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Today in Eddie Huang

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2012_francis_lam_eddie_huang_123.jpgFrancis Lam and Eddie Huang debate Lam's recent Times article on American-born chefs cooking food from different cultures. Huang notes: "People should treat restaurants like college. In NYC Thai food, Sripraphai should be the survey course everyone takes and Andy Ricker is 200 level, then Professor Harold Dieterle at Kin Shop is a 300 level creative writing course." [Gilt Taste]

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