3 ms·

Dunno why people care so much about the ancestry of the owner. I've had good sushi from Korean owners, and good Pho from Chinese restauranteurs. Cooking takes

Dunno why people care so much about the ancestry of the owner. I've had good sushi from Korean owners, and good Pho from Chinese restauranteurs. Cooking takes experience and effort, not some weird genetic memory.

distantaidenn 5y ago
Well, sushi is also a big thing in Korea -- Japanese influence and all that. And if we wanna just explore say, raw seafood dishes, I'd argue Korean cuisine has a lot more variety. If you ever get the chance, do visit Busan for some amazing seafood. Source: currently live in Tokyo, have also lived in Korea (Seoul) for years, and I eat everything.
beaconstudios 5y ago
My guess would be that, growing up in the culture you would be expected to have a better knowledge of what constitutes good food for your culture,moreso than having learned how to cook, say, Italian food from a cookbook.
Pamar 5y ago
Cooking also requires specific ingredients, and someone who knows what mozzarella is and how should taste would probably have less problems to source it (or find an "acceptable" local product) when preparing Pizza in Alaska or Tokyo or Oslo... Genetics has little to do with that, though: lots of ITALIAN pizzerias IN ITALY now hire Egyptian citizens to prepare and (most importantly) cook their pizzas. And nobody has any problem with the way the pizza comes out. My point is: if you are in the place where a specific dish was "invented", you have access to appropriate ingredients and lots of know-how from the locals. If you grew up in a culture were the dish is available only through ethnic restaurants, proper ingredients might be difficult to find, and most importantly, your own taste (to judge if the food is "correct" or if one of the ingredients is "good enough") is somehow distorted because you are too far from the originals.

3 ms·

Dunno why people care so much about the ancestry of the owner. I've had good sushi from Korean owners, and good Pho from Chinese restauranteurs. Cooking takes

by bpodgursky 5y ago

distantaidenn 5y ago
Well, sushi is also a big thing in Korea -- Japanese influence and all that. And if we wanna just explore say, raw seafood dishes, I'd argue Korean cuisine has a lot more variety. If you ever get the chance, do visit Busan for some amazing seafood. Source: currently live in Tokyo, have also lived in Korea (Seoul) for years, and I eat everything.
beaconstudios 5y ago
My guess would be that, growing up in the culture you would be expected to have a better knowledge of what constitutes good food for your culture,moreso than having learned how to cook, say, Italian food from a cookbook.
Pamar 5y ago
Cooking also requires specific ingredients, and someone who knows what mozzarella is and how should taste would probably have less problems to source it (or find an "acceptable" local product) when preparing Pizza in Alaska or Tokyo or Oslo... Genetics has little to do with that, though: lots of ITALIAN pizzerias IN ITALY now hire Egyptian citizens to prepare and (most importantly) cook their pizzas. And nobody has any problem with the way the pizza comes out. My point is: if you are in the place where a specific dish was "invented", you have access to appropriate ingredients and lots of know-how from the locals. If you grew up in a culture were the dish is available only through ethnic restaurants, proper ingredients might be difficult to find, and most importantly, your own taste (to judge if the food is "correct" or if one of the ingredients is "good enough") is somehow distorted because you are too far from the originals.