References
- Abarca, M. E. (2004). AUTHENTIC OR NOT, IT'S ORIGINAL. Food & Foodways, 12(1), 1–25. 10.1080/07409710490467589 1–25
- Aldrich, D. 2012. Building Resilience: Social Capital in Post-Disaster Recovery. Chicago: University of Chicago Press.
- Anthias, F. 2007. “Ethnic Ties: Social Capital and the Question of Mobilisability.” The Sociological Review 55 (4): 788–805. doi:10.1111/j.1467-954X.2007.00752.x.
- Azmat, F., and Y. Fujimoto. 2016. “Family Embeddedness and Entrepreneurship Experience: A Study of Indian Migrant Women Entrepreneurs in Australia.” Entrepreneurship and Regional Development 28 (9–10): 630–656. doi:10.1080/08985626.2016.1208279.
- Becker, G. 1962. “Investment in Human Capital: A Theoretical Analysis.” Journal of Political Economy 70 (5): 9–49. doi:10.1086/258724.
- Bell, R., H. L. Meiselman, B. J. Pierson, and W. G. Reeve. 1994. “Effects of Adding an Italian Theme to a Restaurant on the Perceived Ethnicity, Acceptability, and Selection of Foods.” Appetite 22 (1): 11–24. doi:10.1006/appe.1994.1002.
- Bourdieu, P. 2011. “The Forms of Capital (1986).” In Cultural Theory: An Anthology, edited by I. Szeman and T. Kaposy, 81–93. Chichester: Wiley-Blackwell.
- Bui, T. M. H. 2022. “Place-Making of Vietnamese Married Immigrant Women in South Korea: The Case of Vietnamese Language Classes for Multicultural Children.” Space and Environment 32 (1): 166–193.
- Cederberg, M., and M. Villares-Varela. 2019. “Ethnic Entrepreneurship and the Question of Agency: The Role of Different Forms of Capital, and the Relevance of Social Class.” Journal of Ethnic and Migration Studies 45 (1): 115–132. doi:10.1080/1369183X.2018.1459521.
- Cho, M. 2018. “Ethnic Place-Making in Cosmopolis.” In Cities in Asia by and for the People, edited by Y. Cabannes, M. Douglass, and T. Padawangi, 314–349. Amsterdam: Amsterdam University Press.
- Chung, S. 2010. “The Impacts of Immigrants’ Residential Concentration on Their Self-Employment.” The Geographical Journal of Korea 44 (1): 25–34.
- Chun, J. Y., and L. Neill. 2021. “Understanding Fusion Korean Food: Considerations of Identity, Creation and Acceptance in Auckland, Aotearoa New Zealand.” Food, Culture and Society, Advance online publication 1–15. doi:10.1080/15528014.2021.2012319.
- Coe, N. M., P. F. Kelly, and H. W. Yeung. 2020. Economic Geography: A Contemporary Introduction. Hoboken, NJ: John Wiley & Sons.
- Corapi, A. 2010. “The 10 Healthiest Ethnic Cuisines.” Accessed August 2010 http://edition.cnn.com/2010/HEALTH/08/25/healthiest.ethnic.cuisines/.CableNewsNetwork
- Ebster, C., and I. Guist. 2005. “The Role of Authenticity in Ethnic Theme Restaurants.” Journal of Foodservice Business Research 7 (2): 41–52. doi:10.1300/J369v07n02_04.
- Gabaccia, D. 1998. We are What We Eat: Ethnic Food and the Making of Americans. Cambridge: Harvard University Press.
- Gaytán, M. S. 2008. “From Sombreros to Sincronizadas: Authenticity, Ethnicity, and the Mexican Restaurant Industry.” Journal of Contemporary Ethnography 37 (3): 314–341. doi:10.1177/089124160730962.
- George, R. T. 2001. “Dining Chinese: A Consumer Subgroup Comparison.” Journal of Restaurant and Foodservice Marketing 4 (2): 67–86. doi:10.1300/J061v04n02_04.
