Advertisement

Case Study of Authentic Shanxi Cuisine in Guangzhou

  • Guojun Zeng
  • Henk J. de Vries
  • Frank M. Go
Chapter

Abstract

The spread of traditional cuisine through China’s inter-regional immigration over time has led to the emergence of translocal restaurant chains. Using Jiumaojiu, a Guangzhou-based restaurant as a case study, the effects of translocalisation on Shanxi cuisine are analyzed through three main aspects: dishes (ingredients, recipes), environment and atmosphere, and service and value. In this Chinese case, authenticity relies mainly on the perceptions of consumers. This provides opportunities for entrepreneurs to standardize essential elements of authenticity and benefit from cost advantages at the supply side while addressing preferences at the demand side.

References

  1. Bitner, M. J. (1992). Services capes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57–71.CrossRefGoogle Scholar
  2. Caldwell, C., & Hibbert S. A. (2002). The influence of music tempo and musical preference on restaurant patrons’ behavior. Psychology and Marketing, 19(11), 895–917.CrossRefGoogle Scholar
  3. Carmin, J., & Norkus, G. X. (1990). Pricing strategies for menus: magic or myth? The Cornell Hotel and Restaurant Administration Quarterly, 31(3), 44–50.CrossRefGoogle Scholar
  4. Cohen, E., & Avieli, N. (2004). Food in tourism: attraction and impediment. Annals of Tourism Research, 31(4), 755–778.CrossRefGoogle Scholar
  5. Dutta, K., Venkatesh, U., & Parsa, H. G. (2007). Service failure and recovery strategies in the restaurant sector: An Indo-US comparative study. International Journal of Contemporary Hospitality Management, 19(5), 351–363.CrossRefGoogle Scholar
  6. Fischler, C. (1988). Food, self and identity. Social Science Information, 27, 275–292.CrossRefGoogle Scholar
  7. Go, F. M., Lee, Ronald M., & Russo, Antonio P. (2003). e–Heritage in the Globalizing Society: Enabling Cross–Cultural Engagement. Information Technology and Tourism, 6(1), 55–68.CrossRefGoogle Scholar
  8. Goodman, S. G. D. (2006). Shanxi as translocal imaginary: reforming the local. 56–73. In: Oakes, T. and Schein L. Eds. Translocal China Linkages, identities, and the reimagining of space. London: Routledge.Google Scholar
  9. Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: branding the global and the regional product. Tourism Geographies, 8(1), 31–55.CrossRefGoogle Scholar
  10. Hjalager, A., & Richards, G. (2002). Tourism and Gastronomy. London: Routledge.Google Scholar
  11. Lynn, M. (2001). Restaurant tipping and service quality A tenuous relationship. The Cornell Hotel and Restaurant Administration Quarterly, 42(1), 14–20.Google Scholar
  12. MacCannell, D. (1976). The Tourist: A New Theory of the Leisure Class. New York: Schocken Books.Google Scholar
  13. Mak, H. N. A., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171–196.CrossRefGoogle Scholar
  14. Millenaar, M.A., van Ruiven, M.I.C, Go, F.M., & de Vries, H.J. (2010). Developing a standard for restaurant authenticity – A case of Dutch top-restaurants. In J.-C. Graz and K. Jakobs (Eds.), EURAS Proceedings 2010 – Services standardization (EURAS contributions to standardization research, 2) (pp. 289–309). Aachen, Germany: Mainz.Google Scholar
  15. Urry, J. (1990). The Tourist Gaze. London: Sage.Google Scholar
  16. Wang, Y. (2007). Customized authenticity begins at home. Annals of Tourism Research, 34(3):789–804CrossRefGoogle Scholar

Copyright information

© The Author(s) 2019

Authors and Affiliations

  • Guojun Zeng
    • 1
  • Henk J. de Vries
    • 2
  • Frank M. Go
    • 2
  1. 1.School of Tourism ManagementSun Yat-sen UniversityGuangzhouChina
  2. 2.Rotterdam School of ManagementErasmus UniversityRotterdamThe Netherlands

Personalised recommendations