Práticas alimentares e estilos de vida: a distinção operada pelo/no campo da gastronomia

Abstract

The present work aims to identify how the gastronomy field has an important role in the process of differentiation of social classes, revealing the distinctions present in society through the appropriation and valuation of food practices. For this to be possible, it was necessary to use as a theoretical basis of this study the brilliant work "The distinction: social criticism of judgment", by Pierre Bourdieu. In addition to the sociological theses constructed by the theoretician throughout his trajectory of studies, also was used in this work the field research conducted by the author, in order to make a parallel with the Brazilian society and its gastronomic cultural field. Thus, it was tried to reconstruct the historical development of gastronomy in Brazil, in order to verify the operation of the distinction between subjects and sectors of society in this context, between actions more or less contributory in the realization of fundamental rights related to the management of the food in the gastronomic sector. For this purpose, some interviews were conducted with individuals from the field of gastronomy of the state of Espírito Santo, in accordance with the Bourdieusian method, to identify the validity and applicability of the sociological theory of theorist regarding the unfolding of distinctions in society.