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authenticity

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Journal Articles
Gastronomica. 2017; 17144–55 doi: https://doi.org/10.1525/gfc.2017.17.1.44
Published: 01 February 2017
...Andrew Tam Foodways in Singapore embody the anxieties of the island-state—namely heritage, race, identity, and authenticity. Hawking in Singapore was initially seen as a nuisance that had to be tolerated and later regulated by both the colonial administration and newly independent government. The...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... tell us about the cultural logics of authenticity in Thai culinary tourism and, more generally, about the commodification of food and identity in the contemporary global economy? Drawing on ethnographic observation in two of Thailand's primary tourist destinations, Bangkok and Chiang Mai, this article...
Journal Articles
Gastronomica. 2011; 11446–54 doi: https://doi.org/10.1525/gfc.2012.11.4.46
Published: 01 November 2011
... chips, are full of comparison (“less fat,” “finest potatoes”) and negation (“not,” “never”'), suggesting a goal of distancing the upper classes from the tastes of lower socioeconomic classes. Finally, our results expand the relationship between authenticity and socioeconomic status. Previous scholars...
Journal Articles
Gastronomica. 2011; 11474–77 doi: https://doi.org/10.1525/gfc.2012.11.4.74
Published: 01 November 2011
...Allen S. Weiss “Authenticity” is a term all too often misused and abused in the popular press, and thoroughly distorted and maligned in the academic milieu. This leads to the peculiar situation that one of the most common terms in both gastronomic writing and the popular culinary imagination has...
Journal Articles
Gastronomica. 2015; 15239–48 doi: https://doi.org/10.1525/gfc.2015.15.2.39
Published: 01 May 2015
...Dylan Gottlieb This article examines how Philadelphia’s emergent middle class—young, urbane, educated, and overwhelmingly white—digests the gentrifying multiethnic city. Drawing on Yelp reviews of South Philadelphia’s Mexican restaurants, it deconstructs their conflicting ideas about “authenticity...
Journal Articles
Gastronomica. 2014; 1447–16 doi: https://doi.org/10.1525/gfc.2014.14.4.7
Published: 01 November 2014
... produce an authentic food product, one that includes seemingly anachronistic elements of different eras. The result is a material and symbolic bricolage (Lévi-Strauss 1966) that represents both producers’ and consumers’ innovative efforts to preserve or redefine livelihoods in times of change, and to...
Journal Articles
Gastronomica. 2019; 19428–41 doi: https://doi.org/10.1525/gfc.2019.19.4.28
Published: 01 November 2019
... “original” recipes as a controversial, even offensive sign of cultural degeneration. In spite of this dedication to authenticity, this torte is an unusual ethnic symbol with a complex past. The first recipes for “Vienna torte” were Danish imports via Austria, originally popular with the Icelandic immigrant...
Journal Articles
Gastronomica. 2010; 10249–54 doi: https://doi.org/10.1525/gfc.2010.10.2.49
Published: 01 May 2010
... ““other”” is at times strongly upheld: local food is labeled as ““our,”” ““authentic,”” ““national,”” or ““regional”” (the ““self””) to make the difference with ““their,”” ““artificial,”” or ““international”” (the ““other””). This classification of foodways as national/regional is used to forge sentiments...
Journal Articles
Gastronomica. 2010; 10280–82 doi: https://doi.org/10.1525/gfc.2010.10.2.80
Published: 01 May 2010
... Feldman. photograph by lori smith © 2008 82 G A S T R O N O M IC A S P R IN G 2 0 1 0 2009. Da Felicin, Monforte d Alba, Italy. I was politely inquiring about the authenticity of a maionese made with Japanese pickled ginger. Chef Nino Rocca told me, [Here in Italy] we have the ginger, we have the vinegar...
Journal Articles
Gastronomica. 2019; 1911–13 doi: https://doi.org/10.1525/gfc.2019.19.1.1
Published: 01 February 2019
... claims of expertise over questions of culinary authenticity and standards of acceptable behavior during the consumption of food and drink; all such claims, while often couched in the language of moral certainty, are in reality susceptible to contestation. It is thus in the language of right and wrong...
Journal Articles
Gastronomica. 2019; 19155–64 doi: https://doi.org/10.1525/gfc.2019.19.1.55
Published: 01 February 2019
... moonlighting as a truck driver for the sugar beet harvest. Rather than dismiss industrial food as fake on the one hand or “foodie culture” as entitled on the other, the author looks for how the quest for authenticity can transcend this divide. He argues that food work offers ways to see differently the...
Journal Articles
Gastronomica. 2004; 42100–101 doi: https://doi.org/10.1525/gfc.2004.4.2.100
Published: 01 May 2004
... Treasury of Authentic Sichuan Cooking Fuchsia Dunlop New York & London: W.W. Norton & Company, 2003 416 pp. Photographs. $30.00 (cloth) Amid an ocean of cookbooks that aspire to introduce new and, dare I say, exotic cuisines to readers (here, I really mean exoticized rather than truly exotic cuisines...
Journal Articles
Gastronomica. 2017; 174127–140 doi: https://doi.org/10.1525/gfc.2017.17.4.127
Published: 01 November 2017
..., national identity, and cultural locality in the production of edible authenticity. Border wine regions such as Tokaj between Hungary and Slovakia, the Judean Hills and South Mount Hebron in Israel and Palestine, and the former Cold War buffer zone between Bulgaria and Greece illustrate the articulation of...
Journal Articles
Gastronomica. 2017; 17268–71 doi: https://doi.org/10.1525/gfc.2017.17.2.68
Published: 01 May 2017
...Eric Pallant Because many students of college age arrive at school with limited understanding of where food comes from or even how to prepare food from authentic ingredients, I planted a field of wheat so I could teach, and learn about, what went into baking the staff of life—bread. Raising enough...
Journal Articles
Gastronomica. 2014; 14417–25 doi: https://doi.org/10.1525/gfc.2014.14.4.17
Published: 01 November 2014
... ways that an “ethics of care” (Heath and Meneley 2010) is often articulated in terms of the cultural categories of “connection” and “authenticity.” These consciously expressed categories are shown to undergird a range of commitments, from concerns about animal welfare, to support for “local” economies...
Journal Articles
Gastronomica. 2020; 202109–110 doi: https://doi.org/10.1525/gfc.2020.20.2.109
Published: 01 May 2020
..., early frosts, and rainfall exceedances associated with climate change. Her connections with the farmers and researchers she interviews feel authentic, as do her tasting notes on new tangy-sweet apple cultivars. She then transports us to small farms in western Kenya where farmers connected with develop...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... traditional and authentic in all details except historical ones. These paired designations of traditionality and ahistoricity should be in clear and indelible characters, in height not in- ferior to 3mm and easily distinguishable from all other histor- ically obfuscating text on the product s label. For any...
Journal Articles
Gastronomica. 2020; 202110–111 doi: https://doi.org/10.1525/gfc.2020.20.2.110
Published: 01 May 2020
... who are struggling with the unpredictable winters, early frosts, and rainfall exceedances associated with climate change. Her connections with the farmers and researchers she interviews feel authentic, as do her tasting notes on new tangy-sweet apple cultivars. She then transports us to small farms in...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
... the name of authentic- ity and absolute freshness, local products are being used when- ever possible as we learn to depend less and less on imported goods (Puck 1985: xiv). Clearly, locavorism and fusion were incubating in Los Angeles in the early 1980s, encouraging chefs to experiment with Asian...