Of porotos and beans

Detalhes bibliográficos
Autor(a) principal: Dória, Carlos Alberto
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Revista de Administração de Empresas
Texto Completo: https://bibliotecadigital.fgv.br/ojs/index.php/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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spelling 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://bibliotecadigital.fgv.br/ojs/index.php/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://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/74980/71805https://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/74980/71807Copyright (c) 2018 RAE-Revista de Administração de Empresasinfo:eu-repo/semantics/openAccessDória, Carlos Alberto2019-01-22T17:57:14Zoai:bibliotecadigital.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:2019-01-22T17:57:14Revista de Administração de Empresas - Fundação Getulio Vargas (FGV)false
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://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/74980
10.1590/S0034-759020180314
url https://bibliotecadigital.fgv.br/ojs/index.php/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://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/74980/71805
https://bibliotecadigital.fgv.br/ojs/index.php/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
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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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