Immigrant entrepreneurs' culinary, symbolic, and commercial hybridization of Brazilian food in France
Open access
Date
2023Type
- Journal Article
ETH Bibliography
yes
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Abstract
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. Show more
Permanent link
https://doi.org/10.3929/ethz-b-000635327Publication status
publishedExternal links
Journal / series
Food and FoodwaysVolume
Pages / Article No.
Publisher
Taylor & FrancisSubject
Food; hybridization; immigration; Brazil; France; anthropologyOrganisational unit
09748 - Jacobi, Johanna / Jacobi, Johanna
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ETH Bibliography
yes
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