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Multicultural food events: exploring opportunities for intercultural exchange and risks of stereotypification
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- Kraff, Helena, 1983 (författare)
- Gothenburg University,Göteborgs universitet,HDK-Valand - Högskolan för konst och design,Centrum för turism,HDK-Valand - Academy of Art and Design,Centre for Tourism
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- Jernsand, Eva Maria, 1967 (författare)
- Gothenburg University,Göteborgs universitet,Centrum för turism,Företagsekonomiska institutionen, Marknadsföring,Centre for Tourism,Department of Business Administration, Marketing Group
- (creator_code:org_t)
- 2021
- 2021
- Engelska.
- Ingår i: 1st Tourism and Hospitality International Conference (THInC), 19-21 May: cultural diversity and tourism for community development.
- Konferensbidrag (övrigt vetenskapligt/konstnärligt)
Abstract
Ämnesord
Stäng
- Events offering food from various cultures are often promoted as multicultural. Guests may enjoy a mix of dishes from different food cultures tied together by a theme, food eaten at celebratory occasions, food connected to specific seasons or fusion alternatives. Events may be designed as a market or built around co-creative activities where guests and hosts prepare food together. They present opportunities for establishing initial insights to cultures other than one’s own, and the diverse range can be seen as reflections of contemporary multicultural societies. Furthermore, the events sometimes aim at creating opportunities for integration or at becoming springboards for recently immigrated food entrepreneurs. Such events connect to the reconceptualisation of inclusive tourism, which suggests that people, independent of their ethnicity, gender, class and other social characteristics, should be able to participate in the creation of tourism products, as well as be able to experience them (Scheyvens & Biddulph, 2018). Furthermore, inclusive tourism intends to be transformative and increase the understanding of minorities, thus challenging simplified representations. However, there are challenges embedded in the idea of inclusive tourism, which become visible in the creation and execution of food events. For instance, often having an underlying social agenda, and sometimes being free of charge, events risk undermining aims for labour market integration and the opportunities to create profitable enterprises (Kraff and Jernsand, 2020). The focus on cultural diversity also implies risks of exotification and ‘othering’ where individuals are made into carriers of their home culture or symbols of multiculturalism, rather than talented chefs or entrepreneurs. This connects to criticism of multiculturalism being interpreted as an enrichment by ethnic minorities that is there for the majority to enjoy (Hage, 2000). “Gastronomic multiculturalism”, for example, is claimed to be used by majority groups to illustrate that they are cosmopolitan and permissive (Grey & Newman, 2018, p 718). Scholars state that events promoted as multicultural tend to increase the gap between a we who value the multicultural offer, and a them who contribute to this value (Hage, 2000). Thus, it is problematic to simply state that food acts as a means for crossing cultural borders. Food events may lay foundations for intercultural exchange and learning, although there are also risks of reinforcing the norms and values that are claimed to be counteracted. There is a duality inherent in inclusive tourism, where the notions of inclusion and diversity signals a need to reflect critically on risks of exclusion and an over emphasis on difference. The purpose is to explore the meaning of diversity for the conceptualisation and practice of inclusive tourism. Two case studies, exploring Swedish events built on various food cultures, illustrate the complexity of diversity and the challenges involved in acting for inclusive tourism. Apart from observing the planning and execution, and interviewing concerned actors, the authors acted as co-creators of the events as action oriented researchers (Lewin, 1946). The findings implicate that if inclusive tourism is to become established as sustainable and just, tourism stakeholders need to: move beyond shallow interpretations of multiculturalism; recognise the risk of prejudice influencing product development; and acknowledge that everybody are included in the multicultural concept. References Grey, S. & Newman, L. (2918). Beyond Culinary Colonialism: Indigenous Food Sovereignty, Liberal Multiculturalism, and the Control of Gastronomic Capital. Agriculture & Human Values. 35(3), 717–730. Hage, G. (2000). White nation: fantasies of white supremacy in a multicultural society. New York: Routledge. Kraff, H. & Jernsand, E. M. (2020). The roles of social enterprises in a Swedish labour market integration programme – opportunities and challenges for social innovation. Social Enterprise Journal. Lewin, K. (1946). Action Research and Minority Problems. Journal of Social Issues. 2(4), 34-46. Scheyvens, R. & Biddulph, B. (2018). Inclusive tourism development, Tourism Geographies, 20(4), 589-609.
Ämnesord
- HUMANIORA -- Konst -- Design (hsv//swe)
- HUMANITIES -- Arts -- Design (hsv//eng)
- SAMHÄLLSVETENSKAP -- Ekonomi och näringsliv -- Företagsekonomi (hsv//swe)
- SOCIAL SCIENCES -- Economics and Business -- Business Administration (hsv//eng)
Nyckelord
- multiculturalism
- inclusive tourism
- cultural diversity
- intercultural exchange
- stereotypes
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- vet (ämneskategori)
- kon (ämneskategori)
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