Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à créer et/ou à interpréter des œuvres originales, permet de faire passer la cuisine du rang d’activité domestique et artisanale au rang de pratique professionnelle artistique. La question de la construction des œuvres dans l’art culinaire contemporain français est abordée sous l’angle du processus de production. Les lectures analytique et experte de l’offre alimentaire figurant dans les cartes des restaurants tri-étoilés au guide Michelin et les entretiens biographiques, montrent que le processus de production des œuvres culinaires varie en fonction de la socialisation professionnelle, de l’histoire de vie, et des interactions nouées avec le monde de l’art culinaire dans une arène gastronomique. La manière dont les chefs agrègent ces éléments caractérise leur production artistique (interprète vs créateur – localisé vs non localisé). De plus, le type culinaire des chefs (conservateur/avant-gardiste) semble être en lien avec leur type de signatures esthétiques. L’apport théorique de ce travail pourrait contribuer à définir un espace social qu’on pourrait appeler « espace social gastronomique ». Cet espace social gastronomique permettrait de dégager les dimensions de la signature des chefs qui seraient utiles aux scientifiques pour étudier l’art culinaire, aux professionnels pour se positionner « culinairement » et « scénographiquement », aux commentateurs pour disposer de nouvelles catégories d’analyse, et aux formateurs pour initier le public en formation. En cela, cette thèse contribue à thématiser l’art culinaire au sein de la sociologie de l’alimentation. / The level of technical and aesthetic excellence reached by learned cuisine in the second half of the 17th century and the capacity to create novel works and or reinterpret some have propelled domestic and artisanal cooking into the world of artistic professional practice. We have chosen to address the problem of work construction in French contemporary culinary art from the production process viewpoint. The analytical and expert reading of the food offer as evidenced in menus of three-starred restaurants and in chefs’ interviews clearly underlines that the production process differs between chefs since it depends on the professional socialization but also on the chefs’ life history and on their interactions with the world of culinary art in the gastronomic arena. The way chefs aggregate all these elements is the hallmark of their artistic production (interpreter vs creator – national dimension vs terroir-focused). The culinary type to which they belong (conservative/avant-garde) seems to be closely linked to the type of aesthetic signature which differentiates them. The theoretical contribution of this research work may help define some social space that could be referred to as « gastronomic social space ». Such an approach could help outline the contours of the chefs’ signature that might prove quite valuable to the researchers who intend to study culinary art, to the professionals who try to position themselves with regard to « culinary and scenic design », to the reviewers who need an analytical framework and to the trainers who plan to educate the general public. In this respect, this research work can be considered as an asset to incorporate culinary art to the domain of food sociology.

Es de conocimiento colectivo que la gastronomía y el turismo están estrechamente ligados y que ambas, al unirse, se potencian una a la otra para maximizar su efectividad. Entonces, ¿por qué no impulsar el crecimiento económico del departamento de Ucayali a través de su gastronomía y su principal destino turístico? El río Ucayali es uno de los puntos fijos a visitar por los turistas que viajan a la región. Sin embargo, la alta demanda turística y la falta de planeación urbana ha ocasionado el colapso del lugar. Esto debido a la aparición del comercio ambulatorio a lo largo del malecón, lo cual genera caos y contaminación en las riberas del río, a causa de la falta de un correcto equipamiento comercio/turístico en la zona. Por ello, este trabajo de investigación obtendrá como resultado el planteamiento de un mercado gastronómico con énfasis en la permeabilidad. Para esto, se analizó, de manera primordial, el flujo turístico y comercial de la zona. Dado que uno de los objetivos principales de la propuesta es generar una fluidez y conexión entre la zona urbana y natural; es decir, la ciudad y el río, se optó por enfocarse en la permeabilidad como medio principal de estudio. De este modo, se busca que esta investigación permita entender la relación de la ciudad y el río a través del estudio de sus flujos, donde la tipología de mercado gastronómico aporte a la integración de ambos y, por ende, la mejora del lugar. / It is a collective knowledge that gastronomy and tourism are closely linked and that both, by coming together, enhance each to maximize their effectiveness. So, why not boost the economic growth of the department of Ucayali through its gastronomy and its main tourist destination? The Ucayali’s River is one of the fixed points to be visited by tourists traveling to the region. However, the high tourist demand and the lack of proper commercial/tourist equipment in the area. Therefore, this research work will result in the approach of a gastronomic market with emphasis on permeability. To this end, the tourist and commercial flow of the area was analyzed in a fundamental way. Given that one of the main objectives of the proposal is to generate a fluidity and connection between the urban and natural area; that is, the city and the river, it was decided to focus on permeability as the main means of study. In this way, the aim is that this research will allow us to understand the relationship between the city and the river through the study of its flows, where the typology of the gastronomic market will contribute to the integration of both and, therefore, the improvement of the place. / Trabajo de investigación

