What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense when you're discussing an iconic painting, a Prada bag or an athletic jersey. But is it a realistic term to use to describe food?
We sat down with Dan Jacobs and Dan Van Rite (co-owners of Batches, Dandan and Fauntleroy), two chefs whose cuisine has come under fire for its authenticity (or lack thereof) to ponder the notion of authenticity.
Does it exist? Does it matter? Or should we all just sit back, relax and enjoy a bit more of that delicious food? Listen in!
Looking to delve in a bit further into the topic of authenticity? Dive into these articles attempting to bring some clarity to the topic:
- "Why hunting down authentic ethnic food is a loaded proposition" by Maria Godoy
- "Authenticity in Food: What defines it and does it matter?" by Surekha Ragavan
- "On gastronomic authenticity" by Raymond Sokolov
And here’s the fascinating article from which we gleaned this week’s Food Porn Minute.
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Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.