Encyclopedia of Food and Agricultural Ethics

2014 Edition
| Editors: Paul B. Thompson, David M. Kaplan

Authenticity in Food

  • Andrea BorghiniEmail author
Reference work entry
DOI: https://doi.org/10.1007/978-94-007-0929-4_303


Authentic dishes; Dishes; Traditional foods


In reference to dishes, authenticity is a central axiological category, informed by aesthetic and ethical concerns, much used and abused on the part of both consumers and retailers. The application of the concept of authenticity to dishes has indeed grown to be so widespread that – in contrast with a previous reading of the term – some scholars regard judgments of authenticity as social constructs far from any possibility of falsification. Another school of thought, instead, sees authenticity as the expression of a genuine existential sentiment. In order to present the different perspectives, the entry opens up with some terminological remarks on the use of the expressions “dish” and “recipe.” To be offered next is an examination of different interpretations of “authenticity,” then employed to present four perspectives on the authenticity of a dish.

Dishes and Recipes

Before proceeding any further, the reader shall be...

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Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of PhilosophyCollege of the Holy CrossWorcesterUSA