How to study ethnic food: Senses, power, and intercultural studies

No Thumbnail Available

Date

2020

Journal Title

Journal ISSN

Volume Title

Publisher

BioMed Central Ltd.

Open Access Color

OpenAIRE Downloads

OpenAIRE Views

Research Projects

Organizational Units

Journal Issue

Abstract

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.

Description

Keywords

Agency, Food pedagogy, Intercultural studies, Reflexivity, Senses

Turkish CoHE Thesis Center URL

Fields of Science

Citation

10

WoS Q

N/A

Scopus Q

Q1

Source

Volume

7

Issue

1

Start Page

End Page