Negotiating food heritage authenticity in consumer culture

IF 1.2 Q3 HOSPITALITY, LEISURE, SPORT & TOURISM

Tourism and Hospitality Management-Croatia Pub Date : 2023-01-01 DOI:10.20867/thm.29.2.3

N. Shahrin, H. Hussin

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引用次数: 0

Abstract

Purpose – Food has entered commerce as an intangible cultural heritage (ICH) because consumers want authentic food and memorable consumption experiences. Food culture and the marketplace are arenas for the creation and articulation of identities and meanings, enabling dynamic conditions that encompass multiple positions and authenticity validations in consumption experiences. This study offers insight into the authentication of gastronomic heritage from a consumer culture perspective. Design / Methodology – A thematic review is conducted to analyse and summarise the literature on gastronomic heritage, authenticity, commercialization, and consumer behaviour in the food industry. Approach – Literature works from databases and academic platforms were used to highlight several key thematic points and arguments related to the authentication process and consumer behaviour. Findings – Food authenticity is socially negotiated by a variety of actors who mobilise resources and a web of interactions, creating identity and value according to their position as they respond to differences in market culture. The negotiation of authenticity mediates the assumption of legitimacy, quality, and identity that diversifies consumption patterns. Originality of the research – The article contributes to a theoretical discourse that extends the conceptualisation of authenticity in addressing food heritage within a dynamic consumption context and commercialisation agenda.

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在消费文化中探讨食物遗产的真实性

目的——食品作为一种非物质文化遗产(ICH)进入商业，因为消费者想要正宗的食物和难忘的消费体验。饮食文化和市场是创造和表达身份和意义的舞台，使消费体验中包含多种立场和真实性验证的动态条件成为可能。本研究提供了从消费文化角度对美食遗产认证的见解。设计/方法-进行专题审查，以分析和总结有关美食遗产，真实性，商业化和食品行业消费者行为的文献。方法-来自数据库和学术平台的文献作品被用来强调与认证过程和消费者行为相关的几个关键主题点和论点。研究结果-食品真实性是由各种行动者进行社会协商的，他们调动资源和互动网络，根据他们对市场文化差异的反应，根据他们的立场创造身份和价值。真实性的协商调解了对合法性、质量和身份的假设，从而使消费模式多样化。研究的原创性-本文有助于理论论述，扩展了在动态消费背景和商业化议程中解决食品遗产真实性的概念化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Tourism and Hospitality Management-Croatia HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

1.90

自引率

23.10%

发文量

审稿时长

15 weeks

期刊介绍： Tourism and Hospitality Management is an international, multidisciplinary, open access journal, aiming to promote and enhance research in all fields of the tourism and hospitality industry. It publishes double-blind reviewed papers and encourages an interchange between tourism and hospitality researchers, educators and managers. Editors of Tourism and Hospitality Management strongly promote research integrity and aim to prevent any type of scientific misconduct, such as: fabrication, falsification, plagiarism, redundant publication and authorship problems. All submitted manuscripts are checked using Crossref Similarity Check (iThenticate). Nurturing a scientifically based approach to research, the journal publishes original papers along with empirical research and theoretical articles that contribute to the conceptual development of tourism and hospitality management. Editors look particularly for articles about new trends, challenges and developments, as well as the application of new ideas that are likely to affect the tourism and hospitality industry. The general criteria for the acceptance of articles are: contribution to the scientific knowledge in the field of tourism and hospitality management, scientifically reliable research methodology, relevant literature review and quality of the English language.