Can Food Really Be Authentic?

This question has come up a lot in our class discussions, and it seems like everyone has their own answer. For people who believe that there is no authentic food, they believe that a culture can take another culture’s recipe and put their own spin on it, and that could be considered authentic. This is something that Gustavo Arellano said he believed when he spoke to our class; he used Taco Bell as an example, where Glen Bell had taken the taco recipe from the Mitla Cafe. Even though Glen Bell took the Cafe’s recipe, he put his own spin on it which made that authentic to him. This same idea is shared with Jeffery Pilcher in Planet Taco where he says “The quest for authentic food aquired new meaning in the mid-twentieth century as industrial foods began replacing home-cooked meals” (Page 11). Pilcher is saying that now, frozen TV dinners can be considered authentic.

In my opinion, I think that there is authentic food. When I think of authentic food, I think about the difference between restaurants like Cinco De Mayo and restaurants like Taqueria Ramirez. There a blatantly obvious differences between the environments of each restaurant, as well as the items on the menu. As for American food, I would consider a “mom and pop” diner to be authentic, rather than Frisch’s Big Boy.


One thought on “Can Food Really Be Authentic?

  1. Looks like you are turning from say a “corporate” kind of chain sense of “authentic” to a more local kind of food. There’s something to be said about this. Here’s a way to complicate this: What about, say, a local Mexican sushi spot in California? That is, a sushi place run by Mexican immigrants who give sushi a Mexi-flavor? Authentic?

    *Also, quick note, I have you down for all the next set of blog posts and IG posts. Great stuff!


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