Serious Eats - seriouseats.com

No.

I don't think there is a conscious effort to focus on one cuisine more then another. The fact that the OP notices "Asian" articles just means they are looking out for them. It is my opinon that what I see on Serious Eats is what people are eating right now. Personally I find it a little offensive the the poster singled out "Asian" cuisine...what does that mean and what is wrong with "Asian" cuisine? If you don't like it, don't read those articles or visit other sites that have a diversity that appeals to you more or write your own articles

Thanks for sharing @betteirene - I love hearing about regional culture, which of course, includes food and cooking - that is my favourite part of reading SE, the little insights and glimpses into a world you are not really familiar with - I think it is wonderful - oh, and I just love the "chili-billies!"

To the initial poster - I am not familiar with Oriental styles and I have learned a lot reading SE - I have tried many recipes and really like them, there is some items mentioned that I have never even heard of before, so I google them (i.e. Bento boxes, kimchi, banh mi, sriraca) and I am gaining diverse culinary information.

I love the Jewish holidays when people write in about what they are eating and how it is prepared & what is "kosher" etc. I have learned a lot from this site and I like the international flavour.

I also enjoy all the chatter about burgers, pizza, hot dogs, fried chicken - it is all good!

ROFL chili-billies. HAHAHA! I love it!

If anything I would enjoy a more cosmoplitan approach - less hamburgers, hotdogs, pizza and bacon...

@DanielJ -

Because currently, that's what people are talking about. When another topic comes up, then we'll talk about that too. Otherwise, add your own article or post an non-Asian food query in Talk and find what you want to read. Your question is similar to why of all the stories in the world, everyone was just writing about the Kanye West Debacle at the VMAs.

Playing devil's advocate, have you written to the Food Network and asked them why there aren't any cooking shows solely about Asian cuisine?

I never noticed an overwhelming dominance of Asian inspired dishes. I think SE represents a wide range of culinary traditions...there's "French in a Flash", many pieces on New York and Chicago restaurants...lots of good stuff! Keep up the good work!

if it's not of interest to you, just pass on by ...... i find most articles here very interesting and if it's something i'm not curious about, i just skip over it. i'd rather read about world cuisine than hot dogs and hamburgers, myself. so - i don't read that section.

I don't think the other person meant "too many Asian dishes, stick to BBQ and McDonalds" or that the actual number of Asian cuisine-related articles is too high, which seems to be the way many commenters are interpreting the comment. Nor was he claiming that all "Asian" countries produce similar cuisine, which is pretty ludicrous. Rather, I think the comment is related to proportionality - the proportion of articles focused on Asian cuisine is higher than those focused on other regions, for whatever reason. Agree or disagree, but I don't think that it's a criticism that merits the spin it's gotten.

It's a statistical question as to whether it's just a perception based on recent content, or actually borne out by numbers. And a policy question as to whether it really matters, I guess.

Not to pile on, but I too disagree with the OP. Clicking through the first couple of pages, I count posts on dashi and bahn mi, neither of which I've tried, though I'd like to. As I see it, the whole point of SE is to reflect what good things people have found to eat: this is what keeps me coming back to this site.

Right now I'm watching cooking shows on PBS. Here we are fortunate to get Jacques Pépin's and Eric Ripert's shows; both of these gifted, impeccably trained Frenchmen happily wield the soy sauce, lemongrass, ginger, etc. Our palates are getting globalized, our cuisines mongrelized into patterns that eventually get recognized as "authentic." The more tasty influences, the better! If you stop to think of it, such has always been the case. Where would "Italian" cuisine (and I use scare quotes because for a country so relatively small in area, Italy produces such diverse regional cuisines) be without ingredients not original to the region (tomatoes, polenta, chocolate)?

As for SE's excessive Asian subjects: I don't know about dashi, but isn't bahn mi the delicious bastard child French colonial influence? Why is bahn mi not too European (or, say, Korean budae jigae too American)?

I love the articles on Asian cusine. The bummer for me is it's hard to find many of the ingredients in my area. So I can only read and imagaine about most of them....*wistful sigh*

p.s. I am sipping miso broth this morning. (Yeah, can you believe it? Found it at the health food store. yay!)

@betteirene-
I didn't know "hillbilly' was an ethnicity.
What's Weber? Is that BBQ?
That is an impressive list. I would add Hawaiian, Creole, Moroccan, Spanish, and, last but NOT least, Italian