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Old 04-05-2006, 01:46 PM   #11
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I think this is a very tough. I feel that I know an ethnic recipe when I see one, but I can't define what it is. As far as DC goes, if you feel that something is an ethnic recipe and it fits in the ethnic forum that that is where you should put it. Like many recipes here, they can often times fit under multiple forums. There is not always one right answer.
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Old 04-05-2006, 02:28 PM   #12
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I consider an ethnic recipe to be solely from the respective country, i.e. Sole with Sauce Allemande would be considered strictly French, Osso Bucco would be Italian, Tom Yun would be Thai, etc.

Now, if you take a French technique and infuse Asian flavors, that recipe becomes fusion, not ethnic, but rather a style of cuisine. Examples using the above would be adding lemongrass and ginger to the Sauce Allemade, adding maybe coriander, cumin, and paprika to the Osso Bucco, adding cream and/or butter to the Tom Yun, etc. JMO.
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Old 04-05-2006, 02:49 PM   #13
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Southern cooking is regional cuisine to Americans of other regions, as is Tex Mex or Heartland, etc. The defining area historically was NYC and Boston. Even Baltimore and Tidewater, outer Long Island etc were regional. As communication, travel, and transportation of goods became faster and more reliable, seaonality and regionality waned from our culinary consciousness. We all were making Hamburger Helper, lol.

We probably misuse the word ethnic. But when ingredients and techniques come from a different country and/or a different culture outside our own, we refer to it as ethnic. I think the fact that American cuisine has moved beyond its English/German heritage and embraced so many other elements, fusion or some other similar bonding, some of these distinctions become difficult to pin down.

Interesting things can happen. I served beer braised grilled brats with onions and fine mustard to a group of friends from Pennsylvania, (of German origin) who had never had other than a hotdog before. To me a brat is just another sausage, one of many available. To these guys this was foreign imported food from...WISCONSIN or EUROPE or is this CANADIAN FOOD??? So it really depends on one's own perspective as well.

Well I'm glad regional cuisine, seasonal cuisine, and ethnic cuisine, along with fusion are all part of our culinary consciousness again.
Great topic!
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Old 04-05-2006, 03:12 PM   #14
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Robo:

Clearly there is a component to this that is specific to the individual being asked (as per your example). I have a friend who repeatedly states, "If it doesn't 'moo' I won't eat it!" Ethnic food to him has a much broader definition than it does to you or me.
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Old 04-05-2006, 03:13 PM   #15
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i WOULD only guess and say ethinic recipes are recipes from different cultures...
and also I suppsoe if we were japanese then american food would be ethinic to us then... imo...
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Old 04-05-2006, 03:18 PM   #16
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this is the defintion of ethnic:
  1. Of or relating to a sizable group of people sharing a common and distinctive racial, national, religious, linguistic, or cultural heritage.Being a member of a particular ethnic group, especially belonging to a national group by heritage or culture but residing outside its national boundaries: ethnic Hungarians living in northern Serbia.
  2. Of, relating to, or distinctive of members of such a group: ethnic restaurants; ethnic art.
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Old 04-05-2006, 03:24 PM   #17
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ethinic recipes is a bit of a grey area. i would say they are specific to a ethnicity or a peoples, such that the dish can be closely associated with an specific area's culture.
it is true that most american foods are from other ethnicities, but there are a few that come to mind that are truely american. if you go back far enough in any country's history, however, you will see how foreign influences have changed that country's cuisine throughout time. think of france, and catherine de medici, circa 1533.

i guess you could say that regional southern cooking is ethnic american, and so would be an array of new england dishes, like chowdah and a clam bake.
california style pizzas are ethnic american too. chilli is definitely ethnic american.
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Old 04-07-2006, 08:56 PM   #18
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Quote:
Ironchef
I consider an ethnic recipe to be solely from the respective country, i.e. Sole with Sauce Allemande would be considered strictly French, Osso Bucco would be Italian, Tom Yun would be Thai, etc.


I think most people would agree with you, Ironchef. But what about Pavlova, which is solely Australian. Is that ethnic? And Yorkshire Pudding which is solely English. Is that ethnic? And Haggis, which is solely Scottish. Is that ethnic?

And is Jewish cooking ethnic?

Itís complicated, ainít it?
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Old 04-07-2006, 09:10 PM   #19
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All those are ethnic, in my opinion. If one were from China or Indonesia, he would consider my Southern Illinois cooking ethnic. To me, ethnic means food from a different culture or area from my own.
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Old 04-07-2006, 10:21 PM   #20
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Quote:
Originally Posted by advoca

I think most people would agree with you, Ironchef. But what about Pavlova, which is solely Australian. Is that ethnic? And Yorkshire Pudding which is solely English. Is that ethnic? And Haggis, which is solely Scottish. Is that ethnic?

And is Jewish cooking ethnic?

Itís complicated, ainít it?
I think Andy already answered your question in his first post.

Quote:
Originally Posted by Andy M
What makes a recipe an "ethnic" recipe is that is from a different cuisine than that of the home country - the USA in this case.
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