{"title":"On Culinary Authenticity","authors":"MATTHEW STROHL","doi":"10.1111/jaac.12631","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Recent discussions of culinary authenticity have focused on the problematic sociopolitical implications of Euro-Americans seeking authenticity in food perceived as ethnic. This article seeks to rehabilitate the concept of culinary authenticity. First, the author relates the issue of culinary authenticity to other philosophical debates concerning authenticity, arguing that the concept of authenticity is value-neutral. Second, a general theory of culinary authenticity making use of the theoretical apparatus of Kendall Walton's “Categories of Art” is developed and defended against objections. Third, a variety of reasons that authenticity is valued are discussed, with an emphasis on aesthetic reasons. Ultimately, the author acknowledges that some ways of valuing culinary authenticity are objectionable but argues that this should not lead us to abandon our interest in authenticity altogether.</p>\n </div>","PeriodicalId":51571,"journal":{"name":"JOURNAL OF AESTHETICS AND ART CRITICISM","volume":"77 2","pages":"157-167"},"PeriodicalIF":1.0000,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/jaac.12631","citationCount":"22","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JOURNAL OF AESTHETICS AND ART CRITICISM","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jaac.12631","RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"ART","Score":null,"Total":0}
引用次数: 22
Abstract
Recent discussions of culinary authenticity have focused on the problematic sociopolitical implications of Euro-Americans seeking authenticity in food perceived as ethnic. This article seeks to rehabilitate the concept of culinary authenticity. First, the author relates the issue of culinary authenticity to other philosophical debates concerning authenticity, arguing that the concept of authenticity is value-neutral. Second, a general theory of culinary authenticity making use of the theoretical apparatus of Kendall Walton's “Categories of Art” is developed and defended against objections. Third, a variety of reasons that authenticity is valued are discussed, with an emphasis on aesthetic reasons. Ultimately, the author acknowledges that some ways of valuing culinary authenticity are objectionable but argues that this should not lead us to abandon our interest in authenticity altogether.
最近关于烹饪真实性的讨论集中在欧裔美国人在被认为是种族的食物中寻求真实性的问题社会政治影响上。这篇文章试图恢复烹饪真实性的概念。首先，作者将烹饪真实性的问题与其他关于真实性的哲学辩论联系起来，认为真实性的概念是价值中立的。其次，利用肯德尔·沃尔顿(Kendall Walton)的《艺术分类》(Categories of Art)的理论工具，提出了一种关于烹饪真实性的一般理论，并为其辩护。第三，讨论了真实性受到重视的各种原因，重点是美学原因。最后，作者承认，一些评估烹饪真实性的方法是令人反感的，但他认为，这不应该导致我们完全放弃对真实性的兴趣。
期刊介绍：
The Journal of Aesthetics and Art Criticism publishes current research articles, symposia, special issues, and timely book reviews in aesthetics and the arts. The term aesthetics, in this connection, is understood to include all studies of the arts and related types of experience from a philosophic, scientific, or other theoretical standpoint. The arts are taken to include not only the traditional forms such as music, literature, landscape architecture, dance, painting, architecture, sculpture, and other visual arts, but also more recent additions such as photography, film, earthworks, performance and conceptual art, the crafts and decorative arts, contemporary digital innovations, and other cultural practices, including work and activities in the field of popular culture.
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