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Call me contrarian but olive oil, lemon, and oregano is not exclusively Greek. 

I know it's stereotypical, but filo dough, feta, olives, and cucumber sounds more Greek to me. Not necessarily in the same dish, though. 
 

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I'm not sure how or what the details would be, but I'm considering starting a thread about regional dishes and how they are interpreted globally.

There's the traditional dish debate, ingredients origin debate, and how they are assembled. Including names etc. When and how they are exported. etc etc.

It would include the history and origin of food, and how it is interpreted.

Big subject, I know. But I am intrigued by ingredient and method/ process "ownership." Why traditional french foods are the "standard" for gastronomy, certain dishes can be interpreted and others not.

It would have to be a discussion of culture as well.

Any interest? Or am I just spitting in the wind?
 
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