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Food Media 59

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

monkeyrotica | Apr 8, 201404:14 AM

Interesting article on Korean chefs and evolving food culture. I dug up some old recipes for cassoulet and, since I can't eat duck, I tried to find one without confit. Turns out there are lots of cassoulet recipes from the south of France that use lamb or pork or whatever and have no duck at all. Yet the version with confit seems to have been deemed the "most authentic." Kimchi wouldn't exist without chilis from South America. Cajun cuisine wouldn't exist without Acadian techniques and Carribbean spices and cooks whose descendents came from Africa. Is kimchi on a taco less "authentic" than giardiniera or slaw or the iceberg lettuce at Taco Bell? These foods evolved over time and will continue to do so or as people adapt them to their particular tastes, authenticity be damned.

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