The role of ethnic tourism in the food knowledge tradition of Tyrolean migrants in Treze Tílias, SC, Brazil

Abstract

Despite most food knowledge in Treze Tílias was transmitted within families, ethnic food prepared in restaurants and hotels determined the shared perception of what Tyrolean food comprises. Perceived as experts, the staff in ethnic restaurants were in a powerful position to transform cultural food knowledge by providing institutionalised and standardised knowledge about Tyrolean food.