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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I think most cultures would be annoyed if you vulgarize their dishes, and particularly if you mistreat the ingredients, though I agree that the Italians are prouder than most.

If, for example, you put coke in a single malt, or mustard with jamon bellota, or curry inside a pierogi, the natives of these countries would have something to say. And ask Chinese-born people what they make of Chinese-American cuisine. [/quote]
Sure. But, wasn't it Italian immigrants that were doing all these thing once they left? Here, in Argentina, etc...[/quote]

Immigrants from everywhere adapted their food to the ingredients that were available in the country they moved to.  Italian-American is really a different cuisine, even if there is a lot of overlap with Southern Italian cooking.  And people from other countries are the same way.  Many are very proud of their food and cooking traditions.  I mean, ask a Texan about barbeque or chili, or a Cajun about jambalaya.

Personally, I think fusion is great, but I also see why calling something "carbonara" that's made with peas (looking at you, NYT) would irritate people.  Experiment, make something new, fine.  But words and names have meaning, and pasta with cheese and peas might be great, but it's not carbonara.  [/quote]

Agree. In the year of Covid, I tried to cook some of my favorite dishes that I was missing out on from not traveling, and I nearly needed a second PhD to wade through all the bad recipes online that are “adapted” for one reason or another. Fusion is fun if you want to play with flavors (I personally make a tortilla Lorraine based on a Spanish omelette) but you have to know the foundation to make it right.
Keep in mind though that many dishes that travel are also just weekday family meals and are meant to be more guidelines than rigid recipes (cassoulet; the infamous Bourguignon). [/quote]

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