National vs regional identity food

national vs regional identity food and identity Food corporations in restaurant, retail, and manufacturing began producing ethnic foods and promoting them to a growing and affluent market comprised of core ethnics (those with actual ties to the ethnic culture from which the product hails) as well as counter culturalists, gourmets, and culinary tourists. ex: Mexican, Chinese, Italian What is the point of this relationship and why might it be important? What issues of authenticity might this bring up? And what is your reaction to the issue of the corporatization of ethnic food?

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