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Thesis (Ph. D.)--State University of New York at Binghamton, Department of English, General Literature and Rhetoric, 2007. / Includes bibliographical references.

Made available in DSpace on 2014-06-11T19:22:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-07-02Bitstream added on 2014-06-13T19:27:53Z : No. of bitstreams: 1 lunardelli_t_me_ia.pdf: 6688141 bytes, checksum: b6ea5f2bf8f514ac07f1f93db1a14548 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / Esta dissertação analisa a gastronomia como objeto estético. Assim, considerando a mesma como um campo da estética, recorri da memória gustativa, de fotos de pratos desenvolvidos pelos chefs brasileiros Henrique Fogaça, Rafael Despirite e Helena Rizzo e da linguagem visual de cada um dos restaurantes para construir o que entendo por estética do gosto. Essa pesquisa fundamentou-se na concepção de que o belo não está presente no objeto em si, mas é uma construção do observador, ou do degustador: o fato sensível fundamental para a experiência estética é a vivência pessoal de cada um. A comida une o chef e o degustador através da estética do gosto, do despertar do paladar. Trata da arte de produzir sabores e da recepção desses e suas extensões. Quer pontuar aspectos do papel da alimentação, desde o achamento do Brasil e do desenrolar desse processo no ritual alimentar, que acompanha as mudanças comportamentais ocorridas principalmente na Europa e no Brasil: da necessidade ao requinte, até atingir um mundo de delícia, que chegou a ser aproximado dos pecados da gula e da luxúria. É feita uma narrativa histórica da alimentação desde a Antiguidade clássica até o início da Era moderna, e enfoca o Brasil, com seu sincretismo, e as influências primeiras dos portugueses, dos negros e dos índios, que compõem a nossa originalidade. A argumentação se funda no trabalho dos chefs nominados e na forma como desenvolvem sua linguagem. Do preparo dos ingredientes à apresentação dos pratos, até o ambien- te do restaurante. Considerou-se como ponto de partida a percepção para a apreciação de diversos aspectos dos pratos desses chefs, tais como cor, forma, textura, cheiro, gradações de calor que, aliados às evocações da memória – enfim, a experiência de quem prepara e de quem come – desencadeia o que se considera a estética do gosto / Thus, considering it a field of aesthetic, utilizing dishes created by Brazilian chefs Henrique Fogaça, Rafael Despirite and Helena Rizzo and the visual language of their restaurants to make up what I understand as the aesthetic of taste. This research was based on the concept that beauty is not present in the subject itself, but it is a construction of the observer (beauty lies in the eyes of the beholder) or the taster in this case, the most critical and sensitive fact to the aesthetic experience is one’s own experience. Food unifies the chef and the taster through the aesthetics of taste, the awakening of the palate. It is about the art of producing flavors and the response to these flavors and their extensions. This will point out some aspects of the role of food since the discovery of Brazil and the unfolding of this process in the eating ritual that follow the behavioral changes, mainly in Europe and Brazil: from the necessity to the exquisiteness, to the point of reaching a world of delight that was very close to the sins of gluttony and luxury. The author makes a historical narrative of food from the ancient world to the early modern age and focusses in Brazil with its syncretism, and the first influences of the Portugueses, africans and native Indians which make up our originality. The argument is based on the work of renown chefs and how they develop their language. From the preparation of the ingredientes and the presentation of the dishes to the ambiance of the restaurant. It was considered as a starting point the perception of the appreciation of various aspects of the dishes such as color, shape, texture, smell, temperature variation, allied to the evocation of memory – in short, the experience of those who cook and those who eat – initiates what is considered the aesthetic of taste

Esta dissertação trata da italianidade na gastronomia paulistana, considerando as marcas de hospitalidade e amorosidade, analisadas na Cantina C Que Sabe! O objeto empírico corresponde a uma cantina tradicional, estabelecida há mais de 80 anos, no bairro da Bela Vista, na região conhecida como Bixiga, na cidade de São Paulo, Brasil. A pesquisa realizada é um trabalho transdisciplinar, que transita entre as áreas da Hospitalidade/Amorosidade, Gastronomia, Comunicação e História. Trata-se de um estudo de caráter exploratório e qualitativo, desenvolvido a partir da estratégia metodológica denominada Cartografia dos Saberes por Baptista (2014), cujos pressupostos epistemológico-teóricos são alinhados à Ciência Contemporânea. Considera, neste sentido, o caráter processual, sistêmico e complexo dos fenômenos, a serem analisados e a importância do reconhecimento da dimensão subjetiva da pesquisa. Assim, parte do levantamento dos saberes pessoais, dos saberes teóricos, para criar uma Usina de Produção, com aproximações e ações investigativas: tais como, entrevista com o proprietário da