Are Foodies Authenticity?

Are Foodies authenticity?

Within the contemporary foodie culture, foodies tend to view themselves and want the public to view them differently compared to the normal consumers. With regards to Vasquez and Chik (2015), having the potential to differentiate real cuisine from false authentic is a process of displaying oneself as dominant culinary/cultural capital. Food trends are fundamentally important for foodies to pursue as their food choices are placed upon what is trendy within the society. They shift from one trend to another in order to maintain superiority in adopting cultural capital to distinct food. Due to the uprising access of people simply identifying themselves as a foodie, foodies loses their traditional cultural value and self-identity
The differences have turned out to be harder to distinguish with the growth of the foodies blurring out the traditional line between rich food and peasant food. This can be established through the cultural diversity in the sense of foody cosmopolitanism where traditional local food can transform into a high cultural consuming consumption. An example of this foody cosmopolitanism is the traditional dish from Liverpool known as scouse. Scouse are inexpensive staple food which can feed a whole working-class family. Due to the scouse being repositioned, the dish has converted into a high culinary/cultural value, where it is viewed to be desirable to those with high cultural capital. Because of the change in status, scouse are now distributed as sophisticated culinary in high-quality restaurants (Kierans & Haeney, 2010). As a result, this shows that traditional working-class food can become allocated into a new aesthetic and high cultural culinary value for high-middle classes to consume. This is heavily supported by the consumer capitalism as it promotes people to spend money. As foodie become more globally universal in establishing their food habits through sophisticating traditional food. Foodies develop food practices in this way to