The hospitality practices and the commensality discharge in coffee territories
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Hospitalidade |
Texto Completo: | https://www.revhosp.org/hospitalidade/article/view/1070 |
Resumo: | Coffee has been present in Brazilian culture since its inclusion among the main agricultural products in the country. In the different productive territories, its quantitative and qualitative prominence transforms the drink into a cultural symbol, with its consumption associated with socialization, eating and hospitality practices. The study’s geographical focus is the Caparaó region, located in the states of Minas Gerais and Espírito Santo, recognized for the production of specialty coffees resulting from the work of family farming. Thus, this article aimed to analyze coffee as an element of commensality and hospitality in Caparaó Capixaba. The study was qualitative, exploratory, descriptive, and ethnographic. As methodological procedures, bibliographical research, field immersion, external and participant observation, as well as online interviews with a semi-structured script were used. Among the main results, the impressions of the interviewed producers on relations with the tourist reflected on the interaction between individuals promoted by local practices of hospitality, reception and local food. |
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The hospitality practices and the commensality discharge in coffee territoriesAs práticas de hospitalidade e o exercício da comensalidade nos territórios do caféReception Coffee Gastronomy HospitalityCoffee tourismAcolhimento Café Gastronomia Hospitalidade Turismo de cafésCoffee has been present in Brazilian culture since its inclusion among the main agricultural products in the country. In the different productive territories, its quantitative and qualitative prominence transforms the drink into a cultural symbol, with its consumption associated with socialization, eating and hospitality practices. The study’s geographical focus is the Caparaó region, located in the states of Minas Gerais and Espírito Santo, recognized for the production of specialty coffees resulting from the work of family farming. Thus, this article aimed to analyze coffee as an element of commensality and hospitality in Caparaó Capixaba. The study was qualitative, exploratory, descriptive, and ethnographic. As methodological procedures, bibliographical research, field immersion, external and participant observation, as well as online interviews with a semi-structured script were used. Among the main results, the impressions of the interviewed producers on relations with the tourist reflected on the interaction between individuals promoted by local practices of hospitality, reception and local food.O café está presente na cultura brasileira desde sua inserção entre os principais produtos agrícolas do país. Nos diferentes territórios produtivos, seu destaque quantitativo e qualitativo transforma a bebida em símbolo cultural, tendo seu consumo associado às práticas de socialização, comensalidade e hospitalidade. Este estudo tem como recorte geográfico a região do Caparaó, localizada nos estados de Minas Gerais e Espírito Santo, reconhecida pela produção de cafés especiais resultante do trabalho da agricultura familiar. Assim, este artigo teve como objetivo analisar o café como elemento de comensalidade e hospitalidade no Caparaó Capixaba. O estudo apresentou caráter qualitativo, exploratório, descritivo e cunho etnográfico. Como procedimentos metodológicos, utilizou-se de pesquisa bibliográfica, imersão em campo, observação externa e participante, bem como entrevistas online com roteiro semiestruturado. Dentre os principais resultados, as práticas locais de hospitalidade ocorrem a partir da interação espontânea, acolhedora e afetuosa entre os produtores e turistas. Diferentes níveis de integração com a atividade turística local são observados, como a oferta de experiências ou estruturas para recepção e hospedagem. Ainda assim, todos exercitam a hospitalidade doméstica e manifestam a comensalidade a partir de seus cotidianos.Universidade Anhembi Morumbi2023-06-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionBlind Peer-reviewed ArticleArtículo revisado por paresArtigo avaliado por blind peer reviewapplication/pdfhttps://www.revhosp.org/hospitalidade/article/view/107010.29147/revhosp.v20.1070Revista Hospitalidade; v. 20: Revista Hospitalidade v. 20 - 2023; 91-1132179-91641807-975Xreponame:Revista Hospitalidadeinstname:Universidade Anhembi Morumbi (ANHEMBI)instacron:UAMporhttps://www.revhosp.org/hospitalidade/article/view/1070/1058Copyright (c) 2023 Revista Hospitalidadeinfo:eu-repo/semantics/openAccessTavares, Beatriz CarvalhoMachado, Marcello de Barros ToméValduga, Vander2024-06-26T10:31:28Zoai:ojs.emnuvens.com.br:article/1070Revistahttps://www.revhosp.org/hospitalidadePRIhttps://www.revhosp.org/hospitalidade/oairevhosp@revhosp.org||sergiomoretti@uol.com.br2179-91641807-975Xopendoar:2024-06-26T10:31:28Revista Hospitalidade - Universidade Anhembi Morumbi (ANHEMBI)false |
