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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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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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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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
Allen S. Weiss

Winter 2011, Vol. 11 No. 4, (pp. 74-77) DOI: 10.1525/gfc.2012.11.4.74
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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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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