Hospitalidade e gastronomia

Authors

  • Alain Montandon Université Clermont Auvergne / Centre de Recherches sur les Littératures et la Sociopoétique

DOI:

https://doi.org/10.29147/revhosp.v21.1152

Keywords:

Hospitality, gastronomy

Abstract

A hospitalidade é uma prática cultural que remonta à antiguidade, onde a recepção de visitantes com bebidas e refeições simboliza não apenas a saciedade, mas um ritual de partilha e respeito mútuo. Na Grécia Antiga, era uma norma social protegida por Zeus Xenios, enquanto no cristianismo se reservava um lugar para o pobre ou visitante inesperado. Mitos como o de Filêmon e Baucis destacam a importância de honrar os visitantes, independentemente da riqueza do anfitrião. A gastronomia, surgida como arte de bem alimentar, evoluiu para uma cultura rica em práticas, rituais e representações sociais. Desde a prática do brinde até a conversação à mesa, a interação durante as refeições reflete normas de convivência e socialização que enriquecem a experiência alimentar. Hoje, enquanto algumas práticas tradicionais dão lugar ao individualismo e ao fast food, a cultura do gosto e da hospitalidade ainda é promovida por meios como revistas e programas de TV, preservando a essência do convívio à mesa.

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Author Biography

Alain Montandon, Université Clermont Auvergne / Centre de Recherches sur les Littératures et la Sociopoétique

Alain Montandon, Professor Emeritus of General and Comparative Literature and Honorary Member of the Institut Universitaire de France, directs several collections and is a member of the editorial boards of numerous journals. He founded and directed the Centre de Recherches sur les Littératures Modernes et Contemporaines (CRLMC) until the new CELIS center was created on his initiative. He has written some twenty books, edited over 70 collective works and written over 400 scientific articles. He is currently editing the Œuvres Complètes de Théophile Gautier for Honoré Champion.

References

LE BORGNE, Françoise; MONTANDON, Alain. Le souper. Blaise Pascal (Presses universitaires), 2020. DOI: https://doi.org/10.4000/books.pubp.2418

BOUTAUD, Jean-Jacques (org.). L'imaginaire de la table: Convivialité, commensalité et communication. L'Harmattan, 2004.

MONTANDON, Alain. Désirs d’hospitalité: De Homère à Kafka. PUF, 2002.

MONTANDON, Alain. Elogio dell'ospitalità: storia di un rito da Omero a Kafka. Salerno Editrice, 2004.

MONTANDON, Alain. Despre ospitalitate. De la Homer la Kafka. Institutul European (Iasi), 2015.

MONTANDON, Alain. "Manières de table". In: LINOU, Marie Josée (org.). A table ! Les arts de la table dans les collections du musée Mandet (XVIIe-XIXe siècles). Réunion des musées nationaux, 1997, p. 21-33.

MONTANDON, Alain. Taste as an Aesthetic Sense. In: Michaels, Axel; WULF, Christop. Exploring the Senses. Routledge India, 2017. p. 176-186.

MONTANDON, Alain (org.). O Livro da Hospitalidade: Acolhida do estrangeiro na historia e nas culturas. Editora Senac São Paulo, 2011, 1438 p.

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Published

2024-12-22

How to Cite

Montandon, A. (2024). Hospitalidade e gastronomia. Revista Hospitalidade, 21, 406–416. https://doi.org/10.29147/revhosp.v21.1152

Issue

Vol. 21 (2024): Revista Hospitalidade

Section

Dossiê - Gastronomias e comensalidades: debates contemporâneos

License

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