Abstract

This paper explores two apparently-unrelated forms of authenticity. One, “restaurant authenticity,” is a subcategory of the larger category of authentic objects, focused specifically on food and especially on ethnic cuisines. “Personal authenticity” refers to a set of traits or qualities in oneself. Contrary to appearances, I argue that the two forms of authenticity intertwine in ways that merit thoughtful attentiveness. I suggest that approaching the question of the authenticity of a cuisine with an attitude of flexibility and responsiveness can, in turn, constitute an activity that cultivates personal authenticity, understood as “wholehearted living.” As Diana Meyers might put it, it is itself a practice of authenticity.