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The Food Chain

Factual: Food & Drink

Examining what it takes to put food on your plate

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

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The Food Chain: A year in the life of a Chinese restaurant

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A year in the life of a Chinese restaurant

01/04/2021 GMT

BBC World Service - The Food Chain, A year in the life of a Chinese restaurant

The food businesses trying to stay afloat through coronavirus and a storm of racist abuse

The food businesses trying to stay afloat through coronavirus and a storm of racist abuse.

Anti-Asian hate has surged since the coronavirus outbreak, and some of the most common targets have been Chinese food businesses.

Tamasin Ford speaks to three people who’ve witnessed the rise of Sinophobia first hand and seen it damage not only their livelihoods, but also their families.

They explain why they’re not prepared to stay silent, as was often the case for previous generations, and how they plan to use food in the fight against racism and ignorance.

Producers: Simon Tulett and Sarah Stolarz

If you would like to get in touch with the show please email thefoodchain@bbc.co.uk

(Picture: A person holds a sign during a rally against anti-Asian hate in Minneapolis, Minnesota. Credit: Kerem Yucel/AFP/Getty/BBC)

Contributors:

Patrick Mock, manager of 46 Mott bakery in New York;
John Li, owner of Dumpling Shack, London;
Ying Hou, owner of ShanDong MaMa, Melbourne

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