Fourteenth International Conference on Food Studies

Abstract

The aim of the study is to capture consumers’ conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived as authentic. Qualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis. The findings conceptualize what ethnic food and ethnic-authentic restaurants are, leading to formulating the criteria that authentic ethnic restaurants should meet. Findings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings’ trustability. Originality/value– This study provides novel and critical insights into ethnic restaurant management and to customer conceptualization of the concept of ethnic authenticity, demonstrating it being a multifaceted concept.