Authenticity and food experience – commercial and academic perspectives*

Abstract

This paper compares and contrasts commercial and academic perspectives on the nature of authenticity and the role it plays within the hospitality, tourism and leisure industries. The discussion commences by looking at the complex nature of the relationship between food and ourselves as consumers and then goes on to examine how society seeks to regulate the authenticity of food by using terms such as organic, protected and local. The paper examines some of the perspectives on object reality and a move to subsume the wide range of thought on this subject under a single, but very broad understanding, developed by Heidegger. The author challenges this view and concludes that our perceptions of authenticity involve an interaction between what we are considering (the thing), society (the others) and the individual that is contemplating this whole idea of authenticity (the self), particularly with reference to food.

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

“…Regardless, as Johnston and Baumann (2010) emphasise, authenticity is a social construction, not inherent only to an individual or an object. Here, by who else (Beer, 2008), and where the food is consumed embodies authenticity, whether this be in the family home (Moisio et al, 2004), in a culturally ambient restaurant with a plethora of authenticity 'signifiers' (Lu & Fine, 1995) or in a (merchant) precinct which communicates authenticity by a range of product signifiers other than food (Carroll & Torfason, 2011).…”

“…On the one hand the authenticity of the production process is elevated by its methods simplicity and naturalness (Groves, 2001;Hughes, 1995;Johnston & Baumann, 2010) and on the other being reflected in the small-scale or non-commercial characteristics of the producing organisation (Carroll & Torfason, 2011;Johnston & Baumann, 2010). The integrity of the cook too implies authenticity (Beer, 2008) as do celebrity status or product endorsement (Johnston & Baumann, 2010).…”

“…These 'personal' factors (Kuznesof et al, 1997) include the cultural awareness and knowledge of the consumers. Personal factors might emerge as an individual connection between the produced and the consumed, which may be based on ethnicity for example (Johnston & Baumann, 2010) or simply the contemplative process (Beer, 2008) so the food just tastes 'right'. Perceived authenticity depends much on self-identity-personality, personal goals, life style and values-as revealed by marketing research from the retail domain (Camus, 2004).…”

Exploring Foodie Segmentation

“…In most tourism discourse and research about authenticity, the focus has been primarily around cultural experiences; however, the purpose of the experience may not be as important to the feeling of authenticity as are facets of "sincerity, effort, involvement, and quality" within the experience (Pearce, 2005, p. 142). Authenticity, however, is a social construct (Johnston & Baumann, 2009), and is contextual in relation to the self, the thing being observed, and others (Beer, 2008).…”

The influence of socio-demographic characteristics of tourists on their interest for organic food in Istria, Croatia

“…For most people, consuming food and beverages is a central point of their tourist experiences and an experience in itself (Beer 2008). To consume interesting food in a nice environment is one of the aims of the tourists stay (hjaleger, Antonoioli-corigliano 2000).…”