Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

Zeng, Guojun; Zhao, Yongqiu; Sun, Shuzhi

doi:10.3390/su6107030

Cited by 17 publications

(20 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food presentation: Food utensils and dining environment are also key elements in the construction of traditional food [38]. Snack shops are decorated with characteristics of a traditional rural kitchen, such as square tables, small stools, benches, and thick porcelain bowls.…”

Section: Reproducing Traditional Food: Locals' Perspectivementioning

confidence: 99%

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

2019

View full text Add to dashboard Cite

A “cultural turn” from those early management focused studies to more wholesome and exploratory socio-cultural analysis of food with sociological approaches has emerged in more recent food tourism studies. In the Chinese tourism context, however, extant studies are mainly conducted with marketing approaches linked to management to analyze the role of (heritage) foods in tourist perception and experience, and destination marketing. This study thus seeks to understand the mechanism of food heritagization and its effect in Yuanjia Village, a renowned rural tourism destination featuring traditional delicacies in China’s Shaanxi Province. Data were collected via interviews and participant observations. The findings show that, led by local elites and monitored by a bottom-up regulatory system, locals use raw materials associated with being “local”, “traditional”, and “organic”, make food with traditional crafts, and present food in a nostalgic atmosphere for consumption. Traditional foods are reinvented/reproduced as edible exemplars of the culture and heritage of the Guanzhong area (central Shaanxi Plain), and as carriers of nostalgia for a rural past that satisfies the imaginations and needs of surrounding urbanite visitors. This, in turn, contributes to the sustainability of the village as a rural tourism destination, featuring industry convergence that fosters economic sustainability, as well as governance embedded in rurality to deal with tourism benefit distribution (i.e., cooperatives) and social problems (i.e., peasant school) that promotes social sustainability. This research contributes to the understanding of food heritagization from a bottom-up perspective as well as rural destination sustainability from a gastronomical perspective in China.

show abstract

Section: Reproducing Traditional Food: Locals' Perspectivementioning

confidence: 99%

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

2019

View full text Add to dashboard Cite

show abstract

“…This research makes four theoretical contributions. First, this study expands the culture-heritage literature by focusing on the effect of business resilience of restaurants in heritage sustainability, where the restaurants' dynamic capability is prevalent and may generate important influence, but its effects have not been fully investigated [14]. This research suggests that business resilience could contribute to heritage sustainability.…”

Section: Discussionmentioning

confidence: 94%

“…Research on restaurants has focused more on restaurant innovation [13]. Some studies have explored the paradox between authenticity and standardization of restaurants [14]. There is always a tension between commodification and heritage preservation [15].…”

Section: Introductionmentioning

confidence: 99%

The Resilience Capabilities of Yumcha Restaurants in Shaping the Sustainability of Yumcha Culture

Dai

Cui

2018

Sustainability

View full text Add to dashboard Cite

This study investigates the sustainability of food heritage in the modern world. The city of Guangzhou in Guangdong province has quickly changed to become a large metropolis within 40 years after China’s opening policy. Using Guangzhou’s Yumcha heritage as the case, we propose that Yumcha restaurants’ resilience has enhanced Yumcha heritage sustainability, and their dynamic capabilities have had a positive influence on both Yumcha restaurants’ resilience and the sustainability of Yumcha heritage. The study focuses on (1) the influence of social–cultural changes on the sustainability of Yumcha culture, (2) the influence of restaurant dynamic capabilities on Yumcha heritage sustainability, (3) Yumcha restaurants’ resilience-mediating effect, and (4) the moderating effects of social-cultural changes. The findings contribute to our understanding from four aspects: (1) Social–cultural changes negatively impact on Yumcha heritage; (2) the dynamic capability of Yumcha restaurants has a direct positive impact on Yumcha heritage; (3) the dynamic capabilities of Yumcha restaurants and social–cultural changes enable Yumcha heritage to become more resilient and improve the sustainability of Yumcha heritage; and (4) social–cultural changes moderate the indirect effects of proactive behavior on Yumcha heritage sustainability via Yumcha restaurant resilience.

show abstract

“…Moreover, using local culture and produce may contribute to developing a "sense of place", making the destination more distinctive and attractive because local food and drinks allow places to capitalize on their assets to both benefit the local economy [60] and contribute to unique visitation experiences [41]. A unique sense of place is fostered by a clearly defined gastronomic identity and heritage, serving the differentiation and the rejuvenation processes alike [17].…”

Section: Local Resources and Actors For Place Branding Based On Fandgmentioning

confidence: 99%

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Rinaldi

2017

Sustainability

146

View full text Add to dashboard Cite

Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).

show abstract

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

Cited by 17 publications

References 44 publications

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

The Resilience Capabilities of Yumcha Restaurants in Shaping the Sustainability of Yumcha Culture

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Contact Info

Product

Resources

About