Journalist Integrity or Arbiters of Taste: The Case Study of Restaurant Critic Peter Calder

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aut.publication.placeAdelaide, Australiaen_NZ
aut.relation.conferenceInternational Food Studies Conferenceen_NZ
aut.researcherWilliamson, David
dc.contributor.authorWilliamson, DDen_NZ
dc.contributor.authorGoodsir, Wen_NZ
dc.contributor.authorNeill, Len_NZ
dc.contributor.authorBrown, Aen_NZ
dc.date.accessioned2019-03-05T21:53:15Z
dc.date.available2019-03-05T21:53:15Z
dc.date.copyright2014-02-19en_NZ
dc.date.issued2014-02-19en_NZ
dc.description.abstractIt is generally believed that the power of popular media is such that restaurants can be both positively and negatively impacted by the restaurant critic. With the growing public interest the opinions of critics are deemed important because they sidestep the opinions of friends, advertising and marketing, and yet can convince potential consumers to either participate voluntarily as customers, or avoid a potentially bad dining experience. Therefore, the purpose of this paper is to discuss the perspective of Peter Calder, one of New Zealand’s most well-known restaurant critics, concerning establishing reviewer reliability, credibility and validity. The paper also discusses the style of review adopted by Calder and his purpose for reviewing. As the study reflects the views and opinions of a single research participant, Peter Calder, this research was undertaken by applying a qualitative research methodology and case study approach. It was found that Peter’s work is fuelled through his journalistic integrity rather than a preoccupation with dining or the hospitality industry. This makes Peter’s perspective and approach to his work unique. Consequently this paper distils how Peter creates his narratives that have over time created a loyal readership. This insight adds to our understanding of the importance of restaurant critics, and within this case study, how the critic views themselves.en_NZ
dc.identifier.citationJournal of Hospitality and Tourism Management, 21, 127-133.
dc.identifier.doi10.1016/j.jhtm.2014.09.001
dc.identifier.urihttps://hdl.handle.net/10292/12311
dc.publisherElsevieren_NZ
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S1447677014000138
dc.rightsCopyright © 2014 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectRestaurant review; Critic; Journalistic integrity; Online review
dc.titleJournalist Integrity or Arbiters of Taste: The Case Study of Restaurant Critic Peter Calderen_NZ
dc.typeJournal article
pubs.elements-id163588
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Business, Economics & Law
pubs.organisational-data/AUT/Business, Economics & Law/NZWRI - NZ Work Research Institute
pubs.organisational-data/AUT/Culture & Society
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/Culinary Arts
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/Hospitality
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/Hospitality & Tourism - School Office
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/PBRF - review
pubs.organisational-data/AUT/Faculty of Business, Economics and Law
pubs.organisational-data/AUT/Faculty of Business, Economics and Law/NZ Work Research Institute
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society/Hospitality and Tourism
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