That's an excellent point, Dustin, one that Alison Roman makes herself: “I didn’t call it a curry because it’s not a curry,” she said. “And I think that, if I had called it a curry, the same amount, if not more, people would have responded, ‘That’s not a real curry. Why are you calling it a curry?’ So, in that context, I could not win.” ("Alison Roman Can't Help Herself," The New Yorker, Dec. 30, 2021). I see your point about cognizable harm, but as you know, the perception of harm is rarely shared by those who deal it and those who receive it. It is unlikely that you or I will ever be harmed by anything like cultural appropriation--at least it's hard for me to imagine it--so I'm not sure we'll ever be in the position of saying live and let live. As Paul Freedman writes of Roman, "Self-deprecating at first glance, the statement positions Roman as superior to all those cute foreign cultures out there from which she has the privilege to pick and choose. By posting her recipes everywhere, she profitably annexes culture to convenience, making no claims that her recipes lovingly reproduce the hard work of peasant or ethnic culinary traditions" (Why Food Matters, 2017, pp. 84-85). There is no easy solution, given the certainty of criticism from one direction or the other, but I think we all have the obligations 1) to educate ourselves on the traditions that we draw on, especially if we are capitalizing on them; and 2) to express clearly our dependence on the work of others, especially if we operate from a position of privilege.