Quote image editor
“How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?” — Richard R. Wilk
How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?