What makes an Artisan product and Artisan product? Is it the ingredients, the location/place, or the techniques used that define an Artisan product?

What makes an Artisan product and Artisan product? Is it the ingredients, the location/place, or the techniques used that define an Artisan product?

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answer the question: What makes an Artisan product and Artisan product? Is it the ingredients, the location/place, or the techniques used that define an Artisan product?

put an introduction, body and a conclusion (make sure to talk about FOOD PRODUCTS)

What makes an Artisan product and Artisan product? Is it the ingredients, the location/place, or the techniques used that define an Artisan product?

Introduction:

Consumer demands for foods perceived to be “traditional” and “local” can also be viewed as linked to a quest for authenticity. Debates about the meaning and validity of authenticity have played a central role in the tourism literature with Taylor claiming that “there are at least as many definitions of authenticity as there are those who write about it” (Taylor, 2001, p. 8) (sims r.)
Consumer researchers’ interest in the concept of ‘‘authenticity’’ can, in part, be attributed to Western consumers’ desire to seek out experiences and products that are truthful and sincere (Kozinets, 2001; MacCannell, 1976; Penaloza, 2001). Yet, defining authenticity and applying the concept to the tourism and hospitality industry has proven to be an arduous task (Wang, 1999). For instance, is authenticity a fixed or fluid concept? Where some view authenticity as a fixed, objective entity (MacCannell, 1976; Boorstin, 1964), others see the concept as a collaborative, subjective practice that is dependent on the individual, situation, and cultural context (Cohen, 1988; Grayson and Martinec, 2004; Lu and Fine, 1995; Richards, 2001; Salamone, 1997). Others argue that authenticity does not exist; instead one can only consider degrees of in-authenticity (Brown and Patterson, 2000). Whereas postmodernists suggest that it is not authenticity, but the ‘‘illusion of authenticity’’ that satisfies many consumers (Cohen, 1988; Eco, 1986; Lego et al., 2002; Lu and Fine, 1995) (munoz, wood)
Historically, soil, land, climatic constraints and individuals’ skills all contributed to the characteristics of regional food. Food, however, is also subject to the influences of colonial- ism, immigration, cultural exchange, international trade, improved distribution and technology. (Groves)
Body:
the idea of “real” food is sometimes parsed, adorably, as food with no chemicals, though all food is made of chemicals. It is widely assumed that food sold as organic is purer and closer to an assumedly benign Nature, although no food is made from inorganic matter and organic farming standards sanction the use of neurotoxic fertilisers. What the unwashed, non-foodist masses eat, on the other hand, is routinely derided as “junk” or “processed” food, (poole)
Local food is not only valuable as a souvenir of a holiday. Over 60% of the tourists interviewed said that they had deliberately chosen to consume foods or drinks that they considered “local” while on holiday which suggests that, rather than just looking for something “different”, tourists are seeking products that they feel will give them an insight into the nature of a place and its people. As one interviewee explained, “I think you need to try the local food because it’s part of the culture really, isn’t it?” Another said, “You want to try the local food wherever you are, and get a taste of the place”. it is clear that both regions have distinct food identities . interviewees favoured a geographical definition, where “local” referred to products from within a defined area. locality based upon the use of local ingredients, at one end, to weaker definitions based upon local manufacture of imported ingredients – or even the use of local supply companies – at the other (sims r.)
Prior research acknowledges that foreign cultures are perceived differently between countries. Yet geographic differences that exist within a country also need to be examined. This is especially true when borders and immigrant populations vary regionally within a country. The ‘‘think global act local’’ (munoz, wood)
Food from a specific area is an expression of the region. t is produced from local ingredients that are suited diet and cuisine are, however, subject to the influences of colonialism, cultural exchange, trade links and tech- incorporate unique personal touches and ‘secret ingredients’ into the recipe, highlighting the cook as much as the dish, and resulting in the virtual impos- sibility of defining the mythical ‘authentic recipe’ (Groves)
Factors affecting the ‘artisinality’ of  product: name and label, appearance and packaging, handmade, origin of the product
Traditional association The existence of some form of a traditional association contributed to perceptions of greater authenticity. Consumers also classed the existence of a relationship between a specific region and a product as a traditional association. More substantially, if the product had existed in Britain over a significant period of time per- ceptions of authenticity increased. If the product was made to the original, or a traditional recipe, for example ‘an original recipe passed down through generations’,  (groves)

References

Caroline Lego Muñoz, Natalie T. Wood, (2009) “A recipe for success: understanding regional perceptions of authenticity in themed restaurants”, International Journal of Culture, Tourism and Hospitality Research, Vol. 3 Iss: 3, pp.269 – 280.

Groves, AM 2001, ‘Authentic British food products: a review of consumer perceptions’, International Journal Of Consumer Studies, 25, 3, pp. 246-254, Business Source Premier, EBSCOhost, viewed 11 March 2015.

Poole, S 2013, ‘Give me the real thing’, New Statesman, 142, 5147, pp. 24-28, Australia/New Zealand Reference Centre, EBSCOhost, viewed 11 March 2015.

Sims, R 2009, ‘Food, place and authenticity: local food and the sustainable tourism experience’, Journal Of Sustainable Tourism, 17, 3, pp. 321-336, Business Source Premier, EBSCOhost, viewed 11 March 2015.

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