References
- Akhoondnejad, A. (2016). Tourist loyalty to a local cultural event: The case of Turkmen handicrafts festival. Tourism Management, 52, 468–477. https://doi.org/10.1016/j.tourman.2015.06.027
- Alexander, N. (2009). Brand authentication: Creating and maintaining brand auras. European Journal of Marketing, 43(3/4), 551–562. https://doi.org/10.1108/03090560910935578
- Atwal, G., & Williams, A. (2012). Is this Shangri-La? The case for authenticity in the Chinese andIndian hospitality industry. Journal of Brand Management, 19(5), 405–413. https://doi.org/10.1057/bm.2011.48
- Beer, S. (2008). Authenticity and food experience – Commercial and academic perspectives. Journal of Foodservice, 19(3), 153–163. https://doi.org/10.1111/j.1745-4506.2008.00096.x
- Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oa
- Bruhn, M., Schoenmüller, V., Schäfer, D., & Heinrich, D. (2012). Brand authenticity: Towards a deeper understanding of its conceptualization and measurement. Advances in Consumer Research, 40, 567–576. https://ssrn.com/abstract=2402187
- Bujisic, M., Hutchinson, J., & Parsa, H. G. (2014). The effects of restaurant quality attributes on customer behavioral intentions. International Journal of Contemporary Hospitality Management, 26(8), 1270–1291. https://doi.org/10.1108/IJCHM-04-2013-0162
- Cappannelli, G., & Cappannelli, S. C. (2004). Authenticity: Simple strategies for greater meaning and purpose at work and at home. Emmis Books.
- Chang, K. C. (1977). Food in Chinese culture. Yale University Press.
- Chen, Q., & Huang, R. (2016). Understanding the importance of food tourism to Chongqing, China. Journal of Vacation Marketing, 22(1), 42–54. https://doi.org/10.1177/1356766715589427
- Chen, Q., & Huang, R. (2018). Local food in China: A viable destination attraction. British Food Journal, 120(1), 146–157. https://doi.org/10.1108/BFJ-03-2017-0135
- Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544–560. https://doi.org/10.1080/13683500.2018.1444020
- Cheng, S. W., Hu, J., & Fox, D. (2012). Tea tourism development in Xinyang, China: Stakeholders' view. Tourism Management Perspectives, 2–3, 28–34.
- Chhabra, D., Lee, W., Zhao, S., & Scott, K. (2013). Marketing of ethnic food experiences: authentication analysis of Indian cuisine abroad. Journal of Heritage Tourism, 8(2-3), 145–157. https://doi.org/10.1080/1743873X.2013.767816
- Cohen, E. (1988). Authenticity and commoditization in tourism. Annals of Tourism Research, 15(3), 371–386. https://doi.org/10.1016/0160-7383(88)90028-X
- Creswell, J. W. (2007). Qualitative inquiry and research design: Choosing among five approaches (2nd ed). Sage.
- Creswell, J. W., & Clark, V. L. (2011). Designing and conducting mixed methods research (2nd ed.). Sage.
- Dayour, F., Park, S., & Kimbu, A. (2019). Backpackers’ perceived risks towards smartphone usage and risk reduction strategies: A mixed methods study. Tourism Management, 72, 52–68. https://doi.org/10.1016/j.tourman.2018.11.003
- DiPietro, R. B., & Levitt, J. (2019). Restaurant authenticity: Factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality & Tourism Administration, 20(1), 101–127. https://doi.org/10.1080/15256480.2017.1359734
- Eggert, A., & Ulaga, W. (2002). Customer perceived value: A substitute for satisfaction in business markets? Journal of Business & Industrial Marketing, 17(2/3), 107–118. https://doi.org/10.1108/08858620210419754
- Fine, G. A. (2003). Crafting authenticity: The validation of identity in self-taught art. Theory and Society, 32(2), 153–180. https://doi.org/10.1023/A:1023943503531
- Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(2), 39–188. https://doi.org/10.2307/3151312
- Fritz, K., Schoenmueller, V., & Bruhn, M. (2017). Authenticity in branding-exploring antecedents and consequences of brand authenticity. European Journal of Marketing, 51(2), 324–348. https://doi.org/10.1108/EJM-10-2014-0633
- Fu, Y., Liu, X. M., Wang, Y. Q., & Chao, R. F. (2018). How experiential consumption moderates the effects of souvenir authenticity on behavioral intention through perceived value. Tourism Management, 69, 356–367. https://doi.org/10.1016/j.tourman.2018.06.023
- Gilmore, J. H., & Pine, B. J. (2007). Authenticity: What consumers really want. Harvard Business School Press.