cantina, visitas ao local para observações sistemáticas, registros fotográficos e análises de materialidades visuais, diário de campo e conversas informais. A Cantina C que Sabe! constitui-se em síntese expressiva da italianidade na gastronomia paulistana. Nesse lócus investigativo pode-se perceber a relação dos conceitos de hospitalidade e amorosidade com as práticas gastronômicas. / Submitted by cmquadros@ucs.br (cmquadros@ucs.br) on 2018-03-20T12:27:08Z No. of bitstreams: 1 Dissertacao Carlos Leoni.pdf: 4005232 bytes, checksum: 93896b38140a4f4459322f2a33ed37f0 (MD5) / Made available in DSpace on 2018-03-20T12:27:08Z (GMT). No. of bitstreams: 1 Dissertacao Carlos Leoni.pdf: 4005232 bytes, checksum: 93896b38140a4f4459322f2a33ed37f0 (MD5) Previous issue date: 2018-03-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, established more than 80 years ago in the city, in the district of Bela Vista, in the Bixiga region. The research carried out is a transdisciplinary work that transits between the areas of Hospitality, Amorousness, History, Gastronomy and Communication. This is an exploratory and qualitative study. The methodological strategy is supported by Cartography of Knowledge, presented by Baptista (2014), which is based on assumptions aligned with Contemporary Science. It considers, in this sense, the procedural, systemic and complex character of the phenomena to be analyzed and the importance of the recognition of the subjective dimension of the research. Thus, part of the survey of personal knowledge, theoretical knowledge, to create a Production Plant, with approximations and investigative actions: interview with the owner of the canteen. Site visits for systematic observations, photographic records and analysis of visual stains, field diary and informal conversations. Cantina C Que Sabe!, presents significant brands that characterize hospitality, love, allied to several aspects that to the Italianity of São Paulo. The set of aspects relatedt o these three flags - hospitality, amorousness and italianity - are associated with their gastronomic practices. The Cantina constitutes, therefore, an expressive synthesis of Italianity in the gastronomy of São Paulo, and also, it associates the relation of these concepts with its gastronomic practices.

Esta dissertação trata da italianidade na gastronomia paulistana, considerando as marcas de hospitalidade e amorosidade, analisadas na Cantina C Que Sabe! O objeto empírico corresponde a uma cantina tradicional, estabelecida há mais de 80 anos, no bairro da Bela Vista, na região conhecida como Bixiga, na cidade de São Paulo, Brasil. A pesquisa realizada é um trabalho transdisciplinar, que transita entre as áreas da Hospitalidade/Amorosidade, Gastronomia, Comunicação e História. Trata-se de um estudo de caráter exploratório e qualitativo, desenvolvido a partir da estratégia metodológica denominada Cartografia dos Saberes por Baptista (2014), cujos pressupostos epistemológico-teóricos são alinhados à Ciência Contemporânea. Considera, neste sentido, o caráter processual, sistêmico e complexo dos fenômenos, a serem analisados e a importância do reconhecimento da dimensão subjetiva da pesquisa. Assim, parte do levantamento dos saberes pessoais, dos saberes teóricos, para criar uma Usina de Produção, com aproximações e ações investigativas: tais como, entrevista com o proprietário da cantina, visitas ao local para observações sistemáticas, registros fotográficos e análises de materialidades visuais, diário de campo e conversas informais. A Cantina C que Sabe! constitui-se em síntese expressiva da italianidade na gastronomia paulistana. Nesse lócus investigativo pode-se perceber a relação dos conceitos de hospitalidade e amorosidade com as práticas gastronômicas. / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, established more than 80 years ago in the city, in the district of Bela Vista, in the Bixiga region. The research carried out is a transdisciplinary work that transits between the areas of Hospitality, Amorousness, History, Gastronomy and Communication. This is an exploratory and qualitative study. The methodological strategy is supported by Cartography of Knowledge, presented by Baptista (2014), which is based on assumptions aligned with Contemporary Science. It considers, in this sense, the procedural, systemic and complex character of the phenomena to be analyzed and the importance of the recognition of the subjective dimension of the research. Thus, part of the survey of personal knowledge, theoretical knowledge, to create a Production Plant, with approximations and investigative actions: interview with the owner of the canteen. Site visits for systematic observations, photographic records and analysis of visual stains, field diary and informal conversations. Cantina C Que Sabe!, presents significant brands that characterize hospitality, love, allied to several aspects that to the Italianity of São Paulo. The set of aspects relatedt o these three flags - hospitality, amorousness and italianity - are associated with their gastronomic practices. The Cantina constitutes, therefore, an expressive synthesis of Italianity in the gastronomy of São Paulo, and also, it associates the relation of these concepts with its gastronomic practices.

