Every culture takes/mixes foods from other cultures and makes it their own.
Perhaps more importantly, every generation remixes their parents’ and grandparents’ food.
French, Italian, Japanese, Korean, Chinese, and Mexican food aren’t the same as they were 50 years ago. Lots of new dishes were invented and remixed, sometimes from imported influence. It’s not like chefs sit around and refuse to do anything different from how they learned. They do invent and innovate and tweak recipes. That’s, like, the job.
That is an interesting point and I want to add three cents to it.
Sometimes diasporas preserve the original recipes better than the country of origin. An example of it are some Polish dishes that were preserved closer to the original than in Poland, because when Poland was under USSR occupation there were severe food shortages and some recipes had to evolve or were literally forgotten.
(IIRC that was just a few cakes and pastries, but hey, it still happened!)
Perhaps more importantly, every generation remixes their parents’ and grandparents’ food.
French, Italian, Japanese, Korean, Chinese, and Mexican food aren’t the same as they were 50 years ago. Lots of new dishes were invented and remixed, sometimes from imported influence. It’s not like chefs sit around and refuse to do anything different from how they learned. They do invent and innovate and tweak recipes. That’s, like, the job.
That is an interesting point and I want to add three cents to it.
Sometimes diasporas preserve the original recipes better than the country of origin. An example of it are some Polish dishes that were preserved closer to the original than in Poland, because when Poland was under USSR occupation there were severe food shortages and some recipes had to evolve or were literally forgotten.
(IIRC that was just a few cakes and pastries, but hey, it still happened!)