Ethnic food
Ethno-Food or Ethnofood is a pseudo- Anglicism that is supposed to represent a paraphrase for food offers that do not come from the local culture, but from the kitchens of other countries, especially from other cultures. It is primarily a marketing term that was formed in the German-speaking area for dishes that are considered "exotic". In the Anglo-American language area, the term is rarely used; the name for it is ethnic food .
From a western point of view, examples of ethnic food are Chinese , Korean , Japanese , Indian , Mexican , Turkish or Arabic cuisine. They are characterized by special methods of preparation, spices or ingredients that refer to a traditional, regional cooking culture. These include cooking in a wok , the Indian spice mixes Garam or Chat Masala or dishes made from scorpions or insects. Dishes from other cultures that have established themselves on the domestic market are no longer referred to as ethnic food.
In terms of ingredients and preparation method, an ethnic food offer does not have to correspond to the conditions of the country of origin, but is often adapted to the habits of local customers. The Western European is thus presented with an image of a different kitchen culture that does not have to coincide with what is happening in the country of origin.
Ethnofood can also include a cultural-culinary mix. Chicken tikka masala, for example, is offered in many Indian restaurants in Western Europe, but is an invention of Indian chefs from London.
literature
- Krishnendu Ray: The Ethnic Restaurateur . Bloomsbury Academic, London 2016, ISBN 978-0-85785-836-8 .
Individual evidence
- ↑ WashingtonPost.com: How Americans pretend to love 'ethnic food'. Retrieved April 29, 2017 .
- ↑ Food-Monitor.de: Around the world in the supermarket: What is ethno-food? Retrieved January 17, 2020 .