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Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

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hollyhocksandtulips:

Chorus girl Linda Lombard
Photo by George Silk

awraqalzaytoun:

FUCK you all who are making money off of our cultures. you wanna sell a “berber carpet” and “”“argan oil from the atlas mountains”” for hundreds of dollars which will fly for white people when being marketed by white people but these same fucking white people in morocco wont pay SHIT for an old lady’s time and dedication to extract your argan oil or weave your fucking amazigh rugs trying to bargain with our liviely hoods. go die in a fire

nitratediva:

From Charlie Chaplin’s A Woman of Paris (1923).
kate-jam-and-diamonds:

by Michel Haddi
kittenmeats:

"Lady Frankenstein" (1971) - Mel Welles
jennybombo:

Asia Argento en The Voice Thief
'Make it a habit to monitor your mental-emotional state through self-observation. “Am I at ease at this moment?” is a good question to ask yourself frequently. Or you can ask: “What’s going on inside me at this moment?” Be at least as interested in what goes on inside you as what happens outside. If you get the inside right, the outside will fall into place. Primary reality is within, secondary reality without'
— Eckhart Tolle (via daddyslittlefeminist)

Beauties, Detail.
Jeanne Rongier (1869-1900)