‘Sauce in the bowl, not on our shirt’: Indochinese Migrants, Taste Education and Aesthetic Knowledge in Ethnic Food Tours to Cabramatta, Sydney

Flowers, R; Swan, S

‘Sauce in the bowl, not on our shirt’: Indochinese Migrants, Taste Education and Aesthetic Knowledge in Ethnic Food Tours to Cabramatta, Sydney

Flowers, R

Swan, S

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Publisher:: Routledge
Publication Type:: Chapter
Citation:: Routledge Handbook of Food in Asia, 2019, pp. 222 - 236
Issue Date:: 2019

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Field	Value	Language
dc.contributor.author	Flowers, R https://orcid.org/0000-0001-9532-9770	en_US
dc.contributor.author	Swan, S https://orcid.org/0000-0002-4422-807X	en_US
dc.contributor.editor	Leong-Salobir, C	en_US
dc.date.available	2020-07-01T19:04:29Z
dc.date.issued	2019	en_US
dc.identifier.citation	Routledge Handbook of Food in Asia, 2019, pp. 222 - 236	en_US
dc.identifier.isbn	1138669911	en_US
dc.identifier.isbn	9781138669918	en_US
dc.identifier.uri	http://hdl.handle.net/10453/134558
dc.description.abstract	Drawing on our participant observation and informed by studies of taste education and food aesthetics, we analyse an ethnic food tour led by two Vietnamese Australian tour guides to Cabramatta, Sydney. We argue that the guides teach tour participants a spectrum of aesthetic appreciation for Vietnamese food including gastronomic sensory registers, practical, embodied and etiquette aesthetics. By discussing this range of aesthetic forms including their focus on our bodies, we develop the studies on taste education by Isabelle De Solier, Ken MacDonald, and Krishnendu Ray to show the complexity, skill and taste in the food pedagogy work of the tour guides. More specifically, we extend Ray’s body of work on racially minoritised restaurateurs’ ‘design work’ and his argument that their aesthetic work shapes the taste of dominant groups.	en_US
dc.publisher	Routledge	en_US
dc.relation.ispartof	Routledge Handbook of Food in Asia	en_US
dc.relation.isbasedon	https://doi.org/10.4324/9781315617916	en_us
dc.rights	This is an Author's Accepted Manuscript of an article published in Routledge Handbook of Food in Asia, 2019, pp. 222 - 236. Copyright Routledge, available online at: https://doi.org/10.4324/9781315617916.	en_US
dc.title	‘Sauce in the bowl, not on our shirt’: Indochinese Migrants, Taste Education and Aesthetic Knowledge in Ethnic Food Tours to Cabramatta, Sydney	en_US
dc.type	Chapter
utslib.location	Milton Park UK	en_US
utslib.for	2002 Cultural Studies	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/e-Press
pubs.organisational-group	/University of Technology Sydney/Faculty of Arts and Social Sciences
pubs.organisational-group	/University of Technology Sydney/Strength - CMOS - Centre for Management and Organisation Studies
pubs.organisational-group	/University of Technology Sydney/Strength - CPCE - Centre for Creative Practices and the Cultural Economy
utslib.copyright.status	open_access	*
pubs.consider-herdc	true	en_US
pubs.place-of-publication	Milton Park UK	en_US
pubs.publication-status	Published	en_US

Abstract:

Drawing on our participant observation and informed by studies of taste education and food aesthetics, we analyse an ethnic food tour led by two Vietnamese Australian tour guides to Cabramatta, Sydney. We argue that the guides teach tour participants a spectrum of aesthetic appreciation for Vietnamese food including gastronomic sensory registers, practical, embodied and etiquette aesthetics. By discussing this range of aesthetic forms including their focus on our bodies, we develop the studies on taste education by Isabelle De Solier, Ken MacDonald, and Krishnendu Ray to show the complexity, skill and taste in the food pedagogy work of the tour guides. More specifically, we extend Ray’s body of work on racially minoritised restaurateurs’ ‘design work’ and his argument that their aesthetic work shapes the taste of dominant groups.

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http://hdl.handle.net/10453/134558