Eça de Queiroz e a cozinha burguesa: literatura e alimentação

• Ano de defesa: 2012
• Autor(a) principal: Silva, Michelle Cristine Medeiros da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Rio Grande do Norte
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciências Sociais
• Departamento: Desenvolvimento Regional; Cultura e Representações
• País: BR
• Palavras-chave em Português: Literatura. Alimentação. Cozinha. Cozinha burguesa
• Palavras-chave em Inglês: Literature. Food. Culinary. Bourgeois cuisine
• Área do conhecimento CNPq: CNPQ::CIENCIAS SOCIAIS APLICADAS
• Link de acesso: https://repositorio.ufrn.br/jspui/handle/123456789/13662

Using literature to discuss the topic of food, proper bourgeois cuisine, was the purpose of this work. As a corpus, we use one of the works of Eça de Queiroz, The City and the Mountains. Served as theoretical references the Claude Levi-Strauss s concept of universal culinary and the Jean Claude Fischler s concept of specific culinary who understands food as a cultural system which includes representations, beliefs and practices of a specific group. After the initial reading of the novel and construction of a file containing general information of the work, categories designed for elaboration of a material for analysis were these: work, characters, food, intellectuals and geographies. We realized the culinary as an epicenter for understanding the culture of a specific group: in this case, the bourgeois. We proposed a quaternary model for systematizing it: this bourgeois cuisine highlights the technique, has affection for what is rare and/or expensive but still consume it with temperance, establishing a new relationship with the use of time and, finally, it is the one that opens the ritual that involves frequent restaurants and cafes. The exercise of thinking the bourgeois cuisine through the literature suggests that the art may work on increase the comprehensive capabilities of nutritionists, professionals who deal with a complex object in your practice: the food