Abstract
ABSTRACT This study is concerned with issues of food, ethnic cuisines, and tourism with specific reference to Chinese restaurants in a Middle Eastern country, namely Iran. This study tries to explore the environment surrounding food ethics for a particular cuisine in this country. Findings are based on interviews with managers from local Chinese restaurants. Data collected was thus supplemented by analysis of published materials and personal observations. Challenges involved in setting up and operating Chinese restaurants are identified. The research results also show that some action plans are needed for better understanding of the culture and food in China.
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