Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China.

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.

Does Entrepreneurs' Darwinian Social Identity Contribute to Business Performance via Corporate Social Responsibility in China? The Role of Entrepreneurs' Well-Being.

Although the impact of entrepreneurs' social identity on successful entrepreneurship has attracted much scholarly attention, it is often to evaluate successful entrepreneurship through direct channel to financial performance. Recently, there is a growing body of researches beginning to pay attention to the impact of entrepreneurs' social identity on corporate social responsibility (CSR) regarded as indirect social aspect channel to successful entrepreneurship. However, little is known regarding how entrepreneurs' Darwinian social identity affects CSR, which in turn, affects business performance. This study addresses this issue by combining stakeholder theory with social identity theory, to investigate the relationship between entrepreneurs' Darwinian social identity and business performance via CSR. In addition, the moderating effect of entrepreneur's well-being is further examined to uncover the interaction effect of the individual psychological resource on business performance. The empirical results indicate that entrepreneurs' Darwinian social identity contributes positively to CSR, so as further to business performance. In addition, this relationship is further found to be significantly moderated by entrepreneurs' well-being. The results indicate that entrepreneurs can achieve business success via CSR, by which entrepreneurs can further acquire successful entrepreneurship through caring more about their well-being.

A socio-psychological conceptualisation of overtourism.

Tourist pressure on local populations, also termed 'overtourism', has received much attention in the global media, as tensions related to social, economic or environmental change have grown in many destinations. While protests against tourists and tourism development have existed for decades, these are now often more organised, vocal, and politically active. As a phenomenon associated with residents' negative views of tourism development outcomes, socio-psychological foundations of overtourism have so far been insufficiently considered. This paper summarises the historical background on crowding and attitudes of residents to tourism, to then discuss social psychological theories connected to place change in order to explain anti-tourism sentiment.