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
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Acceso en línea:https://doaj.org/article/4c3a861afd1d423885704d8da1ed406f
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