The Presentation of the Chef in Everyday Life: Socializing Chefs in Lima, Peru

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.

Por uma Administração Menor: o Caso do Bailinho da Tia Naná

“…Entendendo a complexidade das relações organizacionais -a complexidade dos modos de nos organizarmos -, este artigo aposta na pesquisa do cotidiano como potência para o encontro de relações distintas das que estamos habituados nos sistemas produtivos. O interesse percorre todo o sentido social e político de práticas que se expressam subjetivamente, em um emaranhado organizado, mas carregado de contradições (Barros & Carrieri, 2015;Lasater-Wille, 2018). Essas práticas são constituídas por movimentos cotidianos, fruto do conjunto de atividades exercidas pelos atores sociais, podendo se desdobrar em eventos que provocam mudanças na malha dos acontecimentos (Ribeiro, Ipiranga, Oliveira & Dias, 2019), dando-nos pistas, argumentos e novos modos de nos organizarmos.…”

For a Minor Administration: The Case of the Bailinho da Tia Naná

“…By acknowledging the complexity of organizational relations -the complexity of the ways in which we organize ourselves -this article bets on researching the quotidian as a force that can trigger the encounter of relations different from those most people are accustomed to seeing in productive systems. The interest pervades all the social and political meanings of practices expressed subjectively, entangled in an organized web but filled with contradictions (Barros & Carrieri, 2015;Lasater-Wille, 2018). These practices are built through daily movements as byproducts of the set of activities performed by social actors and may unfold in events that cause changes in the mesh of events (Ribeiro, Ipiranga, Oliveira & Dias, 2019), providing us with clues, arguments, and new ways of organizing ourselves.…”

Influencia del Marketing Relacional y el Boca a Boca en la Gastronomía Tradicional Ecuatoriana

“…Prueba de ello es el paso del hambre al apetito y de la alimentación a la gastronomía (Cervera et al, 2001). En este sentido, la alimentación debe ser pensada como un hecho social complejo en la que se pone en escena un conjunto de movimientos de producción, cuya finalidad de mantener los hábitos tradicionales en la comida (Lasater-Wille, 2018). La costumbre alimentaria de un grupo social esconde años y años de tradición, recuerdos, momentos, personajes, técnicas y ambientes que hacen que cada uno sea singular y especial (Valcárcel García & Venegas Pardo, 2015).…”

“…Estos factores se basan en la autenticidad del producto, la publicidad de la organización y la ubicación del atractivo culinario, con el fin de difundirlos generando beneficios emocionales (Gómez-Bayona et al, 2020;Maulani & Presetyo, 2018). Aquí se detallan las estrategias más relevantes utilizadas para fomentar el crecimiento de la gastronomía: crear relaciones con los comensales, el posicionamiento de la marca, la influencia de figuras importantes y la recomendación (Cevallos, 2020;Lasater-Wille, 2018).…”