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C-uppsatser i Måltidskunskap

Submitted by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2017-06-20T21:02:05Z No. of bitstreams: 1 Renato Luis da Rocha Duarte.pdf: 1879955 bytes, checksum: 46ebcfbe5d7653771e56adbf6df63b7b (MD5) / Approved for entry into archive by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2017-06-30T17:38:03Z (GMT) No. of bitstreams: 1 Renato Luis da Rocha Duarte.pdf: 1879955 bytes, checksum: 46ebcfbe5d7653771e56adbf6df63b7b (MD5) / Approved for entry into archive by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2017-07-05T19:10:30Z (GMT) No. of bitstreams: 1 Renato Luis da Rocha Duarte.pdf: 1879955 bytes, checksum: 46ebcfbe5d7653771e56adbf6df63b7b (MD5) / Made available in DSpace on 2017-07-05T19:10:40Z (GMT). No. of bitstreams: 1 Renato Luis da Rocha Duarte.pdf: 1879955 bytes, checksum: 46ebcfbe5d7653771e56adbf6df63b7b (MD5) Previous issue date: 2016-03-03 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This study sought analyze the elements that characterize the sommelier profession of wines and their performance in enogastronomia São Paulo, based on the services sector in hospitality. As search criteria, it was approached the evolutionary aspects of wine. It was also Analyzed the wine sommelier profession of, its genesis, evolution, functions and perspectives for the future of the profession. In this respect it was showen up the enogastronomia concepts in Sao Paulo and also have been addressed, the dimensions of hospitality in providing services in enogastronomy. The main aim of this study was to investigate whether the hospitality services applied in providing sommelier services add value to the sommelier, the establishment and the increased frequency and customer loyalty, thus generating a virtuous commercial circle. It was also used as a source of study and research, concrete data obtained through fieldwork, with visitation and data collection for further proof of the reality of the wine sommelier's work as well as their participation in enogastronomic job market in Sao Paulo. The results of this study proves that hospitality services applied in enogastronomia add value and benefits to professionals who practice them. / Este estudo buscou analisar os elementos que caracterizam a profissão de sommelier de vinhos e a sua atuação na enogastronomia de São Paulo, baseada no setor de serviços em hospitalidade. Como critério de pesquisa, abordou-se os aspectos evolutivos do vinho. Analisou-se também a profissão de sommelier de vinhos, sua gênese, evolução, funções e perspectivas em relação ao futuro da profissão. Neste aspecto apresentaram-se os conceitos de enogastronomia em São Paulo e foram abordadas ainda, as dimensões da hospitalidade na prestação de serviços na enogastronomia. O objetivo principal do presente estudo foi investigar se os serviços de hospitalidade aplicados na prestação de serviços do sommelier agregam valor ao sommelier, ao estabelecimento, bem como o aumento da frequência e fidelidade dos clientes, gerando dessa forma, um círculo comercial virtuoso. Foram ainda utilizados como fonte de estudo e pesquisa, dados concretos obtidos através de trabalho de campo, com a visitação e coleta de dados, para posterior comprovação da realidade do trabalho do sommelier de vinhos, bem como sua participação no mercado trabalho enogastronômico da cidade de São Paulo. Os resultados obtidos neste estudo comprovaram que os serviços de hospitalidade aplicados na enogastronomia agregam valores e vantagens aos profissionais que as praticam.

