Changes in Culinary and Eating Practices among Allophone Immigrants in the Montreal Region
This article analyzes results from a survey about cooking and eating among first generation allophone immigrants in the Montréal region. First we examine their attachment to the premigratory culinary style and the reasons that might explain this, taking into consideration the social and anthropological dimensions of taste and food markers. We find significant transformations in most culinary and eating practices. We identify process of changes in food preferences as well as how recipes and culinary techniques are adapted. The effects of transcultural dynamics and the influence of children in the enlargement of the familial culinary repertoire are described. Finally, we analyze the effects of transformations in the consumption of many food products. The consumption differences for each of these food products are particularly interesting.