Discrepancy Between Success and Authenticity - 0 views

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  #1 akervin on 23 Jul 16

   

  http://www.nytimes.com/2016/06/15/dining/chinese-food-sichuan-chengdu.html?_r=0
  
  A point that I consistently have seen throughout the course is the emphasis on authenticity. However, in this article, it stated that the success of Sichuan food both in China and abroad has led to the discontinuation of certain cuisine traditions (such as types of meat used in certain dishes). While some disparage these new techniques, others question how to create an equilibrium between old traditions and commercialization. It was interesting to read about both the positive and negative aspects of commercialization-since we usually only hear one side-as well as the brief history of Sichuan food.

   

  <div class="cArrow"> </div><div class="cContentInner"><a href="http://www.nytimes.com/2016/06/15/dining/chinese-food-sichuan-chengdu.html?_r=0" rel="nofollow" target="_blank">http://www.nytimes.com/2016/06/15/dining/chinese-food-sichuan-chengdu.html?_r=0</a> <br /> <br /> A point that I consistently have seen throughout the course is the emphasis on authenticity. However, in this article, it stated that the success of Sichuan food both in China and abroad has led to the discontinuation of certain cuisine traditions (such as types of meat used in certain dishes). While some disparage these new techniques, others question how to create an equilibrium between old traditions and commercialization. It was interesting to read about both the positive and negative aspects of commercialization-since we usually only hear one side-as well as the brief history of Sichuan food.</div>

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