. Hence, in far too many places in the US you find "French", "Italian", "Mexican", "Chinese" food that would be almost unreognisable to people from those countries.
you will notice that I mentioned I use the flavors of other cuisines rather than saying I have Italian food, chines food etc. on my menu. American food is evolutionary...I use classical techniques none of which are chosen for thier labour saving we play around with the flavors if lemon worked in the classical french why wouldn't sumac work in our adaptation for example or teh other way around if shiso works in the classical japanese application why not try using meadow mint.
There are obvioulsy dishes that in themselves with out change are wonderful and perfect and have thier place in teh culinary world and an esteemed place it is, but we as innovators should have the opportunity without regret to adapt & change and create new dishes without it being supposed that we neglect & shun the "old masters as it were"
the classical cuisines of have thier place much as a Michelangleo does but thier has to be welcome room for the Jasper Johns & the Basquiats