Este proyecto surge a partir de la necesidad de reactivar el boom gastronómico que se ha ido perdiendo, donde uno de los principales factores es la falta de inversión, reflejando la necesidad de contar con proyectos que fomenten la gastronomía. El distrito seleccionado será Ancón, ya que combina tres factores importantes que lo convierten en un atractivo destino, no solo turístico, sino también gastronómico. Factores tales como: La gran Herencia cultural con la que cuenta La enorme diversidad de recursos naturales que posee debido a su cercanía al mar Ancón es un balneario por excelencia Todo esto se traduce en un mercado gastronómico con un énfasis arquitectónico de flexibilidad, generando espacios capaces de adaptarse a lo largo del tiempo. Este proyecto cuenta con un terreno triangular con tres frentes, que compartirá la manzana con una edificación a mantener que es el Cuerpo de bomberos. Constará de tres niveles, siendo una volumetría permeable desarrollada alrededor de un patio central. El primer nivel constará de un pequeño mercado gourmet. Un segundo nivel con restaurantes con vista al club de la FAP y un tercer nivel totalmente abierto convirtiéndose en una terraza gastronómica. Un criterio importante en el proceso de diseño será la historia arquitectónica de la zona, donde prevalece la arquitectura republicana, de las cuales se tomarán elementos específicos que sean propios de la época, tales como el uso de teatinas. / This project arises from the need to reactivate the gastronomic boom that has been lost, where one of the main factors is the lack of investment, reflecting the need for projects that promote gastronomy. The selected district will be Ancon, since it combines three important factors that make it an attractive destination, not only for tourism, but also for gastronomy. Factors such as: 1.The great cultural heritage it has 2.The diversity of natural resources it possesses due to its proximity to the sea 3.Ancon is a beach by excellence All this translates into a gastronomic market with an architectural emphasis on flexibility, generating spaces capable of adapting over time. This project has a triangular terrain with three fronts, which will share the block with a building to be maintained that is the Fire Department. It will consist of three levels, with a permeable volumetry developed around a central courtyard. The first level will consist of a small gourmet market. A second level with restaurants overlooking the FAP club and a third level totally open becoming a gastronomic terrace. An important criterion in the design process will be the architectural history of the area, where Republican architecture prevails, from which specific elements will be taken that are typical of the time, such as the use of «Teatinas» / Trabajo de investigación

Esta investigación titulada “El impacto de Marketing Mix en la Demanda de las Mypes de servicios, rubro restobar de Pueblo Libre, año 2019”, tiene como principal objetivo investigar cuál es el impacto de ambas variables en este tipo de negocios. La presente tesis muestra información útil para los grupos de interés referidos al sector servicios, gastronomía, restobares y otros similares, ya que puede ser utilizado como ayuda y referencia para realizar un análisis interno que permita alcanzar objetivos de marketing y diferenciación respecto a la competencia. En el Capítulo I Marco teórico, se explican los conceptos base de la investigación que definen al Marketing Mix y a la Demanda. A su vez, se presentará la investigación del sector restobar en Perú y en el distrito de estudio. En el Capítulo II Plan de investigación, se determina la problemática, los objetivos e hipótesis de la investigación. En el Capítulo III Metodología de trabajo, se definen los tipos de investigación e instrumentos utilizados, y se determina la población muestral del estudio. En el Capítulo IV Desarrollo, se aplicaron los instrumentos de recolección de datos, presentando los resultados de cada estudio. En el Capítulo V Análisis de resultados, se analiza los resultados en los que se pudo determinar que las variables de estudio cuentan con una relación directa e impactan positivamente. Del mismo modo, según el estudio cualitativo, las dimensiones de mayor impacto dependerán del enfoque estratégico. En contraste, según el estudio cuantitativo, las dimensiones de mayor impacto son Plaza y Procesos. / This research entitled "The impact of Marketing Mix on the Demand for Service Mypes, restobar sector of Pueblo Libre, year 2019", has as its main objective to investigate what is the impact of Marketing Mix on the Demand of this type of business. This research presents useful information for stakeholders related to the services, gastronomy, restobars and other similar sectors, by providing an idea of how Marketing Mix factors can affect the Demand of this business. This assignment can be used as a help and reference to carry out an internal analysis to achieve