Made available in DSpace on 2016-04-28T18:23:26Z (GMT). No. of bitstreams: 1 Raramiz Euripedes Bittencourt.pdf: 1238659 bytes, checksum: c3278d8be06eca7bc96a5cc7bb63be68 (MD5) Previous issue date: 2007-03-22 / Centro Universitário Belas Artes de São Paulo / Gastronomy has been more and more in evidence in Brazil in recent years. Based on this reality, this study, linked to project DIRECT Towards the language of business communication (PUC-SP/LAEL and The University of Liverpool/AELSU), presents the results of a research study developed in the area, focusing on language in the context of professional kitchens. The main aim of the study was to analyze the view about the chef profession constructed by 1st year students of a higher education Gastronomy course and by professional chefs working at renowned restaurants in the city of São Paulo. Another aim was to analyze the linguistic marks present in the discourse of a chef at work. The development of this study was theoretically supported by Halliday s Functional Grammar (1994), and by the ideational and interpersonal metafunctions proposed by him. The research corpus is composed of the answers to questions asked to 111 Gastronomy students and to 8 chefs, as well as the audio recording of a chef commanding his team. The computer tool WordSmith Tools (Scott, 1999) was used. This tool offers resources to analyze several language aspects; with it, it was possible to analyze the frequencies of some lexical items that reveal expectations and aspirations of the pre-service concerning the reality presented by professionals who work in the area and their language in service. Thus, this study provides information that reveal particular aspects of an age-old profession that has been much valued nowadays, desired by youths who see in the career many opportunities, and who are willing to face the obstacles inherent in the area / A Gastronomia tem estado cada vez mais em evidência no Brasil nos últimos anos. A partir dessa realidade, este estudo, vinculado ao projeto DIRECT Em direção à linguagem dos negócios (PUCSP/ LAEL e Universidade de Liverpool/AELSU), apresenta os resultados de uma pesquisa desenvolvida na área, tendo como foco a linguagem no contexto das cozinhas profissionais, com o objetivo de realizar uma análise da visão sobre a profissão de chef de cozinha, construída por alunos de primeiro ano de um curso superior em Gastronomia e de chefs profissionais atuando em restaurantes renomados na cidade de São Paulo. Objetiva-se, também, analisar as marcas lingüísticas presentes no discurso do chef em atuação. Para o desenvolvimento deste trabalho, buscou-se suporte teórico na Gramática Sistêmico- Funcional (Halliday, 1994) e nas metafunções ideacional e interpessoal por ele tratadas. O corpus de pesquisa é composto pelas respostas a perguntas dirigidas a 111 alunos de Gastronomia e a 8 chefs de cozinha, assim como gravação em áudio de um chef no comando de sua equipe. Utilizou-se a ferramenta computacional WordSmith Tools (Scott, 1999), que conta com recursos para análise de diversos aspectos da linguagem, através da qual foi possível analisar as freqüências de alguns itens lexicais que revelam expectativas e anseios do pré-serviço frente à realidade apresentada por profissionais atuantes e sua linguagem em serviço, fornecendo informações que revelam aspectos particulares de uma profissão milenar em ascensão e destaque na atualidade, almejada por jovens que vêem na carreira oportunidades diversas, com disposição a enfrentar os obstáculos inerentes à área, relatados por chefs atuantes

Made available in DSpace on 2016-04-26T18:13:19Z (GMT). No. of bitstreams: 1 Cynthia Arantes Ferreira Luderer.pdf: 29790116 bytes, checksum: 97aca5a01e9aa4cc8b22ad46f6298dfa (MD5) Previous issue date: 2013-09-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this research is to investigate the construction process of the image of chefs as celebrities in the boom period of gastronomy in Brazil, examining the logic of the spectacle inherent in new food models implemented in the last 20 years. The cuisine has gained importance in Brazil since 1990, becoming valued and exposed in different medium. In this context the created scenario results is an outstanding image creation of the chefs, and other professionals, as restauranters , nutritional specialists, students and technologists speeches, including press officers, journalists and critics. The new proposals and food choices are now disclosed by these actors within a show, where the audience is asked to participate in blogs, television, radio, newspapers, reality shows and magazines in the area. This confluence arises our research question: how the communicative devices from luxury magazines