... 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...

... 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...

... by 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...

...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...

...Zafer Yenal; Michael Kubiena Alongside the emergence of a new breed of chefs from diverse social and culinary backgrounds in Istanbul during the last two decades, new culinary interpretations and appropriations are appearing with regard to what is signified by authenticity in culinary products...

...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...

... production as well as efforts to reimagine more sustainable or transparent food provisioning schemes. © 2014 by The Regents of the University of California 2014 authenticity markets provisioning accountability “good” food THE REINVENTION OF FOOD | Cristina Grasseni, Utrecht University...

... it to 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...

... are the 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...

...ari ariel Analyzing the Israeli-Lebanese hummus wars, this article argues that both the competition to make the largest plate of hummus in the world and the Lebanese effort to trademark the term “hummus” within the European Union are attempts to legalize and concretize the concept of authenticity...

...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...

... 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...

... and public judgment. ©© 2008 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 chefs class celebrity status power labor authenticity sophistication defilement disgust television investigations | gwen hyman The Taste of Fame Chefs, Diners, Celebrity, Class Famous...