Made available in DSpace on 2016-04-27T19:30:15Z (GMT). No. of bitstreams: 1 Rita de Cassia Soares da Silva.pdf: 18612585 bytes, checksum: e2c7c0bcf103b1cee17d2bfae69eb4f2 (MD5) Previous issue date: 2011-05-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / In 1997, the state of São Paulo was honored with the title of Gastronomy s World Capital a recognition of the Brazilian Association of Gastronomy, Hospitality and Tourism (ABRESI). At the same time, Paris (in the category of hors concurs), Tokyo, New York, Rome, Madrid, Lisbon, Mexico City and Buenos Aires also were granted with these title. From all the cities honored, São Paulo is the one with the largest number of international cuisines represented by bars and restaurants. Currently, São Paulo has 42 French restaurants, of which at least 12 of them have their cuisines led by chefs from the Brazilian Northeastern region. The cuisine developed by these chefs combines the universe of the cuisines with a food system that involves the combination of products, skills, practices, styles, habits and behaviors that define not only what is eaten and who will eat, but also those who turn food into meal. The focus of this study is to understand some characteristics of these chefs trajectories from the Brazilian Northeastern that have been developing their activities in French restaurants installed in São Paulo. To rebuild the cuisine prepared by these chefs and how they have been changing the tradition of French cuisine, as well as ingredients and spices used in the menu definition, we have used oral history methodology. The period defined for this study covers the last thirty years, having as a reference early 1980s / A Associação Brasileira de Gastronomia, Hospedagem e Turismo (ABRESI), em 1997, conferiu à cidade de São Paulo o título de Capital Mundial da Gastronomia. Na mesma ocasião, também foi outorgado o título à Paris, na categoria hors concurs, assim como a Tóquio, Nova Iorque, Roma, Madrid, Lisboa, Cidade do México e Buenos Aires. De todas as cidades homenageadas, São Paulo é a que possui o maior número de cozinhas internacionais representadas por bares e restaurantes. Atualmente, São Paulo possui 42 restaurantes franceses, dos quais pelo menos 12 possuem suas cozinhas dirigidas por chefs nordestinos. A gastronomia desenvolvida por estes chefs associa o universo das cozinhas a um sistema alimentar que envolve a combinação de produtos, habilidades, modos de fazer, estilos, hábitos e comportamentos que definem não só o que é ingerido e quem os vai ingerir, como também quem transforma o alimento em comida. O objetivo deste trabalho é compreender algumas características das trajetórias, dos chefs brasileiros oriundos do nordeste e que desenvolvem suas atividades em restaurantes franceses instalados na cidade de São Paulo. Para reconstruir a gastronomia elaborada por estes chefs e compreender os sinais de como foi sendo modificada a tradição da culinária francesa, assim como importância dos ingredientes e temperos na (re) definição dos cardápios, foi utilizada a metodologia da história oral. O período definido para esta pesquisa abrange os últimos trinta anos, usando como balizador o início da década de 1980

Diss.--Zürich, 2003. / Bibliogr. p. 471-493.

Thèse (Ph. D.)--Université Laval, 2007. / Bibliogr.: f. 401-419. Webographie: f. 420. Publié aussi en version électronique dans la Collection Mémoires et thèses électroniques.

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Diss.--Hohenheim, 1997. / Bibliogr. p. 399-430.

Extrait de: Thèse de doctorat--Rome--Pontifical Gregorian university, Faculty of social sciences, 2006.

Extrait de: Thèse de doctorat--Histoire contemporaine--Toulouse-Le Mirail, 2006. Titre de soutenance : Les profiteurs de la Grande guerre : histoire culturelle et socio-économique. / Notes bibliogr.

Reproduction de : Thèse doctorat : Droit public : Reims : 2005. / Titre provenant de l'écran-titre. Bibliogr. : 2228 réf. Index.

Thèse de doctorat : Histoire : Lyon 2 : 2001. / Titre provenant de l'écran-titre. Bibliogr.

Media reports as well as existing (albeit limited) research suggest abusive work practices are common in restaurant kitchens. Kitchen abuse is explored in this case study, as ten experienced Swedish chefs were interviewed. Organisational culture theory is used to conceptualise the occupational culture of chefs, which is hypothesised to be of explanatory significance. The issue of abusive work practices is contrasted with workplace bullying literature. Results suggest abusive work practices do occur, but that certain rough jargon and authoritative management, that might be considered illegitimate in other workplace contexts, generally is expected and accepted among restaurant chefs. Contextual factors and the conditions of work, especially during intense service-periods, are thought to create certain demands on chefs, and particularly head chefs, that has formed various aspects of kitchen work. Chef culture seems adapted to these circumstances. A potential blind spot of the study is aspiring chefs that quit the profession shortly after entering. Not yet fully trained or accustomed to chef culture, this group faces an increased risk of ill-treatment, and they typically elude research. Overall, results suggest academic bullying concepts are problematic to apply on this case, and underscore the significance of contextual factors for understanding workplace abuse phenomena.