intervene in the construction of a show in which chefs are transformed into celebrities and as such promote new food fashion to be followed? The research corpus is composed of 25 copies of the magazines: Gula, Alta Gastronomia, Menu, Prazeres da Mesa e Go Where-Gastronomia, published in an interval of five years, since 1991, as well as the annual guide gastronomic magazine SEE Eating and Drinking in the period 2004-2010. The analysis methodology used in this research was the analysis of discourse anchored in Charaudeau and Prado, from which we study the contracts of communicative media printed evaluated. In addition to the bibliographic resources, the study was conducted in the field, with participant observation, interviews with Brazilian professionals and foreigners working in the gastronomic field and questionnaires administered to students. The central hypothesis indicates that the chefs presented as celebrities become the central characters of narratives of speakers of an emerging market power, which excels in dictating rules and models to keep a new cycle of active consumption. The concept of the field of gastronomy is supported by Bourdieu and culinary capital is presented by Naccarato and Ms. LeBesco. Aspects of the spectacle, which embodies the cuisine, were approached from Debord. Besides authors who discuss semiotics and socio cultural urban consumption, to address aspects relevant to food anthropology, this study is based on Arnaiz and Contreras / como celebridades no período do boom da gastronomia no Brasil, examinando a lógica do espetáculo inerente aos novos modelos alimentares implantados nos últimos 20 anos. A gastronomia ganhou importância no Brasil a partir de 1990, passando a ser valorizada e exposta nos diversos meios de comunicação. No cenário construído nesse contexto, resultam destacadas as figuras dos chefs de cozinha, além de outros profissionais, como restauranters, especialistas da área de alimentação, estudantes e tecnólogos de discursos, entre os quais assessores de imprensa, jornalistas e críticos. As novas propostas e escolhas alimentares passaram a ser divulgadas por esses atores no âmbito de um espetáculo, em que o público é convocado a participar em blogs, programas de televisão, rádio, jornais, reality shows e em revistas especializadas na área. Nessa confluência se coloca nossa questão de pesquisa: como os dispositivos comunicativos das revistas de luxo intervêm na construção de um espetáculo em que os chefs de cozinha são transformados em celebridades e, como tais promovem novas modalizações alimentares para serem seguidas? O corpus da pesquisa é constituído por 25 exemplares das revistas: Gula, Alta Gastronomia, Menu, Prazeres da Mesa e Go Where-Gastronomia, publicadas em um intervalo de cinco anos, desde 1991, bem como o guia anual gastronômico da revista VEJA, Comer e Beber, no período de 2004 a 2010. A metodologia de análise empregada nesta pesquisa foi a análise do discurso, ancorada em Charaudeau e Prado, a partir da qual estudamos os contratos comunicativos das mídias impressas avaliadas. Além dos recursos bibliográficos, a pesquisa foi desenvolvida em campo, com a observação participativa, entrevistas elaboradas com profissionais brasileiros e estrangeiros que atuam na gastronomia e questionários aplicados a estudantes. A hipótese central indica que os chefs de cozinha, apresentados como celebridades, passam a ser os personagens centrais de narrativas dos enunciadores de um mercado emergente da alimentação, que prima em ditar regras e modelos para manter um novo ciclo de consumo ativo. O conceito de campo da gastronomia está apoiado em Bourdieu e o de capital culinário é o apresentado por Naccarato e LeBesco. Os aspectos do espetáculo, no qual se insere a gastronomia, foram abordados a partir de Debord. Além de autores que discutem a semiótica e o consumo sócio cultural urbano, para abordar os aspectos relevantes à antropologia da alimentação, este estudo está fundamentado em Arnáiz e Contreras

Comment transmettre un goût, un geste, un tour de main, un savoir-être ? Comment se fait cette transmission lorsque le formateur ne partage ni la même culture, ni les mêmes codes que l’apprenant ? Qu’apporte en termes de carrière une telle expérience ? Cette thèse a pour objectif d’apporter de nouveaux éclairages théoriques et empiriques sur la transmission des compétences et des connaissances gastronomiques en contexte interculturel ainsi que son impact sur les futures carrières des chefs et maîtres d’hôtel. La recherche étudie l’univers élitiste de la ‘Haute cuisine’, plus précisément dans le restaurant-école Institut Paul Bocuse de Shanghai au sein duquel une étude de cas unique et longitudinale a été menée entre