Food and Authenticity: Five Cases
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Authenticity, defined as the discovery or revelation of origin or essence, is a primary value orientation in modern society, and the consumption of food and drink is one of the most potent modes for seeking and affirming personal and national authenticity. This paper compares cases from Belize, Italy, India, France, and the international Slow Foods movement to illustrate the intertwining of history and economy, state and culture, in the production and consumption of what are believed to be authentic foods. Particular attention is paid to the moral force of diet, and to the manner in which global and local forces intersect to constitute authentic foodstuffs.
This is an unpublished article. The version made available in Digital Common was supplied by the author.