My authentic pie

I wrapped up 2017 with baking. Creating something in the kitchen is not my strong suit, but with an unparalleled sweet tooth, I did a little bit of baking when I finally moved out of the campus halls of residence and had my own kitchen in 2009. It has been a while since that phase.

At that time I discovered many grownup-sounding desserts (e.g. green tea muffins, prune brownies, and a Guinness cake with Bailey’s cream), but in the end, the ultimate fail-proof recipe was for a tarte aux pommes. And that’s what I picked this time around.

While waiting for it to be ready, I suddenly started to think about a talk I attended on 14 December: Algorithmic Authenticity by Wendy Hui Kyong Chun. It was a fascinating talk from beginning to end, but the particular bit that came back to me was her comment on how we as a society are obsessed with the currency of being authentic and believe/claim that we know when we see something that is not. What is interesting is that given this combination there now is a formula for appearing authentic. To paraphrase her words, the formula is to present a slightly less than best possible version. 😀

I thought it was spot-on. Her discussion was focused on the 2016 US presidential election, but the phenomenon is certainly not limited to it. Think about all those “no-makeup makeup” tutorials on YouTube, for example!

Against this backdrop, here is my authentic pie just before going into the oven.

2 apples + 1 egg yolk + 100g cream + 100g sugar.

190 degrees, 30 minutes.

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