I'm interested in your view on that question.

Yeah.

I, I...

To give that both sides, I do think that there's, there's problems with it, whereas if you delve into a culture's cuisine and don't just do a little bit of background research, a little bit of research to be like, right, okay, what does the word jerk mean? What does that inhibit? But also what, what can we learn from this as well? Um, I do think there is issues with cultural appropriation, but I also think that if you apply the kind of knowledge and a bit of learning and a bit of respect for the food and the culture that it's come from, you really do tend to avoid this.

I think my issue with cultural appropriation is that it's mostly, I would say, easily avoidable if you put 5 to 10 minutes into going to research things or go to travel somewhere as well, you know? But at the same time, I mean, whenever I look at the cuisine that I make- I guess, like from some lenses, that could look like cultural appropriation to some other people who maybe were looking for a traditional Malaysian cuisine.

Um, but I always kinda go back to what my mum spoke to me about this, and she was like, "Why would you ever not learn more from what I've taught you? Why would you only ever stick with that? Why would you stick with one dish?" Because actually, um, the, one of the best dishes in the world to talk about cultural appropriation is the humble bolognese.

It looked completely different, I think, maybe 100 to 200 years ago.

Where are you pitching this?