@@theonlytinoxl I do think it's kinda deep. People often think of history and it's significance through paintings or photos. But for her to use the analogy for food was quite interesting
that's what Italians do, their ingrients are fresh from locals, and that inspires me to get fresh ingredients from locals, ai might not be able to get an authentic Italian food, but at least I get their principkes of cooking which is keep it fresh and from locals.
One of the best things I’ve seen on you tube. Preserving tradition is great but creating new ones can be equally great. This is exactly how good food needs to evolve.
@@_salaryman_ We'd enjoy learning: what are some common, seasonal, local foods in your region of northern Russia right now? I guess during warm months, the local fresh foods would be salted, dried, jarred, frozen (or store-bought) to get through the long snow & frozen ground months!
And by seasonal and local we don't mean seasonal and local, we means easily accessible. Because last time I checked sticky rice and tofu aren't local anywhere in North Europe.
“Necessity is the mother of invention”. Utilizing indigenous ingredients is an age old practice that goes back centuries. Authenticity isn’t just overrated, but on many occasions, lacks prudence! \🕶/
Not really lol. Most dishes that are created in a country OBVIOUSLY utilize ingredients that are indigenous to THEM. You make it sound as if the original recipe started with outsourcing ingredients not native to where it was created lol
@@rawfermews4186 The art of fine cuisine is characterized by the ability to utilize ingredients that are captured from the local landscape with traditional dishes steeped in the region’s history, culture and animals. Being able to capture this in the creation of the dish proves the Chef’s mettle. But a lot of what is purchased at the grocery store was imported from elsewhere, but is still used in cooking. Tina focussed on the fact that one needn’t be overly concerned with maintaining authenticity by following a recipe’s ingredients to the letter of the law, but if need be, deviate and use whatever is at hand, allowing for one’s technique to come to the fore. Freedom in creativity being paramount. Hopefully this mitigates the extenuating obvious! \🕶/
@@rawfermews4186 that's not true one example is Vietnam most of their cuisine is based around French techniques using scraps the French colonizers left them
My mom makes kimchi with watermelon rind, pear, pepper, green onion, carrot, or whatever vegetable she thinks would be good. You name it. She is korean and has been living in korea her whole life. Authenticity is truly overrated and people outside of the country care about that way more than people who actually live there lol.
I was recently thinking about how all food we cook was once just someone experimenting with the things they liked and had available, something some people look down upon in this day, yet thats literally how all recipes evolved over time
For example fettucine alfredo, now considered a staple dish with alot of cultural importance, literally started bc a man was experimenting with ingredients his wife liked to help her eat more after having their baby
I am italian, so food culture is engrained in my heritage, and vegan, so I really like to experiment. Like with fashion and most other aspects of our life, we should have some food literacy, but getting away from tradition isn't something to be demonised.
I find authenticity nerds so funny because the story to like 70% of their family recipes is "oh yeah we couldn't find chicken at the market so we used rabbit instead" or "it was a bad season for wheat so we tried rice". Swapping out ingredients to suit your need has always just been what cooks did.
I'm obsessed with authenticity when it's what I'm going for. But to treat it like the reinheitsgebot (purity order for beer in Germany) that must be followed for all meals is silly to me. I love white people tacos when I dress them up a little. Or in a similar vein, the [wheat] flour tortillas debate. Wheat was more available than corn in the arid regions of northern Mexico, which led to norteños using flour tortillas instead of corn. Norteño cuisine was the first bit of Mexican cuisine to make its way into the US (and is the Mex part of Tex-Mex). I'd say that's still authentic Mexican cuisine, just not from southern Mexico which today has greater cultural weight owing to its larger population.
@@TheSpecialJ11 I once saw a Mexican person reaming out a white friend on Facebook for putting pineapple on her homemade steak tacos (despite a lot of her other ingredients being “close enough”, like her using queso fresco) as if it was this abomination, and it was so silly because al pastor in particular is a Mexican take on Lebanese shawarma. It makes me wonder how many Lebanese people get pissed off at Mexican folks for “doing shawarma wrong.” Food is supposed to be fun and experimental, not prescriptive
Not to mention that a lot of well known "traditional" recipes within cultures as a whole also function this way, changing over the years due to trade routes and colonization and introductions to new or different ingredients.
@@TheSpecialJ11 white people taco night is just an easy way to feed a lot of people. Some ground beef in a pan, spice mix, lettuce, salsa, etc is super cheap and takes zero effort. Yeah, it's not real tacos, but who cares. It tastes good.
I think authenticity is great, worth practising and preserving, not dismissing or losing, but can so often still be overrated if it's treated as the only way. There's room for both ways in this life.
Asians tend to be the most dogmatic when it ces to this kind of idea, deviate too much and they crusiffy you for "not doing it right" from what I have seen.
Love this- people use the term "authentic" as synonymous with quality- the other day i saw Canadians try Okinawan soba for the first time and all of them called it authentic, when they really were just parroting what they had heard- they had little experience or credential to call it "authentic," or even "traditional"
Loved this! I really like Bibimbap but it’s hard to get the ingredients here in Germany (just as you said… not exactly local in Europe). Also, we don’t have many Korean restaurants near where I live. I really wanna eat it, but I never got everything I thought I „needed“ to make it. That’s why I loved this video! Please post more like it💕
That’s ok! :D dw I’m sure u’ll do fine ^^ ik a few peeps who’re korean living in germany! There was a girl who made kimchi w jalapeños instead of chilli bc they didn’t have it
Same! I live 5000 kilometers away from the capital of my country, so it's impossible to get some "exotic" ingredients for me😅 I really love her doshirak recipe, but where I have to get dried anchovies? So I just replacing them with sliced onions and replacing spam with sausages.. And this is soooo tasty even if it's ethnically wrong
your achar travelled worldwide! you’ll find acar in malaysia and singapore (+ the netherlands because the dutch owned indonesia), and atchara made with papaya in the philippines. i think south asians also popularised achar in southern african countries
i think authenticity is important when you are still learning, and authentic dishes are often wholly unique and different from inauthentic dishes. But once you understand your source material and its ideas, ingredients, flavor compositions, history, etc you can start experimenting and make dishes as good as authentic stuff.
But whose authenticity though? Take any dish with enough history to have an "authentic" version and you'll find 1000+ versions that are all equally claimed to be authentic, varying from city to city or region or even among families. Unless something is new enough that it's exact origins are perfectly documented, there is no truly "authentic" dish, only variations. That said, I agree 100% it's good to get an overhead view of the various "authentic" versions of a dish, then building on that and use it as inspiration. So at least you have a basic guide of the flavors that the dish is going for and why before you start mixing it up with it. Even if you use translations and search in the original language and as far back in history as you can go, you're always going to find multiple conflicting variations on what is the true original authentic version though. So at a certain point you just have to pick the variation that appeals to you the most and go from there, or even mix and match a few together.
i agree especially when youre just cooking at home or for yourself, but if you really want to taste and experience the culture, eating at a good authentic restaurant would be good too.
Eating at an authentic restaurant can be good for a baseline cultural experience. When you go back home or go grocery shopping, it's nice to rethink out of the box and recreate that experience with what is available.
If we think about that, we will lost any recipe from old time. I mean, they only need to write the technique right? I still believe that culture is what make us colorful, not a bleak gray.
I think both aspects of this are so important, both authenticity and experimentation!! However I can’t stand when folks try and gatekeep certain dishes or cuisines. Neither culture nor tradition are static, everything can and will gradually change. You can be open to change/experimentation while also having an appreciation for authenticity/tradition!
@@14ToeBeans are you his daughter? Lol jk. But that what i think about this authentic thing. I mean if we really doesnt care about authenticity, when they wrote about kimchi recipe, its will be ended as caesar salad after some year or century. Or jerkins lol.
I’m Brazilian and lived in Korea for a year. I always make my own versions of Korean and Japanese dishes with local ingredients. They turn out really good because they connect my experience abroad with my experience growing up in Brazil.
it really depends what you're looking for. I like "authenticity" when I'm just really craving that specific flavor and experience, but there's no reason to be elitist about authenticity.
How is she being “elitist?” She’s addressing her perspective on varying authenticities regarding a specific type of food, and how it would be nice to use local foods to create culturally profound dishes.
@@TimeSurfer206 not really it's very simple. Guess anything.simple woman does will surprise you? That's sexist. Like You don't expect us to do common task and have thoughts ?
Quite possibly the best short from this creator ever. Lets stop gatekeeping cuisine and start apperciating and adapting the foods we love in our own way with what we can use because that's what makes cooking interesting
Authenticity is important to know as baseline. When you understand what goes into a specific dish then you’ll be able to deviate or adjust based on your preference and availability of ingredients.
