Dakar. Les quatre âges du fast food (notice n° 1637314)
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| fixed length control field | 03232cam a2200313 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260111150245.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Crenn, Chantal |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Dakar. Les quatre âges du fast food |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 67 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | À partir d¹une enquête ethnographique, cet article reconstitue la biographie des restaurants aujourd’hui appelés fast foods à Dakar. Ils ont été ouverts par les migrants libanais qui ont introduit le shawarma en 1964, puis le hamburger dans les années 1980. Jusqu’au milieu des années 1990 ces restaurants sont localisés au centre historique, puis ils se diffusent dans les quartiers de l’agglomération dakaroise et ses banlieues. L’uniformité des produits masque des usages différenciés et des tensions morales autour de l’opposition alimentation individuelle/alimentation collective. Bien que leurs ingrédients soient de plus en plus souvent importés « d’ailleurs », ces nourritures sont vécues désormais comme des produits « d’ici », alors même que se restaurer dans un fast food constitue une forme de participation au monde globalisé, confirmant l’extraversion dakaroise. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The Four Ages of Fast Food in DakarBased on an ethnographical fieldwork, this paper reconstitutes the biography of restaurants so called, today in Dakar: fast food. These restaurants have been opened by Lebanese migrants who introduced shawarmas (1964) then hamburgers (1980’s) in the country. Until the midst of 1990’s these restaurants are located in the historical core of the city, then spread towards districts and suburbs. The foodstuff uniformity hide differentiated uses and moral tensions around individual eating versus collective eating. Although their ingredients are more and more frequently imported from “elsewhere,” these foodstuff are felt as being from “domestic” while eating in a fast food constitutes a kind of participation to the global World, thus illustrating the extroversion of Dakar. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Im Rahmen einer ethnographischen Studie rekonstruiert der vorliegende Beitrag die Biographie der heute sogenannten Fast food Restaurants in Dakar. Sie gehen vor allem auf die Einführung des Sharwarma durch Libanesische Einwanderer (1964) und den Hamburger in den 1980er Jahren zurück. Bis in die 1990er Jahr fand man die Restaurants im historischen Stadtkern – im Viertel le Plateau – bevor sie sich in den letzten 20 Jahren auf ganz Dakar und Umgebung verteilt haben. Dabei verschleiert das identische Angebot, dass je nach Lage des Lokals sein Charakter variiert vom offensichtlichen Kommerz im Stadtzentrum hin zu einem wesentlich diskreteren Auftreten in der Peripherie. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Dakar |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | fast food |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | hamburger |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | shawarma |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Dakar |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | fast food |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | hamburger |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | shawarma |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hassoun, Jean-Pierre |
| Relator term | author |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Ethnologie française | 44 | 1 | 2014-02-01 | p. 59-72 | 0046-2616 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-59?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-59?lang=fr&redirect-ssocas=7080</a> |
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