The heritage food concept and its authenticity risk factors - Validation by culinary professionals

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

“…Only a few culinary professionals disputed the relevance of these dimensions. These findings further confirm the relevance of these dimensions, which have also been validated by experts in another study [ 8 ].…”

“…The main differences between productive families and heritage restaurants are that all productive families are Saudi citizens with many years of experience in cooking heritage dishes, whereas heritage restaurants employ more international workers who lack the knowledge to prepare authentic dishes. This is an essential aspect of the heritage food dimension “people” [ 8 ]. [ 8 ] discussed that the non-native origin of culinary professionals could be a challenge in producing authentic dishes because heritage food is part of the legacy, culture, and identity of a region.…”

“…This is an essential aspect of the heritage food dimension “people” [ 8 ]. [ 8 ] discussed that the non-native origin of culinary professionals could be a challenge in producing authentic dishes because heritage food is part of the legacy, culture, and identity of a region.…”

“…Previous studies have developed and validated a heritage food concept encompassing three main dimensions: legacy, people, and place, as well as factors that can compromise their safety or authenticity [ 7 ]. Various risk factors, such as lack of adequate knowledge of chefs and scarcity of ingredients, can specifically compromise the authenticity of heritage food; further, food safety risk factors are applicable to foods typically prepared in food service establishments (FSEs) [ 8 ].…”

“…For example, authentic heritage food dishes served to the local population could differ from the dishes served to tourists. The challenge of adjusting authentic recipes to satisfy tourist demands may lead to authenticity risks [ 8 , 20 , 21 ]. For instance, in a study of the Bosnian cuisine [ 22 ], found there was a poor style of presentation in many restaurants serving tourists [ 23 ].…”