- Apr 2010
- T'Republic of Yorkshire
Hardly. Unless a country only has about 20 different dishes, then there's no particular reason it has to stick to a "set menu".but Tibetan style seafood is not just burgers and pizza cooked by a Tibetan man. When does Tibetean food with local ingredients cross the line? Are you saying as long as it pretneds it's teh same ingredients any actaul aknowledgement that the ingredienst are different, leading to some actual change in the cusine is strictly not within the Tibetian cusine lebel. That thosey msut adere to an appraoch the mniizses any impact of local ingredients and insist on traditional approach even with different ingredients it's sort becoming a second rate approach?
Isn't there some wiggle room? Or is Tibetan food snap frozen into Tibetan food as served in Tibet before 1931?
Insistance that all XXX restautrants conform rigidly to a set menu of "traditional recipes: is that not a step down the rabbithole to total standardization, elimination of difference that is the branded franchise cuisine of blandness?
I like difference and the unexpected.
But if it isn't eaten in the country whose food the restaurant claims to serve, then it isn't that country's food, not if it claims to be authentic. It's really that simple.