The place of journalism in the constitution of gastronomy discourse and field in Brazil

Abstract

The aim of this paper is to identify how journalism follows and influences the constitution of gastronomy discourse and field in Brazil. We analyze how cooking makes room to gastronomy in the pages of Jornal do Brasil (1960-1997), in À mesa, como convém column (1975-1997), and Folha de S.Paulo (1960-1992), in the first version of its Food section (1988-1992), at a period we call gastronomic turn. We compare the phase of the turn with the previous period to understand the changes it brings. W We use Michel Foucault's discourse concept and Pierre Bourdieu's field concept. The entry of the theme in the discursive order coexists with the disputes for the consolidation of the field, both in journalism, where the theme needs to fight for space (literally) in the pages with other subjects, as in gastronomy, in which new actors start to fight for the importance of valorizing the profession.