Comida reconfortante: a tríade de elementos da sua construção - memória, comunicação e cultura

• Ano de defesa: 2014
• Autor(a) principal: Maróstica, Luciana Teixeira
• Orientador(a): Pinheiro, Amálio
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Pontifícia Universidade Católica de São Paulo
• Programa de Pós-Graduação: Programa de Estudos Pós-Graduados em Comunicação e Semiótica
• Departamento: Comunicação
• País: BR
• Palavras-chave em Português: Cultura gastronômica; História da alimentação; Memória gustativa; Jornalismo gastronômico; Alimento palatável
• Palavras-chave em Inglês: Gastronomic culture; History of food; Communication; Tasting memory; Gastronomic journalism; Palatable food
• Área do conhecimento CNPq: CNPQ::CIENCIAS SOCIAIS APLICADAS::COMUNICACAO
• Link de acesso: https://tede2.pucsp.br/handle/handle/4634

This study aims at investigating and analyzing a gastronomic trend called comfort food. Known by researchers as the food that brings comfort, it is a trend that started in the US after the Second World War, but became popular in Brazil after 2006 and counter balances fast food and the rationality of functional food with its health benefits. This research tries to identify the range of possibilities for studies that consider food and the social relations related to the act of eating as a mixture of subjects, cultures and cooking. The evidence that cooking can be a way of communication for harmonious social interaction of men, having the act of eating as a pillar for it, is the main objective of this study, in addition to the analysis of intangible aspects of cooking such as culture and aesthetics, and today`s challenge of rescuing and recreating memories related to food and eating together. Such observations are approached under the crossbreding theory, developed by Pinheiro and Freyre, with an anthropological bias developed by Lévi-Strauss, Malinowski, Douglas, Harris and by the beginning of a new possibility of explanation towards the sensorial perception and the sensing, a way pointed out by Dória, Serres and Ferreira, and justified through studies by Maffesoli and Brillat-Savarin. The interlink of all these approaches allows the comprehension of a set of questions which are behind this environment of transformation, of the interplay of the natural and the cultural worlds, and which contains a lot of information, plenty of stimulus and different points of view