What comes to mind when you hear the phrase “authentic food”? Today, we’re going to talk about the concept of authenticity, especially as it relates to food. We’ll examine where the term comes from and how it gets used. We’ll think about why we choose the term for some foods and not for others, and we’ll question whether or not there are more robust ways we can describe the things we love to eat.

We hope this short reflection will help you reflect on the ways food has shaped you. Listen in.

Books & articles mentioned:

The Ethnic Restauranteur by Krishnendu Rey

Exotic Appetites by Lisa Heldke

Washington Post article by Emily Heil

Korean America by Eric Kim

Ottolenghi Simple by Yotam Ottolenghi

Diasporican by Illyanna Maisonet

Download our show transcript or subscribe to our weekly newsletter at www.EdibleTheology.com.

Consider supporting The Edible Theology Project with a tax-free monthly or a one-time donation at www.edibletheology.com/fundraiser

Follow The Edible Theology Project on Facebook or Instagram.

On Lenten Fasting

Kitchen Meditations with Kendall VandersliceBy Edible TheologyFeb 12, 2023