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

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  • 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
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    References listed on IDEAS

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    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.
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    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. 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.
    3. 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.
    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.

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