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Is authenticity important for you when eating ethnic/regional food?
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<blockquote data-quote="tomBitonti" data-source="post: 6643112" data-attributes="member: 13107"><p>Hi,</p><p></p><p>Agreed re: There being many different types of food, and the name "Chinese" (or "Indian", or many others) rather implies a singular quality which isn't there.</p><p></p><p>However, I would propose: Just about any food from mainland China, from whatever region, is vastly different than food prepared here in the United States and presented as "Chinese Food", except in rare cases. And even then, what can be made here in the United States is a smallish subset of what can be made in China, simply because the ingredients just aren't available here. (I can speak to Chinese food, but only to Chinese food. I don't think that I've eaten authentic Indian, Thai, or Japanese, although I have eaten Americanized versions of these. I have eaten a middling amount of authentic Chinese food.)</p><p></p><p>Individuals can learn to cook authentic food. I would expect a professional chef, or well practiced cook, can learn. I suspect that a person who spends a while in a region and who cooks will pick up a lot of the cooking style. That was the point of my followup question. I was trying to tease out the nuances of the original question. Was it "When you head out to have ethnic food, does it matter to you how close the food matches the region which is represented?" Or more, "When you head out for ethnic food, if the food matches the ethnic region, but the preparer does not, do you consider the food still to be authentic?"</p><p></p><p>Edit: Mixing "ethnic" with "regional", which isn't quite right. I think both work to create categories of food, and that the discussion could use either. But conflating the terms is improper.</p><p></p><p>Thx!</p><p></p><p>TomB</p></blockquote><p></p>
[QUOTE="tomBitonti, post: 6643112, member: 13107"] Hi, Agreed re: There being many different types of food, and the name "Chinese" (or "Indian", or many others) rather implies a singular quality which isn't there. However, I would propose: Just about any food from mainland China, from whatever region, is vastly different than food prepared here in the United States and presented as "Chinese Food", except in rare cases. And even then, what can be made here in the United States is a smallish subset of what can be made in China, simply because the ingredients just aren't available here. (I can speak to Chinese food, but only to Chinese food. I don't think that I've eaten authentic Indian, Thai, or Japanese, although I have eaten Americanized versions of these. I have eaten a middling amount of authentic Chinese food.) Individuals can learn to cook authentic food. I would expect a professional chef, or well practiced cook, can learn. I suspect that a person who spends a while in a region and who cooks will pick up a lot of the cooking style. That was the point of my followup question. I was trying to tease out the nuances of the original question. Was it "When you head out to have ethnic food, does it matter to you how close the food matches the region which is represented?" Or more, "When you head out for ethnic food, if the food matches the ethnic region, but the preparer does not, do you consider the food still to be authentic?" Edit: Mixing "ethnic" with "regional", which isn't quite right. I think both work to create categories of food, and that the discussion could use either. But conflating the terms is improper. Thx! TomB [/QUOTE]
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