Indonesian and Moroccan eating cultures at the Dutch table: a culinary history of adaptation and authenticity (1950-2000)

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Indonesian and Moroccan eating cultures at the Dutch table: a culinary history of adaptation and authenticity (1950-2000)

Type: Research master thesis
Title: Indonesian and Moroccan eating cultures at the Dutch table: a culinary history of adaptation and authenticity (1950-2000)
Author: Etossi, Samuela
Issue Date: 2014-08-25
Keywords: Food, eating culture, the Netherlands, Indonesian, authenticity, adaptation, change, Dutch, Moroccan
Abstract: Food and eating habits are good indicators of wider social changes and appetite for multi-ethnic eating can be perceived as one step forward to accepting and understanding the meaning of diversity. In migration studies, the socio-historical analysis of the relationship between migrants and food practices provides a fresh perspective on the cultural encounters between communities. The aim of my research is to explore the private space of the Dutch eating habits and the more or less successful integration of foreign kitchens. In detail, this paper looks at how and to what extent have foreign cuisines, especially the Indonesian and Moroccan, affected the Dutch eating culture from 1950 until 2000. The results show trends of appropriation of culinary knowledge and adoption of culinary authenticity.
Supervisor: Lucassen, Leo
Faculty: Faculty of Humanities
Department: History (Research master)
Specialisation: Res. MA History: Migration and Global Interdependence
ECTS Credits: 40
Handle: http://hdl.handle.net/1887/28241
 

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