The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics

Abstract

The aim of this article was to analyze the learning process of cooking in the two regional restaurants from the Brazilian northeast in the light of social practices and the organizational aesthetics. Thereby, it carried out a qualitative research drawn on an aesthetic approach. The construction of empirical data was through the mehod of zooming in and zooming out, operationalized through participant observation, informal conversations, and semi structure interviews. The analysis were carried out using aesthetics categories related to the cooking practice. The results show that the cooking learning occurs through the use of perceptive faculties along with collective aesthetic judgements constituting the social practice of cooking. Conclusions highlight that the cooking practice implies on the taste making that represents a sensible knowledge resulted from what is touchable, visible, hearing, smelled, and tasted.

Keywords

• organizational aesthetics
• situated learning
• cooking
• practice
• sensible knowledge