This is one of my biggest pet peeves in food 😭 every poutine recipe, every enchilada recipe, every single recipe I see, people complain that it's not "authentic" yet if we kept using the same recipes and NEVER tried anything new, food would be so bland and boring. This kimchi looks delicious
As a canadian I give you full permission to make whatever version of poutine sounds delicious to you at that time. Authentic poutine is good but cuisine is a playground
Because if you don't cook it properly it's not the same food anymore? It's literally as simple as that, if you want to eat an apple don't grow an orange If you want to eat something specifically don't cook something else
@@laurathornton5129t’s like they’re trying to prove to themselves that they’re italian more than american, so they do extras. or they could just really care about staying authentic to the culture that they already feel they’ve been disconnected from by simply living in america instead of italy. who knows apart from them? 😂
I don’t mind fusions or trying other alternatives, what makes me upset is when someone takes a dish that is clearly inspired by a cultures dish and says they “made it up” and try calling it a whole new name and gives that culture no credit at all. For example someone saw Bibimbap and uses theirs vegetables, organize it around the rice with pepper paste in the middle and say “I call this Vegetables over rice 😄👍🏻” when it looks exactly like Bibimbap.
yep, I remember I taught my (ex) friend how to make Palak Paneer, and one day this other friend of mine comes and tells me that my ex-friend was going around telling everyone she came up with the recipe and calls it 'green tofu' like???? anyways there were a myriad of reasons of why not to trust her so in the end I just had to cut her off, last I heard she lives in a small apartment with her 2 cats
I agree in some respects, but unfortunately there are some people who do a lot of gatekeeping. Say this person who made a dish inspired but not directly following said dish was from a different culture but still called it the same thing, they might get hate for it. It's hard to say exactly how it should be treated, but as long as you go about cooking and recipe creation with honesty and note your inspirations then I think you're good.
Absolutely agree! As a Third Culture Kid, this is exactly my cooking philosophy. I never formally learned how to cook, but my basic cooking culture is urban Indonesian, with Southern Chinese, European and American influences. I cook whatever I find where I live and interpret the cooking through the culinary culture that informed my basics, while being open to experimentation from any culture in the world. So I guess I cook bastardised food, according to authenticity snobs. But my cooking is a reflection of who I am culturally and the places I have lived. As long as it's delicious, healthy and brings people together, I've done my job.
So well put! I am Hakka Taiwanese Chinese Australian, and I definitely cook super fusion. I love authentic food when it’s genuinely local, however trying to cook with locally produced fresh ingredients often beat ‘authenticity’ due to difficulty to source fresh ‘authentic’ ingredients. Being Australian I am hoping we will soon learn how to use native Australian plants 😢😅
I love trying out traditional foods, especially when traveling. But also LOVE using native ingredients in my area to make those same dishes and seeing what happens to the flavor (:
Authenticity is what makes food a piece of history. That’s why it’s so important to people because it’s art to them. Keeping certain things authentic keeps the historical authenticity alive.
Tradition is remembering where tf you came from son. Remembering your history. Remembering what it took for you to be here at this point. Religion is peer pressure. Does nothing corrupt society and huddle them like sheep.
@@Tom-xy9gb tradition and religion go hand in hand. to enforce tradition is just as destructive as enforcing religion. religion is a form of traditon after all. on one thing i can agree tradition is good for remembering and understanding history and where you/people come from. but wanting to replicate the past is not ever truly possible, that's like attempting to travel back in time. no matter how "true" to tradition you try to be it will never actually be exactly the same and "pure/true". Traditions are a product of people and people are subject to time and change that is is an inevitable fact of reality. so to think, you can ever be exactly the same as or even truly replicate the exact conditions and scenarios that a tradition was created in you is lying to yourself. traditions can be beautiful and a means of guidance but you need to understand that people are beings of the present and you cant live in the past no matter how hard you try. the best you can do is take the most effective and teachable things of traditions that can actually be useful in the present and what can't be used you can just leave in the past and remember it fondly. after all traditions, themselves tell the story of evolution and change which is why it is ironic when people are so adamant about upholding the "purity" of tradition. because if we actually as human beings ever truly upheld the "purity" of tradition we would still be living in caves and dying before the age of 40/50. tradition should be recognized for what it is a tool NOT a god to be worshipped at any cost.
@@rene3759 Without tradition society dies. There is no society without tradition and cultural consciousness. You also talk like there is a clear line between good and bad and dated and modern. There is not. Your moral judgement of things is even more subject of time than anything else. Traditions also are not artefacts of the past that you preserve. Artefacts of the past are history. Traditions however are part of our collective and individual consciousness and therefore are not something from the past.
Btw, this is why “American Chinese” or “American Italian” food exists. (And I’m sure does in other countries too.) Immigrants came over to America and didn’t have the same access to foods they did from their homeland. So, they began to experiment and made dishes similar or based on ones from their homeland, but with local foods.
Yep, and it’s good, and it’s why there isn’t that hard of a barrier between cultures here. If everyone was used to Cambodian takeout or danish takeout it would be quite cool.
The whole Cajun kitchen of Louisiana is a melting pot of French, Polish and several African cultures, combined with the available ingredients of the area. The people in the area didn't cook what their ancestors and traditions demanded of them, they did the best they could do with the knowledge and ingredients they had. It's thanks to that mindset that we now have beautiful dishes like Gumbo and Jambalaya.
I love this! I just hope we can acknowledge where the deviations were made, credit those who came before us, and document the times we live in now when doing this kind of thing. Plus, today's adjustments/fusions may become the "authentic" dishes of the future!
you are spitting facts! Historically, environment and class status HEAVILY affected the foods you could afford and/or make. it makes total sense for this to evolve in modern times as we are moving about. we can still pay homage to the tradition while making do with what we have around us 😁
Absolutely! This vid reminded me of my family who immigrated to the US from Germany around the time of WW2. There’s a traditional sweet bread (we called it kutchen, which I think just means cake but it’s a specific kind of cake) that is baked with a custard-like sauce and sliced apples on top. When they came to the US, I guess watermelons were very plentiful so they started cooking down watermelon into a dark syrup that has a really unique and intense flavor, the closest thing I can compare it to would be molasses but that’s a bit different too. So anyway they cooked lots of this syrup and invented a variation of the bread that’s topped with watermelon syrup and streusel instead of apples. As far as I can tell from internet searching, this is not traditional haha. It is delicious though and a family tradition now
Authenticity is also the ratatouille effect. Cooking a dish the traditional home cooked way can bring someone back to their childhood and nostalgia is a powerful force.
Except in Ratatouille, Remy didn't follow the recipe! Colette tried to, and he stopped her to make the dish his own way, and it still transported the critic back to his childhood!
@@oumaima353 that’s probably cuz remy the rat had his informs from his rat clan who passed down the recipe or ingredients of when she used to make it, while scavenging through her house and with their amazing photographic memory they delivered such sensitive details to him on how to mimic critic’s mama’s recipe!
Assuming you parents/grandparents were good cooks furthermore their recipes might not have been the "authentic" way either. There’s also a whole bunch of people out there who grew up on burnt food and poor seasoning LOL
But...Ratatouille proved that even if you cook something _not_ the traditional way, if its good, it can still bring you back to the good times. Did you not watch the movie?
This philosophy is so good. I also study aboard. So often using local ingredients but tried with so different cooking styles. Creating various recipes. I think it extended what authentic mean to me. And also make authentic cooking style more inclusive and creative.
Jamie Olive Oil absolutely deserves the hate he gets with how much and often hes disrespected and b@$t@rdized Asian Cuisine. As Mark Twain once said: *Get your Facts straight first, then you can Distort it as you wish.* Edit: its one thing for an amateur cook to put their own twist on a dish, but Jamie Oliver is a Professional Chef/Celebrity Chef, as part of his duties as both an entertainer AND an educater he must be as accurate as possible, failing that he must *at least* mention the correct ingredients before he casually substitutes it with bull****** ingredients that absolutely dont fudging belong in the recipe (like stupid amounts of giant phallic mushrooms and peas/mangetout on his b@$t@rdization of Thai Green Curry, with like 3 green peppers instead of 20-30!? WTFudge!? Not to mention the fact that he left out the shrimp paste, galangal/ginger, white peppercorn)
So true. I see so many people saying shit like "oh man you haven't used that seasoning that is impossible to find in your country and instead of this vegetable you used the other one now the dish is ruined and you can't cook it like that". I mean, I made it, it tastes good, what else is there to say?
@@mariakhan7986 usually if it has "authentic" in its name then the dish is made according to tradition. If it does not have it you can't demand authenticity from people. If I cook carbonara with cream and additional spices I will still call it carbonara but I can't call it authentic carbonara
I agree with you girl. Food will have to change base on things that are available. I turned instant cup noodles into carbonara before with chicharron instead of guanciale.
