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dc.contributor.author安井, 大輔ja
dc.contributor.alternativeYASUI, Daisukeen
dc.contributor.transcriptionヤスイ, ダイスケja-Kana
dc.date.accessioned2014-12-24T06:03:04Z-
dc.date.available2014-12-24T06:03:04Z-
dc.date.issued2010-12-25-
dc.identifier.urihttp://hdl.handle.net/2433/192727-
dc.description.abstractThis paper gives an insight into a so-called Contact Zone where people with various cultures and ethnicities live together. In doing so, it also makes a report on the history of this area, along with the current conditions of Okinawan and South American people's ethnic food business. The main question raised in this paper is whether food culture with various backgrounds divides people into those who eat it and those who do not, or the enjoyment of food rather brings forward people's harmony. This paper analyzes this question based on my investigation of restaurants and souvenir shops in Yokohama city Tsurumi ward where residents from Okinawa and South America live together. The result of the investigation is as follows. Ethnic restaurants produce cross-cultural exchanges, and some restaurants have furnishing goods and national flags to imitate cultural contacts. The menu in such restaurants is written in two or more languages like Spanish, Portuguese and Japanese in an attempt to attract guests of various ethnic groups. In a lot of ethnic restaurants & shops, the main employees come from the same ethnic group. However, some restaurants & shops employ members of different ethnic groups, whose simplified operations help leap language barrier. The main clients of these restaurants & shops come from a certain ethnic minority group. However, in some cases, guests from the majority group continue to have relations with ethnic minorities through employment relations etc. In shops selling ethnic food, contacts between the ethnic minorities are maintained. But this not only creates a chance for communication but also leads to conflicts. Although the numbers are relatively few compared with minority's contact, the contacts between the majority and the respective ethnic minorities through food have been maintained.en
dc.format.mimetypeapplication/pdf-
dc.language.isojpn-
dc.publisher京都大学大学院文学研究科社会学研究室ja
dc.publisher.alternativeDepartment of Sociology, Faculty of Letters, Kyoto Universityen
dc.rights本誌に掲載された原稿の著作権は、社会学研究室に帰属するものとする。ja
dc.subject.ndc361-
dc.title<論文>コンタクト・ゾーンにおけるエスニックフード・ビジネス : 横浜市鶴見区の沖縄・南米系飲食店・物産店からja
dc.title.alternative<ARTICLES>Ethnic Food Business in a Contact Zone : Okinawan & South American Restaurants and Souvenir shops in Yokohama City Tsurumi Warden
dc.typedepartmental bulletin paper-
dc.type.niitypeDepartmental Bulletin Paper-
dc.identifier.ncidAN10461313-
dc.identifier.jtitle京都社会学年報 : KJSja
dc.identifier.volume18-
dc.identifier.spage41-
dc.identifier.epage66-
dc.textversionpublisher-
dc.sortkey04-
dc.address博士後期課程1年次ja
dcterms.accessRightsopen access-
dc.identifier.jtitle-alternativeKyoto Journal of Sociologyen
Appears in Collections:第18号

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