How Queer Chefs Are Reclaiming Bottom Food

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How Queer Chefs Are Reclaiming Bottom Food
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The idea that bottoms need to adjust their food choices for a cleaner sexual experience is pervasive. Queer food personalities and chefs are pushing back.

filled in some gaps when public sex education was woefully inadequate, or rather nonexistent. Feminine behaviors and bodies have long been a target for degradation, and Birdsall shares that bottom-shaming was prevalent back then in misogynistic reverence for more masculine tops. A lack of education left the gay community to educate themselves, to the point of derision and discomfort. These are attitudes that the “Gaytriarchy” still wields today, which continues to reduce empowerment for bottoms.

Strangers and Saints sells thousands of its whole burrata dishes with grilled peaches, jalapeno, and arugula pesto by the end of the gay tourist town’s season. Cavatelli with homemade ricotta, Tuscan white beans, and escarole is another top seller, alongside the ham and cheese croquette — directly in opposition to what the toxic bottom’s diet preaches.

“One of my phrases is ‘submissive does not equal weak,’” says Hall, who often speaks to the anxieties of bottoming on his account. He asserts that it should never get in the way of living your life. “I’ve heard people use the term ‘bottom’ as an insult. And now I’ve taken this back, like, ‘No, you have to ask for my permission to make fun of me, let alone put your dick in me.’ I’m not going to starve. There’s no consent with that, that’s just peer pressure.

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