Alot of the chefs he reviews fuck up the dish An example would be Soggy Rice Jamie Olive Oil (Olive oil has a taste, asian food uses neutral oil for a reason) Cooking Pho beef inside the broth Ect. And to add Uncle Roger specifically looks at people that say they make it traditional, if you say this is my version, he just makes sure your basics are correct
Not really. The chefs he reacts to, they were the ones the effed up the dish. (the ones I watched anyway) As a Filipino, I can't forget that time Rachel Ray fricking put raw garlic in rice, mixed it up, and had the GALL to call it "garlic rice" like gurl that's too literal, we cook the garlic okay?
@happydapper8395 We can all make food how we want. For example, some of us can like the taste of olive oil, or don't care about cooking beef in the broth
I agree with this. I love to experiment with what I have and try to incorporate techniques from other cultures I am not super familiar with to become a better cook.
What, you're in Copenhagen right now?! Wow. Have you considered doing a meet and greet? Also, you can totally get both Japanese and Korean miso at Asian markets here :)
That is really nice to hear :] I often annoyed because whenever I want to try out new food, mostly from other cultures and places, not all the ingredients are available in my store. Don’t get me wrong it’s fun improvising, and finding my own way to do the recipe, but it still feels like I’m not doing the dish “justice”. I’ll try to view it more positive from now on Also I’m making tapioca pearls for the first time tomorrow, wish me luck. :}
Im currently living in the Malmö area and I agree 100% with you I make Spanish/Andalusian dishes with the ingredients and spices I have and usually love the result, the kitchen should be a creative space!
i do this whenever i make bibimbap. Here in the Philippines, spinach is only available when you go to big supermarkets. so whenever i feel like eating bibimbap but don’t have spinach on hand i substitute it with morning glory or Kangkong 😊
I live in Maine. In the fall time we have so many delicious crops via root veggies and squashes. I’ve been learning to make Bibmimbap cause it’s so good as a fridge clean out meal. I also cannot always find Napa cabbage but we have so many farmers growing potatoes and regular cabbage. It’s not traditional Korean ingredients but it’s so good with the fall crops that grow here. And I’m able to shop locally for the dish.
I am not sure if authenticity is actually ‘overrated’. Making food according to age old methods gives the food a history and provides a legacy. Certainly we could experiment with different flavors and ingredients. It has been done, is being done and is nothing new.
It becomes overrated when people bully and shame others for swapping ingredients, simplifying, and fusing cuisines. We can preserve food legacies without patrolling and enforcing food rules on others.
If people want to eat 'authentic' cultural food most people can't cook anything since 80% of popular ingredients nowadays come exclusively from the Americas.
Those ingredients that become authentic just comes from the local area where the food originated. However, calling these dishes overrated is also an insult, some of these dishes are cultural icons and a big part of national identity.
@@IcarusRepublique but we cant make it like the original from south korea. When you living outside south korea. You wanted original just go to south korea i guess. But when you at home, you want eat korean food. Just use whatever veggie in your local area. That's okay.
So true. In India, you'll find a lot of cuisines like chinese and italian indianized heavily. We don't mean any disrespect, its just that the ingredients aren't available and our palates simply cannot take that food.
Yes. In fact you can find both authentic as well as Indianised versions of their dishes. It allowed so many people to get accustomed to Italian cuisine before fully venturing into the authentic
@@nexustom5823 yes and no. Sometimes its preference but sometimes we really can't. Indian food is thoroughly cooked, so you'll hardly see people of our parents age taking uncooked sandwiches etc well. I can't digest the chewy undercooked noodles whicb apparently are 'Authentic'.
I agree, I love eating pizza but sometimes it's so bland I need a lot of chilli flakes on it. My mother even uses Indian green chilli instead of habanero in pizza for the spicy kick
Couldn’t have said it any better myself. Some of the best things I’ve made at work or at home I came up with on the spot just by grabbing whatever was closest to spoiling or had an over abundance of. I’m very grateful to have learned so many different cuisines from a lot of different chefs in quite a few different restaurants. Now I know so many different styles, techniques, and presentations from around the world. While some stuff I like to cook has more “traditional” influence, I love to get creative, and I love fusion/crossovers.
Exactly! I’m Russian Korean. And here, in Russia everybody knows about “Korean carrot” cause Koreans had to use carrot instead of the vegetables our ancestors had back in Korea))) Russian Koreans love “Korean carrot”, but Korean Koreans never heard of it!))))
@@ムャlechat Yeah!) And, sometimes it's even more spicy🌶))) they add a lot of pepper and garlic))) But spiciness depends on your preferences - you can cook it however you like))
Yes, recipes are more like suggestions 😂 I love to cook things I’ve seen or I had and really loved. I usually love it more when I put my own twist on it and kind of make my own in a way.
I know too many people that think they learned to cook but all they really did is learn how to follow recipes. They know HOW to do things but not WHY they do them. Like, why in some dishes is garlic one of the first ingredients but in other dishes it’s added near the end. If you learn the reasons behind what the recipes tell you to do you can start to improvise and from there, all that limits you is your creativity.
it's funny cuz I had to delete a comment on tiktok cuz people were roasting me for saying this exact same thing but it's like there is a big part of my culture I've not gotten to explore because I always thought that I had to be as authentic as possible to do so and that kept me from experiencing a lot of things not even just food wise, I opened myself up to substitutions and stuff just to have an idea and even just the semblance was rewarding. I guess I wasn't very articulate, my father is from Costa Rica so I missed out on a lot beforehand
bibimbap is just mixed rice with whatever you have on hand...korea has always been about what's available and evolution...ie spam...which became a staple during the korean war
It’s literally how recipes have grown and adapted. Very few started at the beginning of time and carried into now. And even then, people moved throughout the world at various times. That’s how certain dishes came to be. People used what they had to crate dishes that felt like home to them. It’s important to hold onto our cultures as much as possible, yes, but creating new foods with old techniques is a way of continuing the culture.
When that happens, there's a thing we say in my country: _tao nagluto._ A human cooked it. We forgive the hair coz usually it's either our own hair or the hair of someone we know, like the mom for example. My country isn't too fussy about stuff like that lol. _Pampalakas resistensya._ To strengthen the immune system lol
What's the big deal.....?? I didn't see the "hair" (and didn't bother looking), but *if* there *is* a hair, it's obviously her *own* hair 🤷♂️ I don't even care if i happen find a hair in the food my gf cooks......it's only a big deal to me if i don't know who the hair belongs to.
fully agree with this!! non-authentic doesn’t mean not tasty and there are so many amazing ingredients around the world can can substitute so well in so many different recipes 😀 experimenting is one of the best parts of cooking 💜 speaking of which WHAT IS THIS SOURDOUGH MISO MAGIC
i actually really love this view. ever since i moved away from japan, ive wanted to make japanese food, but i never really know what ingredients i should use. maybe i should pop into the farmers markets to see if they have anything i could use to make something tasty in the style of japanese food thst i miss so much ^^
i think finding ingredients which can best replace those you do not have an access to is a difficult task and making a dish with them that might not come out exactly the same as a traditional one would but instead as an interesting and fun variation is great!
This is perhaps the deepest food video I've ever scene. You quickly and simply explained the forming and arbitrary nature of most interpretations of cuisines in an easy to understand format. Amazing!
@@please.stop.copingnot pretentious to want actual chinese food cooked the way it is in china as opposed to chinese american. sometimes i just want food that’s, y’know, accurate to the source of origin lol.
@@hiimarchi then at at what point does a cooking stops being "authentic"? what dictates a dish authenticity? is it the ingredients? the technique? I'm not saying that there's no place for a good ol' authentic traditional dish, but people often put the idea of "authenticity" on a pedestal to the point that most don't actually knows what makes a dish authentic. I would say that most Chinese americans can be as authentic as it gets as it is made by chinese immigrants with chinese cooking techniques.
If the ingredients are homegrown, and not imported or produced and it's a traditional dish that is known by many locals and elders then I'd say it's authentic.
I love this! Foods don’t always need to be authentic to be delicious! In Switzerland, there aren’t many asian restaurants. Though many places make foods with Swiss products and they still taste delicious. Although some people may think that you need to have miso imported from Japan to complete a Japanese meal, you should use your local resources, because you don’t always need to have your meal to be perfect, just delicious 🫰
Just not posting on social media and you good to go 🤣🤣🤣 yes, same for me. I meant i cant make bibimbap like original way. I living outside south korea. So, here we go.... But people on internet just so nasty. They so quick to judging you. Well, I'm just homecook. What's you guys hoping for?
Lol tell that to that vegan Korean lady TH-camr, she was literally offended and throwing a tantrum over how dare people use unauthentic ingredients to make kimchi, or how dare they make it at all if they're not Korean. The irony is, she's vegan, all of her recipes are "unauthentic"
My mom and I like to take dishes from around the world and use what we can get from our local grocery store, as well as what flavors we know work together, to edit the recipe in a way that's available to us, and we call it "Miller (insert name of dish)" My favorites so far have been: Miller Kimchi, Miller Keema, Miller Pozole, and Miller Poyha
PREACH!!! Also you can’t stop me from mixing things world, soy sauce is good on garlic bread and pesto is good in quesadillas. Empanadas with tofu is a match made in heaven, instead of holding the world back with angry restrictions we should let cultures, especially delish food blend, although authenticity is important, imagine if everyone grew up eating a little bit of every culture, the way I understood cultures as a kid was through food and it’s what makes me love the world.
