This article pricked my interest. "The hyphenated diaspora foods Chinese created are frequently maligned as inauthentic or watered-down, a narrative that Peter Kim, executive director of Brooklyn's Museum of Food and Drink, is eager to subvert. Kim says, "The question really ought not be, 'Is this food authentic?' but rather, 'For whom is this food authentic? And for what time is this food authentic?'"
What is authentic, really? Can we accept the twists and turns of what is our Americanized Chinese food? After all, it's been adapting itself in China, HK and Taiwan too. It's a good, quick read.
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