this post was submitted on 10 Sep 2025
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My problem with picking a cuisine is what that means.
It has become a gripe amongst Italian-Americans where I live that their cuisine isn't considered to be Italian because Italy has changed in a different direction from their traditional cooking. The Italian-Americans can trace some recipes and practices to those who just got off the boat, but those practices don't reflect modern Italian cuisine.
I'd probably pick Italian as one of my cuisines, but I don't know if my practices would match the current cooking practices from the nation-state of Italy.
Did you just say that Italian American is more Italian than Italy?
No. But I am asking how food preserved or maintained through a diaspora culture would be classified.
Interesting question, instinctively I would ask first if it is still recognised or present in the country of origin, if yes, by that then. If not, then depending of why not I would call it [country] historical, [country] diaspora or idk fusion something.