Culinary Authenticity and Diaspora: A Preliminary Enquiry

Food has traversed across boundaries with the advent of globalization. Food from various countries is now accessible to people across the globe, irrespective of the vast difference in culture or taste. Exposure to new kinds of food has become commonplace since migration, food trade and marketing expanded. Diasporic groups who migrate for different reasons carry their culture along, that they either spread the same in the immigrant country or seek nostalgic relief through food, lifestyle, relationships etc. Nonetheless, the mother culture and corresponding food habits do travel with people, more so if their occupation is related to food. While that happens, there’s always the burning question of authenticity of food. Some believe that a dish cooked by a native of a particular cuisine is authentic, some others consider use of traditional ingredients makes a dish authentic. In the context of globalisation, culinary ways, recipes and ingredients are borrowed and integrated across cultures. Due to these transactions, presuppositions on culinary authenticity are plenty and dynamic among stakeholders of the food industry, be it an immigrant consumer, culinary expert, food critic or a restaurateur. This paper attempts to study the various aspects concerning culinary authenticity and diaspora, analysing viewpoints of the stakeholders.