I think this is valid and true, but this is also the argument that leads to cultural appropriation. It’s important to know that authenticity is overrated if you’re making it in the comfort of your own home, but if you’re going to peddle your dish as “this specific dish” for consumers, authenticity is not overrated.
What do you think about fusion restaurants and chefs who experiment with traditional foods? Can they use the name of the food they’re basing their ideas off of? Do all restaurants have to utilize the same recipe of a specific dish based on consistent rules? Where do we find the single definition of what a dish looks and tastes like? If two Korean grandmas make kimchi differently, which one is correct? What if there are different regional versions of a dish throughout a country?
Nah I don't care. Everybody eat burgers here but nobody say this is specifically not 'American', we just eat them. We eat spaghetti and noone cares they taste very un-italian.
@@maddieb.4282 So this is the stance I took when Sodexo at my Uni tried to serve "Ramen" made with spaghetti noodles, chicken broth and bell peppers. I am not expecting authentic ramen here. But what you made and called ramen was not ramen. Like even that 67-cent ramen at the store is ramen, it may not be the best but it is ramen. To me it is about respect for the culture, the ingredients and the consumer. Be honest, if what you are making is an adaptation say so. But if you are going to say something is x dish, preserve the integral parts of the dish so it is recognizable. For some dishes that may be specific spices like curry, specific bases like ramen, Pho or Sushi, or even a specific method of preparation like lau lau. But in the end it is about being honest.
I'm half Italian and getting tired of seeing gatekeeping when it comes to cuisine, as my Italian family tends to do. Just tweak it to your liking and eat it. It's not that offensive 😭
I 100% agree. Over the years I have made many meals from many countries and you can adapt most recipes to what's local and in season, because cuisine is usually, as you said, a technique.
Totally how I’ve always felt and experimented with food. Learning the traditional ways and getting those authentic flavors are great but going out of your way to get those constantly isn’t practical at least for me lol
This is not the message though. She didn't give a pass to mix up anything you want and call it a dish, her message is - no need for authentic ingredients, but to use authentic techniques. Now, how will a person understand authentic techniques without studying authentic recipes and learning what makes them so good, to begin with? Once you understand these cuisine principles, you have a base to move forward with authentic techniques. Then, one may develop their own techniques, but it will be the original dish and it's fine. Most people have a problem when something authentic is made by unauthentic means, ignoring the techniques that make the dish. Would you make vodka and call it a beer? If you don't learn authentic principles first or cooking in general, you will always depend on TH-cam recipes, and just stagnate with your skill, calling random ingredients you add "creativity". And this is beneficial to TH-camrs, they need a constant audience and stuff. Give hungry a fish, he will be full for a day, teach him fishing, and he will be full for the rest of his life. Now, would you learn fishing, and be independent? Or take one fish a day? I personally always search authentic cuisines channels first, this way I learn way more, instead of just following video recipes. I did the other way around first, believe me, and more and more of my attempts at experimenting were utter garbage. Now, I know how to mix random but well-thought-out stuff to make it tasty.
Food is an “edible piece of history.” That’s such a profound way of looking at food. I love this way of thinking.
is it that deep though ?
@@theonlytinoxl I do think it's kinda deep. People often think of history and it's significance through paintings or photos. But for her to use the analogy for food was quite interesting
@@suhailanaz it’s rly not that deep
@@suhailanaz It isn’t.
Yeah ikr
"seasonal and local to your area" is the most authentic 👌
Exactly! There's a difference between original and authentic when it comes to stuff like this.
that's what Italians do, their ingrients are fresh from locals, and that inspires me to get fresh ingredients from locals, ai might not be able to get an authentic Italian food, but at least I get their principkes of cooking which is keep it fresh and from locals.
Proceeds to use non local ingredients
Absolutely!
What about that hair she had in the bowl? That’s pretty local to her area.
As a peruvian, a country whose cuisine is built upon "take what you have, mix it and see what happens", I approve this message
Honestly, that's just the right way to treat cooking tbh
That is literally the definition of cooking throughout history, what do you mean as a Peruvian 😅
@@DaneLMusic people act like these cultural recipes are sacred and should never be deviated from. So that’s what he’s talking about.
@@DaneLMusic I think he is from Peru?
*Edit: Thanks for the likes! 😊
@@DaneLMusic Go and tell that to french cuisine purists
One of the best things I’ve seen on you tube.
Preserving tradition is great but creating new ones can be equally great.
This is exactly how good food needs to evolve.
But the names should be altered to separate original vs inspired
Just add the twist to the original name, like "soy-based parmesan", punpkin curry rice, or even curry wheat etc. @@Utkarsh_1508
"Use ingredients seasonal and local" - YES!
Me, living in the north of Russia: YES!
@@_salaryman_ 😁
@@_salaryman_ We'd enjoy learning: what are some common, seasonal, local foods in your region of northern Russia right now? I guess during warm months, the local fresh foods would be salted, dried, jarred, frozen (or store-bought) to get through the long snow & frozen ground months!
Not going to happen. Winter lasts over half a year where I live 🥲
And by seasonal and local we don't mean seasonal and local, we means easily accessible.
Because last time I checked sticky rice and tofu aren't local anywhere in North Europe.
“Necessity is the mother of invention”. Utilizing indigenous ingredients is an age old practice that goes back centuries. Authenticity isn’t just overrated, but on many occasions, lacks prudence! \🕶/
What a great addition 😊 necessity is exactly how new types of cuisine are born.
Not really lol. Most dishes that are created in a country OBVIOUSLY utilize ingredients that are indigenous to THEM. You make it sound as if the original recipe started with outsourcing ingredients not native to where it was created lol
@@rawfermews4186
The art of fine cuisine is characterized by the ability to utilize ingredients that are captured from the local landscape with traditional dishes steeped in the region’s history, culture and animals. Being able to capture this in the creation of the dish proves the Chef’s mettle. But a lot of what is purchased at the grocery store was imported from elsewhere, but is still used in cooking. Tina focussed on the fact that one needn’t be overly concerned with maintaining authenticity by following a recipe’s ingredients to the letter of the law, but if need be, deviate and use whatever is at hand, allowing for one’s technique to come to the fore. Freedom in creativity being paramount. Hopefully this mitigates the extenuating obvious! \🕶/
@@M.A.Y.Y That’s not what we’re discussing though is it?
@@rawfermews4186 that's not true one example is Vietnam most of their cuisine is based around French techniques using scraps the French colonizers left them
"you can kimchi anything" has just revolutionized my life
ok then lets kimchi a fucking sausage
@@SouthConRX you're a wild man 👨 🤣 😂
Kimchi a dog's brain
@@justsomedogwithamoustache.9324 stop judging my cat
My mom makes kimchi with watermelon rind, pear, pepper, green onion, carrot, or whatever vegetable she thinks would be good. You name it. She is korean and has been living in korea her whole life. Authenticity is truly overrated and people outside of the country care about that way more than people who actually live there lol.
I was recently thinking about how all food we cook was once just someone experimenting with the things they liked and had available, something some people look down upon in this day, yet thats literally how all recipes evolved over time
For example fettucine alfredo, now considered a staple dish with alot of cultural importance, literally started bc a man was experimenting with ingredients his wife liked to help her eat more after having their baby
I am italian, so food culture is engrained in my heritage, and vegan, so I really like to experiment. Like with fashion and most other aspects of our life, we should have some food literacy, but getting away from tradition isn't something to be demonised.
This short is perfection. The loop. The cinematography. The things you have to say and the points being made. It is perfect.
i agree i always hate youtube shorts and wish they weren’t created but i love this one lol
don't scroll thru shorts too much it's burns data like no living fire would capable of
@@llemmeedititrealquicklilshireally
@@llemmeedititrealquicklilshi😂😂😂
I find authenticity nerds so funny because the story to like 70% of their family recipes is "oh yeah we couldn't find chicken at the market so we used rabbit instead" or "it was a bad season for wheat so we tried rice". Swapping out ingredients to suit your need has always just been what cooks did.
Agreed. She still preserved the techniques so... is authenticity overrated? Probably not.
I'm obsessed with authenticity when it's what I'm going for. But to treat it like the reinheitsgebot (purity order for beer in Germany) that must be followed for all meals is silly to me. I love white people tacos when I dress them up a little.
Or in a similar vein, the [wheat] flour tortillas debate. Wheat was more available than corn in the arid regions of northern Mexico, which led to norteños using flour tortillas instead of corn. Norteño cuisine was the first bit of Mexican cuisine to make its way into the US (and is the Mex part of Tex-Mex). I'd say that's still authentic Mexican cuisine, just not from southern Mexico which today has greater cultural weight owing to its larger population.