juin 2013 et avril 2014. Pour transférer un savoir-faire qui combine tradition et innovation, il faut partager « l’esprit » de la gastronomie française. Ainsi, le premier article montre que pour transmettre des savoir-faire, des pratiques ainsi que cet « esprit » de la gastronomie française en contexte interculturel, il est indispensable d’appartenir à une communauté, importante et variée, qui sera la garante de son authenticité. Une dimension transcendantale – concept emprunté à Kant – dans laquelle la pensée précède l’existence des choses est aussi nécessaire. Le second article s’interroge sur la façon dont sont gérées les interactions entre les stagiaires-formateurs et les étudiants chinois lors des différents modes de transmission de la gastronomie. Pour ce faire, le modèle de Carlile (2004) est amendé et développé en contexte interculturel. A chaque niveau de la transmission (transfert, traduction, hybridation) une dimension d’exclusion et une autre d’inclusion régissent les rapports hiérarchiques entre les stagiaires-formateurs et les apprenants.Enfin, le troisième article s’interroge sur les apports de ce stage en termes de carrière pour les jeunes chefs et maîtres d’hôtel. Le développement des modèles de « compétences de carrière » de Defillippi et Arthur (1994) puis d’Akkermans et al. (2013) permet d’ajouter une nouvelle « compétence de carrière » : la compétence internationale. Cette recherche permet aussi de révéler des signes de « carrière nomade anticipée » de la part de ces jeunes artisans du service.Transmettre un métier, un savoir-faire, un tour de main en permettant à la fois le renouvellement et la continuité de la tradition requiert un cadre commun de goûts et de valeurs. La transcendance sert de catalyseur à cette action. La transmission nécessite aussi une prise en compte des divers modes d’interactions qui régissent les rapports quotidiens entre les formateurs et les apprenants, tout particulièrement en contexte interculturel. De plus, cette expérience permet d’acquérir des compétences spécifiques à l’international ainsi que des prédispositions pour une future carrière nomade. / How can you transmit taste, or a gesture, or know-how? How can this be taught when the trainer doesn’t even share the same culture or the same codes as the learner? What might this experience add to the future career of those concerned?The aim of this thesis is to add new theoretical and empirical light to the transmission of gastronomic competences and knowledge within an intercultural context as well as to understand its impact on the future careers of chefs and maîtres d’hôtel.This research explores the elitist world of ‘Haute cuisine’, and more specifically the Restaurant-School Institut Paul Bocuse of Shanghai, drawing upon a longitudinal case study done between June 2013 and April 2014.Transferring know-how that combines tradition and innovation requires an understanding of the « spirit » of French gastronomy. Thus, the first article shows that to transmit know-how, practices and this spirit within an intercultural context it is vital to belong to a large and varied community that can guarantee fundamental authenticity. An element of Kant’s transcendental dimension, in which thought precedes existence, is a vital part of this process.The second article examines how interactions between the trainers and the Chinese students are managed during different modes of transmission of the gastronomy. Carlile‘s model (2004) is amended and developed in an intercultural context. At each level of transmission (transfer, translation, hybridisation) a dimension of inclusion and exclusion govern the hierarchical relationship between the intern-trainers and the learners.Finally, the third article explores the benefit of this internship for the careers of the future young chefs and maîtres d’hôtel. The development of the « Career Competences Model », championed by Defillippi & Arthur (1994) and subsequently, Akkermans et al. (2013), leads to the elaboration of a new, international, career competence. This research also reveals signs of an « anticipated boundaryless career » by the young chefs and maîtres d’hôtel.Transmitting a profession, know how, or gestures whilst striking the balance between innovation and tradition requires a common framework of tastes and values. Transcendence serves as the catalyst to such action. This transmission also requires that different modes of interaction be taken into account. These govern the daily relationships between the trainers and the learners especially given the intercultural context. Furthermore, this experience enables the acquisition of specific international competences and lays the foundations for a future boundaryless career.

