Goût, travail et ethnicité. La ville Américaine et les restaurateurs immigrés

Translated title of the contribution: Taste, toil and ethnicity: Immigrant restaurateur and the American City

Research output: Contribution to journalArticle

Abstract

This paper inverts the dominant perspective of the consumer in academic work on ethnic food by inserting the habits, memories, work and dreams of immigrant entrepreneurs in an examination of taste in an American city. Although such a perspective has been ignored in most theoretical discussions, taste has for long been co-produced by immigrants and natives in American cities. Taste is transactional in a number of ways, minimally between producers, consumers and commentators, but also between domains of value-economic, aesthetic, and ethical-denoted by the locution "tasteless.".

Original languageFrench
Pages (from-to)105-114
Number of pages10
JournalEthnologie Francaise
Volume44
Issue number1
DOIs
StatePublished - 2014

Fingerprint

ethnicity
immigrant
economic value
entrepreneur
habits
producer
aesthetics
food
examination

Keywords

  • Ethnicity
  • Immigrant
  • New York
  • Restaurant
  • Taste

ASJC Scopus subject areas

  • Anthropology
  • Cultural Studies

Cite this

Goût, travail et ethnicité. La ville Américaine et les restaurateurs immigrés. / Ray, Krishnendu.

In: Ethnologie Francaise, Vol. 44, No. 1, 2014, p. 105-114.

Research output: Contribution to journalArticle

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