The most recent Met Gala, for instance, was inspired by Monica L. Miller’s book Slaves to Fashion: Black Dandyism and the Styling of Black Diasporic Identity. The affair was rife with nods and homages to the ingenuity and style of African Americans who worked to transcend the bounds of their given social status through the styling of their clothes—and, more or less, the event turned out to be a success.
As much as it was an event for the culture, though, the choice to serve soul food prepared by none other than Chef Kwame Onwuachi hasn’t been covered as much. It’s a clear indicator that the event was meant to celebrate the contributions of those often pushed to the fringes of society, and this was their moment to shine. The same can be said for dairy-free milks and dishes made without gluten. A narrow lens would say that everyone eats the same, and to just deal with it. Of course, that’s far from the case.
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