title: [Sociocultural transformations in hospital food].
abstract: 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.
authors.affiliation: Faculdade de Ciências Sociais, Pontifícia Universidade Católica de Campinas, Bragança Paulista, Brasil. andresagodoy@yahoo.coml
authors.forename: Andresa Michele
authors.initials: AM
authors.lastname: Godoy
authors.forename: Doraci Alves
authors.initials: DA
authors.lastname: Lopes
authors.forename: Rosa Wanda Diez
authors.initials: RW
authors.lastname: Garcia
mesh_terms: 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