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Aristology - Food as a Cultural Phenomenon
TOMANOVÁ, Kateřina
The diploma thesis focuses on the fundamental moments in the development of food, especially on the interpretation of significant differences in the understanding of food, both throughout our history and at present. The work tries to approach that food from a one historical moment is not only a neccesary part of human life, but it serves as a means of a certain cultural and social act and interferes with the social conditions of each person. In specific chapters, which are arranged according to the gradual emergence of period, the importance of food in society is described, as well as the expansion of gastronomy, as a science of cooking, but also the consumption of food or the development of dining and related tools. In the research of the postmodern period, the origin of which is limited to 1989 in the Czech context because of socialism, the work approaches the issue of consumer culture and hyperconsumer society. It also looks at two somewhat different aspects, the first one from the perspective of sociology as a science of society, the second one from the perspective of anthropology as a science of human. In addition to the traditional research, the work is based on a reflection of socio-cultural theories, such as Claude Lévi Strauss, Norbert Elias, Pierre Bourdieu or Roland Barthes, who more or less touch on the concept of food in their scientific interpretations. Part of the work is also the introduction of a not very well-known scientific discipline - aristology, which deals with all the above-described views, as a general science of food, so this thesis may be called aristological work.
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