60: Discovering authentic cuisine

In this magazine we focus on authenticity: does it exist? And is it a prerequisite for good food? We spoke to chefs and explore different opinions.

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.