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?