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

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...

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Autores principales:	Lídia Cunha Soares, Marcelo de Souza Bispo
Formato:	article
Lenguaje:	EN PT
Publicado:	FUCAPE Business School 2017
Materias:	organizational aesthetics situated learning cooking practice sensible knowledge Business HF5001-6182
Acceso en línea:	https://doaj.org/article/4c3a861afd1d423885704d8da1ed406f
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id	oai:doaj.org-article:4c3a861afd1d423885704d8da1ed406f
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spelling	oai:doaj.org-article:4c3a861afd1d423885704d8da1ed406f2021-11-11T15:48:07ZThe Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics1807-734Xhttps://doaj.org/article/4c3a861afd1d423885704d8da1ed406f2017-01-01T00:00:00Zhttp://www.redalyc.org/articulo.oa?id=123050102006https://doaj.org/toc/1807-734XThe 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.Lídia Cunha SoaresMarcelo de Souza BispoFUCAPE Business Schoolarticleorganizational aestheticssituated learningcookingpracticesensible knowledgeBusinessHF5001-6182ENPTBBR: Brazilian Business Review, Vol 14, Iss 2, Pp 247-271 (2017)
institution	DOAJ
collection	DOAJ
language	EN PT
topic	organizational aesthetics situated learning cooking practice sensible knowledge Business HF5001-6182
spellingShingle	organizational aesthetics situated learning cooking practice sensible knowledge Business HF5001-6182 Lídia Cunha Soares Marcelo de Souza Bispo The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
description	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.
format	article
author	Lídia Cunha Soares Marcelo de Souza Bispo
author_facet	Lídia Cunha Soares Marcelo de Souza Bispo
author_sort	Lídia Cunha Soares
title	The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
title_short	The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
title_full	The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
title_fullStr	The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
title_full_unstemmed	The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics
title_sort	learning of cooking in the light of the social practices and the organizational aesthetics
publisher	FUCAPE Business School
publishDate	2017
url	https://doaj.org/article/4c3a861afd1d423885704d8da1ed406f
work_keys_str_mv	AT lidiacunhasoares thelearningofcookinginthelightofthesocialpracticesandtheorganizationalaesthetics AT marcelodesouzabispo thelearningofcookinginthelightofthesocialpracticesandtheorganizationalaesthetics AT lidiacunhasoares learningofcookinginthelightofthesocialpracticesandtheorganizationalaesthetics AT marcelodesouzabispo learningofcookinginthelightofthesocialpracticesandtheorganizationalaesthetics
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The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics

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