Summary
English 100, Section 51
Introduction: In his introduction Todd Kliman states that although there are many important questions when it comes to food, the question of authenticity is his favorite. Kliman explains that secretly we all yearn for authenticity. A often “hopeless impracticality” states kliman since it is impossible for a society, such as ours, where machines do most of cooking to return to the simplicity of hand made food. However, it is this very fact that ignites a longing for authenticity. With so many cultural dishes mixing and new ones being created, finding authenticity proves to be more difficult than finding a needle in a haystack. Kliman then addresses the puzzling questions of what defines a dish as authentic, where do you find it, and once you have found it how can you be sure it truly is authentic?
You Can't Legislate the Hands of A Cook: Kliman touches upon defining authenticity by exploring a dish's authentic based upon not only how it is physically made ,but the ingredients used to make the dish, along with discussing whether or not authenticity destroys the original creativity that went into a dish. The example is bagels. If bagels are made with the same basic ingredients that are always used to make a traditional bagel, does it matter that they are not handmade? Does the fact that they are machine manufactured take away from their authenticity. Although he doesn't directly ask , Kliman causes his fellow foodies to ponder those questions. What about ingredients? Gumbo, depending on the location, varies in ingredients yet each recipe seems to hold some authenticity to it.
However in certain places this is not the case, there is one way and one way only. China and Naples have made it a goal to preserve the authenticity of their dishes. In doing so they have maintained a piece of their culture and destroyed creativity? Our seeker of authenticity questions if in trying to preserve a piece of their past, have these governments
Introduction: In his introduction Todd Kliman states that although there are many important questions when it comes to food, the question of authenticity is his favorite. Kliman explains that secretly we all yearn for authenticity. A often “hopeless impracticality” states kliman since it is impossible for a society, such as ours, where machines do most of cooking to return to the simplicity of hand made food. However, it is this very fact that ignites a longing for authenticity. With so many cultural dishes mixing and new ones being created, finding authenticity proves to be more difficult than finding a needle in a haystack. Kliman then addresses the puzzling questions of what defines a dish as authentic, where do you find it, and once you have found it how can you be sure it truly is authentic?
You Can't Legislate the Hands of A Cook: Kliman touches upon defining authenticity by exploring a dish's authentic based upon not only how it is physically made ,but the ingredients used to make the dish, along with discussing whether or not authenticity destroys the original creativity that went into a dish. The example is bagels. If bagels are made with the same basic ingredients that are always used to make a traditional bagel, does it matter that they are not handmade? Does the fact that they are machine manufactured take away from their authenticity. Although he doesn't directly ask , Kliman causes his fellow foodies to ponder those questions. What about ingredients? Gumbo, depending on the location, varies in ingredients yet each recipe seems to hold some authenticity to it.
However in certain places this is not the case, there is one way and one way only. China and Naples have made it a goal to preserve the authenticity of their dishes. In doing so they have maintained a piece of their culture and destroyed creativity? Our seeker of authenticity questions if in trying to preserve a piece of their past, have these governments