Negotiating authenticity: Berlin's Japanese food producers and the vegan/vegetarian consumer.
This paper introduces "feelings of authenticity" as an analytical category in the scholarship on culinary globalization and ethnic food producers to understand changes in cosmopolitan foodscapes by transcending economic conceptualizations of authenticity. It discusses how Japanese food entrepreneurs...
| Publicado en: | Food, Culture & Society Vol. 26; no. 5; pp. 1056 - 1072 |
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| Formato: | Artículo |
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Taylor & Francis Ltd
Nov2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ssf&AN=174633458&site=ehost-live header: @attributes: shortDbName: ssf uiTerm: 174633458 longDbName: Social Sciences Full Text (H.W. Wilson) uiTag: AN controlInfo: bkinfo: jinfo: jid: 15528014 1GVA jtl: Food, Culture & Society issn: 15528014 maglogo: N pubinfo: dt: Nov2023 vid: 26 iid: 5 pid: 377 pub: Taylor & Francis Ltd artinfo: ui: 174633458 10.1080/15528014.2022.2076028 ppf: 1056 ppct: 16 formats: fmt: @attributes: type: P size: 1.7MB tig: atl: Negotiating authenticity: Berlin's Japanese food producers and the vegan/vegetarian consumer. aug: au: Reiher, Cornelia affil: Institute of Japanese Studies, Freie Universität Berlin, Berlin, Germany su: Berlin (Germany) Consumers Japanese cooking Vegan cooking Vegetarianism Veganism Vegetarians Ethnic foods sug: subj: Consumers Berlin (Germany) Specialty Canning Japanese cooking Vegan cooking Vegetarianism Veganism Vegetarians Ethnic foods keyword: Authenticity Berlin consumer culinary globalization emotions Japanese food Japanese restaurateurs vegan vegetarian Authenticity Berlin consumer culinary globalization emotions Japanese food Japanese restaurateurs vegan vegetarian ab: This paper introduces "feelings of authenticity" as an analytical category in the scholarship on culinary globalization and ethnic food producers to understand changes in cosmopolitan foodscapes by transcending economic conceptualizations of authenticity. It discusses how Japanese food entrepreneurs, chefs and food workers making and selling Japanese food in Berlin feel about and negotiate consumer demands for vegan and vegetarian variations of Japanese cuisine. Why are some Japanese food producers in Berlin more flexible in adjusting their menus to customer demands than others? This paper argues that different responses are related to food producers' feelings of authenticity informed by different personal standards of what authentic Japanese food is and should be. These standards emerge from their personal biographies, professional backgrounds and values. Based on six years of fieldwork, this paper introduces three groups of Japanese food producers who perceive authentic Japanese food differently and shows how ethnic food producers' perceptions and feelings of authenticity affect negotiations between food producers and consumers. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: N holdings: @attributes: islocal: N |
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