Consumers are increasingly seeking food experiences that are ‘culturally authentic’, yet defining authenticity is fraught with difficulty. What constitutes cultural authenticity with respect to Chinese cuisine? Do accepted notions of authenticity change over time in response to international influence and changing tastes? Who should we accept as credible ambassadors of authentic Chinese Culinary Culture?
In this session panellists Fuchsia Dunlop, Mukta Das, Jeremy Chan, and Andrew Wong will explore cultural authenticity with respect to Chinese cuisine. The event comes at a time when supposed ‘cultural appropriation’ of national cuisines and culinary traditions is receiving national attention.
Were you there?
If you went, showed work or poured the wine, leave a memory or a photo and we will add it to this page.
Surprise me
Tube: Sloane Square (4 min walk)
Train: Victoria Station (18 min walk)
