TORNANDO PROFISSÕES DE SONHO REALIDADE
Transições para novos mundos profissionais atrativos aos jovens
Albors-Garrigos, J., V. Barreto, P. García-Segovia, J. Martínez-Monzó, and J. L. Hervás-Oliver. 2013. “Creativity and Innovation Patterns of Haute Cuisine Chefs”, Journal of Culinary Science & Technology, 11 (1): 19-35.
Assunção, M. P. 2008. “O fazer do cozinheiro. Um estudo qualitativo em ergonomia.” PhD dissertation, Universidade Federal de Santa Catarina, Florianópolis.
Aubke, F. 2014. “Creative Hot Spots: A Network Analysis of German Michelin-Starred Chefs”. Creativity and Innovation Management, 23 (1): 3-14.
Bourelly, M. 2010. “Cheffe de cuisine: le coût de la transgression”, Cahiers du Genre, 48 (1), 127-148.
Brien, P. 2010. “The careers of chefs: a study of Swiss expatriates working in Thailand”. Journal of The School of Contemporary International Studies, 6: 1-40.
Cabral, J. C. 2009. Qualidade de vida e fontes de pressão no trabalho de profissionais de cozinha: um estudo em restaurantes de Belo Horizonte. Masters dissertation, Faculdade Novos Horizontes.
Cameron, D. 2009. “Unravelling the complexity of organizational and occupational culture through an exploration of eight cultural schools: a case study of chefs working in luxury hotels and restaurants”. Presented at 18th CHME Annual Hospitality Research Conference University of Brighton.
Cameron, D., J. Gore, T. Desombre, and M. Riley. 1999. “An examination of the reciprocal affects of occupation culture and organisation culture: the case of chefs in hotels”. Hospitality Management, 18: 225-234.
Castro, O. B. 2007. “Cozinha e cozinheiros: um estudo sobre alimento seguro em restaurantes populares no bairro do Comércio do Salvador.” Masters dissertation, Universidade Federal da Bahia, Salvador.
Cerea, E., and A. Rurale. 2010. “Haute cuisine system and its cultural dimension: when chefs are the new artists”. Presented at ESA Research Network Sociology of Culture Midterm Conference “Culture and the Making of Worlds”.
Chivers, T. S. 1972. “Chefs and Cooks. A study in the Sociology of Occupations”. PhD dissertation, University of London.
Cormier-MacBurnie, P. 2010. “A study of how kitchen employees learn through informal learning and learning through practice in the workplace”. Graduate dissertation, Faculty of Education, Mount Saint Vincent University.
Costa de Oliveira, S. D. 2011. “Abordagem clínica da atividade de trabalho do cozinheiro: interação de saberes, gênero profissional e inovação criativa”. Masters dissertation, Universidade Federal do Rio Grande do Norte.
Cousins, J., K. O'Gorman, and M. Stierand. 2010. “Molecular gastronomy: cuisine innovation or modern day alchemy?”, International Journal of Contemporary Hospitality Management, 22 (3): 399-415.
Cullen, F. 2012. “An investigation in culinary life and professional identity in practice during internship”. Journal of Food Service Business Research, 2012.
Eburne, J. P. 2010. “The Chef Drive: Cooking Beyond the Pleasure Principle”. Contemporary French and Francophone Studies, 14 (2): 169-177.
Ferguson, P. P. 1998. “A Cultural Field in the Making: Gastronomy in 19th-Century France”, American Journal of Sociology, 104 (3): 597-641.
Fine, G. A. 2009. Kitchens: the culture of restaurant work. Berkeley: University of California Press.
Harris, D. and P. Giuffre. 2010. “’The Price You Pay’: How Female Professional Chefs Negotiate Work and Family”, Gender Issues, 27 (1-2): 27-52.
Harris, Deborah and Patti Giuffre. 2015. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. London: Rutgers University Press.
Kelly, P. and L. Harrisson. 2009. Working in Jamie's kitchen: salvation, passion and young workers. Prahran: Palgrave Macmillan.
Lane, Christel. 2014. The Cultivation of Taste: Chefs and the Organization of Fine Dining. Oxford: Oxford University Press.
Leschziner, V. 2015. At the Chef’s Table. Culinary Creativity in Elite Restaurants. Stanford, California: Stanford University Press.
Pearlman, A. 2013. Smart Casual: The Transformation of Gourmet Restaurant Style in America. Chicago: University of Chicago Press.
Rousseau, S. 2012a. Food Media: Celebrity Chefs and the Politics of Everyday Interference. London: Berg.
Rousseau, S. 2012b. Food and Social Media: You are What you Tweet. Plymouth: Altamira Press.
Ruhlman, M. 2000. The soul of a chef: the journey toward perfection. New York: Penguin Books.
Ruhlman, M. 2005. The making of a chef. New York: Saint Martin's Press Inc.
Ruhlman, M. 2007. The reach of a chef: professional cooks in the age of celebrity. New York: Penguin Books.
Short, F. 2006. Kitchen Secrets. The meaning of cooking in everyday life. Oxford/NewYork: Berg.
Trubek, A. B. 2000. Haute Cuisine. How the French invented the culinary profession. Philadelphia: University of Pennsylvania Press.
Bibliografia - Chefs