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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/130559
El sabor de la mano en la masa del pan: artesanía, tradición y actualidad
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[spa] Hace aproximadamente cuarenta años que algunos estudiosos pronosticaban la desaparición de las panaderías artesanas a causa de la industrialización del sector y la falta de mano de obra especializada. Sin embargo, algunas de estas panaderías han resistido y se mantienen aún vivas hasta hoy. Esta investigación, de naturaleza cualitativa, ha buscado comprender, a través de la etnografía, cómo y por qué algunas panaderías artesanas tradicionales, como el caso que nos atañe aquí de Forn Elias, han resistido manteniéndose y funcionando desde hace más de un siglo. Al mismo tiempo, se ha pretendido comprender el papel que juegan instituciones profesionales como el Gremio de Panaderos de Barcelona, en el mantenimiento, en la sociedad actual, de la artesanía y la tradición del oficio a través de la formación de nuevos panaderos que prosigan con el oficio. Por otro lado, esta tesis aporta un concepto observado y, a mi juicio, la clave más importante: la transmisión del saber y los conocimientos del oficio a través de los sentidos del cuerpo tanto en la elaboración de los productos artesanos tradicionales como en aquellos tradicionales que han sufrido innovaciones o nuevos productos, sin menoscabo de su esencia artesana, a fin de satisfacer las exigencias del consumidor en los tiempos actuales. Para ello, se desarrolló in situ la observación participante, con registros en diarios de campo, tanto en el Gremio de Panaderos como en el Forn Elias. Además, en este último se hizo uso de entrevistas semiestructuradas con panaderos y clientes a fin de buscar y comparar el concepto de artesanía y tradición de ambos que muestran por qué aún hoy en día perviven estos hornos tradicionales. Como resultado, si bien es cierto que se observó un uso frecuente auxiliado de máquinas y herramientas para ahorrar tiempo y esfuerzo físico junto a las técnicas tradicionales, es el panadero, con su sensibilidad, el que en todo momento controla el proceso de elaboración del pan.
[eng] About forty years ago, some experts predicted the disappearance of artisan bakeries by industrialization of the sector and for lack of skilled labor. However, some of these bakeries have resisted and are still alive today. This research, of a qualitative nature, has been sought to understand, through ethnography, how and why some traditional artisan bakeries, as in the current case that concerns us of Forn Elias, have resisted and have been operating for more than a century. At the same time, it has been tried to understand the role played of professional institutions such as the Guild of Bakers of Barcelona, in the maintenance, in contemporary society, of the craftsmanship and tradition of the baker’s trade, through training of new bakers who will continue with the job. On the other hand, this thesis provides an observed concept and, in my opinion, the most important key: the transmission of the knowledge of the baker’s trade through the senses of the body both in the production of the traditional craft products and such as traditional products that have undergone innovations or new products, without detriment to its artisan essence, to satisfy the demands of the consumer in the current times. For that, participant observation was developed in situ, with records in field diaries, both in the Gremio de Panaderos de Barcelona and in the Forn Elias. In addition, in this latter, semi-structured interviews were used with bakers and customers to seek and compare the concept of craftsmanship and tradition of both, which show why these traditional ovens still exist today. As a result, although it is true that a frequent use of machines and tools was observed to save time and physical effort along with traditional techniques, it is the baker, with his sensitivity, who, during all the time, controls the bread-making process.
[eng] About forty years ago, some experts predicted the disappearance of artisan bakeries by industrialization of the sector and for lack of skilled labor. However, some of these bakeries have resisted and are still alive today. This research, of a qualitative nature, has been sought to understand, through ethnography, how and why some traditional artisan bakeries, as in the current case that concerns us of Forn Elias, have resisted and have been operating for more than a century. At the same time, it has been tried to understand the role played of professional institutions such as the Guild of Bakers of Barcelona, in the maintenance, in contemporary society, of the craftsmanship and tradition of the baker’s trade, through training of new bakers who will continue with the job. On the other hand, this thesis provides an observed concept and, in my opinion, the most important key: the transmission of the knowledge of the baker’s trade through the senses of the body both in the production of the traditional craft products and such as traditional products that have undergone innovations or new products, without detriment to its artisan essence, to satisfy the demands of the consumer in the current times. For that, participant observation was developed in situ, with records in field diaries, both in the Gremio de Panaderos de Barcelona and in the Forn Elias. In addition, in this latter, semi-structured interviews were used with bakers and customers to seek and compare the concept of craftsmanship and tradition of both, which show why these traditional ovens still exist today. As a result, although it is true that a frequent use of machines and tools was observed to save time and physical effort along with traditional techniques, it is the baker, with his sensitivity, who, during all the time, controls the bread-making process.
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ROGÉRIO, Walison fábio. El sabor de la mano en la masa del pan: artesanía, tradición y actualidad. [consulta: 31 de desembre de 2025]. [Disponible a: https://hdl.handle.net/2445/130559]