Lorraine Chuen was browsing her Facebook feed when she noticed an argument between a person of colour and a white person, the latter of whom could not be convinced that food often does—and perhaps should—feel political for people of colour. As a scientist formally trained in experimental psychology, Chuen was inspired to find quantifiable evidence that food is, indeed, extremely political."This was something that had been on my mind already. I wanted to find the data to show that structural oppression exists," she says.What she found: Of the 263 entries under the "Chinese" recipe filter on the New York Times food section, almost 90 percent have a white person listed as author in the byline. Only 10 percent of the recipes are authored by Chinese writers.Chuen's data set is open-sourced and her findings are meticulously broken down on her blog, Analyst. She researched each of the author's ethnicities and listed them publicly; after she published her post, some of the authors contacted her to confirm or dispute their ethnicities, and she revised her document accordingly.