A good example is pizza, I'm from Mexico, so I was get used to pizzas with a lot of different ingredients and a specific shape: https://tinyurl.com/y7wd7hl6
So I was really excited to taste the real stuff in Italy and then I got shocked when I noticed how simple one of the most popular is: https://tinyurl.com/nqcdhah
Something similar happened to onigiri.
What I know: https://tinyurl.com/yanlww6b
And it seems like this is not something particular to Mexico, it happens the other way around too:
Original taco: https://tinyurl.com/yb8456mf
American taco: https://tinyurl.com/y8vsuaxs
Original burrito: https://tinyurl.com/ycknpbyb
The burrito is an interesting case. I do think that's evolved a bit in America to the point where everyone is copying Chipotle and Qdoba and trying to make the biggest burritos.
Growing up, Burritos were these frozen bean-paste wraps, with "meat" included sometimes, that you got from the super market and microwaved in multiple passes, until years later when Taco Bell appeared. Then after The Year 2000, some truly incredible Big Burrito shacks started popping up, with these gigantic, incredible 1.5 pound burritos, right before Chipotle began its massive expansion.
Otherwise, there were some rare Spanish restaurant chains like Meson, Olé! (still around), which were sit down affairs, with what seemed like (nearly extravagant) gourmet foreign cuisine, when stood next to the frozen burritos. Their freebie table nachos were these amazing and decadent snacks as a kid.
Pizza looked like neither, and gambling on pizza beyond the New York tri-state area was certainly taking a chance. I remember eating a pizza in Pennsylvania in the late 80's on one occasion, and it was hard/crunchy, almost stale-ish, cardboard-style flatbread, with "sauce" and "cheese" on top. That's the most memorable incident, but the prevailing wisdom was true: don't get Pizza outside of New York. Plain cheese brick oven pizza comes close to what people view(ed) as New York style pizza, even if you might find lots of the "original" example in NYC. Otherwise, mass produced Pizza Hut or Little Ceaser's were the only two consistent regional options for a long time, and while edible, each was a variation of "pizza" and not Pizza.
This is the "Mission-style Burrito" (https://en.wikipedia.org/wiki/Mission_burrito). I first encountered them in San Francisco in 1997, where I found them to be quite a novelty, even though I was coming from Texas and had a more than passing familiarity with burritos.
Chipotle has now popularized them nation-wide, of course.
I grew up on Mission burritos in SF. With Taqueria Cancun being a personal favorite.
But - holy moly - San Diego burritos are out of of this world. Burritos with meat, avocado and french fries. Heaven.
Anyway, I think you're onto something! Internationalizing^ food does seem to go hand-in-hand with more ingredients and complexity. Maybe this is like how very knowledgeable people can give simpler answers, really well designed products have fewer features. The "didn't have time to write a short letter" effect, for cuisine.
I think it's harder to mess things up with more ingredients. Add enough ingredients and you just end up with the statistical average "food." You're international versions of onigiri, tacos, burritos and pizza are remarkably similar to one another. The originals are more distinct.
*rockostrich blames commercialization which makes sense too. It's hard to pick that apart from Internationalisation though, since the two are so intertwined.
Well-designed products have more effective features, because they allow users to add features.
But that's probably too far afield for the people here.
When you take the food out of it's original context I think there's a freedom to experiment because there are fewer expectations.
Also, Americans do this with everything, especially our own food. Like the recent proliferation of hamburger joints that do all manner of things to the burger, stretching its very definition.
A lot of Indian restaurants and street food vendors do it too, ha ha. E.g. Gobi Manchurian (a cauliflower version of Chicken Manchurian) is a real dish you can get in "Chinese" restaurants, or rather restaurants serving (Indianized) Chinese food in India. And Chinese Bhel (a made-up "Chinese" version of the Indian snack bhelpuri  - a sort of reverse adaptation, is found at street food vendor's carts or stands).
