移民企业家在法国对巴西食品的烹饪、象征和商业杂交

IF 1.2 Q2 ANTHROPOLOGY

Food and Foodways Pub Date : 2023-09-25 DOI:10.1080/07409710.2023.2261723

Marie Sigrist, Maxime Michaud

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引用次数: 0

摘要

在移民的背景下，移民在其原籍国的饮食习惯与东道国的饮食习惯相吻合，从而导致饮食习惯的转变。本研究的重点是在法国里昂发展小型食品企业的巴西移民所进行的杂交实践。在烹饪技巧、收入和提供本国美食的愿望的推动下，他们开始了自己的食品相关小企业。为了从庞大的客户群体中获益，他们将巴西的产品和菜肴与法国的烹饪模式结合起来，就像他们将法国的企业形式主义与jeito brasileiro(“巴西方式”)的经营方式结合起来一样。他们的实践使我们能够理解杂交运作的形式及其后果。

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Immigrant entrepreneurs’ culinary, symbolic, and commercial hybridization of Brazilian food in France

In the context of immigration, immigrants’ foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybridization practices carried out by Brazilian immigrants who develop small businesses in the food sector in Lyon, France. Motivated by their cooking skills, the income, and the desire to offer their country’s cuisine, they start up their own food-related small businesses. To benefit from a large clientele, they combine Brazilian products and dishes with the French culinary model, as much as they combine the entrepreneurial formalism in France with the jeito brasileiro (“Brazilian way”) of doing business. Their practices allow us to understand the forms in which hybridization operates and its consequences.

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来源期刊

Food and Foodways ANTHROPOLOGY-

CiteScore

2.20

自引率

0.00%

发文量

期刊介绍： Food and Foodways is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally. Because food is a pervasive social phenomenon, it cannot be approached by any one discipline. We encourage articles that engage dialogue, debate, and exchange across disciplines.