
“African cuisine” is a misnomer
Pierre Thiam, a Senegalese-born chef defining African restaurant food in the United States, argues that it is insulting to categorize African cuisine into one box.
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Paul Milchik is a pseudonym for the author of this piece. His name has been changed due to his status as an international student in the US during the second Trump administration, in a context where foreign students have been targeted for detention and deportation as a result of expressing pro-Palestinian views.

Pierre Thiam, a Senegalese-born chef defining African restaurant food in the United States, argues that it is insulting to categorize African cuisine into one box.

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