| Deciphering La vraye mettode de bien trencher les viandes (1926) |
Julia Abramson |
| Authentic Dutch Food and 19th-century Amsterdam Restaurants |
Hilary Akers |
| The Ambiguity of Authenticity |
Joan P. Alcock |
| The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating Authority |
Rachel A. Ankeny |
| Food as Art and the Quest for Authenticity |
Albert Arouh |
| Tafelspitz, more than a Recipe: a Tribute to the Late Chef Louis Szathmáry |
Fritz Blank |
| Authenticity and Gastronomic Films – A Sybaritic Study |
François Brocard |
| Aged, but not Old: Local Identities, Market Forces, and the Invention of ‘Traditional’ European Cheeses |
Bronwen E. Bromberger |
| The Real Thing? Understanding the Archive at Fairfax House, York |
Peter Brown |
| Medieval Anglo-Jewry and their Food, 1066–1290 |
Reva Berman Brown |
| ‘Real Eating’: A Medieval Spanish Jewish View of Gastronomic Authenticity |
Jonathan Brumberg-Kraus |
| Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |
Anthony F. Buccini |
| Communicating Authenticity |
John F. Carafoli |
| The Authenticity of Wild Boar in Europe |
Caroline Conran |
| The Quest for Reality |
Daphne Derven & Christian Banfield |
| The Strange Tale of General Tso’s Chicken |
Fuchsia Dunlop |
| Is it the Real Thing? Lidwina of Schiedam, Chocolate Eclairs, and GM Cornbread |
James G. Ferguson, Jr. |
| Food and Modernism |
Anna Marie Fisker |
| Running a 15th-century Restaurant in the 21st Century |
Judy Gerjuoy |
| Towards an Authentic Roman Sauce |
Sally Grainger |
| Naming Authenticity and Regional Italian Cuisine |
Alexandra Grigorieva |
| Bede’s World – Harvesting Knowledge on an Anglo-Saxon Farm |
Christopher Grocock |
| The Work of Food in the Age of Molecular Gastronomy |
Naomi Guttman |
| History in the Baking: Taste, Authenticity, and the Legacy of the Scotch Oven |
Roger Haden |
| In the Eye of the Beholder, on the Tongue of the Taster: What constitutes Culinary Authenticity? |
Sharon Hudgins |
| Adulteration as Part of Authenticity |
Jan Krag Jacobsen |
| Feeding Pharaoh: ‘Authentic’ Ancient Cookery for Schools? |
Cathy K. Kaufman |
| Nostalgia and Authenticity in Low-carbohydrate Dieting |
Christine Knight |
| Riverworld: The Vanished World of Illinois Riverfolk |
Bruce Kraig |
| Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture |
Pia Lim-Castillo |
| Eating Postmodernity: Fusion Cuisine and Authenticity |
Mark McWilliams |
| 19th-century Food Historians: Did they Search for Authenticity or Use the Past to Embellish their Present? |
Valerie Mars |
| ‘How does it taste Cisti? Is it good?’ Authentic Representations of Italian Renaissance Society and Wine Consumption in Giovanni Boccaccio’s Decameron |
Salvatore Musumeci |
| Protecting Authentic French Food Heritage (Patrimoine Culinaire) |
Lizabeth Nicol |
| Imaginary Restaurants with Real Food in them: Reflections on the Quest for Authenticity in South-East Asian Food |
Roger Owen |
| Medieval Arab Authenticity |
Charles Perry |
| Meat Food of Mountain Jews of Daghestan |
Z. Ramazanova & M. Magomedkhanov, edited by Robert Chenciner |
| Saucing the Dish of Authenticity: Mrs Charles Dickens’s Menus and her Husband’s Writings |
Susan M. Rossi-Wilcox |
| Eggs and Soldiers, English Tea, Smoked Milk, and Pain Anniversaire |
William Rubel |
| The North American Indian Restaurant Menu: The Triumph of Inauthenticity |
Colleen Sen |
| Authentic Food: A Philosophical Approach |
Nicholas F. Silich |
| Eating in Eden: The Jonny-Cake Papers of ‘Shepherd Tom’ |
Keith Stavely & Kathleen Fitzgerald |
| Haroset |
Susan Weingarten |
| Authentic? Or just expensive? |
John Whiting |
| Catherine de’ Medici’s Fork |
Carolin Young |
