As a result of trade, travel and migration, different cuisines have spread across the world. Many recipes, chefs and restaurants try to announce that their food of a country or region is the most authentic (正宗的). But is this a good thing?

People care about authenticity because food traditions are closely linked to identity, particularly for migrant communities. Sociologist and professor of food studies, Krishnendu Ray, explains that home cooking is often the last way that communities can show their identity. British celebrity chef Jamie Oliver was accused of trying to take advantage of positive feelings about Jamaica. His ready meal product had a Jamaican name, but was unlike real Jamaican cooking.

However, food consultant Sara Kay asks whether there are problems with the idea of authenticity. She stresses that these ideas often come from the expectations that majority cultures have about minority cultures and their food. These can be restricting—restauranteurs have complained that people expect Asian food to be cheaper than that from European cultures. Expectations can also give people a false idea of what is authentic. While large cities are full of eateries representing different countries—China, India, Italy, Mexico and more—these labels can oversimplify the reality of food from these countries. Stephanie Elizondo Greist is surprised by the recognition that foods in Mexico are more authentic than what she ate growing up as a Mexican-American in Texas, because she feels that both are authentic examples of Mexican food.

A more controversial view of authenticity was stated by American Chef Andrew Zimmern, who claimed that he could bring in Chinese dishes in a more authentic way than existing restaurants—many of which are owned by Chinese-Americans. Writer and food podcaster Ruth Tam points out that while these restaurants altered their menus to suit local tastes, so does Zimmern. So, while food and identity are closely linked, and failure to respect authenticity can cause offence, could there be problems with the whole idea of authenticity?

A new study has found evidence of aggressive behaviour in children who drink four or more cups of soft drinks per day. The information for the study came from the mothers of 3,000 five-year-olds.

Researchers asked the mothers to keep a record of how many glasses of soft drinks their children drank over a two-month period. The mothers were also asked to complete a list of their children’s behaviour. The researchers found that 43 percent of the youngsters drank at least one glass of sodas every day, and four percent of the youngsters had four or more sodas to drink every day.

Shakira Suglia worked on the study with researchers from the University of Vermont and Harvard University School of Public Health. She says they have found that children who drank the most sodas were more than twice as likely as those who drank no soda to show signs of aggression. “For the children who drank four or more soft drinks per day, we see a connection between aggressive behaviour, attention problems and withdrawn（沉默寡言的）behaviour.”

The aggressive behaviour includes destroying things belonging to others and physically attacking（攻击）people.

Doctor Suglia says it is not clear why young children who drink a lot of sodas have behaviour problems. “We can’t prove that this is a direct cause and effect relationship. There are a lot of ingredients（成分）in sodas, a lot of ingredients that have not been examined in relation to behaviour.”

Caffeine is often found in soft drinks, which helps to make people feel energetic. Doctor Suglia says that caffeine could be causing the five-year-olds to be more aggressive. Earlier studies of young adults have found the highest sugar levels in those who carry weapons and show signs of bad social behaviour.

2023 Hot List: The Best New Restaurants in the World

Place des Fetes — New York City

This famous wine bar provides a spot with a rare sweet and warm atmosphere. For date night, go to the bar with views of the open kitchen, or fill up the large table in the back with a group and taste the entire item menu. Either way, do not miss the famous mushroom soup.

Le Doyenne — Saint — Vrain, France

Australian chefs James Henry and Shaun Kelly transformed the former stables (马厩) of a 19th-century private estate into a working farm, restaurant, and guesthouse driven by the principles of regenerative agriculture. More than one hundred varieties of fruits, vegetables, and herbs make their way into Henry’s cooking after being carefully nurtured by Kelly.

Mi Compa Chava — Mexico City

Almost everyone eating here is devoted to fixing last night’s damage from drunkenness and getting a head start on creating today’s. On the sidewalk, crowds of locals and tourists alike line up for fisherman Salvador Orozco’s creative takes on Sinaloa and Baja seafood. Anything from the raw half of the menu is a sure bet, though cooked dishes like fish can help fill out a meal.

Vilas — Bangkok

Can a dish inspired by a Spanish recipe using Japanese ingredients (原料) still be considered Thai? For Chef Prin Polsuk, one of Bangkok’s most famous Thai chefs, it most certainly can. At his latest restaurant, a small dining room at the base of Bangkok’s hulalongkorn’s 1897 journey around Europe and the foreign ingredients and landmark King Power Mahanakhon Tower, he draws inspiration from King Chulalongkorn’s 1897 journey around Europe and the foreign ingredients and cooking techniques he added to the royal cookbooks.