Taste, Toil and Ethnicity: Immigrant Restaurateur and the American City (notice n° 1637319)
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| fixed length control field | 02878cam a2200301 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 | Ray, Krishnendu |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Taste, Toil and Ethnicity: Immigrant Restaurateur and the American City |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 72 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | En examinant les habitus, les mémoires, le travail et les rêves des entrepreneurs immigrants et en analysant la formation de leur goût, cet article renverse la perspective académique dominante concernant la vision du consommateur dans le champ de la nourriture ethnique. Bien que cette perspective soit ignorée de la plupart des discussions théoriques, le goût apparaît comme le resultat d’un processus de co‑production de la ville américaine. Le goût est un multiple medium, mineur entre producteurs, consommateurs et commentateurs, mais aussi dans les domaines de la valeur‑ qu’elle soit économique, esthétique ou ethique‑, telle qu’elle se manifeste dans l’expression “sans goût”. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This paper inverts the dominant perspective of the consumer in academic work on ethnic food by inserting the habits, memories, work and dreams of immigrant entrepreneurs in an examination of taste in an American city. Although such a perspective has been ignored in most theoretical discussions, taste has for long been co‑produced by immigrants and natives in American cities. Taste is transactional in a number of ways, minimally between producers, consumers and commentators, but also between domains of value—economic, aesthetic, and ethical—denoted by the locution “tasteless.” |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Der vorliegende Beitrag beschäftigt sich mit den Gewohnheiten, den Erinnerungen, der Arbeit und den Träumen eingewanderter Unternehmer und bietet so eine neue Sicht auf die vorherrschende akademische Perspektive über den Kunden und seine Beziehung zur Einwandererküche. Auch wenn diese Perspektive in der Mehrzahl der theoretischen Diskurse ignoriert wird, ist die Frage des Geschmacks in amerikanischen Städten dennoch das Ergebnis einen gemeinsamen Produktionsprozesses. Geschmack ist ein multiples Medium aller, der Produzenten und der Konsumenten und er ist im Bereich der Wertschöpfung von Bedeutung – sei diese nun wirtschaftlich, ästhetisch oder ethisch orientiert – hier drückt sich seine Bedeutung besonders in der Wendung „geschmacklos“aus. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | ethnicité |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | goût |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | immigrant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | New York |
| 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 | ethnicity |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | immigrant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | New York |
| 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 | taste |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Ethnologie française | 44 | 1 | 2014-02-01 | p. 105-114 | 0046-2616 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-105?lang=en&redirect-ssocas=7080">https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-105?lang=en&redirect-ssocas=7080</a> |
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