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Please use this identifier to cite or link to this item: http://hdl.handle.net/1974/7604

Authors: Huynh, Nancy

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Keywords: authenticity
commodity culture
food geography
Issue Date: 18-Oct-2012
Series/Report no.: Canadian theses
Abstract: Despite the popularity of Vietnamese cuisine in Toronto, there is limited understanding of how this culinary cuisine is socially constructed through its consumption and production. This thesis research examines the production of Toronto’s Vietnamese culinary landscape with the aim of unpacking the discursive power relations between consumers’ and purveyors’ construction of authenticity through the processes of racialization. It also highlights the identities created through racialized consumption and production practices, and how such identity constructions are constitutive of Vietnamese culinary culture. To this aim, consumers were surveyed and in-depth interviews were conducted with owners and managers. Results from the fieldwork process demonstrated that both consumers and producers construct authenticity and images of Vietnamese culture for their own benefits but had different, and sometimes confounding, understandings of how such constructions are interpreted and practiced.
Description: Thesis (Master, Geography) -- Queen's University, 2012-10-17 12:11:36.198
URI: http://hdl.handle.net/1974/7604
Appears in Collections:Queen's Graduate Theses and Dissertations
Department of Geography and Planning Graduate Theses

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