Authentic is one of those words that's hard to define and yet we somehow know what it means. The dictionary says it's something that is 'real, genuine, trustworthy' but authenticity is also a value, a character trait. There's an instinctive, knowing-in-the-gut feeling when something is authentic.
What does it mean to be authentic in the kitchen and at the table? Is this something you are aware of? Is it something that you value?
Certainly the kitchen is a place for innovation and experimentation, but lately I find that I'm also interested in authenticity. What that means is that I try to cook and eat with the seasons, and that my food is as organically and humanely raised as I can afford it to be. It's not that I don't heat up a frozen pizza now and then but it means that I'm doing it less often.
It also means that I have to live with some limits, sometimes ones that are a little tough. Organic chicken is expensive and if I can't afford it, then I have to do with out chicken that week. My produce box is bring a lot of parsnips to my life these days. I love parsnips but I may not much longer if this keeps up! And yet, if this is the price of a more authentic, balanced, humane and sustainable life, then I'll pay it. I'll pay it gladly and with no..well, with little complaint.
I know that we're convinced that having unlimited choice is the key happiness and satisfaction. Consider the endless isles in the average supermarket: when did it become necessary to offer seventy-five different kinds of cereal, thirty brands of salsa? Too much choice is not that great, I've found. It actually makes me a little anxious. Surrounded by so many options, how do I even know what I like? How can I make the best choice? Where did all this excess come from? How are we going to dispose of it once we're done with it?
Who knows what's ahead for us in this coming year, but it wouldn't be outrageous to predict that things are going to tighten up. While that, too, can produce anxiety I also hope that it may lead us in a more thoughtful direction. Maybe in dealing with limitations we will discover what is real, and genuine, and trustworthy. Maybe we'll see less chicken nuggets and more whole chickens, roasted in the oven at home, leftovers served for lunch the next day and the carcass turned into stock. Might not be such a bad thing, actually.
I was inspired to consider this topic after watching an amazing short documentary on chefs Fergus Henderson and Dan Barber called On Authenticity. I high recommend watching it. Here's Part One:
© 2010 Apartment Therapy
It always use to crack me up. When I decided to be more conscious of the food I ate, I really expected things to become a whole lot more expensive. Before I lived where I live now, I was cooking a lot more.. and what struck me was how when I made the choice to do it a bit thoughtfully meant I not only ate healthier, but also ended up saving money. For some reason, veggies from the Farmer's Market, and eggs and cheese too were cheaper. I did have to cut back on the meat only because that was in fact more pricey.. but overall I was really impressed
view Daigan's profile
"I know that we're convinced that having unlimited choice is the key happiness and satisfaction."
Actually, "we" don't think that. A lot of psychological tests have proven that too much choice causes stress. I also personally do not want unlimited choices in life, though I do want choices with distinct or meaningful variations.
To me, authentic means that the acts and choices are made with sincerity and not with pretension or reasons that do not suit the intent of the occasion or the individuals involved. For instance, dusting your drinking glasses with edible gold as an act of showing how glamorous you are is inauthentic, but doing so because you sincerely believe gold has some healing property is authentic.
view Orchid64's profile
I think I get it. Wearing tin foil because it's from Balenciaga is pretentious, but wearing tin foil because you sincerely believe it will keep the CIA from scanning your brain with satellite beams is authentic?
view maqloubeh's profile
Couldn't have said it better, maqloubeh. I believe I might dust my wine glasses with edible gold because I genuinely -- authentically -- wanted to delight and surprise my guests. I'd be thrilled if it also healed them, but the joy of delighting and surprising others? Is that wrong? I don't think so. I think it's as authentic as you can get.
view 39520expat's profile
Authenticity is a powerful word to me as it relates to food.
I don't need to get too deep to describe what it means to me.
What's better? The neighborhood Mexican joint or Mexican food made from the heart anywhere. The red sauce joint or the Italian food made from the heart. Is Persian food really all about kebabs?
Authenticity is all about the "real thing" to me. You know when it's real.
On the subject of choice, I'm also a big fan of well-edited choices. This site is all about editing--reducing the physical and mental clutter. Less is more, form and function, quality not quantity.
view art's profile
It is not difficult to define authenticity. In fact, the definition you gave---"real, genuine, trustworthy"---is perfectly reasonable. This trend of using the word "authentic" to mean some ineffable thing is just a way of pretending to say something, when in fact you have said nothing. And meaninglessness, is something that rubs me the wrong way. I guess I find it inauthentic.
view yolio's profile
That photo is sweet.
A tangent on choice: diversity in the supermarket is an illusion. You've got 75 brands of cereal, but they represent very few actual plant species: wheat, corn, rice, and oats... and sugar cane. We're all floored by 'choice' that means very little.
Anyway, I manage to tune out a lot of the junk they sell at supermarkets. I know where to find the fruit and eggs and oatmeal... I just sort of bypass the Hamburger Helper, cake mixes and Rice-a-roni.
So kudos to your efforts to eat locally... whatever authenticity has to do with it, it's a good plan.
view whytephoenix's profile