ABSTRACT
What is “real” Texas barbecue, how is it different from other barbecues, and why does it matter? To speak of the “real” versions of things is to invoke the concept of authenticity. Barbecue styles are just one example of countless foods that are evaluated and valued by foodies on the basis of their authenticity. But what is “authentic” food, and why does it figure so largely in foodies’ evaluation of food? And is “authentic” food really better than “inauthentic” food?
