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You are what you eat : contemplations on civilizing the palate with GourmetVoight, Carolyn. January 1996 (has links)
This thesis explores how food communicates. In particular, it considers the historical context from which the gourmet rises and how "good taste" is communicated through the history of the gourmet. This finds particular expression in mass mediated society, specifically print culture, and reaches its apex in Gourmet: The magazine of good living. By disciplining base instincts such as civilizing the appetite, making distinctions from the masses, the everyday and the ordinary, "good taste" is standardized through the palate and acts as an index of the aesthetic quality of bourgeois sensibility. Gastronomic history, notions of restraint and delicacy from the French courts, and the development of the modern restaurant, are food for thought in the examination of contemporary associations between "good taste" and "good living." The discourse surrounding the cultivation of the self through eating, manners, food and lifestyle figures predominantly.
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You are what you eat : contemplations on civilizing the palate with GourmetVoight, Carolyn. January 1996 (has links)
No description available.
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Redes comunicacionais na gastronomia: os processos criativos dos chefs de cozinhaLunardelli, Tatiana 08 December 2017 (has links)
Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2018-01-24T09:36:45Z
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Previous issue date: 2017-12-08 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Pontifícia Universidade Católica de São Paulo - PUCSP / Between 1 984 and 2011 Catalan chef Ferran Adrià produced something around
1 0,000 documents, including sketches, texts and photos of everything that was
produced in El Bulli. Since the the grand opening of the restaurant Epice in São
Paulo, led by Chef Alberto Landgraf, all the dishes development, from techniques,
suppliers, researches, were recorded in a notebook and posted on the Instagram app.
Many other chefs record their processes and eventually post them on Instagram. All
these documents are slowly being shown in specialized publications and social
networks. Can the reading of these notebooks, with the revelation of all the layers of
research involved in the elaboration of a dish and the critical approach of the creative
process, offer new elements to the journalists, a more technical look, free from only
the personal judgment that floods today’s specialized press? The purpose of this
research is to investigate the communicative relation in the creative process of chefs,
focusing on the work of Catalan chef Ferran Adrià and chef Alberto Landgraf and
also on other chefs that adopted the same type of creative processes recording. The
research proposes an understanding of creative processes, that is, how this creation
takes place, from the concept of creation as a network under construction, as is
presented by Cecília Salles, which has as its theoretical foundation Peircean semiotic
line, the network concept of Pierre Musso, in dialogue with thinkers of culture, like
Edgar Morim and Iuri Lotman. The research also intends to establish interactions
with gastronomy scholars such as Massimo Montanari and Carlos Alberto Dória. As
for its methodology, a four-month follow-up of chefAlberto Landgraf's process was
carried out and an analysis of the documents will be made, that is, the notebooks and
annotations used by the chef in his creative process; analysis of the records made by
the Catalan chef during the years of existence of his restaurant El Bulli, as well as
documents posted on Instagram by other chefs and interviews conducted by me
during the masters degree / Entre os anos de 1 984 e 2011 o chef catalão Ferran Adrià produziu algo em torno de
1 0 mil documentos, entre esboços, textos e fotos de tudo o que foi produzido no El
Bulli. Desde a inauguração do restaurante paulistano Epice, comandado pelo chef
Alberto Landgraf, todos os pratos desenvolvidos, desde técnicas, fornecedores,
buscas, foi registrado em um caderno e divulgado no aplicativo Instagram. Inúmeros
