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An Indian restaurant experience in Glasgow: A tale of two curries

Maclaren, Andrew C. and Purewal, Sonya (2010) An Indian restaurant experience in Glasgow: A tale of two curries. Hospitality Review, 12 (1). pp. 39-45. ISSN 1464-9101

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    Abstract

    The development of Indian cuisine both in popularity and style in Britain has been so great that Robin Cook once hailed Chicken Tikka Masala as Britain's national dish. Indeed, the ostensibly Indian dish is widely claimed to have been invented in Glasgow. Scotland's largest city is also the epicentre of a twisted and complicated mixture of debate, conjecture and rumour surrounding the development of Indian cuisine in the UK. This paper explores what authenticity in a restaurant experience really means; finding that authenticity is such a subjective concept that it is often more about appearing authentic than truly being authentic.

    Item type: Article
    ID code: 25638
    Keywords: authenticity, hospitality, experience, restaurant, culture, Recreation Leisure, Commerce, Management. Industrial Management
    Subjects: Geography. Anthropology. Recreation > Recreation Leisure
    Social Sciences > Commerce
    Social Sciences > Industries. Land use. Labor > Management. Industrial Management
    Department: Strathclyde Business School > Strategy and Organisation
    Related URLs:
    Depositing user: Mr Andrew MacLaren
    Date Deposited: 25 Jun 2010 10:21
    Last modified: 18 Jul 2013 22:51
    URI: http://strathprints.strath.ac.uk/id/eprint/25638

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