Contributions of the organizational aesthetics to research about gastronomic organizations

Authors

  • Lídia Cunha Soares Universidade Federal da Paraíba
  • Marcelo de Souza Bispo Universidade Federal da Paraíba Centro de Ciências Sociais Aplicadas Departamento de Administração Núcleo de Estudos em Aprendizagem e Conhecimento - NAC

DOI:

https://doi.org/10.7784/rbtur.v8i3.808

Keywords:

Tourism, Gastronomy, Organizational aesthetic, Gastronomic organizations, Practices.

Abstract

The aim of this study is show the contributions of the organizational aesthetics to research about gastronomic organizations. Through metatheory, the data was collected using books and papers of scientific journals important to the study area. The gastronomy is part of cultural heritage of a region and for this reason is also an object of tourist studies. The tourism and the gastronomy are environments where is possible to see the everyday life due to both are always considered as “practices”. The fields of management and organization studies has been focusing to “practices” studies inside of Practice Based-Studies approach. It is a scientific field that enables the theorization, which has many lens of study, among them the organizational aesthetics. The organizational aesthetics offers a new view which is possible assume the embodiment and the materiality of organizational life. All these aspects are favorable to the study of gastronomic organizations where the taste, the sight, the touch, the hearing and the smell are a differential in the gastronomic experience.

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Author Biographies

Lídia Cunha Soares, Universidade Federal da Paraíba

Mestre em Administração pela Universidade Federal da Paraíba e Bacharela em Administração pelo Instituto Federal de Educação, Ciência e Tecnologia da Paraíba - IFPB.

Marcelo de Souza Bispo, Universidade Federal da Paraíba Centro de Ciências Sociais Aplicadas Departamento de Administração Núcleo de Estudos em Aprendizagem e Conhecimento - NAC

Doutor em Administração de Empresas pela Universidade Presbiteriana Mackenzie, professor adjunto da Universidade Federal da Paraíba do Centro de Ciências Sociais Aplicadas deparamento de Administração.

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Published

2014-11-22

How to Cite

Soares, L. C., & Bispo, M. de S. (2014). Contributions of the organizational aesthetics to research about gastronomic organizations. Revista Brasileira De Pesquisa Em Turismo, 8(3), 476–493. https://doi.org/10.7784/rbtur.v8i3.808

Issue

Vol. 8 No. 3 (2014): September/December

Section

Articles

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