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

Ce travail, de nature biographique, entend reconstituer le parcours militant de Jean Guiraud (1866-1953) au cours du premier XXe siècle. Personnalité éminente du monde catholique français de son époque, il s’est investi dans des activités militantes de différentes natures : politiques (il a été membre de l’Action libérale populaire de Jacques Piou, et a tenté d’organiser les modalités de l’action politique des catholiques), associatives (il est président des associations de chefs de famille entre 1910 et 1940), et éditoriales (il est rédacteur en chef de La Croix entre 1917 et 1939). Un tel parcours s’appuie sur un discours propre à l’intransigeantisme catholique et promeut des méthodes tournées vers la défense religieuse. Son étude éclaire de nombreux aspects du monde catholique français de la première moitié du XXe siècle. Nous avons tenté, en confrontant cet itinéraire individuel à l’évolution générale du monde catholique français au premier XXe siècle, de déterminer sa part d’originalité face à une tendance lourde qui se dessine alors : celle de l’acceptation croissante du fait de laïcité par les catholiques. / This work, of biographic nature, intends to reconstitute the militant route of Jean Guiraud ( 1866-1953 ) during the first XXth century. Eminent personality of the French catholic world of his time, he was deeply involved into militant activities of various forms : politics (he was member of Jacques Piou's « Action libérale populaire », and tried to organize the modes of the political action of the Catholics), associative (he was president of « associations catholiques de chefs de famille » between 1910 and 1940), and editorial (he was an editor-in-chief of La Croix between 1917 and 1939). Such a route is based on a thought that is specific to the catholic intransigentism and promotes methods supporting religious defense. His study brings a new light on numerous aspects of the French catholic world of the first half of the XXth century. We tried, by confronting this individual route with the general evolution of the French catholic world in the first XXth century, to determine its part of originality in front of a heavy trend which emerges then: the increasing acceptance of secularism by the Catholics.

Memoria (licenciado en ciencias jurídicas y sociales) / No autorizada por el autor para ser publicada a texto completo / Esta tesis se estructura en dos capítulos en su cuerpo y además de dos anexos. El primero; relativo a la entrevistas realizadas, en una aproximación cualitativa, que se explicará en su respectivo acápite. Busca iluminar problemas jurídicos a partir de las percepciones expresadas por los entrevistados. Esto último contextualizado con algunos elementos como son; la justificación de la metodología utilizada, así como la expresión de algunos conceptos y normas necesarios para avanzar, como por ejemplo el “trabajo decente” y normas del Código del Trabajo, así como declaraciones de la Organización Internacional del Trabajo. El segundo capítulo; son datos obtenidos de diferentes fuentes pertinentes, útiles para contrastarlas con las percepciones vertidas por los sujetos del estudio y a su vez las conclusiones, jurídicas y de políticas públicas, que obtenemos como resultado. Incluimos, a su vez, algunas propuestas de modificaciones en estos dos ámbitos. Finalmente, agregamos como anexo, las entrevistas registradas y transcritas a partir de las cuales construimos el cuerpo de este trabajo.

