Yes / This study aimed to test multiple constructs of authenticity (i.e., true-to-ideal, true-to-fact, and true-to-self) and examine the structural relationships among authenticity perception, perceived value, positive emotions, and revisit intentions. Gilmore and Pine’s authenticity model suggests that authenticity is strongly related to customers’ trust. Customers perceive chain restaurants as more credible than independent ones. Thus, this model contradicts the widespread argument that independent organizations reflect authenticity. Further investigation is needed to verify the relationship between restaurant ownership type and authenticity perception. Data were collected from 491 Chinese ethnic diners and analyzed using structural modeling analysis. All three authenticity dimensions have significant influence on overall authenticity perceptions. Furthermore, individuals’ authenticity perceptions affect revisit intentions through perceived value and positive emotions. Additionally, the ownership type of ethnic restaurants moderates the effects of the three authenticity dimensions on overall authentic dining experiences. Thus, ethnic restaurateurs should emphasize different authenticity dimensions for uniquely positioned restaurants.

Yes / Purpose – The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique gastronomic and cultural destinations providing ethnic cuisine and cultural experiences to visitors, have been under-researched. Thus, the current study aims to address this knowledge gap. Design/methodology/approach – Employing a 2 (history: long vs short) x 2 (location: Central Business District [CBD] vs rural; main street vs alleyway) x 2 size/ownership type (big vs small; chain vs independent) between-subjects design, two experiments were conducted using a sample of 557 British consumers to test the effect of history, location, and size of ethnic enclaves and ethnic restaurants on consumers’ authentic cultural and gastronomic experiences in a UK context. Findings – In Study 1, ethnic enclave’s size affected consumers’ authentic cultural experiences. In Study 2, restaurants’ history and ownership type positively influenced consumers’ authentic gastronomic experiences. Both studies consistently reported the positive relationship between authentic experiences and behavioral intentions. Practical implications – For ethnic enclaves, the management team may consider expanding the size of ethnic enclaves to increase consumers’ authentic cultural experience. For those ethnic restaurants within the ethnic enclave, any independent or old ethnic restaurants should actively promote both characteristics in their marketing materials to create a feeling of offering authentic gastronomic experiences to customers. Originality/value – This study identified important ethnic enclave-related factors and ethnic restaurant-related factors forming consumers’ authentic cultural and gastronomic experiences.

A perennial goal of environmental education is to produce a scientifically literate citizenry capable of negotiating and resulting complex environmental problems. Popular methods of environmental education instruction tend to overemphasize scientific content knowledge and neglect to consider ethical and moral aspects of the problem. This qualitative study examines the longitudinal association between an experiential environmental education course infused with SSI instruction and students’ environmental behaviors. The results indicate that several students’ conceptualizations of contentious environmental issues change after completing the course and specifically. Furthermore, students’ willingness to act to resolve contentious environmental issues was most closely associated with their environmental behaviors. The most significant theoretical implication of the study is the effectiveness of the SSI framework in authentic experiences. Additionally, this study supports the notion that SSI instruction in authentic experiences is an effective alternative approach to teaching environmental education.

The aim of this essay has been to gain knowledge about how authentic experiences affect students' motivation for their learning of Spanish and to compare how their motivation is influenced by different kinds of authentic experiences. According to Bryman (2006) the most common methods when doing investigations about motivation are questionnaires combined with structured interviews, within a mixed method, with both quantitative and qualitative instruments. The research has therefore been carried out at a Swedish high school, applying questionnaires at 122 students and structured interviews with 8 students. The results were analyzed with the motivational theories; Eccles and Wigfield's expectancy-value theory och Deci och Ryan's self-determination theory. The results show a tendency of a positive attitude towards authentic experiences during lessons. These seem to be used by the teachers, especially in the form of authentic music and film, and students also consider those activities to positively influence motivation and most of them believe that different authentic experiences could increase motivation, increase the posibility to integrate to internal motivation towards Spanish as a subject, but most consider that real and virtual meetings with Spanishspeaking probably will not do so, since the ability to integrate them rather seem that it might inhibit the students' psychosocial needs.