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This paper takes a new look at the role of narrative construction in sojourner adjustment through a case study of two female Korean entrepreneurs (selected from interviews with 10 Korean sojourners) to best differentiate their cultural adjustment from 'culture shock' in the UK. We review the literature on culture shock, beginning with Oberg's classic modernist/foundational 'transformational' model. The limitations of this model are shown in terms of the restricted focus upon individualistic, universal cognitive stages of change experienced by the sojourner. Then the benefits afforded by applying Goffman's dramaturgy and Weick's sensemaking approach are discussed. These approaches, informed by relationalist metatheory and metamethods, focus upon persons and interaction. They provide more collective, particularistic, social constructivist lenses that incorporate emotional, symbolic, communicative and linguistic viewpoints to complement cognitive explanations. The narrative methodology employed is that of Barbara Czarniawska whose work is heavily influenced by Goffman and Weick. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to analyse the experience and relationship between Mr. Rochester and Antoinette in the novel Wide Sargasso Sea by applying the theory of culture shock. The interpretation goes beyond that of England subjecting the colonies. [ABSTRACT FROM AUTHOR]

Abstract: Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture. Our study, using interviews, aimed to uncover student responses to both the food they eat whilst abroad and to the food they have left behind. Many students criticised local English food as bland, fattening, and unhealthy; nevertheless, most showed an openness to new foods, trying not only local food but also dishes prepared by their international friends, but this sat alongside a strong attachment to their home country dishes. Eating together was a popular leisure activity, and food of the origin country or region was the most popular cuisine. Eating home country food offered emotional and physical sustenance; students felt comforted by familiar taste, and that their physical health was stabilised by the consumption of healthier food than was available locally. Despite acknowledgement of the importance of food to cultural identity and overall quality of life in the anthropology and nutrition literatures, there is a dearth of research into this aspect of the international student experience; this study, therefore, marks an important beginning. [Copyright &y& Elsevier]