Impacts of the internationalization of the gastronomic field on the constitution of the Brazilian gastronomic editorial subfield

Abstract

A representative fraction of the Brazilian publishing market is currently composed by the edition of cookbooks. From the 1990s, a very different scenario was observed in relation to the previous ones, marked by an exceptional expansion of the specialized publishing sector. This scenario was inserted in the larger process of the constitution of a national gastronomic field, also characterized by the expansion of cooking shows and by an exponential increase in the supply and demand for Gastronomy courses in Brazil. Certain spaces such as publishing and television have become privileged spaces for professional consecration and have allowed chefs to gain prestige, elevating them to "celebrity" status, making them culinary authorities. In the gastronomic editorial subfield, the editors as cultural mediators began to act decisively through the selection, editing, translation and adaptation of these works. This research aims to analyze the impacts of the internationalization of the gastronomic field on the constitution of the Brazilian gastronomic publishing subfield. Among the specific objectives are: (i) to develop a comparative socio-historical analysis of the national cookbooks publication in Brazil and in France; (ii) to identify the economic and social determinants in the adoption of criteria for the publication of Gastronomy and culinary titles; (iii) morphologically characterize the group of editors who worked on the edition of cookbooks between the decades of 1990-2010; (iv) to analyze the main characteristics of the circulation, translation and adaptation of foreign cookbooks in Brazil. (AU)