The argument for “authenticity” is a little bit interesting and a debate I’ve had before with friends. If a robot makes a dish using the exact ingredients/technique/kitchen as inputted by an “authentic regional chef,” is the food no longer authentic?
People often come out of the woodwork to bash restaurants or recipes as not being “authentic." However, the chefs/cooks who originated these recipes never cared about being “authentic” and neither should you. They know that good food is good food and only the end result is what matters.
I suggest you check out http://ethnicnj.com/ for a good list of cuisines and restaurants listed by region/origin.