marketing objectives and differentiation from competitors. Chapter I Theoretical Framework explains the basic concepts of research that define Marketing Mix and Demand. In turn, research from the restobar sector in Peru and the study district Pueblo Libre, will be presented. In Chapter II Research plan, the research problem, objectives and hypotheses are determined. In Chapter III Work methodology, the types of research and instruments used are defined and the sample population for the study is determined. In Chapter IV Development, the data collection instruments were applied, presenting the results of each study (qualitative and quantitative). In Chapter V Analysis of results, the results of the qualitative and quantitative study of the research are analyzed. In which it was possible to determine that the study variables have a direct relation and a positive impact on Demand. Similarly, according to the qualitative study, the dimensions with the most impact will depend on the focus of each company strategy. In contrast, according to the quantitative study, the variables with the most impact are Place and Process. Finally, the conclusions and recommendations for all those interested in evaluating the impact of the Marketing Mix on the demand for restobars from other latitudes are detailed. / Tesis

Luego de haber investigado diferentes mercados nacionales y tomando como referencia mercados a nivel internacional. Puedo concluir que el proyecto trabajado tiene como finalidad desarrollar un mercado tradicional agregando una oferta comercial complementaria a la actividad del mercado. La propuesta se caracteriza por la concepción de una gran cobertura metálica que unifica no solo el proyecto, sino que también las diferentes actividades a realizarse en horarios diurnos y nocturnos tanto en el mercado como en la plaza.   Asimismo; asegura la conexión peatonal de dos distritos (San Isidro- Miraflores), mediante una alameda que atraviesa el primer nivel hasta encontrar los ingresos al mercado que se desarrolla en dos niveles. El primero, comercial; con dos dobles alturas y el segundo con un ingreso desligado al mercado para el acceso a los restaurantes, en caso que este se encuentre cerrado. Los restaurantes ofrecen un ambiente único, un verdadero placer para los sentidos, ya que, son restaurantes exclusivos sobre el mar, con productos y servicios diseñados para satisfacer las más altas exigencias.  Estos prometen ser un fuerte atractivo para el paladar de peruanos y extranjeros, es así como se prevée convertirse en un paso obligado para los turistas. Aún más teniendo en cuenta la proximidad de los juegos panamericanos y los planes para el cuartel San Martin. / After making a research of different national markets and taking as reference international markets, I can conclude that the project has the purpose of developing a traditional market by adding a complementary commercial offer to the market activity. The proposal is characterized by the conception of a large metal roof that unifies not only the project, but also the different activities to be carried out during day and night hours, both in the market as well as in the mall. Likewise; It ensures the pedestrian connection of two districts (San Isidro- Miraflores), through a mall that crosses the first level until finding the entrance to the market that develops in two levels. The first, commercial; with two double heights and the second with an entrance unconnected to the market for access to restaurants, in case it is closed. The restaurants offer a unique atmosphere, a real pleasure for the senses, since they are exclusive restaurants with a beautiful sea view, with products and services designed to meet the highest demands. These promise to be a strong attraction for the taste of Peruvians and foreigners. It is expected to become a compulsory place for tourists to visit. Even more so considering the proximity of the Pan-American games and the plans for the San Martin barracks. / Tesis

El propósito de la presente investigación es identificar las variables que impulsan la expansión internacional de franquicias peruanas del sector gastronómico a Latinoamérica. Asimismo, busca conocer si existe un impacto positivo de las variables sobre la intensidad de expansión de las franquicias peruanas en Latinoamérica del sector gastronómico al 2020. Para lograr estos objetivos se consideraron las siguientes variables: La experiencia franquiciando, el conocimiento de marca, la atractividad del concepto de negocio y la efectividad de la adaptación del concepto de negocio. Para el análisis de intensidad también fueron considerados cuatro indicadores como lo con los años operando como franquicia en Latinoamérica, las unidades franquiciadas en Latinoamérica, la cantidad de países en los que la marca tiene presencia como franquicia y el promedio de unidades franquiciadas en Latinoamérica por país. Esta investigación usa un análisis mixto. Para el análisis