The trans-local cultural production of food is one of the most hotly debated research agendas and becomes emergingly significant in the area of food geography. Despite the long-term discussion on the paradox of authenticity versus standardization of food and the theoretical exploration on the food consumption context versus producers’ strategy, there is still a lack of interpretation from the views of food consumers, especially the fundamental value of food, namely food authenticity, food safety and food health. Given these shortcomings, this study proposed a three-dimensional framework including food authenticity, food safety and food health and based on this theoretical framework, this paper discussed different perceptions of the three elements from both food producers and consumers. This paper mainly discussed the negotiation process of food authenticity and food safety in the context of mobility and especially the tourism mobility; the second topic is the co-production of food authenticity and food health in the context of (re-)localization and particularly the destruction of global food network on local lifestyle and food perception; the third research agenda is the dis-continuum of food safety and food health in the process of modernization and the uniqueness of food value among different consumers. Furthermore, this research envisions the new directions on food research through both the view of food production and consumption and the integration of natural science and social science, which will promote the sustainable food culture production system in the near future.

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.