,” Kwan said.
In the Wuhan market where the virus is believed to possibly have originated, vendors also advertised wildlife for sale. Of the 33 samples from the market that tested positive for the coronavirus, officials say 31 were from the area where wildlife booths were concentrated. But wildlife and other “exotic” animals are not part of the modern mainstream Asian diet, either in Asian countries or in the U.S.
Benny Yun, owner of Yang Chow in Los Angeles, says the restaurant has frequently received racist prank calls and fake orders during the pandemic. DAMIAN DOVARGANES/AP All of the misinformation has had serious consequences.
Stop AAPI Hate, a coalition of Asian American advocacy groups, issued a report in August stating that it had received more than 2,500 reports of hate and discrimination across the country since the group was founded in March, around the time the outbreak began to seriously worsen in the U.S. The group said it received data from 47 states, with 46% of the incidents taking place in California, followed by 14% in New York.
In addition, Asian American small businesses have been among the hardest hit by the economic downturn during the pandemic. While there was a 22% decline in all small business-owner activity nationwide from February to April, Asian American business-owner activity dropped by 26%, according to a study by the National Bureau of Economic Research.
Many businesses that survived have been subject to stigmatization, Kwan said. “Restaurants have been vandalized. As if the pandemic wasn’t hard enough, there’s this added threat to Asian businesses of this lingering hate.”
Benny Yun, owner of the Yang Chow restaurant in Los Angeles’ Chinatown district and two other locations in Southern California, said even though his businesses have survived the pandemic, they get prank calls almost daily asking if they have dog or cat on the menu or impersonating a thick Asian accent.
“The worst part is if they realize you speak perfect English, then they just give you a random order and we prepare it and they don’t even come to pick it up.
Wasteoftimeandmoney,”
Yun said.
Kwan said it is important for Asian Americans to protest the way they are being treated; to push back against the latest onslaught of bias and racism by continuing to unabashedly celebrate their food and culture.
“We don’t have to change,” he said. “We can be proud of our culinary heritage.”
Some initial evidence suggested the virus began in bats, which infected another animal that may have spread it to people at one of Wuhan, China’s “wet markets.” Such markets sell fresh meat, fish and vegetables, and some also sell live animals, such as chickens, that are butchered on site to ensure freshness for consumers.
The information quickly got distorted in the U.S., spurring racist memes on social media that portrayed Chinese people as bat eaters responsible for spreading the virus, and reviving century-old tropes about Asian food being dirty.
Fueling the fire, President Donald Trump repeatedly referred to COVID-19 as “the China virus.”
“That old-school rhetoric that we eat bats, dogs and rats — that racism is still alive and well,” said Clarence Kwan, creator of the anti-racist cooking zine “Chinese Protest Recipes.”
The speed with which such false stereotypes resurfaced in the pandemic is “a reflection of how little progress we’ve made,” Kwan said.
In the Wuhan market where the virus is believed to possibly have originated, vendors also advertised wildlife for sale. Of the 33 samples from the market that tested positive for the coronavirus, officials say 31 were from the area where wildlife booths were concentrated. But wildlife and other “exotic” animals are not part of the modern mainstream Asian diet, either in Asian countries or in the U.S.
Benny Yun, owner of Yang Chow in Los Angeles, says the restaurant has frequently received racist prank calls and fake orders during the pandemic. DAMIAN DOVARGANES/AP All of the misinformation has had serious consequences.
Stop AAPI Hate, a coalition of Asian American advocacy groups, issued a report in August stating that it had received more than 2,500 reports of hate and discrimination across the country since the group was founded in March, around the time the outbreak began to seriously worsen in the U.S. The group said it received data from 47 states, with 46% of the incidents taking place in California, followed by 14% in New York.
In addition, Asian American small businesses have been among the hardest hit by the economic downturn during the pandemic. While there was a 22% decline in all small business-owner activity nationwide from February to April, Asian American business-owner activity dropped by 26%, according to a study by the National Bureau of Economic Research.
Many businesses that survived have been subject to stigmatization, Kwan said. “Restaurants have been vandalized. As if the pandemic wasn’t hard enough, there’s this added threat to Asian businesses of this lingering hate.”
Benny Yun, owner of the Yang Chow restaurant in Los Angeles’ Chinatown district and two other locations in Southern California, said even though his businesses have survived the pandemic, they get prank calls almost daily asking if they have dog or cat on the menu or impersonating a thick Asian accent.
“The worst part is if they realize you speak perfect English, then they just give you a random order and we prepare it and they don’t even come to pick it up.
Wasteoftimeandmoney,”
Yun said.
Kwan said it is important for Asian Americans to protest the way they are being treated; to push back against the latest onslaught of bias and racism by continuing to unabashedly celebrate their food and culture.
“We don’t have to change,” he said. “We can be proud of our culinary heritage.”
PREVIOUS ARTICLE
