Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
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?
Mac Con Iomaire, M. (2005). Is Authentic a thing of the Past?. Hotel and Catering Review. Vol. 38, No. 10, p. 52.