“The illusion or the truth?”: backstage constructions of authenticity in an up-market restaurant

Marie Maegaard; Martha Sif Karrebæk

doi:10.1016/j.langcom.2019.06.001

“The illusion or the truth?”: backstage constructions of authenticity in an up-market restaurant

1 Citation (Scopus)

Abstract

Building on recent sociolinguistic and anthropological theories on authenticity, in this paper we take a sociolinguistic perspective on the construction of authenticity in a Copenhagen-based Bornholmian restaurant. Focus is on the tensions between different understandings of authenticity in the creation of a new predinner drink. Data include interactions between owner and staff where ingredients, serving, and glass design are negotiated, all connected to the general aim of creating a recognizable Bornholmian product. Through detailed discourse analyses it is shown how the potentiality of authenticity is created backstage in a contemporary commercial enterprise, and how understandings of authenticity as inherent quality or performed are not necessarily mutually excluding, but rather co-existing in contemporary commercial cultural encounters.

Original language	English
Journal	Language & Communication
Volume	69
Pages (from-to)	54-66
ISSN	0271-5309
DOIs	https://doi.org/10.1016/j.langcom.2019.06.001
Publication status	Published - Nov 2019

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title = "“The illusion or the truth?”: backstage constructions of authenticity in an up-market restaurant",

abstract = "Building on recent sociolinguistic and anthropological theories on authenticity, in this paper we take a sociolinguistic perspective on the construction of authenticity in a Copenhagen-based Bornholmian restaurant. Focus is on the tensions between different understandings of authenticity in the creation of a new predinner drink. Data include interactions between owner and staff where ingredients, serving, and glass design are negotiated, all connected to the general aim of creating a recognizable Bornholmian product. Through detailed discourse analyses it is shown how the potentiality of authenticity is created backstage in a contemporary commercial enterprise, and how understandings of authenticity as inherent quality or performed are not necessarily mutually excluding, but rather co-existing in contemporary commercial cultural encounters.",

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AB - Building on recent sociolinguistic and anthropological theories on authenticity, in this paper we take a sociolinguistic perspective on the construction of authenticity in a Copenhagen-based Bornholmian restaurant. Focus is on the tensions between different understandings of authenticity in the creation of a new predinner drink. Data include interactions between owner and staff where ingredients, serving, and glass design are negotiated, all connected to the general aim of creating a recognizable Bornholmian product. Through detailed discourse analyses it is shown how the potentiality of authenticity is created backstage in a contemporary commercial enterprise, and how understandings of authenticity as inherent quality or performed are not necessarily mutually excluding, but rather co-existing in contemporary commercial cultural encounters.

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ER -

“The illusion or the truth?”: backstage constructions of authenticity in an up-market restaurant

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