In an era where culinary experimentation and fusion dominate the food landscape, we must ask ourselves: Are we losing the authenticity that makes each dish a unique expression of culture? The growing trend of altering traditional foods to suit modern tastes risks eroding the very essence of what makes these dishes culturally significant. Consider pinikpikan, a traditional Cordilleran dish from the Philippines, or the disregard of halal principles when pork is added to Pastil, a supposedly religiously observant meal. These are not just cases of culinary creativity; they reflect a deeper issue—cultural erasure through food.
Pinikpikan, for example, is not just a meal; it is part of a ritual, a reflection of the Cordilleran people’s heritage and way of life. When chefs and food enthusiasts attempt to reinvent or “modernize” dishes like these, they may believe they are paying homage to the cuisine. However, in doing so, they risk stripping the food of its original meaning, reducing it to something palatable but devoid of cultural significance. Similarly, adding pork to halal food shows a fundamental misunderstanding, or worse, a disregard for the religious and cultural traditions that govern how the dish is prepared. In both cases, culinary innovation becomes a form of cultural appropriation.
The heart of culinary exploration should be about discovery, not domination. A true adventure in food comes from immersing oneself in the authentic tastes, techniques, and rituals that are inseparable from the culture that created them. It is not about bending food to fit our own tastes but about experiencing it the way it was meant to be prepared and consumed. When we insist on converting these dishes to fit our preferences, we undermine the very reasons people seek out diverse cuisines—to experience something different, something that transports them to another place, another way of life.
The evolution of food is a natural and necessary process, but it should come from within the culture itself. An example is when people in Cordillera shun away with the beating but keep the other preparations like singeing the feathers and topping with the traditional etag. This by definition is controversial among some as the word “pinikpikan” means beating but it was the way for others who found different beliefs to enjoy the dish by preserving the traditional taste as much as possible. But when external forces impose changes, such as introducing ingredients that fundamentally alter a dish’s character, it reflects a lack of respect for the people and traditions behind the food. Cultural innovation is best driven by those who understand the deeper meanings and histories behind their cuisine. When the change is organic, coming from within the community, it retains its authenticity and continues to tell the story of the culture.
Moreover, by homogenizing traditional foods to suit global or commercial tastes, we risk losing the richness of culinary diversity. If every dish is adjusted to fit a narrow spectrum of flavors, what’s left to explore? Why travel to taste regional specialties if the food has been stripped of its distinctiveness to cater to familiar preferences? Culinary experiences should celebrate differences, allowing us to connect with people and places through their food. The moment we turn every dish into something that fits a universal palate, we lose the uniqueness that makes gastronomic exploration worthwhile.
Preserving culinary authenticity is not just about respecting the origins of food; it is about protecting the integrity of cultural expressions. The evolution of a dish should be driven by the community that created it, allowing them to grow their traditions on their own terms. Let us savor the differences that make food an adventure and resist the temptation to flatten those experiences by imposing our tastes on them. After all, the true spirit of culinary art lies in the stories each dish tells—and those stories should remain in the hands of those who own them. – CCT