outros chefs de cozinha registram seus processos e eventualmente publicam no
aplicativo Instagram. Todos esses documentos produzidos aos poucos vem sendo
mostrados em publicações especializadas e redes sociais. A leitura desses cadernos,
com a revelação das inúmeras camadas de pesquisa que envolvem a elaboração de um
prato e a abordagem critica do processo criativo, pode oferecer para os jornalistas de
gastronomia novos elementos, um olhar mais técnico, livre de somente julgamentos
pessoais que atualmente inundam a imprensa especializada? O objetivo dessa
pesquisa é investigar as relações comunicativas no processo de criação dos chefs de
cozinha, com foco no trabalho do chef catalão Ferran Adrià e do chef Alberto
Landgraf em diálogo com outros chefs que adotam o mesmo tipo de registro de seus
processos criativos. A pesquisa é uma proposta de leitura dos processos criativos, ou
seja, de como se dá esse percurso de criação, a partir do conceito de criação como
rede em construção, como é apresentado por Cecília Salles, entendimento que tem
como fundamentação teórica a semiótica de linha peirceana, o conceito de rede de
Pierre Musso, em diálogo com pensadores da cultura, como Edgar Morim e Iuri
Lotman. A tese pretende também estabelecer interações com os estudiosos de
gastronomia como Massimo Montanari e Carlos Alberto Dória. Quanto a
metodologia, foi feito o acompanhamento durante quatro meses do processo de
criação do chefAlberto Landgraf e será feita a análise dos documentos de processo,
ou seja, dos cadernos produzidos pelo chef durante seu processo criativo; análise dos
registros produzidos pelo chef catalão durante os anos de existência do seu
restaurante El Bulli, assim como os documentos divulgados no Instagram por alguns
chefs, documentários e entrevistas realizadas por mim durante o mestrado
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Gostos, aromas e sabores : memórias e turismo gastronômico em Bento GonçalvesNardin, Caroline Rigo 21 October 2015 (has links)
A alimentação é uma das expressões mais sensíveis da cultura, com seus sabores e aromas, pois toca nas sensibilidades e nos estranhamentos das pessoas perante culinárias específicas. Assim, as receitas evocam memórias, estimulando a imaginação e desencadeando sentimentos profundos, que se materializam em vínculos entre o passado e o presente. A capacidade de percebê-los e valorizá-los dependem dos padrões culturais e da memória. Com a alimentação vista como um aspecto importante na história e na cultura de um povo, torna-se visível a discussão de guardar e proteger esses bens como patrimônio imaterial, tornando assim, a gastronomia umas das principais representações culturais de um povo. Este estudo analisa a culinária dos imigrantes italianos, da região de Bento Gonçalves, como instrumento de memória coletiva e sua transformação em turismo gastronômico. Vislumbra também a criação de um material paradidático referente à pesquisa, que conduz o aluno a uma pesquisa aproximada ao do historiador. / Submitted by Ana Guimarães Pereira (agpereir@ucs.br) on 2016-02-19T16:21:04Z
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Dissertacao Caroline Rigo Nardin.pdf: 2226627 bytes, checksum: 504e11dc4704c0f499d74d413cbfc2c3 (MD5) / Food is one of the most sensitive expressions of culture, with its flavors and aromas, since it is able to touch the sensitivities and the strangeness of the people with specific cuisines. Thus, these senses in recipes evoke memories by stimulating the imagination and unleashing deep feelings that materialize in ties between the past and the present. The ability to perceive and appreciate them depend on cultural patterns and memory. With food becoming an important aspect in the history and culture of a people, the discussion of maintaining and protecting these assets as an intangible heritage is evident, thus making food a major cultural representation of a people. This study analyzes the cuisine of Italian immigrants in the area of Bento Gonçalves, as a collective memory tool and its transformation into gastronomic tourism. It also envisions the creation of paradidactic materials related to research, leading the student to a search that resembles that of a historian.
