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Previous issue date: 2016-01-01 / This paper aims at analyzing gastronomy as a non-verbal communication process and the relations
established through cooking and eating together. It is assumed that a bond is created between cook
and diner and that there is a discourse between them, being the food the mediator of several
possible kinds of relations. Thus, emotional relations arising from these proceedings are
investigated, inquiring the proposed notion: affective gastronomy. In order to work this object,
experiments were performed and show that communication through gastronomy is able to affect
relations. my as a non-verbal communication process and the relations established through cooking
and eating togeA brief theoretical review on the peculiar relation established between human beings
and food is carried out, as well as communication as an event and phenomenon that initially
involves the body. The concept of ???affection??? as an important aspect of communication is
investigated as proposed by Cyrulnik and Maffesoli. The notion of met??poro as defended by Ciro
Marcondes is applied to bring all these aspects together. It is believed that gastronomic language is
demonstrated by displays of affection. / Prop??e-se analisar a gastronomia como processo de comunica????o n??o-verbal e as rela????es que se
estabelecem atrav??s da culin??ria e da comensalidade. Sup??e-se que um v??nculo se cria entre quem
faz a comida e quem a come; existindo um discurso entre cozinheiro e comensal, onde a comida ?? a
mediadora de rela????es que podem ser de v??rios tipos. Assim, investigam-se as rela????es afetivas
decorrentes desses processos, indagando a no????o proposta: gastronomia afetiva. Para trabalhar
esse objeto, foram feitos experimentos que mostram que a comunica????o, atrav??s da gastronomia, ??
capaz de afetar rela????es. Realiza-se uma breve revis??o te??rica sobre a peculiar rela????o ser humano x
alimento e sobre a comunica????o como acontecimento e fen??meno que envolve inicialmente o
corpo. Investiga-se o conceito de ???afeto??? proposto por Cyrulnik e Maffesoli, como um aspecto
importante da comunica????o. Para a costura de todos esses aspectos, utiliza-se a no????o de met??poro
proposta por Ciro Marcondes. Acredita-se que a comunica????o gastron??mica se d?? por
manifesta????es de afetividade.
| Identifer | oai:union.ndltd.org:IBICT/oai:bdtd.ucb.br:tede/2243 |
| Date | 01 January 2016 |
| Creators | Riccetto, Luli Neri |
| Contributors | Dravet, Florence Marie |
| Publisher | Universidade Cat??lica de Bras??lia, Programa Strictu Sensu em Comunica????o, UCB, Brasil, Escola de Educa????o, Tecnologia e Comunica????o |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UCB, instname:Universidade Católica de Brasília, instacron:UCB |
| Rights | info:eu-repo/semantics/openAccess |
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