REFLECTIONS FOR A FOOD APPROACH: SOCIETY, CULTURE AND BOUNDARIES

Authors

  • Paola Stefanutti Doutoranda do Programa de Pós-Graduação Stricto Sensu Sociedade, Cultura e Fronteiras na Universidade Estadual do Oeste do Paraná; Professora do Instituto Federal do Paraná – IFPR.
  • Samuel Klauck Professor Adjunto da Universidade Estadual do Oeste do Paraná - Campus de Foz do Iguaçu.
  • Valdir Gregory Professor Associado nível C da Universidade Estadual do Oeste do Paraná.

DOI:

https://doi.org/10.12957/demetra.2018.31183

Keywords:

Sociology. Culture. Modernity. Food behavior.

Abstract

The concepts of society, culture and boundaries are polysemic, fluid, flexible, and permeate the lives of individuals. The discussion on these three elements pervades many areas of knowledge, but we chose the approach from the social phenomenon of food. The bibliographical review methodology was applied. The objective is to carry out reflections for a critical food approach from the perspective of society, culture, modernity and boundaries, fostering the articulation between these concepts. The reflections generated an interrelationship between group concepts and social coercion by Émile Durkheim; culture as a mechanism of control by Clifford Geertz; modernity and standardization by Renato Ortiz; and the construction of boundaries by Erneldo Schallenberger. There has been problematization of how feeding and eating behaviors relate to these. Speckled and sprinkled are present in the elaboration of an intellectual dish, to be eaten, tasted and appreciated. With this text, it is expected to foster further discussions on the social phenomenon of food.

DOI: 10.12957/demetra.2018.31183

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Author Biographies

Samuel Klauck, Professor Adjunto da Universidade Estadual do Oeste do Paraná - Campus de Foz do Iguaçu.

Possui graduação em História pela Universidade Estadual do Oeste do Paraná (1998), mestrado em História pela Universidade Federal Fluminense (2003) e doutorado em História pela Universidade Federal do Paraná (2009). Atualmente é professor Adjunto da Universidade Estadual do Oeste do Paraná - Campus de Foz do Iguaçu. Ministra aulas nos cursos de graduação em Pedagogia e Turismo e no curso de pós-graduação interdisciplinar em Sociedade, Cultura e Fronteiras - nível mestrado. Tem experiência na área de História, com ênfase em História Cultural, atuando principalmente nos seguintes temas: identidade, educação, memória, oeste do Paraná, migrações contemporâneas, religião e institucionalidades religiosas.

Valdir Gregory, Professor Associado nível C da Universidade Estadual do Oeste do Paraná.

Possui graduação em Estudos Sociais pela Escola Superior de Estudos Sociais Fundação Educacional de Brusque (1982), mestrado em História do Brasil pela Pontifícia Universidade Católica do Rio Grande do Sul (1988) e doutorado em História Social pela Universidade Federal Fluminense (1997). Fez pós-doutorado em História na Universidade Federal do Paraná. Atualmente é professor Associado nível C da Universidade Estadual do Oeste do Paraná. Tem experiência na área de História, com ênfase em História Regional do Brasil, atuando principalmente nos seguintes temas: história, colonização, oeste do paraná, migrações, identidades e colono, fronteiras, territórios. Atua nos cursos de graduação em história, Pós-graduação Sociedade, Cultura e Fronteiras.

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Published

2018-09-30

How to Cite

1.
Stefanutti P, Klauck S, Gregory V. REFLECTIONS FOR A FOOD APPROACH: SOCIETY, CULTURE AND BOUNDARIES. DEMETRA [Internet]. 2018 Sep. 30 [cited 2025 May 9];13(3):519-33. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/31183

Issue

Vol. 13 No. 3 (2018)

Section

FREE THEMED ARTICLES

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