The smell of soy sauce, garlic and vinegar fills my apartment. While it boils, I remember my childhood, my family and my home – the Philippines. Then when I enter the elevator of my apartment I hear someone say “well that smells (long uncomfortable pause) interesting”. 

Unfortunately, ingredients used in cooking staple Filipino dishes, such as tuyo (soy sauce) and patis (fish sauce), have been wrongly blamed for weight gain. Such comments unintentionally—or sometimes intentionally—perpetuate body shaming, racism, and stereotypes. It is time to dismantle the concept of good and bad foods, both nutritionally and socially, and embrace a diverse range of culinary choices, and simply realize that food is fuel.

In “Eating while Black: Food Shaming and Race in America,” Priya Fielding-Singh examines how media, nutrition science, and public policy have influenced the eating habits of both Black and non-Black Americans. While reading this book, I realized how there is a belief that there should be some sort of standard to eating and that if food does not match that standard, it must be corrected immediately. 

Similarly, an enlightening article from Science Friday sheds light on the historical perception of foods associated with Black culture, such as fried chicken, sweet potato pie, and biscuits, being unfairly considered “inferior” to other cuisines.

As a proud Filipino woman who finds joy in cooking, I often face comments from my classmates questioning the healthiness of my country’s cuisine—and by extension, me—while they sample a piece of my beloved pork adobo (which, I must add, is loved by those who have tried it).

Adobo, a dish that can be called the national dish of the Philippines, consists of meat simmered in soy sauce, vinegar, fish sauce, bay leaves, and garlic. It is a simple and easy-to-make dish that can be stored in the refrigerator for an extended period without spoiling. Adobo is cherished by every Filipino and evokes occasional cravings. However, it is disheartening that a search for “Filipino adobo” online often yields the suggestion “Is Filipino adobo healthy?”

Quan Pham expresses in “North by Northwestern” that the food we consume is a reflection of our identities. Ideally, we should approach culinary experiences with empathy, consideration, and appreciation.

This quote accurately encapsulates the emotions I experience when my food is labeled as unhealthy. It gives me the false impression that, as someone who frequently cooks and shares these dishes, I am somehow unhealthy myself. However, I try to maintain an active and healthy lifestyle, by climbing, running, walking, and doing gym workouts. My occasional yearning for Filipino cuisine simply represents a nostalgic longing for my cultural roots.

To address the issue of labeling food as either healthy or unhealthy and breaking down the dichotomy of good and bad food, there are several steps we can take as a society.

How to Approach Unfamiliar Foods:

1. Get curious and ask questions about the food. Is it an everyday food or a food for celebration? Why is this food special to the person who created it for you and their culture? Are there different versions of the dish based on region? Is there a story about the dish that they’d like to share?

2. Give it a try, at least. You won’t know if you like a particular food unless you try it. While venturing into “exotic” foods that may include organ meats might be a challenge, there is no harm in giving new culinary experiences a chance.

3. If you choose not to try it, refrain from commenting. If you feel hesitant due to fear, unfamiliar smells, or discomfort, instead of making potentially offensive remarks, express gratitude for the offer.

4. If you like the food, ask how to make it! This will not only make the person who introduced you to the food feel happy, but it will also make sure that you make it in the most authentic way possible.

It is crucial to recognize that cuisines that do not fit into stereotypical diets are not inferior to Western palates and are not inherently unhealthy. Ultimately, food serves as fuel for our bodies, and the choices we make to nourish ourselves—whether based on personal preference or cultural significance—should be respected by everyone around us. Let us celebrate the richness of culinary diversity and foster an environment that appreciates and honors the array of flavors and traditions that make us who we are.