This quote from Robb raised my eyebrow
“As we sampled dishes across the country this year, it became clear that the most inventive chefs have stopped chasing the idea of authenticity. Some are even gleefully subverting it. Mashups, fusion, eclecticism—whatever you want to call it—was on display as chefs felt unafraid to cross cultural lines in a way that had largely fallen out of fashion the last decade and a half in the food world.”
Here is your link to the article.
My take: there is plenty of room for both authentic and mish mash.
But what do you think?
Buzzography 