The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity

Krystallis, Athanasios

doi:10.1002/9781118810224.ch3

Cited by 7 publications

(6 citation statements)

References 66 publications

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“… 1 Food fraud costs the global food industry $10 to $15 billion annually 2 and compromises the public trust in government agencies and the food industry as a whole. 3 One of the biggest food fraud outrages in the recent years was from the meat industry – the 2013's horse meat scandal in Europe that was featured in the headlines of most news media. Horse meat was identified as high as 60–100% in the tested beef products 4 and the adulterants could be extended to donkey meat.…”

Section: Introductionmentioning

confidence: 99%

Identification of donkey meat in foods using species-specific PCR combined with lateral flow immunoassay

Zhao

Hua

et al. 2019

RSC Adv.

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Section: Introductionmentioning

confidence: 99%

Identification of donkey meat in foods using species-specific PCR combined with lateral flow immunoassay

Zhao

Hua

et al. 2019

RSC Adv.

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“…The authenticity of local food refers to whether the ingredients or dishes are unique for a geographical location; whether the food is prepared traditionally; whether it is prepared with local ingredients; or whether it is prepared by or in the manner of a native [24,42]. Therefore, a restaurant is considered authentic when the food and experience of consuming it reflect the culture of their referred ethnicity [43].…”

Section: Traditional and Authentic Foodmentioning

confidence: 99%

Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

et al. 2022

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The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

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“…Authenticity, in general, is attributed to something genuine, honest and sincere (Krystallis, 2017). It is often viewed from the opposite perspective of inauthenticity, as Cohen (1988) pointed out a few decades ago.…”

Section: The Signifi Cance Of Being Authentic In Tourismmentioning

confidence: 99%

What makes inauthenticity dangerous

Nair

Sinha

Dileep

2020

Tourism (Zagreb, Online)

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This study inspects the dangers of being inauthentic while posing as apostles of authentic, ethnic service providers in tourism. The concept of authenticity was adopted to understand how the commodification of cultural features, especially food, of a multiethnic destination influences the realness of traditional cuisine. The study was conducted in Goa, India, also known as tourist Mecca. The research findings demonstrate that tourism acts as a dominant player in creating a transfigurative replica of tourist’s expectations. This makes touristified versions of traditional foods, severely influencing the integrity of regional cuisines. These results are useful in understanding how inauthentic practices challenge the cultural identity of the destination.

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The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity

Cited by 7 publications

References 66 publications

Identification of donkey meat in foods using species-specific PCR combined with lateral flow immunoassay

Identification of donkey meat in foods using species-specific PCR combined with lateral flow immunoassay

Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

What makes inauthenticity dangerous

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