关键词: 原真性; 标准化; 文化生产; 扩展战略; 消费情境

Abstract:

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.

Keywords: authenticity; standardization; cultural production; expansion strategy; consumption context