Authenticity can be a trap. Ingredients, techniques, and people migrate across borders and evolve over time. Cooks鈥攁t home and in professional kitchens鈥攈ave quirks, preferences, and personality they express through food. So, to insist that there's one true way to make a dish signals some combination of hubris and ignorance. That鈥檚 why I was glad when somebody called it out at this year鈥檚 Worlds of Flavor庐 at CIA.