scholarly journals FOOD IDENTITY OF BRAZILIAN IMMIGRANTS DURING THE COVID-19 PANDEMIC

2021 ◽  
Vol 16 (192) ◽  
pp. 74-81
Author(s):  
L. M. Lacaz ◽  
K. C. Tabai
Keyword(s):  
Brazilian Immigrants ◽  
Food Identity

Regional tourism at the farmers’ market: consumers’ preferences for local food products

2019 ◽  
Vol 13 (1) ◽  
pp. 37-54 ◽  
Author(s):  
Benjamin Garner ◽  
Cesar Ayala
Keyword(s):  
Geographic Area ◽  
Farmers Markets ◽  
Farmers Market ◽  
Content Type ◽  
Regional Food ◽  
The Usa ◽  
Regional Brand ◽  
Consumer Habits ◽  
Food Identity ◽  
Number Of Customers

Purpose The purpose of this paper is to examine farmers’ market consumer behavior through a regional food and culinary tourism lens to see the ways these festive and atmospheric markets can be used to develop a regional brand or identity surrounding food production. Design/methodology/approach This study was based on a survey of 270 participants in a farmers’ market in the USA. A combination of descriptive and statistical analyses was used to analyze consumer habits and spending. Findings The findings in this study suggest that while most of the customers live in a town where the market is located, a significant number of customers come from other locations, with some traveling significant distances, to participate in this market, particularly for the Saturday market. Many of the customers come to purchase organic and local foods. Research limitations/implications This work is limited, in that it is a case study at one farmers’ market in the USA, and the work is exploratory in nature. Practical implications This work has implications for market managers seeking to increase their consumer base. Markets that want to increase their reach would do well to promote their events to a wider geographic area. The results presented here showed that consumers are willing to drive upward of 40 miles to attend a high-quality market. Originality/value This work expands our conceptualization of farmers’ markets by suggesting that these markets have the potential to form the backbone of a region is food identity through the creation of a food destination.

From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences

2021 ◽  
Vol 21 (1) ◽  
pp. 5-16
Author(s):  
Alessandra Campanari ◽  
Alessio Cavicchi
Keyword(s):  
Cultural Heritage ◽  
Business Models ◽  
Business Environment ◽  
Ethnographic Study ◽  
Italian American ◽  
The Us ◽  
The Creation ◽  
Food Tourism ◽  
Globalized World ◽  
Food Identity

With the emergence of culinary multiculturalism in the globalized world, ethnic restaurants have become central symbols of postmodern life, no longer relegated to a domestic and community sphere, but able to attract non-ethnic customers without necessarily destroy food cultural heritage. In line with this trend, the article aims to contribute to the literature on new food tourism experiences by examining contemporary Italian restaurants in the US to investigate how Italian food identity in ethnic restaurants is advertised and sold. Starting from the literature on Italian culinary immigration in America, from the rise of the first Italian restaurants to the invention of the Italian American culinary tradition, the article provides an ethnographic study to understand the changing business environment that is leading new entrepreneurs in foodservice to diversify their business models towards the creation of new food tourism experiences as a result of an ever-changing dialogue between tradition and innovation.

scholarly journals Distance: how mobility gives rise to paradoxes in (re)constructing food identity

2020 ◽  
Vol 3 (1) ◽  
pp. 01-10
Author(s):  
Selma Tozanli
Keyword(s):  
Eating Habits ◽  
Human Beings ◽  
Host Countries ◽  
Host Culture ◽  
Migrant Populations ◽  
Acculturation Process ◽  
Process Work ◽  
Food Identity ◽  
Country Specific

The authors base their research on observations and in the literature concerning different forms of mobility of human beings and food products, distances and territorial anchoring. They continue by addressing the paradoxes in acculturation processes that occur during identity (re)construction in food consumption and eating habits. They focus on the role of cross-border migration, in the spreading of genuine country-specific products and/or local food specialties of migrant populations in their host countries. What are the different definitions of the distance/s between the migrant and his home country and the host culture? What role does the migrant play in the spreading of these eating habits? How does the acculturation process work? What different forms of territorial anchoring account the spreading of these genuine country-specific foods?

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