Saaty method is an advanced method of paired comparison method. The decision-maker first, the preferential relations pairs of criteria and the size of this preference. The size of the preferences expressed by the score of the selected point scale (see Table 27, s.39). In this step, described the decision maker obtains the matrix size preferences, or if the Saaty matrix. The weights of the criteria in the Saaty method can provide exact and aproximativními procedures. Due to the complexity and software complexity of exact methods in this thesis will be devoted to procedures aproximativním. Estimates of the weights of the criteria can be obtained by adding the elements in each row of the matrix and dividing their sum. The determination of the individual lines are estimates of the weights of the relevant criteria.

Se em tempos idos a alimentação era utilizada para nutrir e saciar o ser humano e relacionava-se apenas à vida doméstica, hoje essa relação ultrapassa esse limite e avança para os restaurantes, praças de alimentação e feiras gastronômicas. Nesse sentido entende-se que os alimentos e consequentemente a gastronomia constituem-se em um processo histórico, carregado de simbolismos e dizem muito da estrutura econômica e social estabelecidas em uma determinada comunidade, a qual encontra em suas expressões culturais uma forma de manutenção de sua identidade. Este é o contexto social em que esta pesquisa se insere. Um mundo aparentemente sem fronteiras, que parece ter-se rendido ao capitalismo e no qual as identidades culturais entre os países vêm-se tornando mais difusas. O desemprego abrange parte significativa da população mundial e a economia informal é responsável por boa parte da produção. Países com economias mais frágeis tornam-se pólos de emigração para países em que, aparentemente, a economia está mais equilibrada. As culturas locais são influenciadas e influenciam as culturas dominantes. Este estudo busca refletir sobre algumas implicações geradas pela utilização da gastronomia enquanto forma de trabalho, cultura e lazer na vida de um grupo de imigrantes bolivianos residentes no Brasil, verificando possíveis reflexos nas vivências associadas ao campo da cultura. Enquanto procedimento metodológico optou-se por uma abordagem qualitativa, combinando os enfoques bibliográfico e de campo. Como objetivo, buscou-se responder à seguinte questão: O que representa, para os integrantes da Associação Gastronômica, Cultural e Folclórica Padre Bento, as atividades gastronômicas desenvolvidas na Feira Kantuta: oportunidade de trabalho, lazer e/ou ambiente para reprodução de sua cultura em terra estrangeira? Elaborou-se algumas hipóteses sobre o problema descrito e considera-se: que a gastronomia é utilizada como forma de renda; que as atividades gastronômicas, para além do trabalho, são percebidas como forma de reprodução de sua cultura e possibilidade de lazer e por último que a Feira possibilita o desenvolvimento de redes de suporte para os imigrantes que chegam. Desenvolveu-se uma coleta de dados por meio de documentação direta, realizando entrevistas através da metodologia/técnica da história oral (entrevistas temáticas) e tendo como recorte os imigrantes bolivianos que residem no Município de São Paulo e trabalham ou visitam a Feira Kantuta. Realizou-se visitas sistemáticas à Feira e desenvolveu-se conversas com seus integrantes e visitantes, posteriormente escolheu-se dez associados e quatro visitantes para as entrevistas. A Feira acontece todos os domingos na Praça Kantuta, localizada no Bairro do Pari no Município de São Paulo. Como principais considerações percebeu-se que os sujeitos entrevistados, num primeiro momento, pouco reconhecem a importância da gastronomia para a preservação de sua cultura e manutenção de suas identidades. A gastronomia aparece como forma de geração de trabalho e renda, entretanto quando indagados sobre sua representação e levados a refletir sobre o seu papel, percebem-na também como uma das formas de expressão cultural, assim como as danças e festividades ali apresentadas. A Feira Kantuta efetivamente serve de rede de apoio aos imigrantes bolivianos, que chegam à Cidade de São Paulo. Conclui-se que a cultura permeia a ação desses imigrantes e que lhes possibilita uma afirmação identitária, entretanto eles não se veem como protagonistas dessa produção cultural / If in ancient times nutrition was used to nourish and satiate the human being and was just related to the domestic life, nowadays this relation exceeds that threshold and reaches restaurants, food courts and gastronomy fairs. In this sense, it is understood that food and consequently gastronomy are inserted in a historical process, laden with symbolism, and say a lot of the economic and social structure established in a particular community, which is, in its cultural expressions, a way of maintaining their identity. This is the social context where this research takes place. A seemingly borderless world, which seems to have surrendered to capitalism, in which cultural identities among countries are becoming more diffuse. Unemployment covers significant portion of the world population and the informal economy accounts for much of the production. Countries with weaker economies become centers of emigration to countries where, apparently, the economy is more balanced. Local culture is influenced and influence the dominant culture. This study aims to think over some implications generated by the use of gastronomy as a way of working, expressing culture and promoting leisure in the lives of a group of Bolivian immigrants living in Brazil, checking possible reflections on experiences related to the culture field. As a methodological procedure, we have chosen a qualitative approach, combining literature and field data. As a goal, we sought to answer the following question: What do the gastronomic activities in Kantuta Fair mean for members of the Padre Beneditos Gastronomic, Cultural and Folk Association: job opportunity, leisure and / or environment for reproduction of their culture in a foreign land? We have developed some hypotheses about the addressed issue and concluded that gastronomy is used as a source of income, that the gastronomic activities, other than work, are perceived as a form of reproduction of their culture and an opportunity to promote leisure, and lastly that the Fair enables the development of support network for the arriving immigrants. We have developed a data collection through direct documentation, conducting interviews that made use of the method/technique of oral history (thematic interviews) which took as a sample the Bolivian immigrants living in São Paulo and working in or visiting the Kantuta Fair. We have conducted systematic visits to the Fair where conversations were developed with its members and visitors. Subsequently we have picked up ten associated and four visitors to the interviews. The Fair takes place every Sunday in Kantuta Square, located in the neighborhood of Pari in São Paulo. As main considerations, we have noticed that the individuals interviewed, at first, had little acknowledgement of the importance of gastronomy for the preservation of their culture and maintenance of their identities. Gastronomy appears as a means of generating employment and income, yet when asked about their representation and led to reflect on their role, they have also perceived it as a form of cultural expression, as well as are the dances and festivities shown at the Fair. The Kantuta Fair effectively serves as a support network to Bolivian immigrants who arrive in the city of São Paulo. We have come to the conclusion that culture permeates the action of these immigrants, allowing them an affirmation of their identity, however they do not see themselves as protagonists of this cultural production

Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2017-04-27T12:42:23Z No. of bitstreams: 1 Ulisses Guedes Stelmastchuk.pdf: 2653216 bytes, checksum: 2c0188fdd13cb2ed6541a481179a565b (MD5) / Made available in DSpace on 2017-04-27T12:42:23Z (GMT). No. of bitstreams: 1 Ulisses Guedes Stelmastchuk.pdf: 2653216 bytes, checksum: 2c0188fdd13cb2ed6541a481179a565b (MD5) Previous issue date: 2017-04-12 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Gastronomy has been standing out as an important and complex phenomenon in the contemporary societies. Its actions, beyond the dynamic of restaurants, have been changing, over time, in a way of thinking, that not only discusses proposes for a food and a kitchen, but also about social, aesthetics and historical values, among others. Attempting to the new conceptions of gastronomy appearing on brasilian tables, and also to its narratives, this work intends to analise the proposes of kitchen of two main characters of the current gastronomic scene: Alex Atala and Nina Horta. To realize this assignment, the reasearch adopts, in a first moment, an historical perspective to deal with the emergence of some speaches, that, even if distants in time, are important to understand some aspects of the construction of the gastronomic area, capable to establish links with this new moment of the comtemporary cultural scene. In a second moment, the reasearch walks throught the built narratives of brasilian kitchen of the two agents, that, in their own ways, bring singular reflexions about the ways of eat and think about food. To realize that, the work operates in a content analisis of the works published by both authors, as well as some writtens and statments in the press / A gastronomia vem se destacando como um fenômeno importante e complexo nas sociedades contemporâneas. Suas práticas, para além da dinâmica dos restaurantes, foram se transformando, ao longo do tempo, em uma forma de pensar, que não leva em conta apenas as maneiras de se propor uma comida, e uma cozinha, mas valores sociais, estéticos e históricos, entre outros. Lançando um olhar reflexivo para as novas concepções de gastronomia que surgem na mesa brasileira, assim como para as narrativas que as acompanham, este trabalho pretende analisar as propostas de cozinha de dois importantes personagens da cena gastronômica atual: Alex Atala e Nina Horta. Para realizar esta tarefa, a pesquisa adota, em um primeiro momento, uma perspectiva histórica para tratar do surgimentos de alguns discursos, que, ainda que distantes no tempo, são importantes para compreender alguns aspectos da construção do campo gastronômico, capazes de estabelecer laços com este novo momento da cena cultural contemporânea. Em um segundo momento, a pesquisa percorre as narrativas construídas sobre a cozinha brasileira destes dois agentes que, cada um à seu modo, trazem reflexões singulares a respeito das formas de comer e de pensar a comida. Para isso, a pesquisa realiza uma análise de conteúdo das obras publicadas pelos dois autores, assim como de alguns escritos esparsos, e declarações feitas à imprensa

