ABSTRACT
This chapter analyses cooking as a social practice in the light of Strati's organisational aesthetics at two regional food restaurants in João Pessoa/Paraíba (Brazil). This motivation originated from the gap identified by the researchers of theories that helped to understand cooking and gastronomy beyond the technique and that contemplated its aesthetic, cultural and daily aspects. Drawing on a practice-based approach, it is possible to analyse and to understand the dynamic process of how restaurants' cooking practice develops and share cultural knowledge and its contribution to the tourism and hospitality fields. The chapter presents a theoretical contribution when using organisational aesthetics as a way of understanding the phenomenon of cooking. Finally, a practical contribution in presenting and discussing how the learning processes of the cooks occur in order to collaborate with a specific knowledge of cooking practice for the shaping of these professionals that is aligned with the production of their daily "cook".