@@TheSpecialJ11 I once saw a Mexican person reaming out a white friend on Facebook for putting pineapple on her homemade steak tacos (despite a lot of her other ingredients being “close enough”, like her using queso fresco) as if it was this abomination, and it was so silly because al pastor in particular is a Mexican take on Lebanese shawarma. It makes me wonder how many Lebanese people get pissed off at Mexican folks for “doing shawarma wrong.” Food is supposed to be fun and experimental, not prescriptive
Not to mention that a lot of well known "traditional" recipes within cultures as a whole also function this way, changing over the years due to trade routes and colonization and introductions to new or different ingredients.
@@TheSpecialJ11 white people taco night is just an easy way to feed a lot of people. Some ground beef in a pan, spice mix, lettuce, salsa, etc is super cheap and takes zero effort. Yeah, it's not real tacos, but who cares. It tastes good.
I think authenticity is great, worth practising and preserving, not dismissing or losing, but can so often still be overrated if it's treated as the only way. There's room for both ways in this life.
Yeap and she doesnt get that...
Asians tend to be the most dogmatic when it ces to this kind of idea, deviate too much and they crusiffy you for "not doing it right" from what I have seen.
@@zihuatenejo its called an opinion
@@Canandaiguas I respect her flawed opinion.
@@zihuatenejo I see you don't meet Italians to sometimes throw authenticity out their faces.
Love this- people use the term "authentic" as synonymous with quality- the other day i saw Canadians try Okinawan soba for the first time and all of them called it authentic, when they really were just parroting what they had heard- they had little experience or credential to call it "authentic," or even "traditional"
Bro gatekeeping cultural food
Loved this! I really like Bibimbap but it’s hard to get the ingredients here in Germany (just as you said… not exactly local in Europe). Also, we don’t have many Korean restaurants near where I live. I really wanna eat it, but I never got everything I thought I „needed“ to make it.
That’s why I loved this video! Please post more like it💕
I second this! I also enjoy seeing those alternative recipes.
So wahr !
That’s ok! :D dw I’m sure u’ll do fine ^^ ik a few peeps who’re korean living in germany! There was a girl who made kimchi w jalapeños instead of chilli bc they didn’t have it
Same! I live 5000 kilometers away from the capital of my country, so it's impossible to get some "exotic" ingredients for me😅 I really love her doshirak recipe, but where I have to get dried anchovies? So I just replacing them with sliced onions and replacing spam with sausages.. And this is soooo tasty even if it's ethnically wrong
Greetings from germany too :)
The loop is too perfect!!
As always,i was looking for this comment:-)
Here in Pakistan we also ferment vegetables and Call it “achar” and it’s so good n sour.
Literally goes well with anything
Achar for life also we call it “ Loncha ”
your achar travelled worldwide! you’ll find acar in malaysia and singapore (+ the netherlands because the dutch owned indonesia), and atchara made with papaya in the philippines. i think south asians also popularised achar in southern african countries
Achar actually originates from India
@@temari3646 did they say it originated in Pakistan?
@@temari3646 Pakistan, India and bagladesh used to be one country until the separation so I think achar belongs to all of us
i think authenticity is important when you are still learning, and authentic dishes are often wholly unique and different from inauthentic dishes.
But once you understand your source material and its ideas, ingredients, flavor compositions, history, etc you can start experimenting and make dishes as good as authentic stuff.
But whose authenticity though? Take any dish with enough history to have an "authentic" version and you'll find 1000+ versions that are all equally claimed to be authentic, varying from city to city or region or even among families.
Unless something is new enough that it's exact origins are perfectly documented, there is no truly "authentic" dish, only variations.
That said, I agree 100% it's good to get an overhead view of the various "authentic" versions of a dish, then building on that and use it as inspiration. So at least you have a basic guide of the flavors that the dish is going for and why before you start mixing it up with it.
Even if you use translations and search in the original language and as far back in history as you can go, you're always going to find multiple conflicting variations on what is the true original authentic version though. So at a certain point you just have to pick the variation that appeals to you the most and go from there, or even mix and match a few together.
i agree especially when youre just cooking at home or for yourself, but if you really want to taste and experience the culture, eating at a good authentic restaurant would be good too.
Eating at an authentic restaurant can be good for a baseline cultural experience. When you go back home or go grocery shopping, it's nice to rethink out of the box and recreate that experience with what is available.
If we think about that, we will lost any recipe from old time. I mean, they only need to write the technique right? I still believe that culture is what make us colorful, not a bleak gray.
I think both aspects of this are so important, both authenticity and experimentation!! However I can’t stand when folks try and gatekeep certain dishes or cuisines. Neither culture nor tradition are static, everything can and will gradually change. You can be open to change/experimentation while also having an appreciation for authenticity/tradition!
Unless your Jamie Oliver selling cookbooks called, “Authentic Kimchee,” while making a Caesar salad.
@@14ToeBeans are you his daughter? Lol jk. But that what i think about this authentic thing. I mean if we really doesnt care about authenticity, when they wrote about kimchi recipe, its will be ended as caesar salad after some year or century. Or jerkins lol.
I’m Brazilian and lived in Korea for a year. I always make my own versions of Korean and Japanese dishes with local ingredients. They turn out really good because they connect my experience abroad with my experience growing up in Brazil.
I love fusion dishes. I made an uzbekistani pilaf last night and since it's a day old, I'm gonna stir fry it chinese style!
Muito curiosa pra saber quais misturas vc faz, adoro comida coreana, moro na Australia e tem vários restaurantes coreanos aqui.
it really depends what you're looking for. I like "authenticity" when I'm just really craving that specific flavor and experience, but there's no reason to be elitist about authenticity.
How is she being “elitist?” She’s addressing her perspective on varying authenticities regarding a specific type of food, and how it would be nice to use local foods to create culturally profound dishes.
@@lizpark9854 You clearly misread the OP's comment lol
@@lizpark9854 this comment isn't talking about the person who made this video.
@@lizpark9854 learn to read. 😭
@@lizpark9854 you are high asf
Love the video!... but the piece of hair in your bowl made me sooo anxious 😭
That loop was smooth
Are we not mentioning how perfect of a loop this is
No because it was intentional
@@nauticalcynosurenc2706 Still brilliant.
@@TimeSurfer206 not really it's very simple. Guess anything.simple woman does will surprise you? That's sexist. Like You don't expect us to do common task and have thoughts ?
Exactly!!!
Its not that perfect
The loop was so perfect, that I rewatched it again, just to rewatch it again
Cleanest loop I've ever seen. Didnt realize it looped for a sec
Quite possibly the best short from this creator ever. Lets stop gatekeeping cuisine and start apperciating and adapting the foods we love in our own way with what we can use because that's what makes cooking interesting
Authenticity is important to know as baseline. When you understand what goes into a specific dish then you’ll be able to deviate or adjust based on your preference and availability of ingredients.
This is one of my biggest pet peeves in food 😭 every poutine recipe, every enchilada recipe, every single recipe I see, people complain that it's not "authentic" yet if we kept using the same recipes and NEVER tried anything new, food would be so bland and boring. This kimchi looks delicious
Agree with all of that, but what she made is 'bibimbap' 🤣 kimchi was just one of the ingredients
As a canadian I give you full permission to make whatever version of poutine sounds delicious to you at that time. Authentic poutine is good but cuisine is a playground
Because if you don't cook it properly it's not the same food anymore? It's literally as simple as that, if you want to eat an apple don't grow an orange
If you want to eat something specifically don't cook something else
@trailfork7815 what about pizza... you can put anything on that. Or curry. Or udon noodles. The list goes on. There is no "right way"
@@naudalyke what part of "specifically" did you not understand or do you want me to spell out the definition of specific for you
Someone needs to show this to an Italian every time they freak out about what Is an isn’t authentically italian
Actual Italians probably don't care, but American Italians seem really intense about it for some reason. 🤷♀️
I was going to comment this 😭😭😭
calling lionfield rn
@@laurathornton5129t’s like they’re trying to prove to themselves that they’re italian more than american, so they do extras. or they could just really care about staying authentic to the culture that they already feel they’ve been disconnected from by simply living in america instead of italy. who knows apart from them? 😂
But the video is not completely right tho
Fair. I've been incorporating a lot of spices in my food but also primarily cook Asian dishes. So I often make Oyakadon with a western spice mix
I don’t mind fusions or trying other alternatives, what makes me upset is when someone takes a dish that is clearly inspired by a cultures dish and says they “made it up” and try calling it a whole new name and gives that culture no credit at all. For example someone saw Bibimbap and uses theirs vegetables, organize it around the rice with pepper paste in the middle and say “I call this Vegetables over rice 😄👍🏻” when it looks exactly like Bibimbap.
yep, I remember I taught my (ex) friend how to make Palak Paneer, and one day this other friend of mine comes and tells me that my ex-friend was going around telling everyone she came up with the recipe and calls it 'green tofu' like???? anyways there were a myriad of reasons of why not to trust her so in the end I just had to cut her off, last I heard she lives in a small apartment with her 2 cats
@@SimplyGeminiOfficial JESUS that would piss me off.
