Hey everyone! Thanks for coming back for Episode 2 of Nothing Is Real podcast, where we'll be talking about one of my favorite topics - food!
In this episode, I interview my friend Amy Bu, and together we explore the construct of food authenticity. Is it real? Why do we judge the quality of food based on its authenticity, and why do we strive to find the most authentic foods in each cuisine?
Amy is a Masters candidate at the University of British Columbia, focusing on the intersection between migration studies, human development, education, and philosophy. Her most recent work is an anti-positivist, anti-capitalist critique of the modern education system.
Excited to hear your thoughts on this episode! If you'd like to contribute in any way, leave a comment, or give advice, e-mail nia.nothingisreal@gmail.com, or fill out this Google form: https://forms.gle/C3RtQ7mUQ8zovmpVA
Also, visit https://podcast.niahamilton.com/ to keep up with episode releases!
Thanks for listening <3 -Nia
--Sources Mentioned--
Americanized Chinese Food vs. Authentic Chinese Food by CGTN America: https://www.youtube.com/watch?v=Zco_-n0CvTc
The End of Authentic Food by Helen Rennie: https://www.youtube.com/watch?v=_9dU5drpvEQ
Food: A Third Culture Kid’s Sense of Identity. | Eric Pak | TEDxYouth@ISBangkok: https://www.youtube.com/watch?v=yJIVqrqfZjU
The Myth of Authenticity in Food Culture | Antoine Lewis | TEDxHindujaCollege: https://www.youtube.com/watch?v=2WcSdtfozBA
The Food Historian’s Dilemma: Reconsidering the Role of Authenticity in Food Scholarship: https://www.jstor.org/stable/48560231
--Songs Used (Epidemic Sound)--
Bubble Wrapped - Dylan Sitts
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