- Heilman, M. E., and J. J. Chen. 2003. “Entrepreneurship as a Solution: The Allure of Self-Employment for Women and Minorities.” Human Resource Management Review 13 (2): 347–364. doi:10.1016/S1053-4822(03)00021-4.
- Hobsbawm, E., and T. Ranger, edited by. 1983. The Invention of Tradition. Cambridge: Cambridge University Press.
- Imilan, W. 2015. “Performing National Identity through Peruvian Food Migration in Santiago de Chile.” Fennia – International Journal of Geography 193 (2): 227–241. doi:10.11143/46369.
- Ingerson, S., and A. K. Kim. 2016. “Exploring the Value of an Ethnic Restaurant Experience: A Consumer Perspective Towards Korean Restaurants.” Tourism Recreation Research 41 (2): 199–212. doi:10.1080/02508281.2016.1151163.
- Jang, S. C., Y. Liu, and Y. Namkung. 2011. “Effects of Authentic Atmospherics in Ethnic Restaurants: Investigating Chinese Restaurants.” International Journal of Contemporary Hospitality Management 23 (5): 662–680. doi:10.1108/09596111111143395.
- Johnston, J., and S. Baumann. 2007. “Democracy versus Distinction: A Study of Omnivorousness in Gourmet Food Writing.” The American Journal of Sociology 113 (1): 165–204. doi:10.1086/518923.
- Johnston, J., and S. Baumann. 2010. Foodies. Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
- Kim, M. 2019. “Consumer Awareness of the Authenticity of Ethnic Restaurant by Cultural Experience.” Tourism Management Research 89 (3): 457–477. doi:10.18604/tmro.2019.23.3.23.
- Kim, H. M. 2020. “International Real Estate Investment and Urban Development: An Analysis of Korean Activities in Hanoi, Vietnam.” Land Use Policy 94: 104486. doi:10.1016/j.landusepol.2020.104486.
- Lee, C. H., S. H. Lee, G. G. Seo, and J. H. Hong. 2020. “The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes.” Foods 9 (8): 976. doi:10.3390/foods9080976.
- Liu, Y., and S. Jang. 2009. “Perceptions of Chinese Restaurants in the U.S.: What Affects Customer Satisfaction and Behavioral Intentions?” International Journal of Hospitality Management 28 (3): 338–348. doi:10.1016/j.ijhm.2008.10.008.
- Lu, S., and G. A. Fine. 1995. “The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment.” The Sociological Quarterly 36 (3): 535–553. doi:10.1111/j.1533-8525.1995.tb00452.x.
- Lu, A. C. C., D. Gursoy, and C. Y. Lu. 2015. “Authenticity Perceptions, Brand Equity and Brand Choice Intention: The Case of Ethnic Restaurants.” International Journal of Hospitality Management 50: 36–45. doi:10.1016/j.ijhm.2015.07.008.
- Möhring, M. 2008. “Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany.” Food and Globalization: Consumption, Markets and Politics in the Modern World 1 (1): 129–150.
- Nee, V., and J. Sanders. 2001. “Understanding the Diversity of Immigrant Incorporation: A Forms-of-Capital Model.” Ethnic and Racial Studies 24 (3): 386–411. doi:10.1080/01419870020036710.
- Nützenadel, A., and F. Trentmann, eds. 2008. Food and Globalization: Consumption, Markets and Politics in the Modern World. New York: Berg.
- Piperopoulos, P. 2010. “Ethnic Minority Businesses and Immigrant Entrepreneurship in Greece.” Journal of Small Business and Enterprise Development 17 (1): 139–158. doi:10.1108/14626001011019170.
- Pit, C. 2014. “Tortillas to Riches: Ninfa Laurenzo, Houston, and the Business of Food and Culture, 1973–98.” Food, Culture & Society 17 (2): 245–260. doi:10.2752/175174414X13871910532024.
- Putnam, R. 2000. Bowling Alone: The Collapse and Revival of American Community. New York: Simon & Schuster.
- Ram, M., T. Jones, and M. Villares-Varela. 2017. “Migrant Entrepreneurship: Reflections on Research and Practice.” International Small Business Journal: Researching Entrepreneurship 35 (1): 3–18. doi:10.1177/0266242616678051.
