Something popped into my head recently, while preparing an 18th century dish. Nothing earth shattering, but of interest nonetheless. Things aren't what they are, but what you choose to call them.
F'rinstance, there's a recipe To Roast A Leg of Pork in an 18th century cookbook. Essentially, it's pulled pork. The major difference being that instead of using a tomato-based mopping sauce, as we're likely to do, the meat is basted with wine, which is also used to create a sauce at the end.
Occurs to me that if I slapped that dish on a menu, I could call it "Fire Roasted Shoulder of Pork in a Cabernet/Anchovy Butter Sauce," and charge 30 bucks for it. But you know what? It's still just pulled pork.
What do you all think? Are things what they are? Or are they what we call them?