I recently wrote about the authenticity of Chinese food and my relationship with it. The Huffington Post's new food and drink section includes a piece about one (non-Chinese) guy's journey to liking Chinese food. And the word "authentic" is mentioned twice:
"[David] Chang, asked about his inspiration, always cited the authentic Szechuan and Cantonese cuisines of Chinatown and Flushing. I decided to give Chinese another chance."
"I spent hours on foodie message boards trying to find the most authentic restaurants."