Eating on food trucks: a study in light of practice theory

Comer em food trucks à luz da Teoria das Práticas

Authors

DOI:

https://doi.org/10.36920/esa-v25n2-5

Abstract

In this paper we applied the theory of practice (RECKWITZ, 2002; WARDE, 2005), in particular the notion of entity coordinated by connections between actions and discourses (understandings, procedures and engagements), in the study of the practice of eating out in food trucks. The empirical research results carried out in Curitiba / PR indicate that the foods commercialized by these vehicles are classified as meals and tend to replace lunch. In addition, the rules mobilized by consumers to choose their dishes take into account foods already known to the individual, the visual character and hygiene of the food truck and also the ingredients employed in the food’s preparation. The feelings and goals involved in the practice can be classified into: informality and fun, freedom from domestic activities and relaxation provided by outdoor space.

Downloads

Download data is not yet available.

Author Biographies

  • Krisciê Pertile Perini, Universidade Federal de Santa Catarina (UFSC), Brasil

    Turismóloga e Mestre em Turismo pela Universidade de Caxias do Sul. Doutoranda em Ciências Humanas pela Universidade Federal de Santa Catarina. Docente do Instituto de Ciências Humanas e da Informação da Universidade Federal do Rio Grande. E-mail: krisciepertile@gmail.com

  • Julia Silvia Guivant, Universidade Federal de Santa Catarina (UFSC), Brasil

    Doutora em Sociologia pela Universidade Estadual de Campinas (UNICAMP). Docente do Departamento de Sociologia e Ciência Política e do Programa de Doutorado Interdisciplinar em Ciências Humanas da Universidade Federal de Santa Catarina (UFSC). Coordenadora do Instituto de Pesquisa em Riscos e Sustentabilidade (IRIS/UFSC). E-mail: juliaguivant@gmail.com

Published

2017-06-01

Issue

Section

Thematic Section "Agribusiness, Logistics Infrastructure and Land Dynamics in the Amazon"