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
![[img]](http://strathprints.strath.ac.uk/style/images/fileicons/application_pdf.png) | PDF (MacLarenHR12i_pp39_45[2].pdf) Restricted to Registered users only Download (360Kb) | Request a copy from the Strathclyde author |
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 > Management |
| Related URLs: | |
| Depositing user: | Mr Andrew MacLaren |
| Date Deposited: | 25 Jun 2010 10:21 |
| Last modified: | 06 Oct 2012 08:48 |
| URI: | http://strathprints.strath.ac.uk/id/eprint/25638 |
Actions (login required)
| View Item |
Fulltext Downloads: |