Abstract
Rather than assimilate, members of ethnic groups in multicultural environments have reportedly experienced a more complex and multifaceted form of adaptation (Lambert and Taylor, 1988,1990). Some have thus not only (a) acquired the skills and/or traits which have enabled them to function within a majority or host culture but have also (b) retained aspects of their cultures of origin. The former facet has been referred to as acculturation and the latter has often been labelled ethnic identity (Keefe and Padilla, 1987; Mendoza, 1989; Phinney, 1990). These processes have been presented as correlated facets of a broader process that is referred to as ethnic change (Keefe and Padilla, 1987; Laroche, Kim, Hui, and Joy, 1996). The focus of this paper is on ethnic identity. It has been found to impact many aspects of life which include consumption behavior (e.g., Schaninger, Bourgeois, and Buss, 1985; Wallendorf and Reilly, 1983). Nevertheless, the process by which individuals maintain ties to their ethnic group generally remains an enduring issue (Phinney, 1990,1996) and must be further investigated before a substantive theory of culture and consumption can emerge.
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Laroche, M., Kim, C., Tomiuk, M.A. (2015). Invariance in Italian and Greek Multidimensional Ethnic Identity: Some Implications For Food Consumption. In: Chebat, JC., Oumlil, A. (eds) Proceedings of the 1998 Multicultural Marketing Conference. Developments in Marketing Science: Proceedings of the Academy of Marketing Science. Springer, Cham. https://doi.org/10.1007/978-3-319-17383-2_84
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