Navigating political-economic dimension of authenticity: through the cases of Chinese ethnic food, chefs, and restaurants in Germany
Authenticity of food can be a critical lens to examine the interrelationships between ethnic minorities, immigrant entrepreneurship, and state policies. This paper focuses on Chinese-owned restaurants in Germany to investigate the evolution of the Chinese ethnic community and its catering sector, wi...
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| Hauptverfasser: | , |
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| Dokumenttyp: | Article (Journal) |
| Sprache: | Englisch |
| Veröffentlicht: |
09 Dec 2025
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| In: |
Food, culture & society
Year: 2025, Pages: 1-26 |
| ISSN: | 1751-7443 |
| DOI: | 10.1080/15528014.2025.2600132 |
| Online-Zugang: | Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1080/15528014.2025.2600132
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| Verfasserangaben: | Qian Zhu, Xiaoying Jin |
| Zusammenfassung: | Authenticity of food can be a critical lens to examine the interrelationships between ethnic minorities, immigrant entrepreneurship, and state policies. This paper focuses on Chinese-owned restaurants in Germany to investigate the evolution of the Chinese ethnic community and its catering sector, with an emphasis on the role of policy in shaping this transformation. By introducing the concept of “authenticity,” this study explores the following questions: How do Chinese restaurants transition from being perceived as “authentic” to “inauthentic?” How do policy interventions influence this process and define the authenticity of ethnic cuisine? Utilizing a range of methodologies, including participant observation, in-depth interviews, online surveys, and oral history, this paper adopts a politico-institutional perspective to analyze how policies reshape the ethnic economy, particularly within Chinese gastronomy in Germany. The findings highlight that the shift in Chinese restaurants, from regional specialties to large-scale buffets, leads to de-ethnization and a perceived loss of authenticity. In response, the German government has established ethnic specialty standards and tightened visa regulations for Chinese chefs, citing concerns about the authenticity of the cuisine served. This, in turn, has exacerbated tensions between restaurant owners and employees within the industry. |
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| Beschreibung: | Online veröffentlicht: 09. Dezember 2025 Gesehen am 24.02.2026 |
| Beschreibung: | Online Resource |
| ISSN: | 1751-7443 |
| DOI: | 10.1080/15528014.2025.2600132 |