A St. Louis food writer wants us to rethink what makes food ‘authentic’

More often than we realize, calling a dish or restaurant “authentic” can have little to do with the food itself. That insight lies at the heart of culinary journalist and chef Holly Fann’s TEDxStLouis talk, which draws on what she has observed in the foodie world online and in her “disproportionately, inordinately food-obsessed” hometown of St. Louis.