Marketing of ethnic food experiences: Authentication analysis of indian cuisine abroad

Deepak Chhabra, Woojin Lee, Shengnan Zhao, Karla Scott

Research output: Contribution to journalArticle

26 Scopus citations

Abstract

This study aims to examine how Indian restaurants outside of India negotiate and project authenticity onto toured markers (both tangible and intangible) in ‘restaurant/eatertainment’ experiences. Using predetermined authenticity criteria and an a priori list of authenticating markers, this study to scrutinizes the online promotional content of north Indian food in the USA. Based on the results, it is noted that the restaurant owners use preferred and theoplacity-negotiated versions to inculcate meanings of object authenticity.

Original languageEnglish (US)
Pages (from-to)145-157
Number of pages13
JournalJournal of Heritage Tourism
Volume8
Issue number2-3
DOIs
StatePublished - Jan 1 2013

Keywords

  • Authenticity
  • Commoditization
  • Cultural heritage
  • Ethnicity
  • Food

ASJC Scopus subject areas

  • History
  • Tourism, Leisure and Hospitality Management

Fingerprint Dive into the research topics of 'Marketing of ethnic food experiences: Authentication analysis of indian cuisine abroad'. Together they form a unique fingerprint.

  • Cite this