New Cultures of Food

Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity. Contents: Foreword; Part 1 The European Perspective: What is "ethnic"? Reappraising ethnic food and multiculturalism among the white British, Sean Beer; Identifying and overcoming barriers to healthy eating faced by ethnic minorities in the United Kingdom, Hillary Shaw; The role of food in the adjustment journey of international students, Lorraine Brown; Ethnic opportunities: the emergence of new supply chains that stimulate and respond to the need for 'new' ingredients, Sean Beer, Martin K. Hingley and Adam Lindgreen; The other side of the logo: the global halal market in London, Johan Fischer; Retail internationalization as a driver of global developments: the example of Central and Eastern Europe, Jon Hanf and Kirsti Dautzenberg. Part 2 The Latin American Perspective: The expanding demand for Brazilian groceries: the case of Cachaça, a too ethnically challenged product?, Luis Kluwe Aguiar; 'Beef lovers': a cross-cultural study of beef consumption, Marcia Dutra de Barcellos, Eugenio Avila Pedrozo and Ivo A. van der Lans; Challenges of marketing to Brazilian single consumers, Adriana Beatriz Madeira and José Augusto Giesbrecht da Silveira; Targeting Hispanics/Latinos beyond locality: food , social networks, and nostalgia in online shopping, Vanessa Fonseca; How consumers' diverse personal values influence the country-of-origin effect, Janaina de Moura Engracia Giraldi and Ana Akemi Ikeda. Part 3 The Near and Far East Asian Perspective: Dynamics of Adi women's traditional foods and livelihoods in varying socio-ecological systems of Arunachal Pradesh: a source of learning and inspiration, Sunita Mishra, Ranjay K. Singh and Anamika Singh; Market opportunities from cultural value convergence and functional food: the experiences of the Malaysian marketplace, Siti Hasnah Hassan, Stephen Dann, Kharil Annuar Mohd Kamal and Des Nicholls; Influence of the halal certification mark in food product advertisements in Malaysia, Siti Hasnah Hassan, Stephen Dann, Kharil Annuar Mohd Kamal and Enest Cyril De Run; Asian food and drink: change, renewal and stability in Handsworth, Suresh H. Patel and Kuldip Gujral; Retail-led regeneration: government initiatives to support Asian food, Suresh H. Patel and Kuldip Gujral; Shaping the 'authentic': marketing ethnic food to consumers, Emma Dressler-Hawke and Juliana Mansvelt; Index.