O cozinheiro e o cozinhar como ofício artífice: a comensalidade no restaurante Valle Rústico [Garibaldi-RS, Brasil]

Abstract

From the craftsman theme, hospitality, commensality and memory were analyzed in 'being' a cook and in 'acting' cooking, in the figure of 'being' Chef Rodrigo Bellora, in the "being" restaurant Valle Rústico [Garibaldi-RS, Brazil]. In an empirical and a priori approach, a correlation was traced between theorizations about <memory> and <commensality>, and the concepts <cooking>, <cooking practices> and <artisan professions>. Given this, the study seeks to answer the following questions: What are the relationships established between cooking and cook and the artisan profession? What are the possible developments between cuisine, craftsman and memory? What is the interrelationship between craftsmanship and commensality? The methodology chosen for this project is oral history, through life history interviews with the actor-study. In the pre-analysis of the results within the categories of identified studies, it was concluded that the chef Rodrigo Bellora and his work are correlated with artisanal practices, and these practices underlie the profession of cook and kitchen practices, in addition to be part of the memory and constitution of the commensality of a social group. [resumo fornecido pelo autor]