Mágica na cozinha, encantamento no salão: experiências estéticas como contributos para o entendimento das práticas de uma organização gastronômica da cidade de Curitiba

• Ano de defesa: 2017
• Autor(a) principal: Ortiz, Jurema
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Positivo; Brasil; Pós-Graduação; Programa de Pós-Graduação em Administração; UP
• Palavras-chave em Português: Administração; Gastronomia; Estética - Aspectos psicológicos; Pesquisa organizacional - Aspectos sociais; CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
• Link de acesso: https://repositorio.cruzeirodosul.edu.br/handle/123456789/1886

Gastronomic organizations are naturally places of sensory experiences, that is, experiences provided by the sense organs: vision, hearing, touch, smell and taste. Together with the senses, also come one’s aesthetic judgment and emotions, which helps define whether something is good or bad, pleasant or repugnant, beautiful or ugly. Not only customers experience aesthetic experiences, but also those behind the organization, that is, those responsible for the aesthetic experiences of the clients and who also live aesthetic experiences during their work practices, experiences that do not only concern vision and taste. This research sought to analyze the role of aesthetic experiences of the organizational actors in order to understand their organizational practices. Thus, the general objective of this research was, in the light of the theory of practices and organizational aesthetics, to analyze the role of aesthetic experiences of the individuals who make up the organizational practices of Poco Tapas molecular gastronomic restaurant. This organization is unique because of the many sensory experiences that its proposal makes possible. To reach the previously mentioned objective, the theoretical frame of reference for this study articulates aesthetics and social practices. A qualitative research of ethnographic inspiration was carried out, which lasted seven months, from September 2016 to April 2017, and resulted in 57 pages of field notes and 10 interviews, amounting to 25 hours and 35 minutes of recording. All effective workers and trainees of the organization were interviewed. Together with non-participant observation, the collection of empirical material was enriched by the collection of documents, semi- structured interviews and informal conversations, and duly authorized records of audiovisual material (photos and audios). The narrative was used to analyze the empirical findings and the open text to communicate them. The empirical findings, composed of primary and secondary data, have indicated that the aesthetic experiences of organizational actors have an important role in their practices, since the senses are intrinsically related to tacit knowledge, that is, to practical knowledge. The organizational members of the restaurant in question use the body and its senses to act and learn, as well as to convey knowledge. Since sensory, aesthetic knowledge is trivial, it is inherent to the actors of that organization, they are not aware of the body's knowledge and, therefore, have difficulty expressing it. The aesthetic judgment, on the other hand, allows organizational actors to judge what they perceive by their senses and their emotions and, based on them, to make strategical decisions, which impact on the results of the organization. The results also indicated that, in addition to the routine behaviors shared by the organizational actors, the practices encompass traditions, norms and nonhuman elements.