While these steamed pork belly baos from San Francisco have little resemblance to the authentic ones from Taiwan, does it really matter?
Follow Me Foodie: Let’s get real
Published: August 15, 2013 1:00 PM
Updated: August 15, 2013 1:13 PM
People often argue about authenticity in food, especially if they have travelled or tried home-cooked versions of ethnic dishes. We’re lucky to live in a multi-cultural city with many diverse dining options, but there is still an ongoing quest to find authentic food. But what really is “authentic” and can it be defined? And if it is not authentic but it tastes good, does it really matter?
Authenticity in general, let alone in food, is objective and the only way it can be measured is relative to the context in which it was made and what is available.
Everyone has their own interpretation. Definitions are created through experience and we only know what we have tried. People often hold what they grew up with as a golden standard for what is considered authentic, but even this is biased. Ingredients, techniques, recipes and traditions evolve with time and so do palates. Quite often, recipes are regional, or even unique to cities. Read the full article.
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