- Grayson, K., & Martinec, R. (2004). Consumer perceptions of iconicity and indexicality and their influence on assessments of authentic market offerings. Journal of Consumer Research, 31(2), 296–312. https://doi.org/10.1086/422109
- Ha, J., & Jang, S. (2010). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management, 29(1), 2–13. https://doi.org/10.1016/j.ijhm.2009.03.009
- Hair, J. F., Anderson, R. E., Tatham, R. L., & Black, W. C. (1998). Multivariate data analysis (5th ed.). Prentice Hall.
- Hair Jr, J. F., Black, W. C., Babin, B. J., Anderson, R. E., & Tatham, R. L. (2006). Multi-variate data analysis. Prentice-Hall.
- Han, H., & Ryu, K. (2009). The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality & Tourism Research, 33(4), 487–510. https://doi.org/10.1177/1096348009344212
- Hewlett, D., & Brown, L. (2018). Planning for tranquil spaces in rural destinations through mixed methods research. Tourism Management, 67, 237–247. https://doi.org/10.1016/j.tourman.2018.01.011
- Holt, D. B. (2002). Why do brands cause trouble? A dialectical theory of consumer culture and branding. Journal of Consumer Research, 29(1), 70–90. https://doi.org/10.1086/339922
- Hou, B., Tao, R., & Chen, Q. (2016). Perception and evaluation of urban food culture landscape image based on analysis of travels notes on the Internet: A case study of Yangzhou. Journal of Researches on Dietetic Science and Culture, 33(4), 20–25.
- Hu, L., & Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modeling, 6(1), 1–55.
- Jamal, T., & Hill, S. (2004). Developing a framework for Indicators of authenticity: The place and Space of cultural and heritage tourism. Asia Pacific Journal of Tourism Research, 9(4), 353–372. https://doi.org/10.1080/1094166042000311246
- Jang, S., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S. International Journal of Hospitality Management, 31(3), 990–1003. https://doi.org/10.1016/j.ijhm.2011.12.003
- Jang, S., & Namkung, Y. (2009). Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–russell model to restaurants. Journal of Business Research, 62(4), 451–460. https://doi.org/10.1016/j.jbusres.2008.01.038
- Kessous, A. (2015). Nostalgia and brands: A sweet rather than a bitter cultural evocation of the past. Journal of Marketing Management, 31(17-18), 1899–1923. https://doi.org/10.1080/0267257X.2015.1088889
- Kim, H., & Boon, M. A. (2016). Authenticity-Do tourist perceptions of winery experiences affect behavioral intentions? International Journal of Contemporary Hospitality Management, 28(4), 839–885. https://doi.org/10.1108/IJCHM-05-2014-0212
- Kim, H., & Jamal, T. (2007). Touristic quest for existential authenticity. Annals of Tourism Research, 34(1), 181–201. https://doi.org/10.1016/j.annals.2006.07.009
- Kim, J. H., Youn, H., & Rao, Y. (2017). Customer responses to food-related attributes in ethnic restaurants. International Journal of Hospitality Management, 61, 129–139. https://doi.org/10.1016/j.ijhm.2016.11.003
- Kotler, P. (1973). Atmospherics as a marketing tool. Journal of Retailing, 49(4), 48–64. http://connection.ebscohost.com/c/articles/4673250/atmospherics-as-marketing-tool
- Kovács, B., Carroll, G. R., & Lehman, D. W. (2014). Authenticity and consumer value ratings: Empirical tests from the restaurant domain. Organization Science, 25(2), 458–478. https://doi.org/10.1287/orsc.2013.0843
- Lee, J., & Whaley, J. E. (2018). Determinants of dining satisfaction. Journal of Hospitality Marketing and Management, 1–28, 351–378. https://doi.org/10.1080/19368623.2019.1523031
- Lego, C., Wood, N., & Mcfee, S. A. (2002). Thirst for the real thing in themed retail environments: consuming authenticity in Irish pubs. Journal of Foodservice Business Research, 5(2), 61–74. https://doi.org/10.1300/J369v05n02_05
- Li, M., Hou, B., & Xu, Y. R. (2019). The ingenuity of Huaiyang dietetic culture and its tourism value under the background of roaming. Journal of Researches on Dietetic Science and Culture, 36((01|1)), 27–32.
