Authentic fools
Authenticity is the most frequently used and most meaningless critical term when it comes to consumers of anything foreign. It is particularly so these days, when people are eating, watching and talking about food from all over the world. Nothing is more annoying than when some pretentious one at the table sneers at a bowl of polenta and says, “This is not authentic.” That is a comment absolutely devoid of meaning. What does authentic mean but it is made as they do in Italy, Romagna perhaps. To make the comment meaningful, there has to be a quantifiable way to discern the authenticity of polenta. Let’s try. We can say that polenta is an Italian dish made with cornmeal and water, an Italian grits. What can we say beyond that? The texture of the dish? Well, some like it cream and some almost dry; some even solidify it and grill it. If we stay only with authenticity, then you can even burn it and it will still be authentic, so long as you are Italian. How can anyone say a polenta inauthentic if the cook is Italian? And by the same token, can anyone not Italian make an authentic polenta? Come to think of it, is polenta even Italian? Corn is a foreign crop from North America. The few centuries they have been eating corn in Italy are but a blink in the long culinary history of that illustrious country. So, I guess polenta itself is not authentically Italian. Truly, to Italian there is only good and bad polenta, polenta and not-polenta, “my-mama’s polenta” and “those cornmeal things that other people make.” There is no authenticity involved in the discourse. It is tragic for the people who would complain about authenticity, because they know little but pretend to be experts. They are, in other words, hypocritical fools. They are fools that do not know that others know that they are fools. Embarrassing, isn’t it?