Of porotos and beans
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Revista de Administração de Empresas |
Texto Completo: | https://periodicos.fgv.br/rae/article/view/74980 |
Resumo: | Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine. |
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Of porotos and beansOf porotos and beansEntre porotos e feijõesAcademic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine.Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine.Estudos acadêmicos têm procurado evidenciar o processo de elaboração de um discurso nacional sobre a cozinha, observando especialmente como se dá o embate entre o francesismo das elites e a cozinha popular na construção de uma nova percepção sobre a história (Bornand, 2012). De uma maneira geral, talvez mais uniforme do que se pode imaginar à primeira vista, existe uma tese dominante nos estudos de formação das culinárias nacionais latino-americanas como entidades “miscigenadas”. Ela diz, no caso do Brasil: ingredientes e receitas indígenas e africanos foram assimilados e melhorados pela adoção de técnicas europeias, originando a cozinha nacional.RAE - Revista de Administracao de Empresas RAE - Revista de Administração de EmpresasRAE-Revista de Administração de Empresas2018-05-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://periodicos.fgv.br/rae/article/view/7498010.1590/S0034-759020180314RAE - Revista de Administracao de Empresas ; Vol. 58 No. 3 (2018): maio-junho; 325-331RAE - Revista de Administração de Empresas; Vol. 58 Núm. 3 (2018): maio-junho; 325-331RAE-Revista de Administração de Empresas; v. 58 n. 3 (2018): maio-junho; 325-3312178-938X0034-7590reponame:Revista de Administração de Empresasinstname:Fundação Getulio Vargas (FGV)instacron:FGVporenghttps://periodicos.fgv.br/rae/article/view/74980/71805https://periodicos.fgv.br/rae/article/view/74980/71807Copyright (c) 2018 RAE - Revista de Administração de Empresasinfo:eu-repo/semantics/openAccessDória, Carlos Alberto2019-01-22T17:57:14Zoai:ojs.periodicos.fgv.br:article/74980Revistahttps://rae.fgv.br/raeONGhttps://old.scielo.br/oai/scielo-oai.phprae@fgv.br||ilda.fontes@fgv.br||raeredacao@fgv.br2178-938X0034-7590opendoar:2024-03-06T13:05:57.697188Revista de Administração de Empresas - Fundação Getulio Vargas (FGV)true |
dc.title.none.fl_str_mv |
Of porotos and beans Of porotos and beans Entre porotos e feijões |
title |
Of porotos and beans |
spellingShingle |
Of porotos and beans Dória, Carlos Alberto |
title_short |
Of porotos and beans |
title_full |
Of porotos and beans |
title_fullStr |
Of porotos and beans |
title_full_unstemmed |
Of porotos and beans |
title_sort |
Of porotos and beans |
author |
Dória, Carlos Alberto |
author_facet |
Dória, Carlos Alberto |
author_role |
author |
dc.contributor.author.fl_str_mv |
Dória, Carlos Alberto |
description |
Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-05-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.fgv.br/rae/article/view/74980 10.1590/S0034-759020180314 |
url |
https://periodicos.fgv.br/rae/article/view/74980 |
identifier_str_mv |
10.1590/S0034-759020180314 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
https://periodicos.fgv.br/rae/article/view/74980/71805 https://periodicos.fgv.br/rae/article/view/74980/71807 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 RAE - Revista de Administração de Empresas info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 RAE - Revista de Administração de Empresas |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
RAE - Revista de Administracao de Empresas RAE - Revista de Administração de Empresas RAE-Revista de Administração de Empresas |
publisher.none.fl_str_mv |
RAE - Revista de Administracao de Empresas RAE - Revista de Administração de Empresas RAE-Revista de Administração de Empresas |
dc.source.none.fl_str_mv |
RAE - Revista de Administracao de Empresas ; Vol. 58 No. 3 (2018): maio-junho; 325-331 RAE - Revista de Administração de Empresas; Vol. 58 Núm. 3 (2018): maio-junho; 325-331 RAE-Revista de Administração de Empresas; v. 58 n. 3 (2018): maio-junho; 325-331 2178-938X 0034-7590 reponame:Revista de Administração de Empresas instname:Fundação Getulio Vargas (FGV) instacron:FGV |
instname_str |
Fundação Getulio Vargas (FGV) |
instacron_str |
FGV |
institution |
FGV |
reponame_str |
Revista de Administração de Empresas |
collection |
Revista de Administração de Empresas |
repository.name.fl_str_mv |
Revista de Administração de Empresas - Fundação Getulio Vargas (FGV) |
repository.mail.fl_str_mv |
rae@fgv.br||ilda.fontes@fgv.br||raeredacao@fgv.br |
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1798943148758532096 |