G.L.Piggy [at] gmail.com
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I have my first piece up at Taki’s Mag. It deals with the Naomi Schaefer Riley situation, and I finally get to mention a study published in The Journal of Black Studies (which I mentioned yesterday) discussing “tableside racism”. As a waiter I know full well that black patrons are profiled. And it’s something that deserves attention. Black Studies, of course, would only look at the profiling part and ignore that waiters and waitresses are about as Homo economicus as a person can be. The problem, as I see it, with Black studies is that it will go halfway in looking at the causes of various disparities or poor outcomes for black people, but it stops short. A well-rounded discipline should tackle both sides of the issue. What are all of the factors that go into so-called “tableside racism”?