Kneading a food authenticity: genuine relations between tourism and heritage

Abstract

This theoretical essay seeks through a direct and clear presentation to elucidate views that surround traditional eating practices in the twenty first century. Through the discussion of contemporary themes such as materiality and immateriality, cultural heritage, gastronomic tourism, origin certifications and registry, we seek the understanding of what makes a food to be considered authentic. In this discursive path, critical developments are presented, tending to an ideal of sustainable exploration by gastronomic tourism, categorization of food authenticities and the appreciation of Brazilian food heritage.