The main goal of this dissertation project is to explore what is British food?, looking at historical ideas of British food as well as opinions from culinary professionals and individuals, using the information to analyse the notion of authenticity pertaining to British cuisine. Secondly, aiming to examine perceptions of British cuisine. Most notably, why there seems to be a general dislike of the cuisine among people, or how it is often simply forgotten.
By combining historical accounts and anthropological analyses (academic and popular) of the essence of British cuisine, trying to form a satisfyingly concrete description of British cuisine.
Following on from this will be looking at the notions of authenticity as it relates to culinary circles, and how these notions might or might not fit with our description of British cuisine. This should be able to afford some insight into what it means for cuisine to be labelled as authentic.
The research should be library/desk-based research and analysis.
I have included below an initial literature review of the project, as well as a format and presentation guide that may be useful.
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