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Anpassning till den lokala gastronomin: Japaners upplevelse kring kulturella skillnader mellan svenskt och japanskt uteätande på restaurang
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 180 HE creditsStudent thesisAlternative title
Adaptation to the local gastronomy : Experiences of cultural difference between Japanese and Swedish restaurant consumption. A Study of Japanese people living in Sweden (English)
Abstract [sv]

Denna studie undersöker vad som händer då den japanska matkulturen möter den svenska. Syftet är att undersöka kulturella spänningen på individnivå då en person integrerar sig i en annan matkultur, med fokus på japaner. Studien baserades på semistrukturerade intervjuer. Bakgrundsinformationen samlades in genom en systematisk databassökning följt av en tematisk analys. Den tematiska analysen gav fyra teman: ätande på restaurang, skillnader mellan restauranger i Japan och Sverige, skillnader i sociala beteenden och japaners anpassning till ny matkultur. Sedan informanterna kommit till Sverige har deras ätande på restaurang blivit mindre frekvent vilket beror på ett sämre utbud av restauranger. Informanterna ansåg att servicen på restaurangerna är sämre i Sverige gentemot Japan då de kan vara vana vid den systematiska servicen i Japan. Syftet att äta på restaurang har förändrats från ett socialt till ett nostalgiskt syfte. Vidare finns skillnader i beteenden gällande ätande som att lyfta tallriken när man äter i Japan. Sedan flytten till Sverige har informanterna tvingats förändra sin kost då japanska råvaror inte finns tillgängligt. Således byter de ut japanska råvaror mot svenska eller använder sig av de japanska råvaror som finns.

Abstract [en]

This study aims to examine what happens when the Japanese food culture meets the Swedish. The purpose is to examine the cultural tension on an individual level when a person integrates into another food culture, with a focus on Japanese people. This study is based on semi-structured interviews. Background information was gathered through a systematic database search followed by a thematic analysis. The thematic analysis gave four themes: eating at restaurant, differences between restaurants in Japan and Sweden, differences in social behavior and Japanese adaptation to new food culture. After the informants came to Sweden their dining at restaurants has become less frequent which is caused by an inferior range of restaurants. The informants thought the service at restaurants were bad in Sweden compared to Japan because they might be used to the systematic service in Japan. The purpose of eating out at restaurants has changed from a social to a nostalgic purpose. There are further differences in behavior when eating, for example lifting your plate when eating in Japan. After moving to Sweden, the informants were forced to change their diet because some japanese ingredients may not be available. They either swap Japanese ingredients to Swedish or use the ingredients that exist.

Place, publisher, year, edition, pages
2018.
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:umu:diva-148321OAI: oai:DiVA.org:umu-148321DiVA, id: diva2:1212743
Educational program
Gastronomy Programme (3 years)
Available from: 2018-06-18 Created: 2018-06-03 Last updated: 2018-06-18Bibliographically approved

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CiteExportLink to record
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