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 Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.