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The photo was of Dinengdeng as served in La Preciosa in Laoag.
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Dinengdeng is soupy delight.0
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Here’s the review by Market Manila, back in 2007.
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Market Manila – Lunch at La Preciosa, Laoag, Ilocos Norte – General
After spending less than 24 hours in Vigan, we got back into the car and drove leisurely up to Laoag, which took roughly 2 hours, if I re…0
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However, there followed an interesting exchange with Vic Vizcocho, who responded to the photo as follows:
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@mlq3 nice but doesn’t look like a dinengdeng, not even close, you should see/try dinengdeng in the Ilocos region and some parts of Zambales0
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@VixvizTripleV but that was at laoag just yesterday.0
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@mlq3 …i see. it must be the tourists’ version then, if not the rich men’s hehehe sorry, no, it’s not dinendeng as we’ve known for decades0
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@VixvizTripleV perhaps regional variations? Got exact opposite reaction from another person.0
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@mlq3 @vixviztriplev ..maybe the regional thing.but honestly, it seems re-invented 4 d classy, thus, no longer the real thing, look further.0
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@VixvizTripleV we had other versions, eg with fish, ampalaya. you bring up interesting points of “authenticity” and regional variations.0
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Certainly, the Ilocano food blog Pinakbet Republic puts forward so many varieties of Dinengdeng (I had another version of it later that day, and it did look more like the versions in the blog):
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PINAKBET REPUBLIC :: Exotic Ilokano Food: dinengdeng, glorious dinengdeng!
Dinengdeng (also inabraw [although inabraw is more often referred to on veggie leaves, as in inabraw a saluyot or inabraw a marunggi , et…0
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But this brings up the question of authenticity in cuisine. Here are some interesting readings on the subject, based on debates over other kinds of cuisine.
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As this article points out, there is a political dimension to interpretations of food.
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Who’s Afraid of Chop Suey? Or, The Politics of Authenticity – Frog in a Well China
I humbly report that I have a piece – “Who’s Afraid of Chop Suey?” – in the most recent Education About Asia (Winter 2011). The journal h…0
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Here is another article on the subject.
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Food For Thought: Xiao Long Bao and Authenticity in Food | Serious Eats
Food For Thought: Xiao Long Bao and Authenticity in Food When considering foods eaten out of context-that is, foods eaten in a country or…0
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Another article, this time, on Japanese cuisine.
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Credentialism and Other Modern Traditions – Frog in a Well Japan
The Japan Times article on Japan’s application to UNESCO to have 和食 [washoku, Japanese cuisine] declared an internationally recognized “i…0
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In Thailand, there was a recent controversy on foreign chefs cooking Thai cuisine:
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Can foreign chefs conquer Thai cuisine?
Thai food must be among the most popular cuisines in the World. There is now a Thai-style restaurant in almost every major city on the pl…0
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Here is a review of the chef’s cooking.
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Hungry in Bangkok: Nahm
We just went to the most controversial restaurant in Bangkok. Nahm just opened a few months ago and already it has been the talk of the t…0
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And more on questions raised by debates on authenticity.
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In Your Words: the Importance of Authenticity in Food | DCentric
In Your Words: the Importance of Authenticity in Food Our post on what makes a restaurant authentic posed a question: does the authentici…0
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So where does that leave us in terms of regional variations and interpretations?
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Filipino cuisine with a twist in NYC
NEW YORK – Normally, when I come across a restaurant serving a “modern fusion” of any cuisine, I tend to be suspicious. More often than n…0
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Perhaps it will lead to yet another debate: whether there ought to be –and can be– canonical recipes of famous regional dishes.
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