Food names
Is something made that consists of diced tofu in tomato sauce with no peppers actually "chili?"
Is a round of low fat bread dough dressed with ham and pineapple actually "pizza?"
Is a dish made with wide egg noodles and a gloppy, flour based sauce flavored (if you can call it that) with a pasturized process cheese product actually "fettucine Alfredo?"
It seems clear to me that they are not.
What difference does it make?
Well, the purpose of food names is to communicate to the diner what to expect and these names seriously misrepresent what is being served.
True, many, if not most people don't know the difference. That doesn't make it right.
And, I hear you say, all they have done is make one or two changes to the original recipe.
True enough, but consider that if I take Tunisian lamb couscous and substitute velvetta for the lamb and macaroni for the couscous then I've "only" changed two ingrediants but I'm serving mac and cheese. Wouldn't you feel swindled if you ordered couscous and got mac and cheese?
Well, I feel swindled if I order Fettuchine Alfredo and get something with a flour based sauce (and if you had tried the original dish you'd probably feel the same).
This is not food "snobbery" but a demand for truth in labeling.
Is a round of low fat bread dough dressed with ham and pineapple actually "pizza?"
Is a dish made with wide egg noodles and a gloppy, flour based sauce flavored (if you can call it that) with a pasturized process cheese product actually "fettucine Alfredo?"
It seems clear to me that they are not.
What difference does it make?
Well, the purpose of food names is to communicate to the diner what to expect and these names seriously misrepresent what is being served.
True, many, if not most people don't know the difference. That doesn't make it right.
And, I hear you say, all they have done is make one or two changes to the original recipe.
True enough, but consider that if I take Tunisian lamb couscous and substitute velvetta for the lamb and macaroni for the couscous then I've "only" changed two ingrediants but I'm serving mac and cheese. Wouldn't you feel swindled if you ordered couscous and got mac and cheese?
Well, I feel swindled if I order Fettuchine Alfredo and get something with a flour based sauce (and if you had tried the original dish you'd probably feel the same).
This is not food "snobbery" but a demand for truth in labeling.