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https://doi.org/10.37741/t.68.4.1

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

Puni tekst: engleski, pdf (331 KB) str. 371-388 preuzimanja: 100* citiraj
APA 6th Edition
Balakrishnan Nair, B., Sinha, S. i Dileep, M.R. (2020). What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism. Tourism: An International Interdisciplinary Journal, 68 (4), 371-388. https://doi.org/10.37741/t.68.4.1
MLA 8th Edition
Balakrishnan Nair, Bipithalal, et al. "What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism." Tourism: An International Interdisciplinary Journal, vol. 68, br. 4, 2020, str. 371-388. https://doi.org/10.37741/t.68.4.1. Citirano 23.01.2021.
Chicago 17th Edition
Balakrishnan Nair, Bipithalal, Satyajit Sinha i M.R. Dileep. "What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism." Tourism: An International Interdisciplinary Journal 68, br. 4 (2020): 371-388. https://doi.org/10.37741/t.68.4.1
Harvard
Balakrishnan Nair, B., Sinha, S., i Dileep, M.R. (2020). 'What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism', Tourism: An International Interdisciplinary Journal, 68(4), str. 371-388. https://doi.org/10.37741/t.68.4.1
Vancouver
Balakrishnan Nair B, Sinha S, Dileep MR. What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism. Tourism: An International Interdisciplinary Journal [Internet]. 2020 [pristupljeno 23.01.2021.];68(4):371-388. https://doi.org/10.37741/t.68.4.1
IEEE
B. Balakrishnan Nair, S. Sinha i M.R. Dileep, "What makes inauthenticity dangerous: An explorative study of ethnic cuisine and tourism", Tourism: An International Interdisciplinary Journal, vol.68, br. 4, str. 371-388, 2020. [Online]. https://doi.org/10.37741/t.68.4.1

Sažetak
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.

Ključne riječi
authenticity; sustainability; postcolonial; cultural identity; Goa

Hrčak ID: 246220

URI
https://hrcak.srce.hr/246220

Posjeta: 237 *