The Culinary tradition is centered in European, specifically French, food traditions.  While this perspective is important, it is merely one of the many lenses through which we must consider food, food history, the Culinary tradition and the current restaurant industry.  In this  project consisting of four lessons, students will investigate bias in the Michelin Star rating system, the designations of "gourmet" vs. "street" foods, and the difference between cultural appropriation and cultural appreciation.  The project culminates  with a fusion cooking project that highlights the influence of colonialism and immigration patterns on food.  This project utilizes culturally responsive teaching strategies in order to advance equity.