Supply-side stakeholders' perspectives of value in authenticating food as a tourist attraction in Suzhou, China : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Research into the role of food in tourism experiences has gained prominence, but its role as a tourist attraction remains unexplored from the perspective of supply-side stakeholders. This study aims to examine how supply-side stakeholders – food producers, food retailers, restaurateurs, food consultants, tourism providers, tour organisers and government officials – perceive the role of local food as a tourist attraction. This study also seeks to investigate who or what can determine the role of local food as a tourist attraction. The abductive logic of enquiry is used to understand the perceptions of supply-side stakeholders on the role of local food in tourism experiences and specifically in the city of Suzhou. This study reveals varied perceptions of supply-side stakeholders on Suzhou food as a tourist attraction. Despite a shared consensus on the attractiveness of Suzhou food, there are different opinions on the significance of Suzhou food as a tourist attraction. The consensus on the attractiveness of Suzhou food is chiefly built on the socio-cultural and economic value of the food in tourism experiences; however, the latter is unequally shared, with food producers and food retailers benefiting less financially from food tourism than other supply-side stakeholder groups. Conversely, the majority of supply-side stakeholders remain doubtful about whether Suzhou food has a significant destination appeal or pulling power when considering the limited cultural representation of the food and the economic orientation of the city around the manufacturing sector. These findings suggest different levels of engagement of supply-side stakeholders in Suzhou food tourism. To explore in depth the engagement with food tourism, the role of Suzhou food as a tourist attraction is examined through the lenses of authenticity and authentication. Analysis suggests five Chinese terms which have a close relationship with the concept of authenticity, categorised as place-bound authenticity and heritage-framed authenticity. The authenticity of Suzhou food as a tourist attraction is explored through the constructivist approach. Place-based authentication and heritage-based authentication are documented according to the authority bases, authenticating approaches, agents and practices, the influence of authenticating practices on supply-side stakeholders' authentic food experiences, and the manner in which these stakeholders are motivated to create and design authentic food experiences. The two authentication processes lend insight into the positions of supply-side stakeholders. The processes also enhance an understanding of their power relations in determining the role of Suzhou food as a tourist attraction. Building on the research findings, I argue that supply-side stakeholders invoke place-bound authenticity and heritage-framed authenticity to realise increased economic value through the negotiation of the socio-cultural value of primary food products and traditional dishes in consideration of their unequal engagement with establishing the role of local food as a tourist attraction. A theoretical framework for the value-laden process of authenticating local food as a tourist attraction is developed and discussed in the study's context. This study, therefore, contributes to an enhanced theoretical and practical understanding of the supply-side stakeholders' perceptions of the role of local food as a tourist attraction