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Caderno CRH

versão impressa ISSN 0103-4979versão On-line ISSN 1983-8239

Resumo

BUENO, Maria Lúcia. FROM FRENCH GASTRONOMY TO GLOBAL GASTRONOMY: hybridism and invented identities. Cad. CRH [online]. 2016, vol.29, n.78, pp.443-462. ISSN 0103-4979.  https://doi.org/10.1590/s0103-49792016000300003.

The objective of this reflection is to comprehend the transformation of the dynamic of the process of internationalization of the globalization using as a theme the gastronomy. This theme is thought as a cultural field (Bourdieu) and using as clippings the chefs, the restaurants and the gastronomic guides analyzed under the sociohistorical perspective. Considering the balance between the penetration of the gastronomic culture in contexts more apart from each other, besides being diverse among themselves, the proposal of this article is to discuss how the consolidation of a gastronomic global market is in contrast with the continuous exercises of affirming the localities and the particular identities.

Palavras-chave : gastronomic field and globalization; chefs and restaurants; French gastronomy and Brazilian gastronomy; invented identities.

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