When people put out a variety of dishes and call it a Smorgasbord I don't get my knickers in a twist. Thanks to Grim for the heads up on this.
When people put out a variety of dishes and call it a Smorgasbord I don't get my knickers in a twist. Thanks to Grim for the heads up on this.
11 comments:
You're welcome. Your post caused me to take a few minutes to look up what 'a real Smörgåsbord' entails. It sounds like quite an experience, especially in Jul.
I didn't read much of that article because I don't care whether the person who makes my 'authentic' Asian (and which Asian?) or 'authentic' Tex-Mex or 'authentic' Southern or 'authentic' Soul food is white, various shades of brown, or black, or whatever. So, perhaps I missed the point.
Does it taste good to me? If so, then I like it regardless the skin tone of the cook. I am heartily disgusted with cultural appropriation disparagement.
Note that I included Tex-Mex which is not authentic Texan or Mexican, but a (to me) perfect blend of at least two cuisines. Nor did I mention Cajun or Creole -- who, exactly are the cultures being appropriated from in those cuisines?
I am grateful that I am not restricted to my ancestor's ancient cuisines. I don't really care for oatmeal or the various ways my ancestors used it without "foreign" spices. There's a reason there isn't a famous food chain featuring an "Authentic Scots Buffet". Or for that matter, an "Authentic Brit Buffet".
You know it is odd, now that you mention it, that there's never been a food chain built around haggis and meat pies, with shortbread and raspberry cranachan for dessert. Bridies! Stovies! Steak pies! Roast venison and wild boar! Cock-a-leekie soup!
All served with appropriate amounts of Scotch, I would think that would be a runaway success.
With appropriate amounts of Scotch, haggis is delicious.
I'll stand by my comment at Grim's that her critics have a point. The appropriation argument may be silly but this does appear to be a bucket of food marketing fail.
Colonel Sanders could have tried the claim that he had perfected fried chicken but I suspect he was savvy enough to understand that would have created a million instant enemies, most of whom would have a say in whether their families consumed his chicken dinners. So he called it Kentucky fried chicken seasoned with 11 secret herbs and spices and let consumers say, "it was good but not as good as yours."
Complaining that somebody calls a table of food a smorgasbord is silly. Feeling a bit of umbrage that somebody claims to have created a better smorgasbord by substituting shrimp cocktail for herring is more understandable.
Obviously taking umbrage at calling something a smorgasboard is silly. The word has entered the language at this point as a generic term. But because objecting to something being called congee because that would be cultural appropriation is therefore equally silly. In America you can call it whatever you damn well please, unless there is some specific copyright or other legal obstacle. I agree it was a dumb marketing idea to say they have perfected it. It is, as you note, asking for enemies. But it is dumb for tactical reasons.
Donna B., I take it that the required amount is a full quart or more...
At the Robbie Burns Supper I went to in 2020, beer was served before dinner, wine and Scotch and more beer with dinner; then Scotch or Port for the toasts. It made for a very festive evening in late January.
Scotland. Latitude 56 degrees. January. Well, what else are you going to do?
The really heavy alcohol and suicide rate doesn't kick in until about 60 degrees though. I am told that it does not get worse going northward, but actually diminishes after 63. Don't quote me, because that is just the common wisdom of my idiot sons who live near the Arctic Circle. They, uh, don't follow research very closely, if you catch my drift.
I went to a Burns Nicht in . . . 2019 I think, hosted by the local Sottish Society. Shottish Shoshiety.
The haggis tasted like overcooked, salty, liver. I don't think I drank even a wee dram, it being my wife's passion, Scotland, and I was driving.
Cousin Eddie
Tonight I learned that in Australia and New Zealand the ribeye steak is called “the Scotch Fillet.” So apparently they have a high opinion of Scottish cuisine!
https://findanyanswer.com/what-part-of-the-cow-is-scotch-fillet
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