> wrote in message
...
> "Peter Dy" > wrote:
> > > wrote in message
> > ...
> > > "Tea" > wrote:
> > > > []
> > > > I sometimes make corn bread- from the box. It's inauthentic.
> > > > [ . . . ]
> > > > In fact, I do believe my mother's cornbread from 1969 (I was 7 at
the
> > > > time, and > knew a great deal about food) tastes better and more
> > > > authentic than anything she > now turns out of her kitchen.
> > >
> > > The history of cornbread in your family heritage was a delightful
> > > read.Taste is more important than authenticity, if we can get by the
> > > emotional baggage.
> >
> > But "taste" is a social construct. It always cracked me up when
> > Americans said about the Iron Chef show: "But the dishes are geared for
> > Japanese tastes. That's why they think they are so delicious." As if
> > most everything we hear, read, and experience here in the States about
> > food is not geared for American tastes.
> >
> Peter, I was referring to how the food tastes when you put it in your
> mouth, as contrasted with 'taste' as a social construct, the latter being
> part of what I referred to as 'emotional baggage'. Hope this clarifies.


And I was saying that they are the same.

The true path to enlightenment is through authenticity. Only through
authenticity can one expand one's taste -- on the tongue and otherwise. I
call this the Noble Onefold Path.

Peter