Preserving Tradition Amidst Modernity: The Hybridity of Food Practices
Date
Authors
Rai, M
Yap, SF
Yang, L
Stewart, C
Supervisor
Item type
Journal Article
Degree name
Journal Title
Journal ISSN
Volume Title
Publisher
Informa UK Limited
Abstract
Traditional socio-cultural practices surrounding food, vital for cultural preservation and continuity, are increasingly contested due to modern influences such as globalisation and economic growth. These shifts can significantly impact consumption routines and disrupt long-held traditions. While such lifestyle and food-practice shifts can threaten consumers’ sense of ontological security, more attention is needed to understand how these contestations are negotiated and managed. Drawing on theories of practice, we explore how consumers negotiate contestations amid the tensions arising between tradition and modernity. This ethnographic study of 31 middle-class households in India reveals how consumers actively (re)configure material and competence-based elements of food practices to preserve traditional meanings while negotiating modern influences. This study offers theoretical insights into the hybridisation of practices, illustrating how consumers fluidly adapt to sustain cultural continuity and restore ontological security.Description
Keywords
35 Commerce, Management, Tourism and Services, 3504 Commercial Services, 3506 Marketing, 3507 Strategy, Management and Organisational Behaviour, 1503 Business and Management, 1504 Commercial Services, 1505 Marketing, 3504 Commercial services, 3506 Marketing, 3507 Strategy, management and organisational behaviour
Source
Journal of Marketing Management, ISSN: 0267-257X (Print); 1472-1376 (Online), Informa UK Limited, 41(9-10), 978-1001. doi: 10.1080/0267257X.2025.2538675
Publisher's version
Rights statement
© 2025 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.