Practising conviviality: social uses of ethnic cuisine in an Asian multicultural environment

• Published in: IDEAS Working Paper Series from RePEc 2015-11, Vol.32 (7), p.564-575
• Main Authors: Zafari, Katayoun, Allison, Gareth, Demangeot, Catherine
• Format: Article
• Language: English
• Subjects: Acculturation; Business administration; Colleges & universities; Consumers; Consumption; Cooking; Cultural capital; Culture; Ethnic foods; Food; Humanities and Social Sciences; Influence; Market research/consumer behaviour; Marketing; Multiculturalism & pluralism; Social capital; Socialization
• ISSN: 0736-3761; 2052-1200
• DOI: 10.1108/JCM-09-2014-1156

Purpose – This paper aims to understand the social dynamics surrounding the consumption of non-native, ethnic cuisines in the multicultural context of an Asian city. Design/methodology/approach – Data were collected via in-depth interviews with 21 culturally diverse residents of Dubai. Data were analysed inductively, leading to the emergence of three themes characterising social dynamics underpinning the consumption of non-native cuisines in an Asian multicultural environment. Findings – Three types of social dynamics were identified: instrumental uses, expressive uses and conviviality considerations. Research limitations/implications – The study suggests that the different types of cultural dynamics at play have different roles; some act as influencing or constraining factors in the everyday practice of multicultural consumption, whereas others are used more proactively as enablers. Originality/value – This paper contributes to the authors’ understanding of how people “practice conviviality” in multicultural marketplaces, providing insights into the complex social dynamics, underpinning the consumption of non-native cuisines in multicultural marketplaces. Although the consumer literature on food and cuisines has acknowledged the social influences surrounding cuisines and food consumption, these have typically been viewed in a single block. This study shows the importance of conviviality considerations in non-native cuisine consumption. Further, the paper shows that the consumption of non-native cuisines is an everyday practice in a multicultural context, which is used with varying degrees of proactiveness for social lubrication and multicultural socialisation.