Bret Thorn's response
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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?