@@mariakhan7986 yep I was pissed but I knew it was the last straw so I unfriended her.
I agree in some respects, but unfortunately there are some people who do a lot of gatekeeping. Say this person who made a dish inspired but not directly following said dish was from a different culture but still called it the same thing, they might get hate for it. It's hard to say exactly how it should be treated, but as long as you go about cooking and recipe creation with honesty and note your inspirations then I think you're good.
Yup exactly!
Absolutely agree! As a Third Culture Kid, this is exactly my cooking philosophy. I never formally learned how to cook, but my basic cooking culture is urban Indonesian, with Southern Chinese, European and American influences. I cook whatever I find where I live and interpret the cooking through the culinary culture that informed my basics, while being open to experimentation from any culture in the world. So I guess I cook bastardised food, according to authenticity snobs. But my cooking is a reflection of who I am culturally and the places I have lived. As long as it's delicious, healthy and brings people together, I've done my job.
You sound like a very good cook.
Fusion cuisine!
you mean third world?
@@satanspyJust type in third culture kid in Google 😅 you’ll find the meaning 😅
So well put! I am Hakka Taiwanese Chinese Australian, and I definitely cook super fusion. I love authentic food when it’s genuinely local, however trying to cook with locally produced fresh ingredients often beat ‘authenticity’ due to difficulty to source fresh ‘authentic’ ingredients. Being Australian I am hoping we will soon learn how to use native Australian plants 😢😅
I love trying out traditional foods, especially when traveling. But also LOVE using native ingredients in my area to make those same dishes and seeing what happens to the flavor (:
Authenticity is what makes food a piece of history. That’s why it’s so important to people because it’s art to them. Keeping certain things authentic keeps the historical authenticity alive.
"Tradition is peer pressure from the dead."
Everything that humans ever created stands in a certain tradition.
So your statement is a bit idiotic.
*are the dead and their tradition here in this room right now* *point on this doll where they hurt you*
Tradition is remembering where tf you came from son. Remembering your history. Remembering what it took for you to be here at this point.
Religion is peer pressure. Does nothing corrupt society and huddle them like sheep.
@@Tom-xy9gb tradition and religion go hand in hand. to enforce tradition is just as destructive as enforcing religion. religion is a form of traditon after all. on one thing i can agree tradition is good for remembering and understanding history and where you/people come from. but wanting to replicate the past is not ever truly possible, that's like attempting to travel back in time. no matter how "true" to tradition you try to be it will never actually be exactly the same and "pure/true". Traditions are a product of people and people are subject to time and change that is is an inevitable fact of reality. so to think, you can ever be exactly the same as or even truly replicate the exact conditions and scenarios that a tradition was created in you is lying to yourself. traditions can be beautiful and a means of guidance but you need to understand that people are beings of the present and you cant live in the past no matter how hard you try. the best you can do is take the most effective and teachable things of traditions that can actually be useful in the present and what can't be used you can just leave in the past and remember it fondly. after all traditions, themselves tell the story of evolution and change which is why it is ironic when people are so adamant about upholding the "purity" of tradition. because if we actually as human beings ever truly upheld the "purity" of tradition we would still be living in caves and dying before the age of 40/50. tradition should be recognized for what it is a tool NOT a god to be worshipped at any cost.
@@rene3759
Without tradition society dies. There is no society without tradition and cultural consciousness.
You also talk like there is a clear line between good and bad and dated and modern. There is not. Your moral judgement of things is even more subject of time than anything else.
Traditions also are not artefacts of the past that you preserve. Artefacts of the past are history.
Traditions however are part of our collective and individual consciousness and therefore are not something from the past.
Btw, this is why “American Chinese” or “American Italian” food exists. (And I’m sure does in other countries too.)
Immigrants came over to America and didn’t have the same access to foods they did from their homeland. So, they began to experiment and made dishes similar or based on ones from their homeland, but with local foods.
Yep, and it’s good, and it’s why there isn’t that hard of a barrier between cultures here. If everyone was used to Cambodian takeout or danish takeout it would be quite cool.
The whole Cajun kitchen of Louisiana is a melting pot of French, Polish and several African cultures, combined with the available ingredients of the area.
The people in the area didn't cook what their ancestors and traditions demanded of them, they did the best they could do with the knowledge and ingredients they had. It's thanks to that mindset that we now have beautiful dishes like Gumbo and Jambalaya.
that does not explain american cinnamon buns
Maybe that’s how it started, but at this point it’s Chinese cuisine tailored to American taste. Same with anything that begins with “American”
@@blackmail2459 You're not wrong
I already expected the loop, but the transition was so smooth.
this
Ikr
REAL
I love this! I just hope we can acknowledge where the deviations were made, credit those who came before us, and document the times we live in now when doing this kind of thing. Plus, today's adjustments/fusions may become the "authentic" dishes of the future!
Italians: "American pizza and pasta is not real authentic italian food"
The Italian Immigrants from the 1800s who had to do with what they had: ._.
It isn't authentic tho.(American one)
@@aanchal4090 made by Italians, cooked by italians, its italian.
@@thelegalmexican9860the style and technique is italian, the ingredients are american
It's still not Italian food rho
@@themikatoon tell me where did the recipe originate from again?
you are spitting facts! Historically, environment and class status HEAVILY affected the foods you could afford and/or make. it makes total sense for this to evolve in modern times as we are moving about. we can still pay homage to the tradition while making do with what we have around us 😁
Absolutely! This vid reminded me of my family who immigrated to the US from Germany around the time of WW2. There’s a traditional sweet bread (we called it kutchen, which I think just means cake but it’s a specific kind of cake) that is baked with a custard-like sauce and sliced apples on top. When they came to the US, I guess watermelons were very plentiful so they started cooking down watermelon into a dark syrup that has a really unique and intense flavor, the closest thing I can compare it to would be molasses but that’s a bit different too. So anyway they cooked lots of this syrup and invented a variation of the bread that’s topped with watermelon syrup and streusel instead of apples. As far as I can tell from internet searching, this is not traditional haha. It is delicious though and a family tradition now
Geography determines cuisine typically. What's around the locals is what they will make as their cuisine
Authenticity is also the ratatouille effect. Cooking a dish the traditional home cooked way can bring someone back to their childhood and nostalgia is a powerful force.
Cooking it like grandma used to is an easy way to feel 20 years younger.
Except in Ratatouille, Remy didn't follow the recipe! Colette tried to, and he stopped her to make the dish his own way, and it still transported the critic back to his childhood!
@@oumaima353 that’s probably cuz remy the rat had his informs from his rat clan who passed down the recipe or ingredients of when she used to make it, while scavenging through her house and with their amazing photographic memory they delivered such sensitive details to him on how to mimic critic’s mama’s recipe!
Assuming you parents/grandparents were good cooks furthermore their recipes might not have been the "authentic" way either.
There’s also a whole bunch of people out there who grew up on burnt food and poor seasoning LOL
But...Ratatouille proved that even if you cook something _not_ the traditional way, if its good, it can still bring you back to the good times.
Did you not watch the movie?
the quality of the camera + the lighting is amazing
This philosophy is so good. I also study aboard. So often using local ingredients but tried with so different cooking styles. Creating various recipes. I think it extended what authentic mean to me. And also make authentic cooking style more inclusive and creative.
I agree. Some people are such nasty gatekeepers. As if their way is and must be the only way. 🤦🏽♀️
Jamie Olive Oil absolutely deserves the hate he gets with how much and often hes disrespected and b@$t@rdized Asian Cuisine. As Mark Twain once said: *Get your Facts straight first, then you can Distort it as you wish.*
Edit: its one thing for an amateur cook to put their own twist on a dish, but Jamie Oliver is a Professional Chef/Celebrity Chef, as part of his duties as both an entertainer AND an educater he must be as accurate as possible, failing that he must *at least* mention the correct ingredients before he casually substitutes it with bull****** ingredients that absolutely dont fudging belong in the recipe
(like stupid amounts of giant phallic mushrooms and peas/mangetout on his b@$t@rdization of Thai Green Curry, with like 3 green peppers instead of 20-30!? WTFudge!? Not to mention the fact that he left out the shrimp paste, galangal/ginger, white peppercorn)
I ain’t finna call tamales some Mexican hot pockets so I’ll gate keep it if needed.
@@kx_xalex3708 possible ⁹ğğğ⁹ğp PM 9
@@kx_xalex3708 yet my kid calls hot pockets pizza burritos.
