If we want to see more diversity in Classics, we have to work harder as public historians to change the narrative — by talking to filmmakers, writing mainstream articles, annotating our academic writing and making it open access, and doing more outreach that emphasizes the vast palette of skin tones in the ancient Mediterranean. I’m not suggesting that we go, with a bucket in hand, and attempt to repaint every white marble statue across the country. However, I believe that tactics such as better museum signage, the presentation of 3D reconstructions alongside originals, and the use of computerized light projections can help produce a contextual framework for understanding classical sculpture as it truly was. It may have taken just one classical statue to influence the false construction of race, but it will take many of us to tear it down. We have the power to return color to the ancient world, but it has to start with us.
leela, you may be a bit of a curry snob, but i think food snobs are the most important culinary people out there. For example, if I had not been there to point out to my boyfriend that ginger doesnt go in chicken parmesean, somewhere, an italian grandma would be crying without even knowing why. Dont appologize for trying to keep your traditional food culture alive. I agree, substituting traditional ingredients does make for delicious dishes, but theyre just not the same when it comes right down to it. this recipe looks so delicious, i really want to try it, and maybe it just just my computer, but when i tried to pull up the recipe, it said the link was broken.
and as a side note, I’m sure this makes me terribly lame, but I love pad thai no matter how untraditional and americanized it is. 😛