How do you define "authenticity"?
Posted 13 November 2005 - 08:41 PM
Whenever I make a dish from one of your cookbooks, I am struck by something -- flavor, balance, aroma, composition, who knows -- that I can only describe as the authentic quality of the recipe. Authenticity seems both your foundational goal and yet something that may be ineffable, ultimately, with most dishes.
How do you define "authenticity"? Does it even have a place in your lexicon? If so, what role does it play in your conceptualization of a dish, cuisine, or tradition?
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Posted 14 November 2005 - 03:05 PM
I once wrote that "authenticity is always my guide, but I try not to let it become my straightjacket." I just select the rendition I like the best and that I think can be made successfully in an American home kitchen.
Posted 14 November 2005 - 03:18 PM
Although I read their write-up a couple of weeks ago, some of the comments there struck me as very similar to what Paula said above.
Posted 18 November 2005 - 06:56 AM
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