By Russell Cobb (eds.)
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A real pizza napoletana cannot be frozen or vacuum-packed for sale later. It should be consumed on the spot as soon as it emerges from the oven. The regulation also provides a logo to identify the Pizza STG, featuring a stylized Pizza Margherita and the caption Specialità tradizionale garantita. Pizza Napoletana STG. Prodotta secondo la tradizione napoletana. 9 The first restaurant to receive the STG seal in 2010 was Fratelli la Cozza, located in the northern Italian city of Turin. Contacted by e-mail, the restaurateur explains his decision to ask for the STG certificate: The restaurant has a rigorous Neapolitan imprint, especially when it comes to the pizza preparation.
International influences are evident as well. Continental Europeaninspired dishes, using some of the “mother sauces” and French or Italian ingredients or techniques, stand out on almost all the menus. ” More limited Asian influences have also crept into the restaurants. ” All of the restaurants purport to be exemplars of Cajun dining. ” Notably, they use visual cues to reinforce the “authenticity” of their diners’ experiences. The stuffed (or sculpted) alligators, the mounted fish, and the rustic ambience, all provide tourists and locals alike with an interpretation of a time and place that has been lost.
What does it tell us regarding the matter of authenticity itself? Perhaps the terms “authentic” and “inauthentic” are best used as the end results of a process. Is there some process at work that lends “authenticity” to a given cultural hallmark—cuisine in this instance? What of the acculturative process at work in producing almost all “authentic” foodways of which we know? Even the “Cajun specialty dishes” were not born in a vacuum. They resulted from the convergence of Acadian, French, Spanish, African, and Indian cultures, among others, and it is that process, one might argue, that makes contemporary Cajun food distinctive.
The Paradox of Authenticity in a Globalized World by Russell Cobb (eds.)