Abstract
In the context of immigration, immigrants’ foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybridization practices carried out by Brazilian immigrants who develop small businesses in the food sector in Lyon, France. Motivated by their cooking skills, the income, and the desire to offer their country’s cuisine, they start up their own food-related small businesses. To benefit from a large clientele, they combine Brazilian products and dishes with the French culinary model, as much as they combine the entrepreneurial formalism in France with the jeito brasileiro (“Brazilian way”) of doing business. Their practices allow us to understand the forms in which hybridization operates and its consequences.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