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Cette thèse s’intéresse à la capacité du cerveau à s’adapter à un environnement changeant. Plus spécifiquement, elle s’intéresse à la plasticité cérébrale dans le système olfactif. Les sommeliers, experts dans le domaine de l’olfaction, ont constitué notre modèle. Une première étude nous a permis d’établir un protocole afin de tester la performance olfactive des sommeliers. Dans une deuxième étude, nous avons testé des étudiants en sommellerie au début de leur formation d’un an et demi qui mène à la profession de sommelier. Nous avons observé que ces futurs experts de l’olfaction présentaient déjà, au cours des deux premiers mois, des capacités olfactives supérieures. Dans une troisième étude, nous avons de nouveau testé les étudiants à la fin de leur formation, afin d’examiner les effets d’un entraînement olfactif à long terme sur la performance olfactive et sur le cerveau : en plus de mesurer les capacités olfactives avec le test des Sniffin’ Sticks, nous avons utilisé l’imagerie par résonance magnétique (IRM) pour évaluer l’évolution du cerveau au cours de la formation en sommellerie. Nos principales observations concernent des changements au niveau de la structure cérébrale. Premièrement, le volume du bulbe olfactif a augmenté au cours de la formation, ce qui est en accord avec la littérature disponible à propos de cette structure. Deuxièmement, nous avons observé un épaississement au niveau du cortex entorhinal mais aussi un amincissement au niveau d’autres régions du cortex. Mises en relation avec les résultats d’études antérieures, ces observations soutiennent le récent modèle de surproduction-élagage selon lequel les changements dus à la plasticité liée à l’entraînement ne sont pas linéaires mais font intervenir différents processus en plusieurs phases. Ce modèle constitue une avancée importante dans la compréhension des mécanismes impliqués dans la plasticité cérébrale et devrait être pris en compte dans les futures études sur la plasticité. Bien que les résultats sur le plan neuroimagerie soient intéressants, les résultats de l’étude longitudinale relatifs à la performance olfactive n’étaient pas concluants sur le plan comportemental. Nous avons donc mis en place dans une quatrième étude une tâche d’identification d’odorants au sein de mélanges plus complexe et plus adaptée aux sommeliers qui a confirmé la supériorité de leurs capacités olfactives. Nous avons aussi entraîné des novices sur cette tâche pendant cinq jours pour tester les effets d’un court entraînement olfactif. Cette thèse est organisée sous forme de thèse par articles. Le premier chapitre correspond à l’introduction générale, qui est elle-même organisée en plusieurs grandes parties. Ces différentes parties définissent les concepts-clés de cette thèse : l’olfaction, les corrélations neuroanatomiques dans le système olfactif, la plasticité cérébrale, la plasticité liée à l’entraînement dans le système olfactif, la neuroimagerie. La dernière partie conclut l’introduction en présentant les objectifs et hypothèses de recherche. Les chapitres suivants correspondent aux articles rédigés au cours du doctorat et présentant les résultats des recherches. Le dernier chapitre constitue une discussion générale. Enfin, en annexes se trouvent deux articles publiés lors du doctorat, un chapitre à paraître dans un livre ainsi que des résultats non publiés. / This thesis is about the brain’s ability to adapt to an ever-changing environment. More specifically, it is about brain plasticity in the olfactory system. We used sommeliers, who are experts in olfaction, as our model. A first study allowed us to instate a protocol to assess sommeliers’ olfactory function. In a second study, we tested sommelier students at the start of their year-and-a-half-long training which is the prerequisite to become a professional sommelier. We observed that these future experts in olfaction already had, during the first two months of training, superior olfactory abilities. In a third study, we tested sommelier students again at the end of their training to examine the effects of a long-term olfactory training on olfactory performance and on the brain: beside assessing olfactory performance with the Sniffin’ Sticks test, we used magnetic resonance imaging (MRI) to examine the evolution of brain structure and function during sommelier training. Changes in brain structure constituted our main results. Firstly, olfactory bulb volume increased during sommelier training, which is in line with previous reports about this structure. Secondly, we observed a cortical thickness increase in the entorhinal cortex but also cortical thinning in other brain areas. Put together with findings from previous studies, these results support the recent overproduction-pruning model of plasticity according to which changes due to training-related brain plasticity are nonlinear but involve different processes and different phases. This model constitutes a great advance in the understanding of brain plasticity and its underlying mechanisms and should be considered in future studies about plasticity. Though neuroimaging results were interesting, results from olfactory tests in our longitudinal study were not conclusive so we conducted a fourth study to test the ability to identify odorants within mixtures, a task which is more complex and suitable for sommeliers than the Sniffin’ Sticks test. Sommeliers performed better. We also tested novices that we had trained on this task for five days to evaluate the effects of a short-term olfactory training. This thesis is organized by articles. The first chapter is a general introduction, itself organized in several parts. These different parts define the major concepts of this thesis: olfaction, neuroanatomical correlations in the olfactory system, brain plasticity, plasticity in the olfactory system, neuroimaging. The last part concludes the introduction with aims and hypotheses. The following chapters are articles written during PhD that present the results of our research. The last chapter is a general discussion of all the results. Finally, two articles published during PhD, a chapter that is to be published in a book and unpublished results are presented as appendices.