A Note on Authenticity & Sources
The guiding rule of this volume has been to write each cuisine from within — to lead with the home table rather than the restaurant spectacle, to name and lean on each culture's own cooks and scholars, and to treat every tradition with the depth Western books have too often reserved for their own. Where origins are genuinely disputed — the birthplace of hummus, of shakshuka, of the taco al pastor — the dispute has been reported rather than resolved. Where a dish crossed borders through conquest, colonialism, or the slave trade, that harder history has been told alongside the pleasure. To celebrate a cuisine without honouring the hands and the history that made it would be the shallowest kind of tourism, and this compendium has tried to be something better than a tourist.
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