I want to write a much longer post on this as it is something I think about a lot. But to be brief, the “authenticity” snobbery present in a lot of the foodie world really annoys me.
It doesn’t make you clever that you don’t like Hawaiian pizza because no Italian would ever dream of putting pineapple on a pizza. Guess what, that’s why it’s called Hawaiian. Also, it can be bloody delicious.
Danish pastry is considered a classic that all visitors to Denmark must try. Well, guess what, in Denmark it’s called wienerbrød (‘Viennese bread’) and is the result of a happy accident when a Danish baker tried, and failed, to recreate Viennese pastry.
Staying with Italy for a minute, one of my favourite Japanese dishes is spaghetti with tarako (pollock roe) and nori seaweed. On the other hand, those Japanese pizzas with sweetcorn and mayonnaise never did it for me. Why? Because I don’t like the taste.
When it comes to food, the measure should be, simply, is it delicious or not? Take any food far enough back, and nothing is truly authentic.
In fact, a lot, perhaps most, great world kitchens are the results of travels. What would Italian cuisine be without the mighty, South American tomato? Danish cuisine without the ditto potato? Not to mention one of the greatest foods in the world ever, Korea’s kimchi. A sorry affair indeed without that American chilli.
These are the thoughts coming to mind on a Sunday night as my husband is cooking one of my favourites of his, General Tso’s Chicken. I don’t care that it didn’t originate in China. It’s absolutely delicious.
Where I'm Coming From 