Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?
This week on Meat and Three, we’re unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.
Learn more about researcher Kathleen Ja Sook Bergquist here.
Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here.
Check out David Schlosser’s full interview on Japan Eats!
Read Elaine Castillo’s article, Colonialism in a can, in full.
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