Let’s imagine two random people meeting, from opposite corners of the globe. Chances are, they won’t know how to talk to each other, let alone even understand each other’s background.
Now, let’s do the same hypothetical, but they each carry their favorite regional dish as lunch. One whiff of these delectable aromas, and that’s already thousands of years of history making itself known. More than arguably anything else, cuisine is the great uniter. No matter your story, everybody loves some good grub.
But how can you make these dishes as someone who’s far from local?
Does Authenticity Matter for Cooking?
Every chef encounters this conflict at some point in their professional career. They need to consider how true a certain dish should be to the region or people it came from. Regardless of how fancy the dish is, it’s made a certain way by very specific people. One could argue that each individual has a say in how they make their dish.
For example, authentic key lime pie from Florida inspired many travelers to make the dessert in their own homes. They quickly realized the unique key limes from the region gave that pie a very distinct taste. If you’ve ever planned a trip yourself, you probably know that finding the best time to go to Florida makes the experience—and the food you bring home with you—even more memorable.
But authenticity doesn’t just mean the stuff you use or who makes it. It also matters how you, as a chef, interpret iconic dishes. Just think of how many iconic fusion restaurants there are. Many of these dishes don’t necessarily exist from either country fused, but the spirit is there.
Chef J. Kenji Lopez-Alt tackled the topic in a fascinating interview. In response to critics of chefs who cook “ethnic” food while not being of that ethnicity, he countered that it’s always ok to cook another culture’s food. As long as the person making the food is respectful and understands they are a “guest to the culture”, there’s no problem.
More than anything else, it’s what you infuse into the food. How do your experiences, personal taste, and skills change the food you want to make? While ten French chefs can make the same dish, it’s very unlikely for all ten dishes to taste the same. That’s because each chef is different. You are different. The puzzle is figuring out how to make those differences seamlessly work with the dish.
Things to Consider When Tackling Regional Cuisine
Now that you understand the importance of authenticity, it’s time to look at some more practical factors you should think of while cooking. It’s one thing to appreciate someone else’s cultural cuisine, but it’s another to actually make it.
It will be intimidating. Hard not to be intimidated, given the importance of not just authenticity, but convincing customers your dream dish is worthwhile. But good food is good food, so as long as you stick to these principles, you will find some culinary fans.
Ingredients (and any Substitutes)
Whenever practical, opt for authentic ingredients. People are familiar with a certain taste, and these ingredients are the quickest way to achieve that. Note the word “practical”, because it will be quite relevant. In a perfect world, you could cook using the freshest ingredients, straight from the country of origin, perhaps with its associated food in bulk.
But businesses need to run on what they can afford. Take a deep look at your finances and logistics. Price the dish accordingly, and hope it sells. If not, then perhaps it’s time to consider substitutes. Consultants can help significantly when making these decisions. Where authenticity lacks, make up for it with high quality and technique.
Technique
Just as important as the ingredients is how they are prepared. You could get the most delectable Angus beef straight from Scotland, but cook it too hot, and that “well done” steak will also be the sarcastic review you’re getting from food critics. Deeply research the techniques used by the original dish before experimenting.
Look at how fusion dishes are made. They come from a place of understanding both cultures, then seeing where tastes overlap. For example, many Asian-American dishes incorporate Western meats into traditionally leaner Asian dishes. Those tantalizingly thick pizzas of New York are a far cry from the thin Neapolitans of Italy. All this to say, you decide how to make the dish, just make sure it ends with good food.
Personal Investment
This isn’t about finances, but your own passion for the dish. Are you making the dish because you truly care about its history and love the taste? Or are you making the dish because it’s trending on Instagram? Avoid being a “food tourist” by treating food with the respect it deserves.
If you want an example of what not to do, consider when fast food chains do “cultural” food for trends. More often than not, it’s unlikely to capture what makes the food great. Instead, it attempts to copy the “highlights” of the flavor with no care for the cultures they hijack past performative acknowledgement.
Local Interest
Naturally, you love the dish you make and where it comes from. Making other people feel the same might not be as simple. That odd-looking fried eel you had on a trip might have tasted incredible, but some folks turn up their nose at the mere mention of a slithery critter. Don’t fret about “pandering” to what people want. With marketing, you can make most food work.
When marketing, use respectful yet striking imagery from the region the dish came from. Advertise it heavily as an event, and create content about the process. When people see how much care goes into the dish, their curiosity will be piqued. Tasting new experiences is part of the excitement for many customers.
Consultants
Finally, always have consultants deeply familiar with the dish or the region its from. This is especially important when you are not from the place discussed. That doesn’t necessarily mean hiring some expert culinary consultant. Just as valid is letting those from that region taste your dish.
For example, Japanese dishes such as sushi require very strict protocols to prepare. It’s why those grocery store sushis don’t hit the same as the real thing. So if you can contact a Japanese sushi enthusiast, do so. They have a more refined palate to tell you whether you captured the same spark that dish did for them. With moves like that, your dish can bring even the harshest critics back to their childhood homes.
Final Thoughts
Much has been said about passion, authenticity, and taste for the food you make. It’s never easy figuring out a dish’s “identity.” If you don’t capture the dish on the first, second, or even a hundredth try, don’t worry. As a cook, failure is gonna be a fast friend. Because every failure gets you one step closer to finally “getting” what the dish is all about.
Just remember the origins of every dish you make. No matter what your culinary adaptations end up, always pay respect to those who made it. It’s humbling to remember that every dish you’ve tasted didn’t just come “fully formed.” It is sculpted by countless generations of people, adding twists while staying true to its flavorful roots. Your twist is just another in the eternal spiral that is global cuisine. How that twist loops and spins into a customer’s memory is entirely up to you.
So the next time you’re somewhere, don’t just eat the food. Talk with the people who made it, get inspired by more than just the taste. Yes, food is a universal language, but that language is better understood by people. The next customer could feel inspired to make their version of your version, spreading the dish to a wider community. And just like that, your business continues the dish’s cultural legacy.