@@evil1by1 BAISHAHVSUAGSISGAUVWUAHSUS 😭
So true. I see so many people saying shit like "oh man you haven't used that seasoning that is impossible to find in your country and instead of this vegetable you used the other one now the dish is ruined and you can't cook it like that". I mean, I made it, it tastes good, what else is there to say?
some stuff needs certain stuff or it doesn’t taste right
That's fine but then don't try selling it under the original dishes name.
@@mariakhan7986 usually if it has "authentic" in its name then the dish is made according to tradition. If it does not have it you can't demand authenticity from people. If I cook carbonara with cream and additional spices I will still call it carbonara but I can't call it authentic carbonara
@@ИльяПавленко-ф8у yh that's fine, I have no issues with that.
@@mariakhan7986 i agree with you someone shouldn't completely butcher a dish and call it authentic
I agree with you girl. Food will have to change base on things that are available. I turned instant cup noodles into carbonara before with chicharron instead of guanciale.
U just questioned uncle roger’s whole career😂
no soggy RIce HAIIIIYA!!!!.
But I mean he is a comedian and not an actual chef so he will say stuff that will make him viral.
Alot of the chefs he reviews fuck up the dish
An example would be
Soggy Rice
Jamie Olive Oil (Olive oil has a taste, asian food uses neutral oil for a reason)
Cooking Pho beef inside the broth
Ect.
And to add Uncle Roger specifically looks at people that say they make it traditional, if you say this is my version, he just makes sure your basics are correct
Not really. The chefs he reacts to, they were the ones the effed up the dish. (the ones I watched anyway) As a Filipino, I can't forget that time Rachel Ray fricking put raw garlic in rice, mixed it up, and had the GALL to call it "garlic rice" like gurl that's too literal, we cook the garlic okay?
@happydapper8395 We can all make food how we want.
For example, some of us can like the taste of olive oil, or don't care about cooking beef in the broth
when dooby swung the spoon away from the screen i felt extremely hurt bc my mouth was already halfway open
Bruh sameeees
Her tenacious gaze and facial expression reveal an intent to tease. The legal term being entrapment! LOL. \🕶/
Lebron James will dunk on you
I agree with this. I love to experiment with what I have and try to incorporate techniques from other cultures I am not super familiar with to become a better cook.
Your short videos there just, always so..perfect.❤
What, you're in Copenhagen right now?! Wow. Have you considered doing a meet and greet? Also, you can totally get both Japanese and Korean miso at Asian markets here :)
It would be amazing with a meet and greet. I am also from Denmark
👍
I think her boyfriend is Danish, hence she’s in Denmark.
That is really nice to hear :]
I often annoyed because whenever I want to try out new food, mostly from other cultures and places, not all the ingredients are available in my store. Don’t get me wrong it’s fun improvising, and finding my own way to do the recipe, but it still feels like I’m not doing the dish “justice”.
I’ll try to view it more positive from now on
Also I’m making tapioca pearls for the first time tomorrow, wish me luck. :}
Sounds like fun!
yo, you do it? if so, how was the tapioca from a month ago??
Im currently living in the Malmö area and I agree 100% with you I make Spanish/Andalusian dishes with the ingredients and spices I have and usually love the result, the kitchen should be a creative space!
If it's any comfort, making Scandinavian food in a Spanish context can be a bit challenging as well. :)
i do this whenever i make bibimbap. Here in the Philippines, spinach is only available when you go to big supermarkets. so whenever i feel like eating bibimbap but don’t have spinach on hand i substitute it with morning glory or Kangkong 😊
Please do a meet and greet in Copenhagen - I am a local :)
I LOVE THISS U JUST REALLY ARTICULATED WHAT I HAVE IN MIND THAT I CAN'T SEEM TO FIND THE RIGHT WORDS TO USE 💯💗
I live in Maine. In the fall time we have so many delicious crops via root veggies and squashes. I’ve been learning to make Bibmimbap cause it’s so good as a fridge clean out meal. I also cannot always find Napa cabbage but we have so many farmers growing potatoes and regular cabbage. It’s not traditional Korean ingredients but it’s so good with the fall crops that grow here. And I’m able to shop locally for the dish.
I love the painting!
I am not sure if authenticity is actually ‘overrated’. Making food according to age old methods gives the food a history and provides a legacy. Certainly we could experiment with different flavors and ingredients. It has been done, is being done and is nothing new.
It becomes overrated when people bully and shame others for swapping ingredients, simplifying, and fusing cuisines. We can preserve food legacies without patrolling and enforcing food rules on others.
If people want to eat 'authentic' cultural food most people can't cook anything since 80% of popular ingredients nowadays come exclusively from the Americas.
Those ingredients that become authentic just comes from the local area where the food originated. However, calling these dishes overrated is also an insult, some of these dishes are cultural icons and a big part of national identity.
There is no such thing as "pure" "authentic" foods.
All foods have gone through a lot of evolution throughout history.
@@IcarusRepublique but we cant make it like the original from south korea. When you living outside south korea.
You wanted original just go to south korea i guess. But when you at home, you want eat korean food. Just use whatever veggie in your local area. That's okay.
So true. In India, you'll find a lot of cuisines like chinese and italian indianized heavily.
We don't mean any disrespect, its just that the ingredients aren't available and our palates simply cannot take that food.
Yes. In fact you can find both authentic as well as Indianised versions of their dishes. It allowed so many people to get accustomed to Italian cuisine before fully venturing into the authentic
@@nexustom5823 yes and no.
Sometimes its preference but sometimes we really can't.
Indian food is thoroughly cooked, so you'll hardly see people of our parents age taking uncooked sandwiches etc well. I can't digest the chewy undercooked noodles whicb apparently are 'Authentic'.
I agree, I love eating pizza but sometimes it's so bland I need a lot of chilli flakes on it. My mother even uses Indian green chilli instead of habanero in pizza for the spicy kick
I love how smoothly you made the video loop.
Couldn’t have said it any better myself. Some of the best things I’ve made at work or at home I came up with on the spot just by grabbing whatever was closest to spoiling or had an over abundance of. I’m very grateful to have learned so many different cuisines from a lot of different chefs in quite a few different restaurants. Now I know so many different styles, techniques, and presentations from around the world. While some stuff I like to cook has more “traditional” influence, I love to get creative, and I love fusion/crossovers.
Exactly! I’m Russian Korean. And here, in Russia everybody knows about “Korean carrot” cause Koreans had to use carrot instead of the vegetables our ancestors had back in Korea))) Russian Koreans love “Korean carrot”, but Korean Koreans never heard of it!))))
I want to know what this Korean carrot is now haha
@@umiluv something like that: th-cam.com/video/vXheuMTJyVc/w-d-xo.html
@@ムャlechat Yeah!) And, sometimes it's even more spicy🌶))) they add a lot of pepper and garlic)))
But spiciness depends on your preferences - you can cook it however you like))
Sure bro,im with u. But what the hell is
))))))))
Dude? Ur forgot ur
((((((((
Is that ur Korean spelling or..
@@feeeyniac I think it's some sort of emoji
Yes, recipes are more like suggestions 😂 I love to cook things I’ve seen or I had and really loved. I usually love it more when I put my own twist on it and kind of make my own in a way.
I know too many people that think they learned to cook but all they really did is learn how to follow recipes. They know HOW to do things but not WHY they do them. Like, why in some dishes is garlic one of the first ingredients but in other dishes it’s added near the end. If you learn the reasons behind what the recipes tell you to do you can start to improvise and from there, all that limits you is your creativity.
it's funny cuz I had to delete a comment on tiktok cuz people were roasting me for saying this exact same thing but it's like there is a big part of my culture I've not gotten to explore because I always thought that I had to be as authentic as possible to do so and that kept me from experiencing a lot of things not even just food wise, I opened myself up to substitutions and stuff just to have an idea and even just the semblance was rewarding. I guess I wasn't very articulate, my father is from Costa Rica so I missed out on a lot beforehand
This also shows about accepting, experimenting and learning. Good u did
bibimbap is just mixed rice with whatever you have on hand...korea has always been about what's available and evolution...ie spam...which became a staple during the korean war
It’s literally how recipes have grown and adapted. Very few started at the beginning of time and carried into now. And even then, people moved throughout the world at various times. That’s how certain dishes came to be. People used what they had to crate dishes that felt like home to them. It’s important to hold onto our cultures as much as possible, yes, but creating new foods with old techniques is a way of continuing the culture.
Sourdough miso??? Please do a tutorial!
YES PLEASE!
+1.
Yes need this, I used to love miso and I am now allergic to soy 😭
Totally... show us how... 😊
Yesss pls
THE HAIR IN THE BOWL HURTS MY SOULLL
Thought I was the only one who caught that. I literally searched for your comment on it. 😳
When that happens, there's a thing we say in my country: _tao nagluto._ A human cooked it. We forgive the hair coz usually it's either our own hair or the hair of someone we know, like the mom for example. My country isn't too fussy about stuff like that lol. _Pampalakas resistensya._ To strengthen the immune system lol
I think it’s a scratch, actually. It doesn’t move at all when she’s mixing the ingredients.
