Da cozinha à sala de estar: um olhar sobre a gastronomia no jornalismo cultural brasileiro
This article aims to present the results of the dissertation “Gastronomy: cultural journalism today’s special”, in which we started a mapping of gastronomical journalism into the context of Brazilian contemporary cultural journalism. We studied four publications and decided to focus the investigatio...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2006 |
| País: | Brasil |
| Institución: | Associação Nacional dos Programas de Pós-Graduação em Comunicação |
| Repositorio: | E-Compós |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.www.e-compos.org.br:article/72 |
| Acceso en línea: | https://www.e-compos.org.br/e-compos/article/view/72 |
| Access Level: | acceso abierto |
| Palabra clave: | Jornalismo gastronômico Jornalismo cultural Gêneros jornalísticos |
| Sumario: | This article aims to present the results of the dissertation “Gastronomy: cultural journalism today’s special”, in which we started a mapping of gastronomical journalism into the context of Brazilian contemporary cultural journalism. We studied four publications and decided to focus the investigation in review and chronicle genres, as they are very usual in cultural journalism. We noticed that both chronicles sections in Claudia Cozinha and Carta Capital had two properties in common: interaction and narrative structure. Chronicles are distinguished as a place of subjectivity, where the narrator interacts with the reader and tries to start a dialogue with him. The reviews did not present strategies shared by Folha de S.Paulo and Gula, except for descriptive titles. Critics are part of what is called service journalism, in which the writer offers information that can be actually used by the readers. |
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