Resumo: 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 / Abstract: 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 / Orientador: Geralda Dalglish / Coorientador: Mariza Bertoli / Banca: Sandra Ramalho e Oliveira / Banca: Omar Khouri / Mestre

Analysis of the department and evaluation of present condition was elaborated at the request of the hotel manager. From the analysis comes the main aim - proposition of a new marketing concept. The structure of the thesis is divided into theoretical part concerning accommodation and gastronomic service and marketing. Practical part is then focused on the characteristic of the hotel in general, where the main emphasis is on competitor hotels and restaurants analysis. Following chapter addresses to food and beverage department description. After this part comes evaluation of the present condition and proposition of the new concept. Supposed contribution is using in the praxis of the specific hotel.

The aim of this thesis is to determine the current situation of gastronomy in the Czech Republic, in particular the use of marketing tools in the field of gastronomic services. The theoretical part deals with the characteristics of gastronomy, the definition of terms, the awareness of the formation of gastronomy and its evolution in time. Specifies marketing, gastronomic services and describes the various components of the marketing mix. It also defines the services of caterers and basic regulations for gastronomic operation. The analytical part describes the czech gastronomy development, analyzes individual marketing tool in the field of gastronomic services and the major gastro projects, events and culinary guides. The conclusion summarizes lessons learned and proposes the basic starting points to improve the current situation on the catering services market.

