the overlapping uncertainties of film professionals

Returning to an interpersonal micro-perspective, this chapter centers on the development of ties between the three film professionals Hushang, Kian, and Milad and examines the way they try to generate capital in German and Iranian local and transnational professional social fields. Building on previous research on social capital and the film business, the analysis brings the difficulties of interdependence in internal relations to the forefront. Furthermore, I highlight how systems of value prevailing in different social fields may both intersect and overlap, thus accounting for the fact that agency in different social fields is interconnected. The ways the three men deal with uncertainties deriving from migration and the job market illustrates that people with similar resources may still find very different ways of dealing with barriers to inclusion

cohesion and conflict in transnational merchant families

How do people negotiate the diversity of positionalities within kin groups? Through a diachronic approach, I investigate how Ali and Jalal, two merchants with Azeri and Gilaki ethnic identifications who came to Hamburg in the 1930s, mobilized kin to generate capital along the lines of generation, gender, and age. The reader simultaneously learns about the local history of Iranian immigration. Building on literature about historical merchant networks, the social organization of the Iranian marketplace (bazaar), the anthropology of kinship and transnational families, I question the social cohesion on which Aihwa Ong's study of flexible capital creation relies. The material suggests that the experience of family relations influences agents' positioning in the local Iranian social field

Digital Food and foodways. How online food practices and narratives shape the Italian diaspora

The article discusses the role of online food practices and narratives in the formation of transnational identities and communities. Data has been collected in the framework of a doctoral research project undertaken by the author between 2009 and 2012 with a follow-up in 2014. The working hypothesis of this article is that the way Italians talk about food online and offline, the importance they give to ‘authentic’ food, and the way they share their love for Italian food with other members of the same diaspora reveal original insights into migrants’ personal and collective identities, their sense of belonging to the transnational community and processes of adjustment to a new place. Findings suggest that online culinary narratives and practices shape the Italian diaspora in unique ways, through the development of forms of virtual commensality and online mealtime socialization on Skype and by affecting intra and out-group relationships, thus working as elements of cultural identification and differentiation

Introduction: some critical reflections on social capital, migration and transnational families

Special Issue on ‘Social Capital, Migration and Transnational Families' edited and introduction by Venetia Evergeti and Elisabetta Zontini

Undegradable aNDFom in non-forage feeds

Non-forage fiber feeds are generally highly digestible, however, most calculations of undegradability are made from static calculations based on Chandler et al. (1980) or Weiss et al. (1992). The objective of this study was to analyze the extent of aNDFom degradation in non-forage fiber feeds, to obtain the undegradable aNDFom (uNDF). Samples of 12 feeds (citrus pulp, beet pulp, wheat middlings, soy hulls, corn gluten meal, corn gluten feed, wheat distillers, corn ethanol distillers, flaked corn, rice hulls, soybean meal, and canola meal) were collected, each from 2 providers, and analyzed in duplicate in 3 separate batches for the extent of NDF digestion using the in vitro technique. Samples, 0.5 g, were weighed into Erlenmeyer flasks and 40 ml of Goering and Van Soest (1970) buffer was added to each flask under continuous CO2, and incubated in a water bath at 39°C. After 2 h of incubation, 10 mL of mixed rumen fluid from 2 lactating cattle were added to each flask and continuous CO2 was maintained throughout the fermentation. Fermentations were conducted for 96, 120, and 240 h consistent with previous data from Raffrenato (2011). Residues were filtered on a glass microfiber filter (934-AH, Whataman) with a 1.5 μm pore size to enhance residue recovery. To analyze changes in uNDF the residues were compared with a t-test in JMP. For non-forage aNDFom the uNDF was obtained at 120h with the exception of citrus pulp where residues continued to digest out to 240 h compared with 120 h residues (P-value = 0.002)