Eça de Queiroz e a cozinha burguesa: literatura e alimentação
Using literature to discuss the topic of food, proper bourgeois cuisine, was the purpose of this work. As a corpus, we use one of the works of Eça de Queiroz, The City and the Mountains. Served as theoretical references the Claude Levi-Strauss s concept of universal culinary and the Jean Claude F...
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| Formato: | Dissertação |
| Idioma: | por |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/13662 |
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| Resumo: | Using literature to discuss the topic of food, proper bourgeois cuisine, was the
purpose of this work. As a corpus, we use one of the works of Eça de Queiroz, The
City and the Mountains. Served as theoretical references the Claude Levi-Strauss s
concept of universal culinary and the Jean Claude Fischler s concept of specific
culinary who understands food as a cultural system which includes representations,
beliefs and practices of a specific group. After the initial reading of the novel and
construction of a file containing general information of the work, categories designed
for elaboration of a material for analysis were these: work, characters, food,
intellectuals and geographies. We realized the culinary as an epicenter for
understanding the culture of a specific group: in this case, the bourgeois. We
proposed a quaternary model for systematizing it: this bourgeois cuisine highlights
the technique, has affection for what is rare and/or expensive but still consume it with
temperance, establishing a new relationship with the use of time and, finally, it is the
one that opens the ritual that involves frequent restaurants and cafes. The exercise
of thinking the bourgeois cuisine through the literature suggests that the art may work
on increase the comprehensive capabilities of nutritionists, professionals who deal
with a complex object in your practice: the food |
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