Megan McArdle has an article about the precariousness of any declaration of authenticity in the foods we eat. The least-appetizing parts of the animal (and plants) were all that the poor had to work with, and they prepared them with whatever herbs and spices would grow locally, whether native or imported. Post Columbian Exchange, local diets changed worldwide.
When my sons arrived from Romania, they very much missed the bread that could be obtained in the market twice a week. I had considerable agreement. Artisanal breads were just coming in in the regular supermarkets here - one had to shop around and pay premium prices, or bake bread oneself to get that kind of quality here. I had been much impressed with the everyday table bread on both my first and second trips to Romania. Only slowly did I put the pieces together about Romanian bread, and how the loaves they remembered were something of an exception. An American incident set it off. Shortly after the boys' arrival we visited young friends out in the western part of the sate (which I refer to as "the West Coast of NH") who were trying to make a go of living off the land, not purchasing anything they could make themselves. He builds yurts for much of his living, thought they have always had a dozen side hustles. She baked bread in an outdoor brick oven and sold it through local general stores and businesses - Ken Burns and his studio was a regular customer. My boys nodded the oven during our tour of the farm, the older noting that they had things like this to bake bread in all the villages of Romania. The radiant young woman beamed. "And it's much better, right?" John-Adrian looked a little uncomfortable but was astute enough to be polite and agree. Yet I could read instantly that his look said "No, you crazy American woman. These are the sorts of things you leave behind the moment you can afford something better. No one in Romania would use this unless they had to. Indoor electric ovens are way better." I confirmed this with him later, complimenting his social skill.
So what about this marvelous Romanian bread? Chris and JA had started on the urban stale leftover breads of the impoverished, then moved to the outdoor small individual ovens of the peasant villages when they were 6 and 4. Only much later did they finally move to a private Christian orphanage in a small city, Beius. Poor as that was by American standards, they did buy their loaves in the market. White flour. Consistent results. Clean butter. Yet even that was recent, dating to just before the boys had arrived there. In 1998 on my first trip, market days had just increased to two a week the year before. They had been only Thursdays for years before that, and within living memory had only been once a month. The more easily-spoiled modern loafs which I had considered traditional - and JA considered the new normal - were actually the festival breads, the special-occasion breads of just a few years earlier.
Just to make sure I am making myself clear, though, you absolutely do buy these breads if you visit Transylvania. Authentic or not, they are very good.
Side note: People adopt vegetarian and vegan diets because they can, living in rich countries. Such artificial limitations generally don't make sense to the starving. Even Daniel in Babylon takes his vegetarian diet in the context of palace resources. I don't assert this as an absolute, but worldwide the tendency is strong. While most cultures have some taboo foods, it is otherwise true that if it can be eaten, it will be.