ABSTRACT
This article argues for the value of authenticity as an analytic. "Authentic possibilities” plays on a double meaning. In one sense, possibilities may be "authentic” in terms of what is true, real, original, grounded, or not fake. In another sense, authenticity as a concept may offer possibilities for analysts to notice how value is created. This article draws on long-term as well as disrupted ethnographic research in the Made in Italy arena across two sectors—slow figs and fast fashion—to theorize authentic possibilities. Fieldwork disruptions caused by the COVID-19 pandemic opened conceptual space to propose a nonbinary approach to authenticities. In breaking from the authentic–inauthentic binary and taking inspiration from artisanal producers of figs, the article offers authenticities as an analytic to illuminate uncommon lessons. Fig producers straddle discipline and improvisation, sustaining and generating novel and nuanced forms of authenticity. The taste of authenticity may be unpredictable and even at odds with tradition. The article draws inspiration from theorists who signal authenticity's dynamic qualities whether through the slowness of food (Grasseni 2017), the realness of food (Weiss 2012), the emplacement of value (Cavanaugh and Shankar 2014), the power of reverse engineering terroir (Paxson 2010), and "stifling” aspects of authenticity (Gross 2020). The article is structured around four heterogenous instruments: place, fieldwork, discipline, and vulnerability. Takeaways propose possibilities and limits of authenticity for critical food studies.