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Related question to authenticity, how should it taste

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Related question to authenticity, how should it taste

Vital Information | Mar 8, 2002 11:00 PM

There is an interesting discussion below on authenticity. One of the vexxing issues with authenticity, is how should a dish taste and who should be the "arbiter" of that taste. Leaving that question to that debate, I have a similiar but different question. Should a chef/cook strive to 1) create a dish that tastes the way that dish has always tasted, with say enhancements so integrated that you barely know they are there or 2)strive for new flavors and tastes a la iron chef.

In other words, should your matza ball soup taste like mom's or daniel boulands?

Rob

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