Despite the popularity of Vietnamese cuisine in Toronto, there is limited understanding of how this culinary cuisine is socially constructed through its consumption and production. This thesis research examines the production of Toronto’s Vietnamese culinary landscape with the aim of unpacking the discursive power relations between consumers’ and purveyors’ construction of authenticity through the processes of racialization. It also highlights the identities created through racialized consumption and production practices, and how such identity constructions are constitutive of Vietnamese culinary culture. To this aim, consumers were surveyed and in-depth interviews were conducted with owners and managers. Results from the fieldwork process demonstrated that both consumers and producers construct authenticity and images of Vietnamese culture for their own benefits but had different, and sometimes confounding, understandings of how such constructions are interpreted and practiced. / Thesis (Master, Geography) -- Queen's University, 2012-10-17 12:11:36.198
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:OKQ.1974/7604 |
| Date | 18 October 2012 |
| Creators | Huynh, Nancy |
| Contributors | Queen's University (Kingston, Ont.). Theses (Queen's University (Kingston, Ont.)) |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English, English |
| Detected Language | English |
| Type | Thesis |
| Rights | This publication is made available by the authority of the copyright owner solely for the purpose of private study and research and may not be copied or reproduced except as permitted by the copyright laws without written authority from the copyright owner. |
| Relation | Canadian theses |
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