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I suspect this happens because what makes the original dish special is the delicate balance of local ingredients, expert skills, and local taste which evolved t
by steadicat 9y ago
I suspect this happens because what makes the original dish special is the delicate balance of local ingredients, expert skills, and local taste which evolved together over centuries. Take the dish to a new context, with different quality of ingredients and less skilled cooks, and you lose that balance. You then have to compensate by piling on other flavors – ideally popular local ones – to make the dish interesting again.
- srtjstjsj 9y agoHow can folk dishes require "expert skills" if everyone makes them?
- vram22 9y agoCould be because the locals making them are experts, having made them for centuries - not the same people living for centuries, obviously, but the skills transferred from parents to children over many generations, and refined as years go by, etc.
- irl_zebra 9y agoSo your thesis is that experts are local, then the dish moves non-local, where there aren’t any experts, so they just pile on local ingredients to make up for it? This comes across as kind of a silly view.