What does "authentic" even mean? The following is NRN senior food editor Bret Thorn’s response to Kruse Company president Nancy Kruse’s take on authenticity on restaurant menus. Nancy, I don’t think of myself as a “foodie,” and I’m certainly not a food snob, but I do fancy myself a sort of food intellectual, which means if you want to discuss culinary “authenticity,” I’ll be right there at the table waiting impatiently ...

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