Abstract
Purpose: The purpose of this study is to provide a synthesis and an extended discussion of the literature relating to authenticity and food tourism. It presents a Systematic Literature Review (SLR) of the academic literature and provides insights into the specific issues addressed by studies in this area.
Design/methodology/approach: A search of major research databases with multiple keywords was performed to identify relevant peer-reviewed articles dated between 2008-2018. A total of 39 articles were identified and analysed using NVivo. Based on a qualitative thematic analysis, three themes were identified; defining authenticity, authenticity and food tourism and tourists’ perceptions of authenticity.
Findings: Authenticity in tourism research is studied from three perspectives; objective, constructive and existential authenticity. For the tourist, food can be an amalgamation of all three perspectives. Furthermore, tourists are increasingly searching for an authentic experience. Food can represent an authentic experience as it can connect the tourist with the people, landscape and culture of their destination.
Research implications: This study contributes to the current body of knowledge on authenticity and food tourism. The analysis of the different issues addressed by the literature could build the foundation for future research.
Originality/value: This study presents a comprehensive review of the literature on authenticity in food tourism. It can serve as a roadmap of literature for both academics and practitioners and help stimulate further interest.
Design/methodology/approach: A search of major research databases with multiple keywords was performed to identify relevant peer-reviewed articles dated between 2008-2018. A total of 39 articles were identified and analysed using NVivo. Based on a qualitative thematic analysis, three themes were identified; defining authenticity, authenticity and food tourism and tourists’ perceptions of authenticity.
Findings: Authenticity in tourism research is studied from three perspectives; objective, constructive and existential authenticity. For the tourist, food can be an amalgamation of all three perspectives. Furthermore, tourists are increasingly searching for an authentic experience. Food can represent an authentic experience as it can connect the tourist with the people, landscape and culture of their destination.
Research implications: This study contributes to the current body of knowledge on authenticity and food tourism. The analysis of the different issues addressed by the literature could build the foundation for future research.
Originality/value: This study presents a comprehensive review of the literature on authenticity in food tourism. It can serve as a roadmap of literature for both academics and practitioners and help stimulate further interest.
| Original language | English (Ireland) |
|---|---|
| Title of host publication | Irish Academy of Management |
| Subtitle of host publication | University College Cork, 2018 |
| Publication status | Published - 2018 |