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Sustainability 2014, 6(10), 7030-7047; doi:10.3390/su6107030

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

†,* ,
and
School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 23 June 2014 / Revised: 28 August 2014 / Accepted: 19 September 2014 / Published: 13 October 2014
(This article belongs to the Special Issue Landscape and Sustainability)
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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. View Full-Text
Keywords: food; locality; translocality; authenticity; cultural production; sustainable development food; locality; translocality; authenticity; cultural production; sustainable development
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zeng, G.; Zhao, Y.; Sun, S. Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity. Sustainability 2014, 6, 7030-7047.

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