Jonathan Gold

Jonathan Gold

Journalist, USA


On Authenticity

In his talk at the third MAD Symposium: GUTS, the Pulitzer Prize-winning writer Jonathan Gold takes on the question of culinary authenticity. At a time when chefs like Andy Ricker are delving into the cuisines of countries they weren’t born in, and others, like Roy Choi, are reinterpreting the cooking of their ancestors, many have begun to debate what makes a style of cooking authentic. Watch the presentation to see how a layover in the transit zone of Moscow’s airport, where Edward Snowden was stuck for weeks, got Gold thinking about the topic.

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.


Related videos

Feeding Hunger: The Promise of Street Food

Roy Choi

The founder of Kogi BBQ calls on chefs to use their skills to help those their restaurants typically don't reach.

The Dream Haggis | Nordic Food Lab

Ben Reade, Nordic Food Lab

A performance of the traditional Scottish ritual during the third MAD Symposium on Guts.

Spontaneity in Cuisine

Pascal Barbot

The chef of Paris’ three-Michelin L'Astrance describes how encouraging a spirit of risk-taking during service are essential to his happiness as a chef, and the success of his restaurant.

HELP US STAY MAD

Support

Feeling inspired by the global cooking community? MAD’s ambitious goals are made possible by the generosity of people like you. If you value what we do, please join us with a donation so we can keep driving change in the food world.

Subscribe

Newsletter

Marketing permission: I give my consent to MAD to be in touch with me via email using the information I have provided in this form for the purpose of news, events and updates.