cualitativo se hizo uso de herramientas entrevistas semi-estructuradas a expertos del sector. Para la parte cuantitativa se hizo uso de un análisis de regresión logística para el objetivo de la identificación de variables que impulsan la expansión y un análisis de regresión lineal múltiple para medir el impacto de las variables en la intensidad de expansión de las franquicias. Los resultados concluyeron a las variables de experiencia franquiciando y conocimiento de marca como impulsoras de la expansión de franquicias en Latinoamérica al 2020. Como segunda conclusión se identificó a la variable experiencia franquiciando como la única que tiene un efecto en la intensidad de expansión internacional de franquicias del sector gastronomía. / The purpose of this research is to identify the variables that drive the international expansion of Peruvian franchises in the gastronomic sector to Latin America. Moreover, it determines if there is a positive impact of the variables on the intensity of expansion of Peruvian franchises in Latin America in the gastronomic sector by 2020. To achieve these objectives, the following variables will be considered: franchising experience, brand awareness, attraction of the business concept and effectiveness of the adaptation of the business concept. For the intensity analysis, there were also four indicators like years operating as a franchise in Latin America, franchised units in Latin America, the number of countries in which the brand has a franchise presence and the average number of franchised units in Latin America by country. This research uses mixed analysis. For the quantitative research, a Logistic Regression analysis was used in order to identifying the variables that drive expansion and a Multiple Regression Analyses to measure the impact of the variables on the intensity of expansion of franchises. The results concluded with the variables of franchising experience and brand value as drivers of franchise expansion in Latin America. As a second conclusion, the variable franchising experience was identified as the only one that has an effect on the intensity of international expansion of franchises in the gastronomy sector. / Tesis

El trabajo de investigación consta de un análisis y estudio sobre la educación y la importancia de la difusión de la gastronomía en la ciudad de Lima, con el fin de desarrollar un proyecto que garantice el avance y crecimiento de ambos pilares fundamentales para el desarrollo del país. Luego del estudio de las problemáticas y las necesidades de la ciudad, se identificó Lima Sur como uno de los sectores con mayor demanda de educación superior y con el potencial de promover la cultura del país a través de la gastronomía. Esta investigación se ve reflejada en que la municipalidad de Pachacamac y la cámara nacional de turismo (CANATUR), están trabajando en impulsar la gastronomía en el distrito. Asimismo, el ministerio de trabajo y promoción de empleos recomendó que los distritos de Pachacamac y Lurín deberían contar con instituciones educativas que ofrezcan especialidades vinculadas a la gastronomía. En relación a dichas problemáticas y necesidades, se propone una escuela gastronómica, que cuente con los ambientes necesarios y correctamente diseñados, con el fin de contribuir al aprendizaje de los alumnos. Este proyecto, cumple el objetivo de impulsar la educación y la gastronomía del distrito y del país. Por otro lado, el proyecto tiene como fin ser la primera institución educativa de la gastronomía diseñada bajo los criterios biofílicos, lo cual contribuirá a los alumnos y al medio ambiente. / The research work consists of an analysis and study on education and the importance of the dissemination of gastronomy in the city of Lima, in order to develop a project that guarantees the advancement and growth of both fundamental pillars for the development of the country. After studying the problems and needs of the city, Lima Sur was identified as one of the sectors with the highest demand for higher education and with the potential to promote the country's culture through gastronomy. This investigation is reflected in the fact that the municipality of Pachacamac and the national chamber of tourism (CANATUR) are working to promote gastronomy in the district. Likewise, the Ministry of Labor and Employment Promotion recommended that the districts of Pachacamac and Lurín should have educational institutions that offer specialties related to gastronomy. In relation to these problems and needs, a gastronomic school is proposed, which has the necessary and correctly designed spaces, in order to contribute to student learning. This project meets the objective of promoting education and gastronomy in the district and in the country. On the other hand, the project aims to be the first gastronomic educational institution designed under biophilic criteria, which will contribute to students and the environment. / Trabajo de investigación