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Capital Transformation in the Ethnic Restaurant Brand in Pekanbaru, Indonesia

Junaidi, Junaidi

This study aims to examine the capital form and transformation in ethnic restaurant brands in
Pekanbaru, Indonesia. Bourdieu’s concept of forms of capital was used to appraise cultural production in
six ethnic restaurant brands, including Kim Teng, Ayam Penyet Pemuda Semarang, Bare Solok, Sultan Resto,
Pondok Patin, and Koki Sunda. Direct observations and in-depth ethnographic interviews with restaurant
owners were conducted. The results revealed that the forms of capital in ethnic restaurant brands are
closely related to ethnicity and the restaurant industry forms a culture of production. Moreover, the six
restaurants produce four different aspects of cultural production, including community, identity, culture
and history, and partnership. Their transformation forms economic capital as the restaurants were estab�lished for financial benefits. Hence, it can be inferred that economic capital needs to be supported by
symbolic, social, and cultural capital for financial benefits.
Detail Information
Publisher
De Gruyter
Tahun
2022
Bahasa
en
Last Updated
2022-07-18T04:35:39Z
Subjects / Keywords
Akses Dokumen
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Konten ini bersumber dari Repositori Institusi Kemendikdasmen.

Hak cipta dimiliki oleh institusi pencipta karya. Dilisensikan di bawah Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

Metadata di-harvest melalui protokol OAI-PMH sesuai SK Sekjen Kemendikbudristek No. 18/M/2022.