Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China

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dc.citation.issue12
dc.citation.volume13
dc.contributor.authorHuang Y
dc.contributor.authorHall CM
dc.contributor.authorChen NC
dc.contributor.editorPrinyawiwatkul W
dc.date.accessioned2025-08-06T22:08:25Z
dc.date.available2025-08-06T22:08:25Z
dc.date.issued2024-06-12
dc.description.abstractDining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.
dc.description.confidentialfalse
dc.edition.editionJune 2024
dc.identifier.citationHuang Y, Hall CM, Chen N. (2024). Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China. Foods. 13. 12.
dc.identifier.doi10.3390/foods13121838
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.number1838
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73316
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/13/12/1838
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectfood tourism
dc.subjectdestination restaurant
dc.subjectMichelin Guide
dc.subjectlocality
dc.subjectlocal food
dc.subjectgastronomy tourism
dc.titleDestination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China
dc.typeJournal article
pubs.elements-id502311
pubs.organisational-groupOther
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