Abstract
The objective of this research was to understand how the body constitutes the practices of organization of an artisan space in the city of Goias, Goias. For this purpose, we carried out a theoretical approach between the concepts of practices and body based on the debates proposed by Michel de Certeau. Ethnography was the research methodology employed involving informal life-story interviews as well as participant observations in an artisanal organization acting in the gastronomic sector, which produces “ empadao goiano ”. The survey was carried out between the months of August 2015 and February 2016 in Cidade de Goias, state of Goias, Brazil. The artisanal organization which is our object of study works with the production of “ empadao goiano ”, regarded as a typical food in the state of Goias and it is currently undergoing a process of acknowledgement by the Instituto do Patrimonio Historico e Artistico Nacional [IPHAN – Institute of National Historical and Artistic Heritage] as immaterial and cultural patrimony of Brazil. As a contribution to the Organizational Studies, especially to Practice-based Studies, we understand that the organizational practices are constituted from micro policies of the body in the social daily life, especially regarding the production of the organizational routine.
Highlights
how the body constitutes the practices of organization of an artisan space
we carried out a theoretical approach between the concepts
of practices and body based on the debates proposed by
Summary
Compreendendo o Corpo a partir das Práticas de Organização: Etnografia de uma Organização Artesanal. O objetivo desta pesquisa foi compreender como o corpo constitui as práticas de organização de um espaço artesanal na cidade de Goiás, Goiás. A metodologia de pesquisa utilizada foi a etnografia, que envolve realizar entrevistas informais de histórias de vida, bem como observações participantes em uma organização artesanal que atua na área gastronômica na produção do “empadão goiano”. A organização artesanal em estudo atua na produção do “empadão goiano”, considerado uma comida típica goiana e que está em processo de reconhecimento pelo Instituto do Patrimônio Histórico e Artístico Nacional [IPHAN] como patrimônio cultural imaterial no Brasil. Como contribuição aos Estudos Organizacionais, especialmente aos Estudos Baseados em Práticas, postulamos que as práticas de organização se constituem a partir de micropolíticas do corpo no cotidiano de vida social, especialmente na produção do cotidiano organizacional. Understanding the Body from Practices of Organization: Ethnography of an Artisan Organization
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