There would seem to be no connection, no earthly reason to link the discovery of COVID-19 in Wuhan, China, with two popular Asian restaurants in Maryland, some 7,500 miles away. But this was about emotion, not reason, and the windows were smashed anyway. “Once [the virus] was said to be attributed to a certain part of China, violence began to happen against not only Chinese” Americans, but “Asians in general,” says culinary consultant Janet Cam. Here Cam, a Capstone advisor in the Georgetown Master’s in Global Hospitality Leadership
program, talks with Faculty Director Erinn Tucker about the prejudices that Asians—and Asian restaurants—have faced during the pandemic. Later, on a lighter note, she explains the sometimes-confusing differences between “ethnic” and “authentic” Chinese cuisine.