Social Philosophy Today 30:79-94 (2014)

Lisa Heldke
Gustavus Adolphus College
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
Keywords No keywords specified (fix it)
Categories (categorize this paper)
DOI 10.5840/socphiltoday20144143
Edit this record
Mark as duplicate
Export citation
Find it on Scholar
Request removal from index
Revision history

Download options

PhilArchive copy

Upload a copy of this paper     Check publisher's policy     Papers currently archived: 65,593
External links

Setup an account with your affiliations in order to access resources via your University's proxy server
Configure custom proxy (use this if your affiliation does not provide a proxy)
Through your library

References found in this work BETA

No references found.

Add more references

Citations of this work BETA

On Culinary Authenticity.Matthew Strohl - 2019 - Journal of Aesthetics and Art Criticism 77 (2):157-167.

Add more citations

Similar books and articles


Added to PP index

Total views
45 ( #242,301 of 2,462,067 )

Recent downloads (6 months)
4 ( #178,590 of 2,462,067 )

How can I increase my downloads?


My notes