Se em tempos idos a alimentação era utilizada para nutrir e saciar o ser humano e relacionava-se apenas à vida doméstica, hoje essa relação ultrapassa esse limite e avança para os restaurantes, praças de alimentação e feiras gastronômicas. Nesse sentido entende-se que os alimentos e consequentemente a gastronomia constituem-se em um processo histórico, carregado de simbolismos e dizem muito da estrutura econômica e social estabelecidas em uma determinada comunidade, a qual encontra em suas expressões culturais uma forma de manutenção de sua identidade. Este é o contexto social em que esta pesquisa se insere. Um mundo aparentemente sem fronteiras, que parece ter-se rendido ao capitalismo e no qual as identidades culturais entre os países vêm-se tornando mais difusas. O desemprego abrange parte significativa da população mundial e a economia informal é responsável por boa parte da produção. Países com economias mais frágeis tornam-se pólos de emigração para países em que, aparentemente, a economia está mais equilibrada. As culturas locais são influenciadas e influenciam as culturas dominantes. Este estudo busca refletir sobre algumas implicações geradas pela utilização da gastronomia enquanto forma de trabalho, cultura e lazer na vida de um grupo de imigrantes bolivianos residentes no Brasil, verificando possíveis reflexos nas vivências associadas ao campo da cultura. Enquanto procedimento metodológico optou-se por uma abordagem qualitativa, combinando os enfoques bibliográfico e de campo. Como objetivo, buscou-se responder à seguinte questão: O que representa, para os integrantes da Associação Gastronômica, Cultural e Folclórica Padre Bento, as atividades gastronômicas desenvolvidas na Feira Kantuta: oportunidade de trabalho, lazer e/ou ambiente para reprodução de sua cultura em terra estrangeira? Elaborou-se algumas hipóteses sobre o problema descrito e considera-se: que a gastronomia é utilizada como forma de renda; que as atividades gastronômicas, para além do trabalho, são percebidas como forma de reprodução de sua cultura e possibilidade de lazer e por último que a Feira possibilita o desenvolvimento de redes de suporte para os imigrantes que chegam. Desenvolveu-se uma coleta de dados por meio de documentação direta, realizando entrevistas através da metodologia/técnica da história oral (entrevistas temáticas) e tendo como recorte os imigrantes bolivianos que residem no Município de São Paulo e trabalham ou visitam a Feira Kantuta. Realizou-se visitas sistemáticas à Feira e desenvolveu-se conversas com seus integrantes e visitantes, posteriormente escolheu-se dez associados e quatro visitantes para as entrevistas. A Feira acontece todos os domingos na Praça Kantuta, localizada no Bairro do Pari no Município de São Paulo. Como principais considerações percebeu-se que os sujeitos entrevistados, num primeiro momento, pouco reconhecem a importância da gastronomia para a preservação de sua cultura e manutenção de suas identidades. A gastronomia aparece como forma de geração de trabalho e renda, entretanto quando indagados sobre sua representação e levados a refletir sobre o seu papel, percebem-na também como uma das formas de expressão cultural, assim como as danças e festividades ali apresentadas. A Feira Kantuta efetivamente serve de rede de apoio aos imigrantes bolivianos, que chegam à Cidade de São Paulo. Conclui-se que a cultura permeia a ação desses imigrantes e que lhes possibilita uma afirmação identitária, entretanto eles não se veem como protagonistas dessa produção cultural / If in ancient times nutrition was used to nourish and satiate the human being and was just related to the domestic life, nowadays this relation exceeds that threshold and reaches restaurants, food courts and gastronomy fairs. In this sense, it is understood that food and consequently gastronomy are inserted in a historical process, laden with symbolism, and say a lot of the economic and social structure established in a particular community, which is, in its cultural expressions, a way of maintaining their identity. This is the social context where this research takes place. A seemingly borderless world, which seems to have surrendered to capitalism, in which cultural identities among countries are becoming more diffuse. Unemployment covers significant portion of the world population and the informal economy accounts for much of the production. Countries with weaker economies become centers of emigration to countries where, apparently, the economy is more balanced. Local culture is influenced and influence the dominant culture. This study aims to think over some implications generated by the use of gastronomy as a way of working, expressing culture and promoting leisure in the lives of a group of Bolivian immigrants living in Brazil, checking possible reflections on experiences related to the culture field. As a methodological procedure, we have chosen a qualitative approach, combining literature and field data. As a goal, we sought to answer the following question: What do the gastronomic activities in Kantuta Fair mean for members of the Padre Beneditos Gastronomic, Cultural and Folk Association: job opportunity, leisure and / or environment for reproduction of their culture in a foreign land? We have developed some hypotheses about the addressed issue and concluded that gastronomy is used as a source of income, that the gastronomic activities, other than work, are perceived as a form of reproduction of their culture and an opportunity to promote leisure, and lastly that the Fair enables the development of support network for the arriving immigrants. We have developed a data collection through direct documentation, conducting interviews that made use of the method/technique of oral history (thematic interviews) which took as a sample the Bolivian immigrants living in São Paulo and working in or visiting the Kantuta Fair. We have conducted systematic visits to the Fair where conversations were developed with its members and visitors. Subsequently we have picked up ten associated and four visitors to the interviews. The Fair takes place every Sunday in Kantuta Square, located in the neighborhood of Pari in São Paulo. As main considerations, we have noticed that the individuals interviewed, at first, had little acknowledgement of the importance of gastronomy for the preservation of their culture and maintenance of their identities. Gastronomy appears as a means of generating employment and income, yet when asked about their representation and led to reflect on their role, they have also perceived it as a form of cultural expression, as well as are the dances and festivities shown at the Fair. The Kantuta Fair effectively serves as a support network to Bolivian immigrants who arrive in the city of São Paulo. We have come to the conclusion that culture permeates the action of these immigrants, allowing them an affirmation of their identity, however they do not see themselves as protagonists of this cultural production

This thesis explores the motif of gastronomy in Fitzgerald's critically undertreated second novel, The Beautiful and Damned. Within the discussion of the leisure class, Fitzgerald scholars often focus on Jay Gatsby's parties, but they seem to neglect Anthony Patch and company's fancy for food and drink in Ivy League supper clubs of Manhattan, vaudeville theaters, and houses of languor in Upstate New York. Building upon George J. Searles's article "The Symbolic Function of Food and Eating in F. Scott Fitzgerald's The Beautiful and Damned," this thesis examines the meaning of Fitzgerald's pervasive "prandial allusions" and character psychology with regard to dining. Whereas Searles posits that Fitzgerald "employed depictions of food and eating as symbols of his characters' shallowness and frivolity" (14), this thesis explores the possibility that Anthony Patch craves "pleasant episodes" of dining and specific culinary combinations because he interprets them as the essence of social ritual and corporeal comfort. Because many critics hold that The Beautiful and Damned lacks coherence and sputters as a pre-Gatsby creation, this thesis suggests that the novel can be read as Anthony's quest to assert and cling to his own brand of decadence, which is tragically distinct from that of his wife Gloria's.