Acta Geographica Sinica ›› 2014, Vol. 69 ›› Issue (12): 1871-1886.doi: 10.11821/dlxb201412012

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Reconstructed authenticity in translocal cultural production of food: A case study of Northwest China Cuisine in Guangdong

ZENG Guojun1, LI Ling1, LIU Bo2, LU Rurui1   

  1. 1. School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China;
    2. Cultural Industry and Cultural Geography Research Center, South China Normal University, Guangzhou 510631, China
  • Received:2014-05-07 Revised:2014-08-30 Online:2014-12-25 Published:2014-12-25
  • Supported by:
    National Natural Science Foundation of China, No.41201140; No.41201137; No.41301140

Abstract: This paper constructs a theoretical model including service quality, food quality, environment, food authenticity, environment authenticity, service authenticity, perceived value, satisfaction and behavioral intention, based on the literature review. A case of Northwest China Cuisine in Canton, Xibei Restaurant, has been studied to discuss the relationship among these dimensions. Some conclusions are drawn as follows. First, the authenticity of translocal restaurant includes food authenticity, environment authenticity and service authenticity. The translocal cultural production of food makes the locality prominent. The authenticity perceived by customers in translocal restaurant is symbolic authenticity or reconstructed authenticity. Second, environment authenticity and service authenticity are more important than food authenticity in translocal restaurant, which demonstrates that the service authenticity has significant influence on customer satisfaction. Third, service authenticity plays a key role in reconstructing authenticity of translocal cultural production in food. The customers' experience of authenticity in translocal restaurant is determined by the blend of both original and local food cultures.

Key words: translocality, cultural production, Guangzhou, authenticity, food geography, perceived value