O fenômeno técnico no organizar gastronômico brasileiro a luz do pensamento de Jacques Ellul

Abstract

This work has as its theme the technique and seeks to study its implications on Brazilian gastronomic organization. The technique as a totalizing technical phenomenon is not limited only to production techniques or economic in the strict sense. Nor does it concern machines only, but also people. The idea that man can control this technique must now be put aside and a reflection on the complexity and challenges of this technical phenomenon within society as a whole must be implemented. The author Jacques Ellul analyzes the technical phenomenon that consists of an organized whole that arises from the second half of the eighteenth century with the conscious capacity of man and the application of reason. We must analyze whether the preparation of a food dish would escape the inherent logic of this phenomenon that has as its backbone maximum efficiency and rationality. A dip in author's theory, together with non-participant observation and semi- structured interview, gave rise to this research that seeks to establish the relationship between the characteristics of the technical phenomenon and the way the agent in the kitchen organizes the practices in their environment and around him. This research has as general objective to analyze the processes of elaboration and gastronomic creation of two traditional dishes of the Brazilian cuisine in light of the theoretical contributions of Jacques Ellul on the technique. To this end, the preparations were linked to two organizational fields, commercial and non-commercial, which gave rise to the observations made in the environment of four types of cooks / chefs who stood out: the managerialist and the celebrity; the spiritualist and the traditionalist. Finally, the profiles were correlated with the characteristics of the technical phenomenon - automatism, self - growth, uniqueness, universalism and autonomy. This is a qualitative research of an exploratory nature examined through content analysis. The conclusion that follows is that the characters appear in all the environments investigated and leads to this totalization of the gastronomic organization, presenting what we call "gastrotecnia". The issue of human freedom and its forms of resistance under the effects of technical domination arise in this context from local action.