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Gastronomica: The Journal of Critical Food Studies

authenticity

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    Singapore Hawker Centers: Origins, Identity, Authenticity, and Distinction
    Andrew Tam
    Spring 2017, Vol. 17 No. 1, (pp. 44-55) DOI: 10.1525/gfc.2017.17.1.44
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    Culinary Work at the Crossroads in Istanbul
    Zafer Yenal, Michael Kubiena
    Spring 2016, Vol. 16 No. 1, (pp. 63-78) DOI: 10.1525/gfc.2016.16.1.63
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    “Dirty, Authentic…Delicious”Yelp, Mexican Restaurants, and the Appetites of Philadelphia’s New Middle Class
    Dylan Gottlieb
    Summer 2015, Vol. 15 No. 2, (pp. 39-48) DOI: 10.1525/gfc.2015.15.2.39
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    Eating Ursula
    Brad Weiss
    Winter 2014, Vol. 14 No. 4, (pp. 17-25) DOI: 10.1525/gfc.2014.14.4.17
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    Authentic Anachronisms
    Guntra A. Aistara
    Winter 2014, Vol. 14 No. 4, (pp. 7-16) DOI: 10.1525/gfc.2014.14.4.7
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    Introducing a Special Issue on the Reinvention of FoodConnections and Mediations
    Cristina Grasseni, Heather Paxson, Jim Bingen, Amy J. Cohen, Susanne Freidberg, Harry G. West
    Winter 2014, Vol. 14 No. 4, (pp. 1-6) DOI: 10.1525/gfc.2014.14.4.1
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    The Hummus Wars
    ari ariel
    Spring 2012, Vol. 12 No. 1, (pp. 34-42) DOI: 10.1525/GFC.2012.12.1.34
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    Authenticity in America: Class Distinctions in Potato Chip Advertising
    Joshua Freedman, Dan Jurafsky
    Winter 2011, Vol. 11 No. 4, (pp. 46-54) DOI: 10.1525/gfc.2012.11.4.46
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    Authenticity
    Allen S. Weiss
    Winter 2011, Vol. 11 No. 4, (pp. 74-77) DOI: 10.1525/gfc.2012.11.4.74
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    The Taste of Fame: Chefs, Diners, Celebrity, Class
    gwen hyman
    Summer 2008, Vol. 8 No. 3, (pp. 43-52) DOI: 10.1525/gfc.2008.8.3.43
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