Culinary traditions and family histories from the Ashkenazi migration in Argentina
DOI:
https://doi.org/10.35699/1982-3053.2023.45599Keywords:
Oral history, Migration and cuisine, Ashkenazi migration in ArgentinaAbstract
Using the method of Oral History, we collected personal and family stories on culinary traditions from a sample of twenty Ashkenazi jews living in Argentina. Our main goal was to collect and preserve their family stories and how their culinary traditions evolved along the migration process in the new country. The stories were analyzed using the Grounded Theory as a framework. Several categories arose from the stories, however, a sample of three were selected to be presented in the following article a) social and economic themes, b) new customs and c) public spaces. The analysis provided insight within the topics of income and job, nutrition, new groceries, neighbors, leisure time as well as the adaptation of culinary traditions, all of them as part of a process that started decades ago with the migrants and kept on evolving with the first and second generation of AshkenaziJews in Argentina.
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