The aesthetic experience in culinary practices of a gastronomic organization

Abstract

The culinary practice is a cultural act, in which the sensible world becomes locus of knowledge through aesthetic experience. In this context of discussion, this study aimed to understand how the aesthetic experience imbued in the culinary practices reflected in a gastronomic organization investigated. The methodological procedures were based on the principle of empathic understanding to compose the empirical corpus. Thus, the researchers resorted to the techniques of interview, immersion and notes in a field diary. This path revealed an intense aesthetic experience from activation of sensitive faculties of taste, vision, smell, hearing, touch and aesthetic judgment of the participating actors of organizational life. With this, was outlined a web of aesthetic categories among them the beautiful and the sublime, the kitsch, the ugly, the grand and the grotesque, the picturesque, the beautiful and the sacred, providing different interpretations of this social construction.

Keywords
Aesthetic experience; Culinary practice; Gastronomy