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Don’t mention the ‘A’ word!

Well travelled food and drink writer Kay Plunkett-Hogge has eaten everywhere from Albania to Zambia and appreciates good cooking wherever she finds it. But ‘authentic’ cooking? Nah, you can keep it, thanks

a good rant.

As soon as you propose an Italian issue there’s always going to be someone questioning whether the recipes will be ‘authentically’ Italian. That word. The ‘A’ word. I can’t actually stand it. The other day (and not by the lovely people at delicious.), I was asked to write about ‘authentic Thai food’. Authentic Thai food? As opposed to what? Ersatz Thai food? Fake Thai food? And if the latter, what would that be? I was once, for example, served a yum (salad) in a restaurant in Hua Hin that was made with Plumrose tinned sausages. Since it was served in Thailand, made by a Thai cook in a Thai restaurant, does it qualify as ‘authentically’ Thai? Or does the use of tinned sausages somehow render it… something else?

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About Delicious Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?
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