The commendable man: an anthropological experience of self-slimming based on health TV journalism
DOI:
https://doi.org/10.20873/uft.2447-4266.2020v6n1a9enKeywords:
Food, Body, TV, BiopowerAbstract
This article presents the results of an ethnographic research about food, a theme that has gained prominence in Brazilian TV. The author of this work followed feeding tips from the Bem Estar program, Rede Globo; slimmed 25 kg in four months, and noted the sensations he had and the reactions of others. The study considers that Brazilian TV propagates the idea of lean body as "normal" and as a model to be followed. The work uses observant participation. It is an ethnographic research technique in which the researcher not only observes the phenomenon, but also participates in it (in this case, noting changes in the body itself). The manuscript uses an interdisciplinary technique to associate themes from Anthropology to Social Communication. He concludes that the television message in favor of thinness transforms the one who slims into a commendable man.
Downloads
References
CARNEIRO, Henrique. Comida e sociedade: uma história da alimentação. Rio de Janeiro: Elsevier, 2003.
DEFLEUR, Melvin. BALL-ROKEACH, Sandra. Teorias da Comunicação de massa. Rio de Janeiro: Jorge Zahar Editor, 1993.
FAVRET-SAADA, Jeanne. Os afetos. In: Cadernos de campo, nº 13, UFRJ, 2005.
FISCHLER, Claude. El (h) omnívoro: el gusto, la cocina y el cuerpo. Barcelona: Anagrama, 1995.
FOUCAULT, Michel. História da sexualidade I: a vontade de saber Rio de Janeiro: Graal, 2012.
ORNELLAS, Lieselotte Hoeschl. A alimentação através dos tempos. Florianópolis: Publisher of UFSC, 2000.
POMBO, Olga. Epistemologia da Interdisciplinaridade. Conference given at the Interdisciplinary Colloquium, Humanism and University, promoted by the Chair Latin Humanism, Porto, 2007.
Published
How to Cite
Issue
Section
License
[PT] Autores que publicam nesta revista concordam com os seguintes termos:
1. Autores mantém os direitos autorais e concedem à revista, sem pagamento, o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Creative Commons Attribution License (CC BY-NC 4.0), permitindo o compartilhamento do trabalho com reconhecimento da autoria do trabalho e publicação inicial nesta revista.
Leia todos os termos dos direitos autorais aqui.