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Gostos, aromas e sabores : memórias e turismo gastronômico em Bento GonçalvesNardin, Caroline Rigo 21 October 2015 (has links)
A alimentação é uma das expressões mais sensíveis da cultura, com seus sabores e aromas, pois toca nas sensibilidades e nos estranhamentos das pessoas perante culinárias específicas. Assim, as receitas evocam memórias, estimulando a imaginação e desencadeando sentimentos profundos, que se materializam em vínculos entre o passado e o presente. A capacidade de percebê-los e valorizá-los dependem dos padrões culturais e da memória. Com a alimentação vista como um aspecto importante na história e na cultura de um povo, torna-se visível a discussão de guardar e proteger esses bens como patrimônio imaterial, tornando assim, a gastronomia umas das principais representações culturais de um povo. Este estudo analisa a culinária dos imigrantes italianos, da região de Bento Gonçalves, como instrumento de memória coletiva e sua transformação em turismo gastronômico. Vislumbra também a criação de um material paradidático referente à pesquisa, que conduz o aluno a uma pesquisa aproximada ao do historiador. / Food is one of the most sensitive expressions of culture, with its flavors and aromas, since it is able to touch the sensitivities and the strangeness of the people with specific cuisines. Thus, these senses in recipes evoke memories by stimulating the imagination and unleashing deep feelings that materialize in ties between the past and the present. The ability to perceive and appreciate them depend on cultural patterns and memory. With food becoming an important aspect in the history and culture of a people, the discussion of maintaining and protecting these assets as an intangible heritage is evident, thus making food a major cultural representation of a people. This study analyzes the cuisine of Italian immigrants in the area of Bento Gonçalves, as a collective memory tool and its transformation into gastronomic tourism. It also envisions the creation of paradidactic materials related to research, leading the student to a search that resembles that of a historian.
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Gastronomie na stránkách prvorepublikového tisku v Čechách / Foodjournalism in Czech newspapers betweenthe warsŠemberová, Kristina January 2012 (has links)
In recent years, there is an apparent renaissance of the Czech cuisine, the "First Republic era" (1918 - 1938, CSR I) especially. Both chefs and journalists writing about cooking and dining are referring to the gastronomy of this time period more and more often and they are praising its quality and taste. However, there is no comprehensive publication about Czech gastronomy in 1918 - 1938 period, sparse references and notes can be found in witnesses commemorative volumes, from history of folklore and from the historical press, respectively. Based on the last especially, the image of "first republic" gastronomy is gradually puzzled out. Using a content analysis method, the four biggest newspapers (Lidové noviny, Národní listy, Český deník and Venkov) and eight women journals (Žena, Ženské listy, Ženské noviny, Ženský list, Rozsévačka, Česká Žena, Ženský svět and a "Československá žena" calendar) being published in examined period are investigated. For further findings of completive and linking facts, the historical analysis method is being used as well. Aim of this work was to answer questions about the first republic journals topics and titles, and in what fashion the first republic press thought about gastronomy. Further, this work explores the possible tendency, and development and attention is...
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La culture du vin dans la littérature italienne du Moyen Âge tardif au début des Temps Modernes: critères de qualité, systèmes de représentation et identitésGrappe, Yann D. 19 October 2009 (has links)
Cette étude entend rechercher les traces d'une culture gastronomique du vin dans la littérature italienne sur la période à cheval entre l'époque médiévale et les Temps modernes. La littérature, lorsqu'on lui applique une critique appropriée, est en mesure de fournir à l'historien des informations ponctuelles sur la culture du vin. Elle permet également de mettre en lumière le regard porté par les hommes sur cet objet chargé de significations. Dans le cadre de cette étude, la gastronomie ne sera pas considérée comme une notion vague, voire anecdotique mais comme un phénomène culturel qui place l'homme en relation avec les différentes réalités alimentaires, sensorielles et hédoniques. <p>À quoi tient la qualité d'un vin ?Cette question simple présente l'avantage d'ouvrir une large perspective de recherche historique et anthropologique. Pister les critères de qualité d'un vin pour les hommes d'une autre culture et d'un autre temps c'est aussi comprendre la manière dont ils ont cherché à représenter cet objet. Ce système de représentation révèle la pensée et l'imaginaire des hommes, en même temps qu'il dévoile les valeurs, les identités et les structures socio-économiques d'une société. <p> / Doctorat en Histoire, art et archéologie / info:eu-repo/semantics/nonPublished
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