O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da gastronomia contemporânea é crescente a demanda e o uso de ingredientes locais, tradicionais, produzidos com métodos ecológicos, que remetam ao sentido de trajetória, identidade e autenticidade, que conferem traços de singularidade aos mesmos. Essa demanda tem evidenciado, por um lado, uma maior preocupação dos comensais e chefs pela origem dos produtos e, por outro, uma (re) aproximação e (re) valorização das relações entre chefs, comensais e agricultores familiares, o que pode representar novas oportunidades de mercado para a Agricultura Familiar. Esta tese procura problematizar estas questões e tem como principal objetivo analisar como ocorrem as relações entre chefs, produtores e comensais no processo de inserção e uso de produtos agroalimentares singulares na gastronomia contemporânea, buscando perceber em que medida este consumo está estimulando novos mercados para a Agricultura Familiar e grupos tradicionais. Foram estudados quatro casos de restaurantes e Instituições que apresentavam iniciativas e práticas de relações diretas entre chefs, produtores e comensais. Para obtenção dos dados, foram realizadas entrevistas semiestruturadas com estes atores, observação participante nos restaurantes e instituições, análise de cardápios e da trajetória dos ingredientes. A mobilização dos conceitos da sociologia econômica e da análise dos dados obtidos na pesquisa de campo, proporcionaram elementos para a elaboração de conceito explicativo para o fenômeno estudado, denominado Cozinha de Raiz (embedded gastronomy). Esta se constitui a partir de cadeias gastronômicas curtas, que evidenciam relações de proximidade e enraizamento social entre os produtores, chefs e comensais e é alinhavada por produtos singulares, que tem seus padrões de qualidade e distintividade construídos e legitimados por meio das informações compartilhadas entre os atores. Essas cadeias se configuram de duas principais formas: a) Cadeia Gastronômica Curta Chefcêntrica, que tem formação horizontal, é organizada entre atores e tem o chef como elo central da cadeia; ou b) Cadeias Gastronômicas Curtas Sinérgicas, organizada de maneira vertical, mediada por instituições e não apenas pelos atores, permitindo aos consumidores e produtores maiores possibilidades de interação, conferindo maior poder de agência e autonomia para os produtores, que podem estabelecer redes tanto com os chefs, quanto com os consumidores de maneira direta. Em ambas, o chef aparece como ator social central tanto na formação destas cadeias, quanto na ressignificação dos ingredientes em direção à singularidade. Pode-se inferir que na formação horizontal, ainda que se constate a formação de uma cadeia curta, se observa, também, a formação de nichos de mercado, para poucos produtores e poucos consumidores, com baixo efeito de mudanças culturais e de desenvolvimento dos produtores. Já na formação vertical, há descentralização de poder, maior grau de relação entre os atores, maior autonomia e empoderamento dos produtores e flexibilidade para o acesso a este mercado. Assim, pode-se dizer que a Cozinha de Raiz contribui para o desenvolvimento rural, por ressocializar os produtores e relocalizar os produtos na constituição das estratégias de valorização do produtor e do produto nas cadeias gastronômicas curtas, a partir da construção de novos mercados com novos padr es de governan a. O chef cumpre um canal educativo para conscientização dos comensais sobre a importância da valorização da agricultura familiar e dos grupos tradicionais. Porém, é preciso que a atuação do chef esteja associada a políticas e a iniciativas que garantam o fortalecimento da agricultura familiar, a valorização da biodiversidade nacional e o desenvolvimento de canais curtos de comercialização. / The current social process of gastronomization has triggered an even closer relationship between gastronomy and rural areas. Among the tendencies of contemporary gastronomy is the growing demand for local, traditional ingredients, produced with ecological methods, which refer to the sense of trajectory, identity and authenticity that carries traces of singularity. This demand has triggered, on the one hand, a greater concern of the diners and chefs with the origin of the products and, on the other, a (re) oncoming and (re) valorization of the relations between chefs, diners and family farmers, which may represent new market opportunities for Family Agriculture. This thesis aims to problematize these questions and its main purpose is to analyze how the relations between chefs, producers and consumers occur in the process of insertion and use of singular agrifood products in the contemporary gastronomy, trying to understand to what extent this consumption is stimulating new markets for Family Agriculture and traditional groups. There were studied four cases of restaurants and institutions that presented initiatives and practices of direct relations between chefs, producers and diners. To obtain the data, there were conducted semi-structured interviews with these actors, participant observation in restaurants and institutions, analyses of menus and the trajectory of the ingredients. The mobilization of the concepts of economic sociology and the data analysis obtained in the field research provided elements for the elaboration of an explanatory concept for the phenomenon studied, called Embedded Gastronomy. This is based on short gastronomic chains, which show relationships of proximity and social embeddedness among producers, chefs and diners and is aligned with unique products, which have their standards of quality and distinctiveness built and legitimized through information shared between the actors. These chains are made up of two main forms: a) Chefcentric Short Gastronomic Chain, which has horizontal formation, is organized between actors and has the chef as the chain's central link; Or b) Sinergic Short Gastronomic Chains, organized in a vertical way, mediated by institutions and not only by the actors, allowing the consumers and producers greater possibilities of interaction, giving greater power of agency and autonomy to the producers that can establish networks with both the chefs, and consumers directly. In both, the chef appears as central social actor both in the formation of these chains, and in the re-signification of the ingredients towards the singularity. It can be inferred that in the horizontal formation, even if the formation of a short chain is observed, also the formation of market niches is observed, for few producers and few consumers, with low effect of cultural changes and development of the producers. In the vertical formation, there is decentralization of power, a greater degree of relationship between actors, greater autonomy and empowerment of producers, and flexibility to access this market. Thus, it can be said that the embedded gastronomy contributes to the rural development by re-socializing the producers and relocating the products in the constitution of the strategies of valorization of the producer and the product in the short gastronomic chains, from the construction of new markets with new standards of governance. The role of the chef is an educational channel for the awareness of the importance of the approximation and appreciation of Family Agriculture and traditional groups. However, the chef's role must be associated with policies and initiatives that guarantee the strengthening of Family Agriculture, of national biodiversity and the development of short marketing channels.

