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Comment by Teracotage | Hacker News Reader

That is common in many other Asian countries, in Indonesia, some would bake fish as it is without anything, then you would add whatever you want when you take your cut to your plate, salt and other spices. It is a legitimate way of thinking about purity of foods and drinks I think. Coffee connoisseurs would not dilute the coffee with sugar nor cardamon, in the Levant for example.

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I see ingredient purity as a cultural thing. Every culture has some version of it, especially as a form of conspicuous consumption. Wine, tea, and coffee immediately come to mind.

Chinese people can be absolute snobs about tea, but the same people like bubble tea which isn't made with high quality tea because you wouldn't taste the difference through the milk and sugar. Both are delicious in their own way.

Just speaking for my own diet (mostly Chinese), it's common to steam a fresh fish with a bit of salt, ginger, and scallion, and let the fish speak for itself. But the very next meal might be a curry or some other dish that relies heavily on the sauce. But then none of that carries over to making steak (buy high quality, cook neurotically), or making gumbo (get a few specific parts right but otherwise it's a high-tolerance dish), or making coffee.

There are definitely different paradigms for food, and I think if someone is unable or unwilling to appreciate that, it's their loss.

>Coffee connoisseurs would not dilute the coffee with sugar

This seems to be a regional thing. In Australia I haven't actually seen anyone ever add sugar to coffee and these people aren't huge coffee enthusiasts. Other than premixed ice coffee.

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