What's the big deal.....?? I didn't see the "hair" (and didn't bother looking), but *if* there *is* a hair, it's obviously her *own* hair 🤷♂️ I don't even care if i happen find a hair in the food my gf cooks......it's only a big deal to me if i don't know who the hair belongs to.
It literally does not move when she mixes everything in the bowl, it’s not a hair.
I love your edits. They loop so perfectly
fully agree with this!! non-authentic doesn’t mean not tasty and there are so many amazing ingredients around the world can can substitute so well in so many different recipes 😀 experimenting is one of the best parts of cooking 💜 speaking of which WHAT IS THIS SOURDOUGH MISO MAGIC
Perfect loop I didn't see it coming
i actually really love this view. ever since i moved away from japan, ive wanted to make japanese food, but i never really know what ingredients i should use. maybe i should pop into the farmers markets to see if they have anything i could use to make something tasty in the style of japanese food thst i miss so much ^^
Some of the best discoveries come from these sorts of experiments. Like when the whole world discovered potatoes are delicious 😂
I love the message and the loop edit 😎
i think finding ingredients which can best replace those you do not have an access to is a difficult task and making a dish with them that might not come out exactly the same as a traditional one would but instead as an interesting and fun variation is great!
The way you hinted at the connections between food, economics, history, sociology - very sexy.🤙🏼💯
This is perhaps the deepest food video I've ever scene. You quickly and simply explained the forming and arbitrary nature of most interpretations of cuisines in an easy to understand format. Amazing!
Authenticity should be respected, and appreciated. So should innovation and creativity. They both have a place at the table.
Why?
What of it?
It's such a pretentious claim.
@@please.stop.copingnot pretentious to want actual chinese food cooked the way it is in china as opposed to chinese american. sometimes i just want food that’s, y’know, accurate to the source of origin lol.
@@hiimarchi then at at what point does a cooking stops being "authentic"? what dictates a dish authenticity? is it the ingredients? the technique?
I'm not saying that there's no place for a good ol' authentic traditional dish, but people often put the idea of "authenticity" on a pedestal to the point that most don't actually knows what makes a dish authentic.
I would say that most Chinese americans can be as authentic as it gets as it is made by chinese immigrants with chinese cooking techniques.
If the ingredients are homegrown, and not imported or produced and it's a traditional dish that is known by many locals and elders then I'd say it's authentic.
I love this! Foods don’t always need to be authentic to be delicious! In Switzerland, there aren’t many asian restaurants. Though many places make foods with Swiss products and they still taste delicious. Although some people may think that you need to have miso imported from Japan to complete a Japanese meal, you should use your local resources, because you don’t always need to have your meal to be perfect, just delicious 🫰
Just not posting on social media and you good to go 🤣🤣🤣 yes, same for me. I meant i cant make bibimbap like original way. I living outside south korea. So, here we go....
But people on internet just so nasty. They so quick to judging you. Well, I'm just homecook. What's you guys hoping for?
오오오… 이런 식으로는 진짜 생각해본 적이 없는 것 같아유 감사합니다!
Does anyone else notice the hair on the right in the bowl just before she starts adding the veggies in? Still looks Delish at the end tho 😂😍
@@elenita90 it's a hair. It was moving around
it adds flavor🥺
Lol tell that to that vegan Korean lady TH-camr, she was literally offended and throwing a tantrum over how dare people use unauthentic ingredients to make kimchi, or how dare they make it at all if they're not Korean.
The irony is, she's vegan, all of her recipes are "unauthentic"
As a cook I love this. So much yes. Also your loop is perfect.
This is the first time I’ve heard about sourdough miso. Interesting 🤔
Am I insane or is this just not a thing? I cannot find anything on it 😅
My mom and I like to take dishes from around the world and use what we can get from our local grocery store, as well as what flavors we know work together, to edit the recipe in a way that's available to us, and we call it "Miller (insert name of dish)"
My favorites so far have been: Miller Kimchi, Miller Keema, Miller Pozole, and Miller Poyha
I wish those italian and indian food reactors would watch this video. I agree with ur opinion👍
Looking forward to see a Copenhagen vlog!
PREACH!!! Also you can’t stop me from mixing things world, soy sauce is good on garlic bread and pesto is good in quesadillas. Empanadas with tofu is a match made in heaven, instead of holding the world back with angry restrictions we should let cultures, especially delish food blend, although authenticity is important, imagine if everyone grew up eating a little bit of every culture, the way I understood cultures as a kid was through food and it’s what makes me love the world.
Quesadillas are a "white canvas", you can put ANYTHING you want on them, and they will be still "authenthic", the same goes for tacos..
@@luisar5755 Especially tacos 🍻 Hmmm.... Tacos 😋
I think this is valid and true, but this is also the argument that leads to cultural appropriation. It’s important to know that authenticity is overrated if you’re making it in the comfort of your own home, but if you’re going to peddle your dish as “this specific dish” for consumers, authenticity is not overrated.
cultural appropriation is not a thing, stfu please.
I couldn’t agree more!
What do you think about fusion restaurants and chefs who experiment with traditional foods? Can they use the name of the food they’re basing their ideas off of? Do all restaurants have to utilize the same recipe of a specific dish based on consistent rules? Where do we find the single definition of what a dish looks and tastes like? If two Korean grandmas make kimchi differently, which one is correct? What if there are different regional versions of a dish throughout a country?
Nah I don't care. Everybody eat burgers here but nobody say this is specifically not 'American', we just eat them. We eat spaghetti and noone cares they taste very un-italian.
@@maddieb.4282 So this is the stance I took when Sodexo at my Uni tried to serve "Ramen" made with spaghetti noodles, chicken broth and bell peppers.
I am not expecting authentic ramen here. But what you made and called ramen was not ramen. Like even that 67-cent ramen at the store is ramen, it may not be the best but it is ramen.
To me it is about respect for the culture, the ingredients and the consumer. Be honest, if what you are making is an adaptation say so. But if you are going to say something is x dish, preserve the integral parts of the dish so it is recognizable. For some dishes that may be specific spices like curry, specific bases like ramen, Pho or Sushi, or even a specific method of preparation like lau lau. But in the end it is about being honest.
Everyone is so creative🙂
Ooo girl, please consider bringing on your Sourdough Miso recipe? 😋Sister food culturer/fermenter
I'm half Italian and getting tired of seeing gatekeeping when it comes to cuisine, as my Italian family tends to do. Just tweak it to your liking and eat it. It's not that offensive 😭
I 100% agree. Over the years I have made many meals from many countries and you can adapt most recipes to what's local and in season, because cuisine is usually, as you said, a technique.
Cool! Where are u from?
Authencity is what works with flavors, yeah something can taste good, but it will never be as good as authentic
Totally how I’ve always felt and experimented with food. Learning the traditional ways and getting those authentic flavors are great but going out of your way to get those constantly isn’t practical at least for me lol
Cool to hear about you in Copenhagen, I live in Denmark too but in another city. Hope you like it
I love the message you’re sending in this video :) who really cares if it’s authentic if it’s delicious?? ❤
This is not the message though. She didn't give a pass to mix up anything you want and call it a dish, her message is - no need for authentic ingredients, but to use authentic techniques. Now, how will a person understand authentic techniques without studying authentic recipes and learning what makes them so good, to begin with? Once you understand these cuisine principles, you have a base to move forward with authentic techniques. Then, one may develop their own techniques, but it will be the original dish and it's fine. Most people have a problem when something authentic is made by unauthentic means, ignoring the techniques that make the dish. Would you make vodka and call it a beer? If you don't learn authentic principles first or cooking in general, you will always depend on TH-cam recipes, and just stagnate with your skill, calling random ingredients you add "creativity". And this is beneficial to TH-camrs, they need a constant audience and stuff. Give hungry a fish, he will be full for a day, teach him fishing, and he will be full for the rest of his life. Now, would you learn fishing, and be independent? Or take one fish a day? I personally always search authentic cuisines channels first, this way I learn way more, instead of just following video recipes. I did the other way around first, believe me, and more and more of my attempts at experimenting were utter garbage. Now, I know how to mix random but well-thought-out stuff to make it tasty.
The transition from the end back to the start of the video is so smooooth ~0~
Uncle roger: *I feel disturbance in the force*
I put my knee down for this niece- uncle Roger probably
"Hiyaa"
Not when you drain rice in coriander. Totally wrong technique which is not what she is conveying.
The hair in the bowl did it for me!
Id eat the hair before I even considered eating the tofu
@@MrBlack-vg8rv you have issues
where ??!?
@@spacecop74922 yeah just saw
Its her hair, who cares.
The narration is so mind opening. ❤
Yes! I wish there were more resources to help people make other cultures recipes using the foods you have available.