On Culinary Authenticity

Recent discussions of culinary authenticity have focused on the problematic sociopolitical implications of Euro-Americans seeking authenticity in food perceived as ethnic. This article seeks to rehabilitate the concept of culinary authenticity. First, the author relates the issue of culinary authent...

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Bibliographic Details
Published in:The Journal of aesthetics and art criticism 2019-03, Vol.77 (2), p.157-167
Main Author: STROHL, MATTHEW
Format: Article
Language:English
Subjects:
Aesthetics
Authenticity
Ethnicity
Food
Walton, Kendall
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Summary:Recent discussions of culinary authenticity have focused on the problematic sociopolitical implications of Euro-Americans seeking authenticity in food perceived as ethnic. This article seeks to rehabilitate the concept of culinary authenticity. First, the author relates the issue of culinary authenticity to other philosophical debates concerning authenticity, arguing that the concept of authenticity is value-neutral. Second, a general theory of culinary authenticity making use of the theoretical apparatus of Kendall Walton's "Categories of Art" is developed and defended against objections. Third, a variety of reasons that authenticity is valued are discussed, with an emphasis on aesthetic reasons. Ultimately, the author acknowledges that some ways of valuing culinary authenticity are objectionable but argues that this should not lead us to abandon our interest in authenticity altogether.
ISSN:0021-8529
1540-6245
DOI:10.1111/jaac.12631