Ora voglio leggerlo però - Ciocci

"the quest for authentic food" è bellissimo - Ivo Silvestro (davvero)

porca trota perché non è uscito in tempo per metterlo nel libro su Slow Food - Luca Simonetti

veramente è contenuto in una raccolta del 2011. sembra interessante, se volete copio l'abstract - thomas morton ☢

Sì grazie - Ciocci

The paper muses over what makes a food authentic. The suggested answer builds over the dual – collective and individual – character of recipes. First it is argued that recipes typically have a collective origin and a collective nature, evolving over time and thus creating a tradition. On the other hand, it is showed that each dish requires an interpretative effort on the part of the cook and, at times, of the table companions. Ultimately, a food is deemed authentic only when prepared and enjoyed in a way that is at once creative, inspired by an appropriate insight of the tradition, and carried on with the intention of prosecuting it. Finally, it is contended that a judgment of authenticity rests upon the opinion of a collectivity of people who are appropriately acquainted with the food. The last section offers some remarks concerning the authenticity of industrial foods. - thomas morton ☢

interessante, me lo sono scaricato - Ciocci