"Eat the World": Postcolonial Encounters in Quebec City's Ethnic Restaurants

Turgeon, Laurier; Pastinelli, Madeleine

doi:10.1353/jaf.2002.0023

Cited by 14 publications

(2 citation statements)

References 37 publications

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“…It is also a brand. As ethnosites (Turgeon and Pastinelli 2002), restaurants have become part of a booming nostalgia industry (Klein 2009) and sites of gastronomic standardisation (Ayora-Diaz 2012) for the emergence of cuisine that is promoted as distinctive and as territorialised.…”

Section: S O F R a I S A T I O N A N D K A T U N O P I Amentioning

confidence: 99%

“…In contrast to cafés, which are usually associated with vibrant daily informality, frivolity and assertiveness, a new type of 'traditional restaurant' has emerged representing a special catering category in which food is served in a specifically designed "diorama" (Finkelstein 1989) in the spirit of an "ethnoscape" (Appadurai 1996), displaying iconic objects, paintings and artefacts which serve as props in "staging authenticity" (MacCannel 1973), the "invention of tradition" (Hobsbawn and Ranger 1983) and the "revitalisation of traditional culture" (Turgeon and Pastinelli 2002). In these restaurants, a specific set of what is considered 'traditional culture' is selected, displayed and consumed, as an often deliberate and salient mode of identification with national culture.…”

Section: Introductionmentioning

confidence: 99%

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Staging and Performing Tradition in Kosova Restaurants

Canolli

2022

Journal of Ethnology and Folkloristics

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In this essay, I describe and discuss the ways in which tradition is demonstrated, staged and understood in Kosova restaurants. After the 1999 war in Kosova, restaurants emerged as new places, privately public and publicly private, that display local aspirations and intentions to re-invent the roots of tradition and construct routes to Europe. In addition, they illustrate the intention to modernise, and provide routines for social life and conviviality. Within the context of gastronationalism and culinary diversity, I use local language derived concepts such as katunopia and sofraisation to argue that Kosova gastronomy is undergoing continuous change and transformation characterised by a process of searching, combining, inventing and re-vitalising ‘tradition’ to build a new culinary identity.

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Section: S O F R a I S A T I O N A N D K A T U N O P I Amentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Staging and Performing Tradition in Kosova Restaurants

Canolli

2022

Journal of Ethnology and Folkloristics

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There's something fishy about that sushi: how Japan interprets the global sushi boom

Sakamoto

Allen

2011

Japan Forum

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Since the 1990s sushi has become a global product with a transnational market. Hybridised and localised sushi like California Rolls and Spider Rolls are now even being reverse-imported to Japan as 'genuine American sushi'. This article examines some attempts to re-nationalise global sushi, both from the Japanese state and from the vernacular media. We argue that, while popular reporting on the 'overseas sushi boom' generates a sense of national pride over 'them' eating 'our' food, the state's position is a more strategic one. It operates with a clear motive of increasing sales of Japanese food products overseas, mobilising the image of authenticity for this specific purpose. Both state and popular expressions of culinary nationalism claim Japanese ownership of culture not only in its 'authentic' forms but in its multiple, creative, hybrid and fusion forms. By examining Japanese responses to foreigners consuming sushi, we hope to provide some insights into the relationship between food, national culture, authenticity and globalisation. A further objective is to understand Japan's culinary nationalism within the larger context of the 'soft power' and 'cultural diplomacy' discourse.

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Eating Hawai'i: local foods and place-making in Hawai'i Regional Cuisine

Costa

Besio

2011

Social & Cultural Geography

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In this paper, we look at what it means to 'eat Hawai'i' and examine how Hawai'i Regional Cuisine (HRC) imagines, produces, and consumes place through particular constructions of local foods. The term 'local' attaches to foods as a marker of numerous positive attributes such as seasonal, sustainable, and community-based. Drawing upon ongoing ethnographic research on Hawai'i Island, we examine spatial and discursive constructions of local and how this particular cuisine places itself in local food networks while simultaneously using place to localize itself within the Island's food networks. Using a case study approach to carefully contextualize localness, we show how Merriman's Restaurant and HRC complicate notions of alternative and local food systems in its discursive and material production and reproduction of Local food and locally grown food.

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"Eat the World": Postcolonial Encounters in Quebec City's Ethnic Restaurants

Cited by 14 publications

References 37 publications

Staging and Performing Tradition in Kosova Restaurants

Staging and Performing Tradition in Kosova Restaurants

There's something fishy about that sushi: how Japan interprets the global sushi boom

Eating Hawai'i: local foods and place-making in Hawai'i Regional Cuisine

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