Contributions of the organizational aesthetics to research about gastronomic organizations

Abstract

The aim of this study is show the contributions of the organizational aesthetics to research about gastronomic organizations. Through metatheory, the data was collected using books and papers of scientific journals important to the study area. The gastronomy is part of cultural heritage of a region and for this reason is also an object of tourist studies. The tourism and the gastronomy are environments where is possible to see the everyday life due to both are always considered as “practices”. The fields of management and organization studies has been focusing to “practices” studies inside of Practice Based-Studies approach. It is a scientific field that enables the theorization, which has many lens of study, among them the organizational aesthetics. The organizational aesthetics offers a new view which is possible assume the embodiment and the materiality of organizational life. All these aspects are favorable to the study of gastronomic organizations where the taste, the sight, the touch, the hearing and the smell are a differential in the gastronomic experience.

Keywords

• Turismo. Gastronomia. Estética organizacional. Organizações gastronômicas. Práticas.