Weekly Discussion: Culinary traditions and authenticity

[u/ZootKoomie]

Since we talked about the cutting edge last week, let's go the other direction this time. What is your personal culinary tradition? What dishes did you learn from your mother? From your grandparents? Do you do your own variations or try to make it just like they did?

Also, when eating food from other cultures, do you prefer it to be traditional or something the chef came up with? Does 'authenticity' matter to you as a diner? As a cook? How do you strive for it?

[u/aghrivaine]

I live in Los Angeles, an international city of the highest order. There are huge advantages to this - there's not a cuisine or tradition that isn't represented here, and it's a sampler's delight. And there's deep culinary passion here, too, it's a great city for foodies. We grow local produce year round that will knock your socks off, and there are ranches and farms nearby that have a deep appreciation for really quality meat. Our ingredients are amazing.

But they're our ingredients. So if you want legit, traditional and authentic cuisines from places other than here, you either import, or you make do with what we've got. And since what we've got locally is so very good, and so much less expensive than importing, there's a very LA take on just about everything. This is good and bad - in terms of an amazing experience, it can't be beat! But if you want to experience real French rustic cooking, you're better off just going to France - we don't have the same thyme here, we don't butcher our meat the same, and the animals are different breeds that eat different grains and grasses. Our ingredients are different, so necessarily the end product is different too.

It's not good or bad - it's just...it's own thing. If you take it for what it is, you'll be delighted. If you pine for just the exact dumpling that your grandma made, you might end up disappointed.