"Imposter Dishes"

With enough of a following, culinary specials and traditions can evolve and be wholeheartedly embraced in places where they are not originally from — so much so that the lexicon of contemporary culinary delights has amassed a range of “imposter dishes” (for the lack of a better term).

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Here’s a roundup of dishes that can be filed under the “imposter dishes” tier.

French Toast

French toast may have “French” in its name, but this special was not exactly developed in France. Known as Pain Perdu or “lost bread” in France, the special is believed to hail from Ancient Rome.

A recipe for a type of bread soaked in a custard, fried and then served in honey, was found in Apicius that dates to the 5th century. This is believed to be an early version of the special.

Chop Suey

The origin story of this dish has been the subject of many discussions and debates over the years, but the status quo is largely under the view that it was not developed in China, but was made in the United States by Chinese immigrants during the 19th century.

However, there are experts who say that there’s a dish in Taishan in the Guangdong region of China that could be the progenitor of chop suey.