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The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics

Author

Listed:
  • Lídia Cunha Soares

    (Faculdade Adventista Paranaense - IAP)

  • Marcelo de Souza Bispo

    (Universidade Federal da Paraíba)

Abstract

The aim of this article was to analyze the learning process of cooking in the two regional restaurants from the Brazilian northeast in the light of social practices and the organizational aesthetics. Thereby, it carried out a qualitative research drawn on an aesthetic approach. The construction of empirical data was through the mehod of zooming in and zooming out, operationalized through participant observation, informal conversations, and semi structure interviews. The analysis were carried out using aesthetics categories related to the cooking practice. The results show that the cooking learning occurs through the use of perceptive faculties along with collective aesthetic judgements constituting the social practice of cooking. Conclusions highlight that the cooking practice implies on the taste making that represents a sensible knowledge resulted from what is touchable, visible, hearing, smelled, and tasted.

Suggested Citation

  • Lídia Cunha Soares & Marcelo de Souza Bispo, 2017. "The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics," Brazilian Business Review, Fucape Business School, vol. 14(2), pages 247-271, March.
    • Handle: RePEc:bbz:fcpbbr:v:14:y:2017:i:2:p247-271
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    References listed on IDEAS

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    1. Steven S. Taylor & Hans Hansen, 2005. "Finding Form: Looking at the Field of Organizational Aesthetics," Journal of Management Studies, Wiley Blackwell, vol. 42(6), pages 1211-1231, September.
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