Abstract
This paper examines the entrepreneurial practices of migrants, including refugees, establishing and operating businesses providing food, hospitality, leisure, tourism and events-related services and experiences. Drawing on empirical data gathered in São Paulo, Brazil, the study conceptualises how migrants create cultural ‘goods’ (encompassing material objects, services and experiences), which have been subjected to valuation processes. The paper considers the practices through which migrants mobilise identities, histories, and culturally-specific knowledge as resources in constructing experiential propositions. Moreover, we distinguish between five sets of practices: objectification of self; aestheticisation of otherness; authentication of place-specific food experiences; constructing hospitality venues as cultural spaces; and vitrine-ing (creating platforms for showcasing migrant talent). We discuss the potential consequences of these practices for migrants, consumers, urban environments and their residents, and identify avenues for future research.
Keywords:
Entrepreneurship; Gastronomy; Hospitality; Migration; Urban tourism
