Recipe for Authenticity and Intrigue

Food and Culture / Panel / Session 2312

Friday, November 8, 11:00 am to 12:15 pm (Monongahela Room)

How do you make a successful food and beverage panel? That’s easy! Start with a full breakfast, use the highest quality of ingredients, add a dash of interest and intrigue, and don’t forget to have something tasty to drink! This panel will explore meals, drinks, and how these items are presented to establish authenticity and value in the products served.

Presentations

Brand-Marketing and Psychology: What Sells in the Beer Industry

Meghann Ryan-Posthumus (Fielding Graduate University)
“This is good, but it isn’t tiki:” Authenticity, value, and cultural identity in contemporary Polynesian-themed tropical cocktail bars

Anya Kurennaya (Drexel University)
The Fetish of Breakfast

Erich Hintze (College of Southern Maryland)
“If it tastes like a Dreamsicle, how is it cider?”: Questions of definition for emerging alcohol markets in the Mid-Atlantic United States

Erica A Farmer (Independent scholar)
Beyond the Brains: Dietary Diversity of Zombies

Jill M. Nussel (Alderson Broaddus University)

Session chair

Meghann Ryan-Posthumus (Fielding Graduate University)

MAPACA
Mid-Atlantic Popular &
American Culture Association

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