Tasting an Imagined Thailand

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The restaurant Owners stage authenticity based ontheir expectations, perceptions andanticipations of what their intendedaudience understands as authentic Clientele measure and negotiate theauthenticity of their experience based ontheir expectations, perceptions, andanticipations of authenticity• Clientele construct a set of criteria formaking that judgment
Esoteric and Exoteric 1 st level (direct)• Esoteric: how we understand ourselves• Exoteric: how we understand others 2nd level (reflexive)• Esoteric: how we understand theirunderstanding of us – what we think theythink about us• Exoteric: how we understand theirunderstanding of our understanding ofthem – what we think they think we thinkabout them
Page 1 and 2: Folk 267: Food and Culture
Page 4 and 5: Molz and “Tasting an Imagined Tha
Page 7 and 8: Front- and backstage Front: where o
Page 9 and 10: The Menu Explicit statement that fo
Page 11 and 12: The Décor “Use native artwork, d
Page 13: The dilemma What is important? The
Page 17 and 18: Criteria Clientele who have travell
Page 19 and 20: Negotiated identity Voluntary parti
Page 21 and 22: Post-Tourist Delights in the inauth

Tasting an Imagined Thailand

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