Authenticity basically revolves around waves of immigrants. The authentic food comes from the time and place the immigrants came from. 20 years later things have changed. Food prices in both places have changed and so the cuisines split. Then another wave comes and the food is all new.
What even is food authenticity? Why we guard carbonara, and flatten chicken rice
51–60 of 102 posts
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#52Earlier quoted context omitted.
i think there’s another component to this that most food sucked. your daily food was probably bad because it had few seasonings. it was likely starch (rice/bread), and stew. you don’t need a recipe for soup, it’s boil water and throw in whatever vegetables you have on hand. maybe meat if you had it
Recipes go back millennia, and seasonings were also common, but varied by region. It’s easy to grow your own herbs a, or even forage for some things. I don’t think it’s true that most food sucked at any point, except for people in exceptional circumstances.
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Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#53Earlier quoted context omitted.
> Food authenticity should only mean DOP or geographic identity (GI) regulation. It shouldn't even mean this much, frankly, as those things are merely protectionist trade policies meant to artificially drive up the price of certain goods without regard for quality. People on the Internet give too much deference to politicized trade regulations.
You can still choose not to buy the “authentic“ good can’t you?
I can, but what annoys me is people saying "Well that technically isn't champagne because it isn't from the right region of the right country" and acting like being able to quote obscure regulations makes them "technically correct" in any context outside of a courtroom.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#54If I ordered a chicken burger and got a chicken sandwich, I would be a bit miffed. I think there's an element of expectation-setting when we're talking about authenticity. Personally, I wouldn't sweat authenticity too much. There's excellent food to be had by mixing and remixing dishes.
Just asking - in your mind what is the difference between a chicken burger and a chicken sandwich? We Aussies argue with yanks that a burger is made by the bun and a sandwich is made by the two slices of bread.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#55While it's true that you won't find published Carbonara recipes pre dating 1952, the Lazio region has had for centuries pasta dishes based on the same ingredients. And they are thoroughly documented. Both gricia and amatriciana, too other famous pasta dishes from the same region use the same cheese (pecorino) and guanciale. In fact carbonara is nothing more than a gricia with egg yolks. It just makes no sense to have…
The point of a word is to convey meaning with a short string of sounds. The meaning of a word referring to a dish would normally describe the taste of the dish and what it's made of in general terms, because as you've pointed out, recipes are subject to individual variation. To say that a restaurant should not serve a dish called "carbonara" made with French cheese to me sounds similar to saying that an Italian carpe…
Because not all cheese is the same.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#56Earlier quoted context omitted.
Recipes go back millennia, and seasonings were also common, but varied by region. It’s easy to grow your own herbs a, or even forage for some things. I don’t think it’s true that most food sucked at any point, except for people in exceptional circumstances.
Recipes were the province of the wealthy. The average person would have had a very repetitive, bland, and potentially malnourishing diet. They might have had some herbs or even foraged like you say, that still is very bland and boring compared to what we’re used to.
From what I have read the diet of people in classical antiquity was only terrible for the very poor. Most people in ancient Rome got to, at least rarely, eat honey cakes and fresh fruit and dried fish and maybe once a year at festivals even a small chunk of meat. They grew chives, dill, garlic, asparagus, radish, parsley, thyme, mustard, cumin and many other spices. And they made vinegar and olive oil and garum (fermented fish sauce) on an industrial scale. Mostly these would be used as sparing garnish to the grain-centric diet. But usually present.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#57Earlier quoted context omitted.
Indeed, same reason I don't usually go to Indian restaurants, I can just make the same thing at home with much fewer costs. The only ones I'd go to are specialized or well known ones, such as some South Indian places I've been to recently. What's even more interesting is no one actually makes butter or tikka chicken at home, or has a tandoor to do so, but Indians also don't eat it outside generally, instead it's main…
I'm assuming by tikka chicken you mean "chicken tikka masala"? Because chicken tikka is something my family made all the time growing up. I still make it at home often. That's mostly been with a charcoal grill and not a traditional tandoor, but like you said, most people don't have tandoors at home. That's restaurant food.
Yeah I meant with a tandoor specifically. And generally it's not an everyday food either is what I mean, mostly a weekend thing on the grill.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#58My answer to every food authenticity Nazi is the same: "call a cop." I will do whatever I want and call it whatever I want. I will call sandwiches "European tacos" and there is nothing you can do to stop me. I will call polenta "grits" just to piss you off. Yes, I know it's a different kind of corn. I prefer making you angry over such an inconsequential difference than I care about being precise, and I usually care quite a lot about precision.
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#59If I ordered a chicken burger and got a chicken sandwich, I would be a bit miffed. I think there's an element of expectation-setting when we're talking about authenticity. Personally, I wouldn't sweat authenticity too much. There's excellent food to be had by mixing and remixing dishes.
Just asking - in your mind what is the difference between a chicken burger and a chicken sandwich? We Aussies argue with yanks that a burger is made by the bun and a sandwich is made by the two slices of bread.
American here, minced/ground chicken and I breaded would make it a burger. Otherwise it’s a sandwich. Provided it is not the traditional recipe from Chickenburg of course
Re: What even is food authenticity? Why we guard carbonara, and flatten chicken rice
#60We have a similar situation in Spain with paella, people argue endlessly about what a "real paella" should or should not have, to the point that some people joke that "real paella" can't possibly exist, only "rice with things" xD
Myself, I am not from Valencia, actually my home town is on the opposite side of the country, so I don't care so much what you put on it as long as you follow a few basic principles and don't commit the great heresy of using chorizo xD