The End of Authentic Food

What does it mean for a dish to be authentic?  Is the quest for authenticity the same as the quest for deliciousness?  How do you balance tradition and innovation?

Here is the SeriousEats tiramisu recipe that got me thinking about this topic: http://www.seriouseats.com/2017/06/how-to-make-the-best-tiramisu.html and here is their video: https://youtu.be/0FrTin1Bjkw

Please note that I haven't tried this recipe yet, but I agree with them on whipped cream.  I also use it in place of egg whites in my tiramisu.

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