Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium
Author:
Affiliation:
1. CEDEM-LASC, IRSS, University of Liège, Liège, Belgium
Publisher
Informa UK Limited
Subject
Cultural Studies,Social Psychology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15528014.2023.2278852
Reference67 articles.
1. Abarca, M. E. 2006. Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women. College Station, Texas: A & M University Press.
2. Abbots, E.-J. 2016. “Approaches to Food and Migration: Rootedness, Being and Belonging.” In The Handbook of Food and Anthropology, edited by J. Klein and J. Watson, 115–132. London: Bloomsbury.
3. Adapon, J. 2008. Culinary Art and Anthropology. Berg: Bloomsbury.
4. Étrangers, logeurs et patrons. L'improvisation sociale chez les commerçants soudanais de Lomé.
5. Agier, M. 2018. L’étranger qui vient. Repenser l’hospitalité. Paris: Seuil.
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