Pesquisa Em Gastronomia No Campo Científico Do Turismo E Hospitalidade No Brasil: Configuração, Forças De Pressão E Tendências Teóricas

In Brazil, education and research in Gastronomy took place with greater expressiveness at the turn of the 20th century to the 21st century. Since then, it is possible to observe in this field some efforts of multiple agents, especially researchers, aiming at their scientific maturity with the unquestionable help of other fields in whose interfaces lead to dialogue and competition. From this scenario, this thesis aimed to examine the social and intellectual structure of this scientific field to identify the thematic trends and pressure forces conditioning its maturity in its interface with the field of Tourism and Hospitality in Brazil. Therefore, the research is outlined in two stages. The first stage focused on bibliometric and scientometric analysis of 147 papers extracted from the Spell database and official websites of journals with Qualis B5 or higher rating. The metadata of these papers was normalized and manually inserted into an appropriate file for reading by the Bibliometrix software and later processed in descriptive statistics format, co-authorship networks, co-citation and co-occurrence of keywords. From the results of the first stage, it was possible to identify institutions, researchers, research themes and references. In the second stage, five leading researchers in Gastronomy research in the context of Tourism and Hospitality were invited to conduct semi-structured interviews with the aid of a script organized from the results of the first stage and the theoretical framework. The interviews were transcribed and examined based on content analysis. Seven categories of analysis were identified, five of which were suggested a priori and two a posteriori, comprising thirty themes. The interviewees' verbalizations contributed to unveil positions and trends in the field that were not possible to be observed only based on bibliometric and scientometric results. Then, the results of the two steps were concatenated to delineate pressure forces and trends. It was identified the existence of two antagonistic pressure forces acting that promote (heretical forces) or inhibit (domination forces) the autonomy of the scientific field of Gastronomy when related to the field of Tourism and Hospitality. Trends pointed out paths for a more critical scientific practice in this interface, where the manifestations of Hospitality in its various dimensions offer lenses to understand, in a reflexive and relational way, the complexity of the phenomena of Gastronomy. In the conclusions, recommendations are presented with the intention of guiding the maturation of the scientific field of Gastronomy.