dc.title.none.fl_str_mv |
The hospitality practices and the commensality discharge in coffee territories As práticas de hospitalidade e o exercício da comensalidade nos territórios do café |
title |
The hospitality practices and the commensality discharge in coffee territories |
spellingShingle |
The hospitality practices and the commensality discharge in coffee territories Tavares, Beatriz Carvalho Reception Coffee Gastronomy Hospitality Coffee tourism Acolhimento Café Gastronomia Hospitalidade Turismo de cafés |
title_short |
The hospitality practices and the commensality discharge in coffee territories |
title_full |
The hospitality practices and the commensality discharge in coffee territories |
title_fullStr |
The hospitality practices and the commensality discharge in coffee territories |
title_full_unstemmed |
The hospitality practices and the commensality discharge in coffee territories |
title_sort |
The hospitality practices and the commensality discharge in coffee territories |
author |
Tavares, Beatriz Carvalho |
author_facet |
Tavares, Beatriz Carvalho Machado, Marcello de Barros Tomé Valduga, Vander |
author_role |
author |
author2 |
Machado, Marcello de Barros Tomé Valduga, Vander |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Tavares, Beatriz Carvalho Machado, Marcello de Barros Tomé Valduga, Vander |
dc.subject.por.fl_str_mv |
Reception Coffee Gastronomy Hospitality Coffee tourism Acolhimento Café Gastronomia Hospitalidade Turismo de cafés |
topic |
Reception Coffee Gastronomy Hospitality Coffee tourism Acolhimento Café Gastronomia Hospitalidade Turismo de cafés |
description |
Coffee has been present in Brazilian culture since its inclusion among the main agricultural products in the country. In the different productive territories, its quantitative and qualitative prominence transforms the drink into a cultural symbol, with its consumption associated with socialization, eating and hospitality practices. The study’s geographical focus is the Caparaó region, located in the states of Minas Gerais and Espírito Santo, recognized for the production of specialty coffees resulting from the work of family farming. Thus, this article aimed to analyze coffee as an element of commensality and hospitality in Caparaó Capixaba. The study was qualitative, exploratory, descriptive, and ethnographic. As methodological procedures, bibliographical research, field immersion, external and participant observation, as well as online interviews with a semi-structured script were used. Among the main results, the impressions of the interviewed producers on relations with the tourist reflected on the interaction between individuals promoted by local practices of hospitality, reception and local food. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Blind Peer-reviewed Article Artículo revisado por pares Artigo avaliado por blind peer review |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revhosp.org/hospitalidade/article/view/1070 10.29147/revhosp.v20.1070 |
url |
https://www.revhosp.org/hospitalidade/article/view/1070 |
identifier_str_mv |
10.29147/revhosp.v20.1070 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revhosp.org/hospitalidade/article/view/1070/1058 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Hospitalidade info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Hospitalidade |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Anhembi Morumbi |
publisher.none.fl_str_mv |
Universidade Anhembi Morumbi |
dc.source.none.fl_str_mv |
Revista Hospitalidade; v. 20: Revista Hospitalidade v. 20 - 2023; 91-113 2179-9164 1807-975X reponame:Revista Hospitalidade instname:Universidade Anhembi Morumbi (ANHEMBI) instacron:UAM |
instname_str |
Universidade Anhembi Morumbi (ANHEMBI) |
instacron_str |
UAM |
institution |
UAM |
reponame_str |
Revista Hospitalidade |
collection |
Revista Hospitalidade |
repository.name.fl_str_mv |
Revista Hospitalidade - Universidade Anhembi Morumbi (ANHEMBI) |
repository.mail.fl_str_mv |
revhosp@revhosp.org||sergiomoretti@uol.com.br |
_version_ |
1809463276957859840 |