Just published the January/February 2010 of the journal Hommes & migrations, in which I publish an article.
The editorial :
The migration is not confined to population movements. When they can, migrants take in their baggage, food, cooking utensils, recipes; as soon as they can, they transplant them in the company setup their food practices, the terms of which vary according to context. If eating and drinking are everyday acts fundamental for everybody, they are for the migrants an additional function : to be a hyphen between their country of origin and where they now live. The presence of compatriots and business strategies in some food sectors, such as catering allow them to retain their culinary heritage in the making discover to the other. Eating is not only feeding, but also transmit to young people and share the meal with others : in family, with friends, or outside of the inner circle. All of these practices, objects and know-how constitutes a part of this heritage, as yet little work on the immigration take into account as a central theme of study. The issues around the power supply exceeds the single dimension practice to cover a symbolic value and identity-critical. They also reflect the state of relations between the migrants, their country of origin and the following generations.
The preparation of the dishes, the art of the present and serving are complemented by the one to be at the table, receive, discuss. The mets and the words combine and to establish a relationship less remote with the other. The meal becomes the space of hospitality and sharing. Moments increasingly rare and privileged today, where the junk food and the express meals are gaining ground on the usability.
The opening to the world is through the discovery of the cuisine of the other, initiation and each time renewed the flavors, aromas, and colors that we don’t know. When it becomes gastronomy, the culinary arts alert the senses and engages the senses in the service of a cultural diplomacy of the highest level. On the other hand, some kitchens have migrated with success and brilliance in the world by becoming the international standard for the power supply fast and economical. Pizza, burger, kebab, sushi say everywhere their strong capacity for intrusive and adaptation to the codes culinary surrounding. The visibility or invisibility of these different cuisines, attest, therefore, the place of migrants in our societies.
From a call for contributions launched in 2009 on the relationship between migration, food practices and exchanges, culinary, the journal, Men and Migration published in this folder for a selection of articles that address these themes from academic work to be carried out in several countries and on different populations, focusing on multidisciplinary approaches. We wish you a good tasting.