Third International Conference on Tourism & Leisure Studies

Abstract

Research has highlighted that major cultural, political, and economic shifts have led food to be consumed in a new way. The social system of dining out has changed and dishes are no longer revered simply because of the culinary skills used to create them. Indeed, it was culinary skill that once led chefs to gain and retain stardom. Yet, while modern chefs do require some culinary ability in order to traverse the tightrope of “celebritisation,” a form of tourism has transformed the dining industry and those who have obtained celebrity status need to work with cultural intermediaries to be skilled in staging authentic dining experiences that remain true to their personas. Many fans frequent restaurants associated with these celebrity chefs in order to acquire a slice of their essence, rather than because of the actual food served or the mastery that has gone into making it. Thus, drawing on MacCannell’s (1973, 1976) theories concerning “staged authenticity” and Goffman’s (1956) ideas about “the presentation of the self,” the reasons behind this will be explored, as will the constructed tourist attractions.