L'autodidaxie observée au siècle dernier n'existe plus. Les adeptes de cette pratique et la construction des savoirs ont fait l'objet d'une mutation. Ceux qui optent pour cette forme d'apprentissage de manière hétérodoxe appartiennent à toutes les classes sociales quel que soit leur niveau scolaire. Les modalités de l'autoformation cognitive ainsi que les stratégies des sujets de notre étude et leurs motivations ont été mises en relation avec les pratiques déjà observées chez les néo-autodidactes. Les résultats de cette recherche font ressortir des fonctionnements spécifiques à chacune des catégories sociales observées. Autodidactes par obligation, les syndicalistes utilisent la technique de la présentialité problématique en vue de la virtualité résolvante. Les politiques n'ont pas de projet et, face au découragement, ils se re-dynamisent de valeurs issues de leur milieu d'origine. Les entrepreneurs s'inscrivent dans une autoformation volontaire et pratiquent un apprentissage clandestin

De nombreux travaux ont été menés pour cerner la personnalité du dirigeant-propriétaire de P.M.E. La catégorie particulière des très petites entreprises (moins de 10 salariés) a été l'objet de moins d'attention alors qu'elles représentent la majorité du tissu industriel, commercial et artisanal. L'un des problèmes majeurs rencontrés par ces entreprises est le problème du financement. Le postulat de ce travail de recherche est que les valeurs du dirigeant-propriétaire de T.P.E. et les représentations mentales qu'il se fait de la banque influencent ses choix financiers. Une méthodologie en deux temps a été retenue. Un modèle d'équations structurelles a d'abord été élaboré pour faire apparaitre les liens de causalité entre les variables. Ce modèle n'ayant pas donné totalement satisfaction, une typologie prédictive par réseaux de neurones formels optimisés par algorithme génétique a été développée et a donné les résultats attendus. Pour chaque classe de dirigeant-propriétaire le lien a été établi entre les valeurs, les représentations mentales et la structure financière.

The primary purpose of this research was to examine a group of fourteen chefs, half male and half female, to determine the differences in the way male and female chefs do their job. To get an understanding of the perceptions of the chefs I conducted in-depth interviews with seven male chefs and seven female chefs. Definite differences were found in the way the chefs perceived their roles in the kitchen as well as how they managed their kitchens as a whole. Female chefs tended to manage their kitchens more collaboratively, thus creating and fostering a less emotional environment. Lack of emotionality in the kitchen is valuable in order to keep the staff performing optimally and to reduce disruptions during service. Female chefs were also greatly interested in creating an overall emotional experience for both their employees and the diners at their restaurants. Women seemed to appreciate fundamental social interactions they experienced as part of being a chef. The women discussed working on their own emotions as a way to keep the kitchen on an even keel. Men, on the other hand, tended to expect employees to control their own emotions and discussed controlling their employees, which reflected a more hierarchical approach to their managerial style. Male chefs were more concerned with their image as chefs and how people perceived their food rather than cultivating a particular environment for the diners. Both male and female chefs believed their approaches were effective in managing the kitchen. In a male-dominated profession that is traditionally masculinized, female chefs did not have to run their kitchens in a fashion similar to men; rather they tended to work in collaborative terms congruent with the expectations of the female gender role. Because the women worked in a more communal fashion, they relied more heavily on emotional labor to support and motivate their employees. Male chefs expected their employees to be responsible for their own behavior and tended to suggest separation from their employees rather than exhibiting an empathetic approach to their managerial styles.