IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v6y2014i10p7030-7047d41111.html
   My bibliography  Save this article

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

Author

Listed:
  • Guojun Zeng

    (School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China
    These authors contributed equally to this work.)

  • Yongqiu Zhao

    (School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China
    These authors contributed equally to this work.)

  • Shuzhi Sun

    (School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China
    These authors contributed equally to this work.)

Abstract

Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are “authentic food culture production” and “differentiated food culture production”. Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

Suggested Citation

  • Guojun Zeng & Yongqiu Zhao & Shuzhi Sun, 2014. "Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity," Sustainability, MDPI, vol. 6(10), pages 1-18, October.
    • Handle: RePEc:gam:jsusta:v:6:y:2014:i:10:p:7030-7047:d:41111
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/6/10/7030/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/6/10/7030/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Bruce Pietrykowski, 2004. "You Are What You Eat: The Social Economy of the Slow Food Movement," Review of Social Economy, Taylor & Francis Journals, vol. 62(3), pages 307-321.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Jing Guan & Jun Gao & Chaozhi Zhang, 2019. "Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village," Sustainability, MDPI, vol. 11(10), pages 1-15, May.
    2. Guangfan Sun & Xiangyu Cao & Junyi Chen & Hanqi Li, 2022. "Food Culture and Sustainable Development: Evidence from Firm-Level Sustainable Total Factor Productivity in China," Sustainability, MDPI, vol. 14(14), pages 1-25, July.
    3. Shanshan Dai & Qingming Cui & Honggang Xu, 2018. "The Resilience Capabilities of Yumcha Restaurants in Shaping the Sustainability of Yumcha Culture," Sustainability, MDPI, vol. 10(9), pages 1-17, September.
    4. Xiaofan Liang & Clio Andris, 2022. "Measuring McCities: Landscapes of chain and independent restaurants in the United States," Environment and Planning B, , vol. 49(2), pages 585-602, February.
    5. Chiara Rinaldi, 2017. "Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches," Sustainability, MDPI, vol. 9(10), pages 1-25, September.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Sanae Tashiro, 2009. "Differences in Food Preparation by Race and Ethnicity: Evidence from the American Time Use Survey," The Review of Black Political Economy, Springer;National Economic Association, vol. 36(3), pages 161-180, December.
    2. Muñoz, Pablo & Cohen, Boyd, 2017. "Towards a social-ecological understanding of sustainable venturing," Journal of Business Venturing Insights, Elsevier, vol. 7(C), pages 1-8.
    3. Yokoyama, Shigeki & Sakurai, Seiichi, 2009. "Social Capital and the Local Food Movement in Japan: The Case of the Chiba Prefecture," Asian Journal of Agriculture and Development, Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA), vol. 6(1), pages 1-20, June.
    4. Richael Connolly & Joe Bogue & Lana Repar, 2022. "Farmers’ Markets as Resilient Alternative Market Structures in a Sustainable Global Food System: A Small Firm Growth Perspective," Sustainability, MDPI, vol. 14(18), pages 1-24, September.
    5. Stoeckl, Verena E. & Luedicke, Marius K., 2015. "Doing well while doing good? An integrative review of marketing criticism and response," Journal of Business Research, Elsevier, vol. 68(12), pages 2452-2463.
    6. Justin Myers, 2013. "The logic of the gift: the possibilities and limitations of Carlo Petrini’s slow food alternative," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 30(3), pages 405-415, September.
    7. Rocío Blanco-Gregory & Leonor Elena López-Canto & María Victoria Sanagustín-Fons & Violante Martínez-Quintana, 2020. "Agroecological Entrepreneurship, Public Support, and Sustainable Development: The Case of Rural Yucatan (Mexico)," Land, MDPI, vol. 9(11), pages 1-24, October.
    8. Anna Krzywoszynska, 2015. "Wine is not Coca-Cola: marketization and taste in alternative food networks," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 32(3), pages 491-503, September.
    9. Ariane Lotti, 2010. "The commoditization of products and taste: Slow Food and the conservation of agrobiodiversity," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 27(1), pages 71-83, March.
    10. Roberta Sebastiani & Francesca Montagnini & Daniele Dalli, 2013. "Ethical Consumption and New Business Models in the Food Industry. Evidence from the Eataly Case," Journal of Business Ethics, Springer, vol. 114(3), pages 473-488, May.
    11. Wilfred Dolfsma & Deborah Figart & Robert McMaster & Martha Starr, 2012. "Promoting Research on Intersections of Economics, Ethics, and Social Values: Editorial," Review of Social Economy, Taylor & Francis Journals, vol. 70(2), pages 155-163, June.
    12. Fifita, 'Ilaisaane M.E. & Seo, Yuri & Ko, Eunju & Conroy, Denise & Hong, Dayun, 2020. "Fashioning organics: Wellbeing, sustainability, and status consumption practices," Journal of Business Research, Elsevier, vol. 117(C), pages 664-671.
    13. Jérôme Blanc & Marie Fare, 2016. "Turning values concrete: the role and ways of business selection in local currency schemes," Review of Social Economy, Taylor & Francis Journals, vol. 74(3), pages 298-319, September.
    14. Roy Suddaby & Diego Coraiola & Charles Harvey & William Foster, 2020. "History and the micro‐foundations of dynamic capabilities," Strategic Management Journal, Wiley Blackwell, vol. 41(3), pages 530-556, March.
    15. Antonio Tencati & Laszlo Zsolnai, 2012. "Collaborative Enterprise and Sustainability: The Case of Slow Food," Journal of Business Ethics, Springer, vol. 110(3), pages 345-354, October.
    16. Sanae Tashiro & Chu‐Ping Lo, 2011. "Balancing nutrition, luxury, and time constraints in food preparation choices," China Agricultural Economic Review, Emerald Group Publishing Limited, vol. 3(2), pages 245-265, May.
    17. Alessandro Bonadonna & Simona Alfiero & Massimo Cane & Edyta Gheribi, 2019. "Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy," Agriculture, MDPI, vol. 9(4), pages 1-14, April.
    18. Allison Hayes-Conroy & Jessica Hayes-Conroy, 2010. "Visceral Difference: Variations in Feeling (Slow) Food," Environment and Planning A, , vol. 42(12), pages 2956-2971, December.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:6:y:2014:i:10:p:7030-7047:d:41111. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.