Apresentação do chef na vida cotidiana: Socialização dos chefs em Lima, Peru

IF 0.5 4区 管理学 Q4 BUSINESS Rae-Revista De Administracao De Empresas Pub Date : 2018-05-28 DOI:10.1590/S0034-759020180304
Amy Lasater-Wille
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引用次数: 2

Abstract

Over the past two decades, Peru has seen a dramatic expansion of restaurants and attention to Peruvian cuisine, a phenomenon known as the “gastronomy boom.” Peruvian chefs have become national celebrities, their entrepreneurial and culinary efforts portrayed as a means of transforming Peru into a more prosperous nation. In this paper, based on sixteen months of ethnographic research in Lima, I examine socialization practices in two culinary schools to elucidate how culinary work is linked to person formation in Peru. I show that instructors encourage students to eschew business practices locally classified as vivo (dishonest and crafty) in order to become more orderly. They also instill in students the importance of having the ambition necessary to achieve international prominence. Together, these lessons promote a template for a new, ideal Peruvian citizen whose combination of extroversion and restraint exemplifies Peru’s potential in the global economy.
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日常生活中的厨师介绍:秘鲁利马厨师的社交
在过去的二十年里,秘鲁的餐馆数量急剧增加,人们也开始关注秘鲁美食,这种现象被称为“美食热潮”。秘鲁厨师已经成为全国名人,他们的创业和烹饪努力被描绘成将秘鲁转变为一个更加繁荣的国家的一种手段。在本文中,基于在利马16个月的民族志研究,我考察了两所烹饪学校的社会化实践,以阐明烹饪工作如何与秘鲁的人形成联系在一起。我表明,教师鼓励学生避免被当地归类为活体(不诚实和狡猾)的商业行为,以便变得更有秩序。他们还向学生灌输要有雄心壮志以获得国际声望的重要性。总之,这些经验教训促进了一个新的,理想的秘鲁公民的模板,他们的外向和克制的结合体现了秘鲁在全球经济中的潜力。
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来源期刊
CiteScore
1.30
自引率
12.50%
发文量
78
审稿时长
32 weeks
期刊最新文献
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