"Jim Lane" > wrote in message
...
> In the past we've had heated discussions about authenticity fo cuisine,
> particularly related to Mexican foof (natch, it is a Mexican cooking
group).
>
> Here's an Italian weighing in on the subject:
>
> There are only two questions to ask about food. Is it good? And is it
> authentic?
>
> We are open to new ideas, but not if it means destroying our history.
>
> And food is history.
>
> Giuliano Bugialli
>
> jim

No reason not to start a conversation about this again Jim. Bugialli is
honored, but I suggest a longer list. This list starts to describe
authenticity and its destruction or abuse. Food IS history.

1. New ideas should be welcomed, but not at the expense of forgetting or
corroding the traditional nor its terminology.
2. An history is reflected in an historical diet.
3. Culture is described by the development of a cuisine.
4. The destruction of a culture is marked by the destruction of its cultural
cuisine.
5. The borrowing of food cultures, without the destruction of two or more
cultures, can only be accomplished by recognizing the history and culture of
both the originator and the borrower.
6. Adaptation and absorption of one food culture into another creating a new
sub-cuisine must be reflected in terminology and acceptance of the reality
of the new sub-cuisine.


Charlie