How to study ethnic food

Senses, Power, and Intercultural Studies

Bibliographic Data

ID5166507
AuthorsDefne Karaosmanoğlu (0000-0002-6401-1070, Kadir Has University, corresponding author)
Year2020
Volume7
Issue1
Publication date2020-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueJournal of Ethnic Foods (JOURNAL)
Journal identifiersISSN: 2352-6181 • E-ISSN: 2352-619X
PublisherSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1186/s42779-020-00049-1
OpenAlexW3032525018
LanguageEN
Citations received11
References cited25

This article gives a broad review of the literature focusing on food, senses, and intercultural relations. Integrating cultural studies literature and concepts into ethnic food studies, it tries to understand the ways in which ethnic food becomes an agent of social change and helps to build, promote, and improve intercultural relations. More specifically, this article tries to explore the ways in which ethnic food could be used as a pedagogical tool in intercultural relations. The following questions are explored in anthropology and cultural studies literature: To what extent can ethnic food bring a feeling of connection with other cultures? To what extent can it bring an understanding of others? What kind of a role do the senses of taste and smell play in this process? At least three steps are proposed in the study of ethnic food and intercultural relations: Integrating sensory studies into food studies, applying self-reflexive ethnographic methodologies which are based on experience and emotion, and finally exploring the relationship between food and power, and food and agency

Ethnic group · Ethnography · Feeling · Food studies · Intercultural communication · Intercultural relations · Reflexivity · Social science · Sociology · Taste · Anthropological Studies and Insights · Anthropology · Communication · Culinary Culture and Tourism · Geographies of human-animal interactions · Psychology · Social Psychology

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Open DOIOpen Access