- Lin, S. P., Chan, Y. H., & Tsai, M. C. (2009). A transformation function corresponding to IPA and gap analysis. Total Quality Management & Business Excellence, 20(8), 829–846. https://doi.org/10.1080/14783360903128272
- Lin, P. M. C., Ren, L. P., & Chen, C. (2017). Customers’ perception of the authenticity of a Cantonese restaurant. Journal of China Tourism Research, 13(2), 211–230. https://doi.org/10.1080/19388160.2017.1359721
- Lin, C. H., & Wang, W. C. (2012). Effects of authenticity perception, hedonics, and perceived value on ceramic souvenir-repurchasing intention. Journal of Travel & Tourism Marketing, 29(8), 779–795. https://doi.org/10.1080/10548408.2012.730941
- Liu, Y., & Jang, S. (2009). Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioral intentions. International Journal of Hospitality Management, 28(3), 338–348. https://doi.org/10.1016/j.ijhm.2008.10.008
- Liu, H. B., Li, H. Y., DiPietro, R. B., & Levitt, J. A. (2018). The role of authenticity in mainstream ethnic restaurants: Evidence from an independent full-service Italian restaurant. International Journal of Contemporary Hospitality Management, 30(2), 1035–1053. https://doi.org/10.1108/IJCHM-08-2016-0410
- Liu, P., & Tse, E. C. (2018). Exploring factors on customers’ restaurant choice: An analysis of restaurant attributes. British Food Journal, 120(10), 2289–2303. https://doi.org/10.1108/BFJ-10-2017-0561
- Lovelock, C. H. (2000). Service marketing (4th ed.). Prentice Hall International.
- Lu, S., & Fine, G. A. (1995). The presentation of ethnic authenticity: Chinese food as a social accomplishment. The Sociological Quarterly, 36(3), 535–553. https://doi.org/10.1111/j.1533-8525.1995.tb00452.x
- Lu, A. C. C., Gursoy, D., & Lu, C. Y. R. (2015). Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants. International Journal of Hospitality Management, 50, 36–45. https://doi.org/10.1016/j.ijhm.2015.07.008
- Ma, X. Y., Wei, W. W., & Bai, Y. (2017). Types and mechanism of perceived brand authenticity clues in Old brand restaurants— Social Network analysis on Chinese time-honored restaurants. East China Economic Management, 31(8), 176–184. [In Chinese].
- MacCannell, D. (1973). Staged authenticity: Arrangements of social space in tourist settings. American Journal of Sociology, 79(3), 589–603. https://doi.org/10.1086/225585
- Meng, Z. H., Cai, L. P., Day, J., Tang, C. H., Lu, Y., & Zhang, H. M. (2019). Authenticity and nostalgia – subjective well-being of Chinese rural-urban migrants. Journal of Heritage Tourism, 14, 5–6. https://doi.org/10.1080/1743873x.2019.1567739
- Morhart, F., Malär, L., Guèvremont, A., Girardin, F., & Grohmann, B. (2015). Brand authenticity: An integrative framework and measurement scale. Journal of Consumer Psychology, 25(2), 200–218. https://doi.org/10.1016/j.jcps.2014.11.006
- Muskat, B., Hortnagl, T., Prayag, G., & Wagner, S. (2019). Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions. Journal of Vacation Marketing, 25(4), 480–498. https://doi.org/10.1177/1356766718822675
- Nikolich, M. A., & Sparks, B. A. (1995). The hospitality service encounter: The role of communication. Journal of Hospitality and Tourism Research, 19(2), 43–56. https://doi.org/10.1177/109634809501900205
- Nunnally, J. C. (1978). Psychometric theory (2nd ed.). McGraw-Hill.
