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Original scientific paper

What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism

Bipithalal Balakrishnan Nair ; Sol International Hospitality Management (SIHOM), Woosong University, Dong-gu, Daejeon, Republic of Korea
Satyajit Sinha ; School of Tourism, Travel and Hospitality Management, Central University of Himachal Pradesh, Dharamshala, India
M.R. Dileep ; Department of Travel and Tourism, Pazhassi Raja College, Calicut University, Kerala, India

Full text: english pdf 331 Kb

page 371-388

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This study inspects the dangers of being inauthentic while posing as apostles of authentic, ethnic service providers in tourism. The concept of authenticity was adopted to understand how the commodification of cultural features, especially food, of a multiethnic destination influences the realness of traditional cuisine. The study was conducted in Goa, India, also known as tourist Mecca. The research findings demonstrate that tourism acts as a dominant player in creating a transfigurative replica of tourist's expectations. This makes touristified versions of traditional foods, severely influencing the integrity of regional cuisines. These results are useful in understanding how inauthentic practices challenge the cultural identity of the destination.


authenticity, sustainability, postcolonial, cultural identity, Goa

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