Theorizing Authenticity

Abstract

Research Article| February 01 2023 Theorizing Authenticity: Introduction to the Special Section Lauren Crossland-Marr, Lauren Crossland-Marr Lauren Crossland-Marr is a postdoctoral researcher on the GEAP-3 project, which explores the application of CRISPR technology to agriculture. She received her PhD in anthropology from Washington University in St. Louis in 2020. Her research centers on foodways, agriculture, and technology. Search for other works by this author on: This Site PubMed Google Scholar Elizabeth L. Krause Elizabeth L. Krause Elizabeth L. Krause is a professor in the Department of Anthropology at the University of Massachusetts Amherst, where she convenes the Ethnography Collective @ UMASS Amherst. She is the author of three books: A Crisis of Births: Population Politics and Family-Making in Italy (Wadsworth, 2005), Unraveled: A Weaver’s Tale of Life Gone Modern (University of California Press 2009), and Tight Knit: Global Families and the Social Life of Fast Fashion (University of Chicago Press, 2018). Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2023) 23 (1): 5–12. https://doi.org/10.1525/gfc.2023.23.1.5 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lauren Crossland-Marr, Elizabeth L. Krause; Theorizing Authenticity: Introduction to the Special Section. Gastronomica 1 February 2023; 23 (1): 5–12. doi: https://doi.org/10.1525/gfc.2023.23.1.5 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search “Theorizing Authenticity” contributes to understanding the proliferation of authenticity in popular cultural and market arenas, a phenomenon reflected in the quantity and value of craft and heritage foods globally. The special section provides a place to explore how producers fashion authenticity through creative labor. The four articles in this section focus on the figure of the Italian artisanal producer1 and as such explore how individuals create value in global capitalist markets through the practices they perform to produce food as well as the stories they tell about their skill, creativity, and geography. The figure also allows the authors to remain cognizant that wielding authenticity is not an equally distributed possibility in today’s societies. Such privilege is rarely afforded to the innovators or to immigrant communities—the kabob maker in Perugia, Italy, can never be “authentic” (Nowak 2012). Those of us studying, writing, and thinking about food find authenticity... You do not currently have access to this content.