- Oum, Y. R. (2005). Authenticity and representation: Cuisines and identities in Korean-American diaspora. Postcolonial Studies: Culture, Politics, Economy, 8(1), 109–125. https://doi.org/10.1080/13688790500134380
- Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–37. https://doi.org/10.1016/0737-6782
- Peterson, R. A. (2005). In search of authenticity. Journal of Management Studies, 42(5), 1083–1098. https://doi.org/10.1111/j.1467-6486.2005.00533.x
- Ramkissoon, H., & Uysal, M. (2011). The effects of perceived authenticity, information search behaviour, motivation and destination imagery on cultural behavioural intentions of tourists. Current Issues in Tourism, 14(6), 537–562. https://doi.org/10.1080/13683500.2010.493607
- Robinson, R. N. S., & Clifford, C. (2012). Authenticity and festival foodservice experiences. Annals of Tourism Research, 39(2), 571–600. https://doi.org/10.1016/j.annals.2011.06.007
- Robinson, R. N. S., & Getz, D. (2014). Profiling potential food tourists: An Australian study. British Food Journal, 116(4), 690–706.
- Russell, J. A. (1982). Environmental psychology. Annual Review of Psychology, 33, 651–688.
- Ryu, K., Han, H., & Jang, S. (2010). Relationships among hedonic and utilitarian values, satisfactionand behavioral intentions in the fast-casual restaurant industry. International Journal of Contemporary Hospitality Management, 22(3), 416–432. https://doi.org/10.1108/09596111011035981
- Ryu, K., Lee, H., & Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223.
- Sánchez, J., Callarisa, L., Rodríguez, R. M., & Moliner, M. A. (2006). Perceived value of the purchase of a tourism product. Tourism Management, 27(3), 394–409. https://doi.org/10.1016/j.tourman.2004.11.007
- Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
- Sweeney, J. C., & Soutar, G. N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of Retailing, 77(2), 203–220. https://doi.org/10.1016/S0022-4359(01)00041-0
- Teddlie, C., & Tashakkori, A. (2006). A general typology of research designs featuring mixed methods. Research in the Schools, 13(1), 12–28.
- Tourism and Recreation Research Unit. (1983). Recreation site survey manual - methods and techniques for conducting visitor surveys. E. & F. N. Spon.
- Tsai, C. T., & Lu, P. H. (2012). Authentic dining experiences in ethnic theme restaurants. International Journal of Hospitality Management, 31(1), 304–306. https://doi.org/10.1016/j.ijhm.2011.04.010
- Wang, N. (1999). Rethinking authenticity in tourism experience. Annals of Tourism Research, 26(2), 349–370. https://doi.org/10.1016/S0160-7383(98)00103-0
- Wang, D., Liu, D., & Lai, C. (2012). Expansion of higher education and the employment crisis: Policy innovations in China. On the Horizon, 20(4), 336–344. https://doi.org/10.1108/10748121211272470
- Wang, C. Y., & Mattila, A. S. (2015). The impact of Servicescape cues on consumer Prepurchase authenticity assessment and Patronage intentions to ethnic restaurants. Journal of Hospitality and Tourism Research, 39(3), 346–372. https://doi.org/10.1177/1096348013491600
- Wang, C. Z., & Wang, Y. J. (2014). Evaluation model of time-honored brand value. Management Review, 26(6), 98–106. [In Chinese].
- Wells, V. K., Manika, D., Gregory-Smith, D., Taheri, B., & Mccowlen, C. (2015). Heritage tourism, CSR and the role of employee environmental behaviour. Tourism Management, 48, 399–413. https://doi.org/10.1016/j.tourman.2014.12.015
- Wood, N. T., & Munoz, C. L. (2006). ‘No rules, just right’ or is it? The role of themed restaurants as cultural ambassadors. Tourism and Hospitality Research, 7(3/4), 242–255. https://doi.org/10.1057/palgrave.thr.6050047
- Xu, W., & Feng, L. (2018). Research on influence Mechanism of time-honored brand authenticity on intentions of word-of-mouth. Journal of Central University of Finance and Economic, 1, 93–101. [In Chinese].
- Xu, W., Wang, P., Wang, X. X., & Song, S. G. (2015). Time-honored brand authenticity: Its measurement and influence. Chinese Journal of Management, 12(9), 1286–1293. [In Chinese].
- Yan, M. J., & Zhang, Q. (2017). Customers’ satisfaction degree of time-honored catering brands based on IPA- A case of Fuchun Tea House, Yangzhou. Journal of Researches on Dietetic Science and Culture, 34(1), 45–50.
- Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. The Journal of Marketing, 52(3), 2–22. https://doi.org/10.1177/002224298805200302
- Zhang, T., Chen, J. Y., & Hu, B. L. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 1–18. https://doi.org/10.3390/su11123437