I think the burrito is a Mexican-American invention. A few restaurants in the San Francisco Mission District claim to be the inventor. There are obvious similarities to traditional Mexican food, but it's not derivative of anything in particular. When I stayed in Guadalajara I had something called a burrito at a festival, but like the "burrito" I had in Ecuador it seemed like a really bad imitation of the American food item. Indeed, I found no actual authentic Mexican food in Ecuador whatsoever, so it was telling to me that the burritos I had in both Mexico and Ecuador were nearly identical and also both horrible--basically knock-offs of American microwave burritos.
I guess most grocers devote more shelf space to uncooked tortillas these days than to the shells though.
* In the US, its more sweet and spicy stuff, like Orange chicken, General Tso chicken and such
* In India, there are incredibly spicy variations of all kinds of Chinese food e.g. Chicken Manchurian, Chicken Lollypop etc.
So I agree; chefs and cooks probably add their own spin on foreign foods to make it more palatable to their clients.
This comes across as kind of a silly view.
i found a 15th century recipe for a particular kind of soup that started “make soup as normal;in addition add ...”
In retrospect, I should have used "fermented" rather than "spoiled."
Contrary to belief, is not about quantities. The procedure is more critical
Indeed - in cooking, technique is supreme when it comes to to creating great food. So many new cooks get hung up on precise measurements but don't consider time and temperature and don't ask themselves why they're doing certain things at certain times. With time you begin to acquire a bit of an intuition about how much of whatever it is you might use and you learn quickly that you can always add more, but you can't often take something away.
You should also be able to answer why each ingredient is being added - what is it trying to add, complement or remove if it wasn't added. And also remember that you can season and spice as you cook. You should always taste while you're cooking - it's a simple thought but so many people don't and once you find discipline in tasting while you cook, you hit a new level.
Now baking - yeah you better get your measuring cups and scales out!
In my experience with beginners - the number one error they make is not understanding their heat source and pans. For example, they'll put oil in a thin pan, turn on the burner and drop in a chicken breast right from the fridge and wonder why its not done in 6 minutes.
My advice to beginners cooking on stove tops: get a cast iron skillet - treat it with love and kindness. Let it warm up for a bit before you start cooking.
I usually use Falk copper cookware (but have some cast iron too when I want a ton of heat that stays hot) since it gets super hot but also has the added ability to change temperatures quickly. So when cooking, I have control and can start hot and take it off the burner to rapidly get the pan temperature down and then back up if I want to start creating a sauce from the fond, deglazing, etc.
But I wouldn't recommend someone spending $300-$500 per copper pan when they're getting started! Cast iron is a great place to start - and if taken care of, will last you forever.
Just looked over the Falk line - absolutely beautiful. I've never considered copper cookware. What benefits do you get? How much time in maintenance do you spend? Do you have to clean and polish the copper bottoms of your pans weekly? I periodically pull out BKF and polish my all-clads - but it isn't necessary.
All-clad is great stuff. The copper stuff distributes heat a bit more evenly and also has more temperature control. It reacts a bit faster to changes in temperature and is more precise in holding a temperature and not creating hotspots. Very useful especially when making sauces or trying to keep precise temperature on something like a reduction that you don't want to boil.
In terms of maintenance I clean the insides with BKF (the most magical cleaner on Earth) which is a thin stainless steal lining and I don't really polish the outsides - just soap and water. I prefer the patina look and because Falk doesn't polish the outsides and uses a brushed finish it really looks nice after many, many uses IMO.
Personally, if you took tomatoes, potatoes, corn, squash, strawberries, blueberries, peanuts, chilis, turkey and - most especially - chocolate, out of my weekly diet, I'm not sure what I would eat.
> These early modern foods are culinary false friends. They seem like they'd be the same as our familiar correlates. But we can't be sure that they tasted the same.
> Like so much in history, they're so close, yet just out of reach.
There are several reasons, probably the most important being that the cultivars of plants they used at the time were so different that we can't know what they tasted like. Heavy selection and breeding over the course of 500 years changes a lot.