In this edition of Food Inspiration magazine we discover authentic cuisines. The first questions that arise are: what is authentic? And do all our culinary creations need to be authentic to be good? We’ve spoken to prominent chefs about this complicated issue, and explored a number of ways our food and the way we look at it continues to evolve. We hope to provide you with some valuable insights.

In this edition:

  • Questioning the value of authenticity

  • The impact of food travel

  • A conceptual dinner about colonialism in the Carribean

  • Jonnie boer: a master of Dutch cuisine

  • How fastfood boosted the search for authenticity