[Sociocultural transformations in hospital food].
The article seeks to identify the historical roots of food culture in hospital settings. It assumes that diet is not merely the result of technical and scientific concerns but is also historically constructed, created, and recreated in response to economic and sociocultural elements. The study conducted a preliminary survey of university, municipal, and hospital archives in Campinas, São Paulo, and included interviews with food service workers at three hospital institutions. Our conclusion is that more value has been placed on initiatives and actions related to technology than on initiatives identified with the domestic world; this may have contributed to a certain tendency for hospitals to neglect the issue of food, deemed of minor importance.
Godoy
Andresa Michele
AM
Faculdade de Ciências Sociais, Pontifícia Universidade Católica de Campinas, Bragança Paulista, Brasil. andresagodoy@yahoo.coml
Lopes
Doraci Alves
DA
Garcia
Rosa Wanda Diez
RW
D004045:Dietary Services / Q000266:history / Q000592:standards; D005502:Food / Q000266:history* / Q000592:standards; D005511:Food Handling / Q000266:history*; D005521:Food Service, Hospital / Q000266:history* / Q000592:standards; D049672:History, 19th Century; D049673:History, 20th Century; D006761:Hospitals / Q000266:history*; D015279:Organizational Culture; D012959:Socioeconomic Factors