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December 28, 2015


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Jeff Rice

Thinking in 2015, should different groups get to trade culinary specialities or should they all be up for universal consumption and event ownership? Should we all get to keep one under proprietary rights? Could it be we will offer, say, bagels and chopped liver for enchiladas? Just trying to cause trouble here.


Sorry I object to the flavors - some things just do not belong in a bagel (cranberry orange, surely you jest.) One thing that does, organic smoked salmon from the Connemara Smokehouse. It's not authentic, but it's good - the problem is getting it to meet a good bagel when the smokehouse does not ship to the US (customs kept delaying shipments 'til they went off.)

And pineapple on a pizza and barbecue chicken is an abomination.

And where I am today there is an outlet called 100 Croquetas - but frankly some of the combinations on offer sound truly horrifying.


Speaking of culinary associations,

Back in 2002/3, when the Congressional Canteen renamed French Toast "Freedom Toast" and French Fries "Freedom Fries" (an effort spearheaded by the odious Bob Neywho later went to jail in the Abramoff scandal) my late father asked a French diplomat what he thought.

He responded "tant pis, les frites sont belges, le toast allemand...mais ils appellant encore ce merde 'French Roast'"

Bill Turnier

Who will speak for the poor scones?


What food in the United States *isn't* culturally appropriated?

Douglas Levene

What I found especially amusing about the Oberlin complaints was the one about how General Tso's chicken is supposed to be cooked in order to be "authentic." That's amusing because General Tso's chicken is a purely American Chinese dish, invented in America and not found anywhere in China. Really, you can't make this stuff up.


Actually there is a bit of a debate as to the origin of General Tso's chicken (was it in Taiwan?, was it from Hunan? (is Taiwan china?)) The sweet fried version in the US and the name General Tso's chicken indeed originated it seems in New York. But something similar shows up in Hunan-ese (or as similar as you can call it minus the large amount of sugar.)

I have had chicken called General Tsos that lacks the sugar (well most of it, I think they may have used rice wine), but outside the US. That too was surprising - and I suppose one could say they were inauthentic General Tso's chicken.

So I suppose I agree and disagree with you - authentic General Tso's is a New York dish - at least the sweet, crispy fried version - and since the name originated with that version.....

Maybe I'm just confused.

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