Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
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?
DOI
https://doi.org/10.21427/d77v00
Recommended Citation
Mac Con Iomaire, M. (2005). Is Authentic a thing of the Past?. Hotel and Catering Review. Vol. 38, No. 10, p. 52, DOI: 10.21427/d77v00
Publication Details
Mac Con Iomaire, M. (2005). Is Authentic a thing of the Past?. Hotel and Catering Review. Vol. 38, No. 10, p. 52.