ABSTRACT
This study investigates the processes of acculturation, interculturality and interactions in the eating habits of Syrian refugees who had a Syrian food venue in the city of São Paulo, Brazil. We conducted a qualitative study, with an ethnographical design, with ten participants, using semi-structured interviews and participant and non-participant observation. There were changes in the preparation of consumed and served food products. These changes were accompanied by tensions, connected to the acculturation strategies and intercultural relations. Even with these changes, consuming Syrian food allowed our participants to maintain connections with their original country, despite the sudden temporal and spatial separation.
Acknowledgments
The authors are grateful to the participating Syrian refugees, MIGRAFLIX, and ADUS.
Data availability
The data that support the findings of this study are available on request from the corresponding author [FBS]. The data are not publicly available due to the fact that the study participants are refugees with tense political relations with their country of origin.
Declaration of interest statement
The author do not have conflicts of interest.
Notes
1. Please consult the Glossary in the Appendices for a description of this and other Syrian foods.
2. Coxinha: a dish made from potato dough, stuffed with shredded chicken meat and fried in hot oil. Pão de queijo: bread with a soft and rubbery consistency, made of cassava starch, egg, salt, oil, and cheese. Pastel: pastry stuffed with cheese, meat, or other fillings, and fried in hot oil.