"Frogleg" > wrote in message
...

>
> But why must everything from a "foreign" cuisine that is cooked/served
> inside the US automatically become inferior "poorly represented
> ethnic" food? Why can't at least some of it become "cleverly adapted"
> or "emblematic of American willingness to embrace new tastes"? I
> *haven't* been trying to say that pizza is fine Italian cuisine, or
> that a corner Chinese takeout represents a pinnacle in dining.
>

I don't think anyone has said "everything" is inferior. And once you get
into "cleverly adapted" foods it starts becoming fusion cuisine. There's
nothing wrong with fusion as long as it's labelled accordingly, but to say
it's "just like the original" (whatever that may be) would be incorrect.

> I guess what I don't like is the scorn. I say "I like Thai food" and
> am smacked because it isn't "real" Thai food. Why isn't it? I can only
> read English translations, but it looks to me as if all the
> ingredients for Pad Thai or Som Tam are available locally. If a
> (formerly) Thai person living in the US makes these foods, or if I do,
> are they automatically "poorly represented"?
>

Even though it was just an example, in the case of Thai food, the reason
most North American Thai food isn't Thai is because it is made by Laotians
who pass themselves off as Thai. Most farangs don't know the difference,
anyway (or don't think there's a difference, for that matter) so they quite
happily rave about their favourite Thai food which, in fact, isn't even
Thai. You could make the argument that Laotian food is like Northern Thai
food, anyway, but from what I've tasted Northern Thai food is still more
flavourful than Laotian food. Of course, it's possible that the Laotian
food I've eaten was just not very good, but IME, what I say is true.

> Now, in searching out recipes, I came across a description of Bangkok
> street food that made my mouth water. No, I've never come across
> mango/coconut cream pancake 'tacos', or thin pork slices and noodles
> in broth. Dipping fruit in a salt/sugar/chile combo sounds like
> something I would like. And I'll bet American fruit, salt, sugar, and
> chiles are pretty much the same. I haven't tasted *all* Thai food, but
> I've enjoyed *some* quite a bit.
>

I might be repeating what others have already said, as I've not been reading
this thread thoroughly, but...

I would disagree about American fruit, salt, sugar, and chiles being pretty
much the same as their Thai counterparts. There is a huge difference in
flavour between what is available in NA and what is available in Thailand
with respect to fruits and chiles, as well. But if you've never had them
(Thai versions) then you wouldn't know and shouldn't make such a judgment
(I'm not talking about you, personally, but a general "you"). I could
easily say that the French bread I get at a local bakery is as good as
anything in France. However, since I've never been to France it would be
ridiculous of me to make such a statement. IMO, it's equally ridiculous to
say "This Thai food is really good" when you (again, a general "you") don't
really know anything about Thai food (now I'm ranting about a food critic in
my city who raves about "ethnic" restaurants yet admittedly knows nothing
about the respective ethnic cuisines). However, if you take the time to
learn about a particular cuisine (speak with members of that group about the
food, read respectable cookbooks, etc) then it's a different matter. You'd
have a greater base of knowledge from which to make your judgments.

>
> Exactly. Again, it's the scorn I bristle at.

I don't think it's scorn. I think it's sympathy :-).

rona

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