What even is food authenticity? Why we guard carbonara, and flatten chicken rice
An exploration of the internet's obsession with food authenticity, arguing that these standards are often arbitrary and inconsistent. The author suggests that the policing of recipes like carbonara is a modern cultural construct rather than a preservation of history.
Why it matters
Challenges cultural gatekeeping in the culinary world and encourages a more nuanced understanding of food evolution.
There is a peculiar theater to the internet’s culinary landscape, and if you spend enough time observing it, you will inevitably stumble into a warzone over authenticity. For example, no action incites internet fury faster than recipes of spaghetti carbonara that includes a splash of cream (or, god forbid, garlic ). The discourse inevitably devolves into discussion about the ‘authentic’ way to cook something, with self-appointed gate-keepers stating (if they are feeling generous) “this looks delicious, but you can’t call this carbonara”.
The article provides a cultural critique without taking a partisan political stance.
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