The Hierarchy of Taste: Does Vietnamese food HAVE to be CHEAP?
[et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″][et_pb_image src=”https://unavsa.org/wp-content/uploads/2019/02/The-Hierarchy-of-Taste_-2.png” _builder_version=”3.19.14″][/et_pb_image][et_pb_text _builder_version=”3.19.14″] Written by Kent Tong Several years ago, I randomly thought, “Why are so many Asian cuisines expected to be cheap in America, but white foods are considered more prestigious?” Think about it: If you wanted to celebrate a special occasion, you’d go to a 4-star French…