I’ve been thinking recently about the notion of “authentic” food.
There’s an interesting story in Singapore’s Straits Times today about foreign eateries trying to bring authentic takes on their native cuisines to Singapore. French boulangerie Le Grenier à Pain, for example, apparently stuck to its crusty baguettes even though Singaporeans typically favor softer versions that local bakeries serve up. Ditto for Quiznos and its authenticity. (Yes, this article actually cites the American food-court sandwich chain in its roundup.)
Nonetheless, there are some Singaporeans who disagree with this business strategy — one is quoted as saying that restaurants should take local preferences into account since “the customer picks what he likes most, whether or not it’s true to the original taste.”
The story made me think of the tale a friend recently told me of taking his Beijing girlfriend to Italy. There, she sniffed at the way Italians do Italian pasta dishes, finding them lacking when compared with the versions she’s had in China.
Sure, cuisines get altered all the time when they migrate from country to country — ingredients are added, steps are subtracted. But what happens when the tweaked, polyglot product ends up being what people believe to be authentic?
