Sorry, this article is only available in Русский.
 |
 |
UDC 316.613
GLOBALIZING FOOD SOCIOLOGY & ETHNIC RESTAURANTS
Stavropolsky Yuliy Vladimirovich
Saratov State University named after N. G. Chernyshevsky
Ph. D. (Sociology), Associate Professor of the General & Social, Psychology Department
Saratov State University named after N. G. Chernyshevsky
Ph. D. (Sociology), Associate Professor of the General & Social, Psychology Department
Abstract
Any cultural object (e. g., foreign food) after having arrived at a new country can transform both its shape and meaning. Food is subject to adaptation by being accepted or rejected on the part of its new environment. Restaurants curiously synthesize the local and the global. They receive their cuisine styles and trends from different parts of the country and the world, and institutionalize them in their menus. Besides, they also adapt some unusual food to the local tastes and habits. Moreover, they form the restaurant type agglomerations around which districts like Chinatowns and Little Italies get established.
Keywords: cook, cuisine, food, research, restaurant, sociology
Article reference:
Globalizing Food Sociology & Ethnic Restaurants // Modern technics and technologies. 2015. № 10 [Electronic journal]. URL: https://technology.snauka.ru/en/2015/10/7794
View this article in Russian
© If you have found a violation of copyrights please notify us immediately by e-mail or feedback form.
Contact author (comments/reviews)
Write comment
You must authorise to write a comment.
Если Вы еще не зарегистрированы на сайте, то Вам необходимо зарегистрироваться: