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Cooking Across Cultures: Everyday Food Provisioning in Multicultural Almere

Author

Listed:
  • Esther J. Veen

    (Urban Food Issues Research Group, Aeres University of Applied Sciences, 1325 WB Almere, The Netherlands)

  • Sara A. L. Smaal

    (Urban Food Issues Research Group, Aeres University of Applied Sciences, 1325 WB Almere, The Netherlands)

  • Yassir Sefu

    (Urban Food Issues Research Group, Aeres University of Applied Sciences, 1325 WB Almere, The Netherlands)

  • Melissa Korn

    (Ik eet cultuur)

Abstract

Food from home can increase feelings of belonging and act as a source of comfort for people who move to another country and their children. Nevertheless, people who move elsewhere often start taking over dietary elements of the host culture, a dynamic process referred to as food acculturation. This paper argues that this process is not only related to identity negotiations and emotional connections, but that food choices are also shaped by everyday practical realities. Using a social practice theory-inspired approach, focusing on the elements of material, competence, and meaning, this study investigates the food provisioning practices of eighteen people with a migration background through semi-structured interviews. The study’s findings show that procuring typical ingredients from one’s home country is relatively easy in the study area of Almere, the Netherlands. Cooking skills, however, are more difficult to maintain and transfer to the next generation. Finally, the meaning of eating foods from home lies in connecting these foods to celebrations and get-togethers. In regular day-to-day meals, respondents often opt for more convenient dishes, either from their root cuisine or from Dutch or other food cultures. The paper concludes that respondents’ eating patterns balance cultural traditions with practical constraints of modern life, as people navigate their food routines while making practical choices that align with their daily routines and social environments. Municipalities, social services, and community initiatives could direct more attention to celebrating the culinary heritage that connects people from diverse migration backgrounds by organizing exchanges and get-togethers and fostering culturally appropriate food environments.

Suggested Citation

  • Esther J. Veen & Sara A. L. Smaal & Yassir Sefu & Melissa Korn, 2025. "Cooking Across Cultures: Everyday Food Provisioning in Multicultural Almere," Societies, MDPI, vol. 15(3), pages 1-17, February.
  • Handle: RePEc:gam:jsoctx:v:15:y:2025:i:3:p:55-:d:1598633
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    References listed on IDEAS

    as
    1. Anke Brons & Peter Oosterveer & Sigrid Wertheim-Heck, 2020. "Feeding the melting pot: inclusive strategies for the multi-ethnic city," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 37(4), pages 1027-1040, December.
    2. Jillian O’Mara & Wilma Waterlander & Mary Nicolaou, 2021. "Exploring the Role of the Food Environment in Dietary Acculturation: A Study amongst Moroccan Immigrants in The Netherlands," IJERPH, MDPI, vol. 18(7), pages 1-12, March.
    Full references (including those not matched with items on IDEAS)

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