The engines of distinction: discourse for main course in restaurant reviews

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aut.researcherWilliamson, David
dc.contributor.authorWilliamson, D
dc.contributor.authorTregidga, H
dc.contributor.authorHarris, C
dc.contributor.editorCarlsen, J
dc.contributor.editorHughes, M
dc.contributor.editorHolmes, K
dc.contributor.editorJones, R
dc.date.accessioned2011-10-03T01:18:36Z
dc.date.available2011-10-03T01:18:36Z
dc.date.copyright2009-02-10
dc.date.issued2009-02-10
dc.description.abstractThrough a study of a set of restaurant reviews, this paper examines forms of knowledge constructed within such reviews and considers their potential effects. It examines 200 restaurant reviews published by New Zealand magazine Cuisine over a five year period, 2003-2007. We find that the reviews narrowly focus on food, wine and ambience over other categories such as service, chefs, cost/value, and owner/operator. We note that through such focus and the language used, the reviews demonstrate an extreme level of exclusion; ignoring a vast field of possible criteria for judging an establishment and experience. Furthermore, through focusing on areas that both allows and creates specialist knowledge and mutual elevation (i.e. food, wine and chef/owner worship) we argue that restaurant reviews are engaging in an escalating discourse of class distinction. Potential effects of this discourse noted include the identification that the celebration of distinction and exclusion perpetuated in the restaurant reviews analysed here stands in contrast to understandings of hospitality as inclusive practice. We suggest, and note concern that, in the attempt to create new levels of refinement and distinction, the core idea of hospitality is becoming lost.
dc.identifier.citationProceedings from the Council for Australian University Tourism and Hospitality Education (CAUTHE): 18th Tourism and Hospitality Education and Research Conference, Freemantle, Western Australia, pp.164
dc.identifier.isbn1-86308-153-4 (print)
dc.identifier.roid10632en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/2205
dc.publisherPromaco Conventions Pty Ltd
dc.relation.urihttp://dbs.ilectures.curtin.edu.au/lectopia/lectopia.lasso?ut=1673&id=32703
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication. 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. A definitive version was subsequently published in (see Citation). The original publication is available at (see Publisher's Version)
dc.rights.accessrightsOpenAccess
dc.subjectRestaurant Reviews
dc.subjectDiscourse
dc.subjectDistinction
dc.subjectHospitality
dc.titleThe engines of distinction: discourse for main course in restaurant reviews
dc.typeConference Contribution
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Applied Humanities
pubs.organisational-data/AUT/Business & Law
pubs.organisational-data/AUT/Business & Law/NZWALMI
pubs.organisational-data/AUT/PBRF Researchers
pubs.organisational-data/AUT/PBRF Researchers/Applied Humanities PBRF Researchers
pubs.organisational-data/AUT/PBRF Researchers/Applied Humanities PBRF Researchers/APH Hospitality
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