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旅游导刊  2017, Vol. 1 Issue (1): 51-66    DOI: 10.12054/lydk.bisu.5
曾国军, 陆汝瑞
中山大学旅游学院 广东广州 510275
Paradox of Authenticity versus Standardization of Food Culture: Consumption Context and Producers’ Response
Guojun ZENG, Rurui LU
School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China
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关键词: 原真性标准化文化生产扩展战略消费情境    

Although food culture production has become a focal theoretical problem in the area of hospitality management and food geographies, there is still lack of theoretical framework to integrate and analyze the authenticity coordination process in the food culture production between producers and consumers under different consumption contexts. Based on the two-dimension framework of authenticity and standardization, this paper discussed the evolution of authenticity which was constructed by producers and consumers together in different consumption contexts. Meanwhile, this paper explored how producers adjust product and service dynamically in order to adapt to different consumption contexts by multi-case analysis. The study found that: first, when restaurants focus on local customers business, keeping objective authenticity is very important. Second, if restaurants achieve expansion of groups, they should select standardized authenticity. Third, if restaurants achieve translocal expansion, then producers need to adopt symbolic authenticity. Last but not least, if restaurants focus on the customers of foreign culture, they may need to adopt reconstructed authenticity.Through multi-case analysis, the paper discussed and constructed the strategic analysis framework of food culture production in different consumption contexts. It will boost the development of food culture production theory and can also provide theoretical support for expansion strategy of hotels, scenic spots, and other service enterprises.

Key words: authenticity    standardization    cultural production    expansion strategy    consumption context
收稿日期: 2015-11-15 出版日期: 2017-01-15
PACS:  F59  
基金资助: 国家自然科学基金(41571129;41201140;41301140)

[作者简介] 曾国军(1977— ),男,湖南华容人,博士,中山大学旅游学院教授、酒店与饮食研究中心主任,研究方向:酒店管理和饮食地理。陆汝瑞(1990— ),男,安徽合肥人,中山大学旅游学院硕士研究生,研究方向:酒店管理和饮食地理。

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曾国军, 陆汝瑞. 原真性与标准化悖论:饮食文化的消费情境与生产者响应[J]. 旅游导刊, 2017, 1(1): 51-66.

Guojun ZENG, Rurui LU. Paradox of Authenticity versus Standardization of Food Culture: Consumption Context and Producers’ Response. Tourism and Hospitality Prospects, 2017, 1(1): 51-66.


图1  饮食文化生产的4种战略[15]
图2  4种消费情境下的生产者响应
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