Oddly enough, the ketchup-fish sauce connection didn't really seem that odd to me. A good lesson, as the article points out, that almost all 'traditionalist' approaches to food are bunk, since they tend to depend on a wide range of geographical and cultural influences. I would love to get A Treasury of Authentic Sichuan Cooking but the idea is sullied a bit because 'authentic' Sichuan cooking involves a number of ingredients not native to Sichuan province.

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