ENGAGING CULTURAL NARRATIVES OF THE ETHNIC RESTAURANT: DISCURSIVE PRACTICES OF HYBRIDITY, AUTHENTICITY, AND COMMODITIZATION

被引：5

作者：

Clair, Robin Patric ^{[1
]}

Holyoak, Isaac Clarke ^{[1
]}

Hill, Theon E. ^{[1
]}

Rajan, Prashant ^{[3
]}

Angeli, Elizabeth L. ^{[2
]}

Carrion, Melissa L. ^{[1
]}

Dillard, Sydney ^{[1
]}

Kumar, Rati ^{[1
]}

Sastry, Shaunak ^{[1
]}

机构：

[1] Purdue Univ, Dept Commun, W Lafayette, IN 47907 USA

[2] Purdue Univ, Dept English, W Lafayette, IN 47907 USA

[3] Purdue Univ, Dept Engn Educ, W Lafayette, IN 47907 USA

来源：

STUDIES IN SYMBOLIC INTERACTION, VOL 37 | 2011年 / 37卷

关键词：

CULINARY; FOOD;

D O I：

10.1108/S0163-2396(2011)0000037009

中图分类号：

C91 [社会学];

学科分类号：

030301 ; 1204 ;

摘要：

This study uses ethnographic methods to explore the discursive practices that give life to ethnic restaurants, establishing identity, and addressing community engagement. Employing postcolonial and postmodern perspectives that discuss discursive practices of hybridity, authenticity, and commoditization, the research focused on five culture-specific restaurants: Irish, Italian, Korean, Mediterranean, and Middle Eastern. The restaurants' stories are studied through observation, interviews, and the situated approach as discussed by Denzin (1994). The findings suggest that some restaurants openly embraced hybridity, defied and debunked stereotypes, and resisted hegemonic constructions of individuals and of culture by enacting narratives of defiance, while others attempted to maintain traditional images or commodity the culture. Using the situated approach revealed a post-postcolonial tension between certain restaurants within the community.

引用

页码：135 / 161

页数：27