Critics of the inauthenticity of ethnic cuisine in America point to which of the following as a problem created by the hybrid types of cooking and décor?
a. Americans actually believe that they are getting the same experiences as they would in the home country the restaurant purports to represent.
b. By presenting inauthentic food, these restaurateurs are denigrating the culture of the home lands they represent.
c. People who are not classified as Americans remain unrecognized for their contributions to social, cultural, and economic expressions of public consumption.
d. These people believe that, even though the food is not authentic, it at least brings attention to the cuisine and culture of cultures foreign to most Americans.
C
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