- Ram, M., N. Theodorakopoulos, and T. Jones. 2008. “Forms of Capital, Mixed Embeddedness and Somali Enterprise.” Work, Employment and Society 22 (3): 427–446. doi:10.1177/0950017008093479.
- Rath, J., A. Swagerman, H. Krieger, A. Ludwinek, and L. Pickering. 2011. Promoting Ethnic Entrepreneurship in European Cities. Luxembourg: Publications Office of the European Union.
- Ray, K. 2007. “Ethnic Succession and the New American Restaurant Cuisine.” In The Restaurants Book: Ethnographies of Where We Eat, edited by D. Beriss and D. Sutton, 97–114. Oxford: Berg.
- Ray, K. 2011. “Dreams of Pakistani Grill and Vada Pao in Manhattan.” Food, Culture & Society 14 (2): 243–273. doi:10.2752/175174411X12893984828836.
- Reiher, C. 2022. “Negotiating Authenticity: Berlin’s Japanese Food Producers and the Vegan/Vegetarian Consumer.” Food, Culture and Society, Advance online publication 1–16. doi:10.1080/15528014.2022.2076028.
- Stock, M., and A. Schmiz. 2020. “Catering Authenticities: Ethnic Food Entrepreneurs as Agents in Berlin’s Gentrification.” City, Culture, and Society 18: 100285. doi:10.1016/j.ccs.2019.05.001.
- Sukalakamala, P., and J. B. Boyce. 2007. “Customer Perceptions for Expectations and Acceptance of an Authentic Dining Experience in Thai Restaurants.” Journal of Foodservice 18 (2): 69–75. doi:10.1111/j.1745-4506.2007.00048.x.
- Tavassoli, S., and M. Trippl. 2019. “The Impact of Ethnic Communities on Immigrant Entrepreneurship: Evidence from Sweden.” Regional Studies 53 (1): 67–79. doi:10.1080/00343404.2017.1395007.
- Tran, T. T. 2021. “Pho as the Embodiment of Vietnamese National Identity in the Linguistic Landscape of a Western Canadian City.” International Journal of Multilingualism 18 (1): 73–89. doi:10.1080/14790718.2019.1604713.
- Tsai, C. T. S., and P. H. Lu. 2012. “Authentic Dining Experiences in Ethnic Theme Restaurants.” International Journal of Hospitality Management 31 (1): 304–306. doi:10.1016/j.ijhm.2011.04.010.
- Vershinina, N., R. Barrett, and M. Meyer. 2011. “Forms of Capital, Intra-ethnic Variation and Polish Entrepreneurs in Leicester.” Work, Employment and Society 25 (1): 101–117. doi:10.1177/0950017010389241.
- Vu, V., and R. Voeks. 2012. “Fish Sauce to French Fries: Changing Foodways of the Vietnamese Diaspora in Orange County, California.” The California Geographer 52: 35–55.
- Waldinger, R., H. Aldrich, and R. Ward, eds. 1990. Ethnic Entrepreneurs: Immigrant Business in Industrial Societies. London: Sage.
- Wang, N. 2000. Tourism and Modernity: A Sociological Analysis. Oxford: Elsevier Science .
- Wang, Q. 2012. “Ethnic Entrepreneurship Studies in Geography: A Review.” Geography Compass 6 (4): 227–240. doi:10.1111/j.1749-8198.2012.00482.x.
- Werbner, P. 1984. “Business on Trust: Pakistani Entrepreneurship in the Manchester Garment Trade.” In Ethnic Communities in Business, edited by R. Ward and F. Reeves, 169–189. Cambridge: Cambridge University Press.
- Westlund, H., and R. Bolton. 2003. “Local Social Capital and Entrepreneurship.” Small Business Economics 21 (2): 77–113.
- Zelinsky, W. 1998. “You Are Where You Eat.” In The Taste of American Place: A Reader on Regional and Ethnic Food, edited by B. G. Shortridge and J. R. Shortridge, 243–250, Lanham: Rowman & Littlefield Publishing Group.