Molz

After reading the first few paragraphs of this article, I started to associate the main idea of this article with North American Chinese restaurant. I can easily find the unauthenticity in Canada’s Chinese restaurant. Even the decoration, the menu style, the furnishing in the restaurant is totally Chinese, but the food is only for the Canadian.

This article has a complicated explanation about what is authenticity, and the whole article is talk about the authenticity of the culinary tourism in Thai restaurants. The author mentioned there is difference between the back regions which is the actual custom of foodway within that ethnic group and the front region of the ethnic which the ethnic group shows to the tourists. The author gave a lot of example about the difference, such as the symbol in the menu which shows the degree of spicy of Thai dish.

What’s more, she said the authenticity has both an emplicit and explicit inspiration for classifying tourists and tourist behaviors. I think this means how deep or close the tourist to the actual traditional food and foodway just after I read this sentence. Later she also mentioned some of the explanation of this sentence, such as the Valene Smith’s typology classifies tourists and tourism into 5 categories from the implicit and explicit inspiration of authenticity.

The author also mentioned the main reason why there is unauthenticity in ethnic restaurant, it’s the economical reason. Because there restaurant have the earn revenue, so for both local tourist destination and domestic ethnic restaurant, ethnical style can attract more tourists and the customers who want to experience the exotic. On the other hand, the food in the restaurant is not having a truly traditional food it’s because the restaurant want to adapt the customers’ favor then they can keep the customers.