Is Authentic a thing of the Past?

Máirtín Mac Con Iomaire

doi:10.21427/d77v00

Is Authentic a thing of the Past?

Máirtín Mac Con Iomaire

Research output: Contribution to specialist publication › Article

Abstract

This article is a review of the Oxford Symposium on Food and Cookery 2005 where the theme was Authenticity. It discusses the subject of Autheniticity in food and asks whether there is such a thing? What is Authenticity? Who can define what Authenticity means in the context of food? Is authenticity in food an indulgence of the rich which stiffles creativity and invention?

Original language	English
Pages	52
Volume	38
No.	10
Specialist publication	Hotel and Catering Review
DOIs	https://doi.org/10.21427/d77v00
Publication status	Published - 1 Oct 2005

Keywords

Authenticity
food
creativity
invention

Access to Document

10.21427/d77v00Licence: CC BY-NC-SA

Cite this

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title = "Is Authentic a thing of the Past?",

abstract = "This article is a review of the Oxford Symposium on Food and Cookery 2005 where the theme was Authenticity. It discusses the subject of Autheniticity in food and asks whether there is such a thing? What is Authenticity? Who can define what Authenticity means in the context of food? Is authenticity in food an indulgence of the rich which stiffles creativity and invention?",

keywords = "Authenticity, food, creativity, invention",

author = "\{Mac Con Iomaire\}, M{\'a}irt{\'i}n",

year = "2005",

month = oct,

day = "1",

doi = "10.21427/d77v00",

language = "English",

volume = "38",