Academic literature on the topic '1926-1984 Philosophy'

In CQ 34 (1984), 457, on Lucan 4.664 indulsit castris, I wrote ‘Housman…explains “…inuitantibus ad desidiam”: read rather ad temeritatem’. Mr S. J. Heyworth has kindly pointed out to me that Housman in his corrected impression (1927) does in fact write temeritatem. I was myself (as was evidently TLL vii. i. 1252. 10ff.) using the first impression (1926), where H. has desidiam. It had not occurred to me that H. would so drastically alter an interpretation in a ‘Second impression (corrected)’.

Historian has been preserving a historical unity and continuity as a truth. There is an assumption that history has a ‘constant’. This paper explains and proves otherwise. This writing understands history is in fact filled with various ruptures, differences, and deviations. This uncertainty has taken place when ‘language’ becomes a focus of the study of history. In his L’Archeologie du savoir (1969), Michel Foucault (1926-1984) rejected the preconception of history as unity and continuity. He believed the history as a journey with various ruptures, differences, and irregularities that reveal uncertainty. This reversal has taken place when language as the focus’ study in the history of knowledge. Foucault has called this method as the Archaeology of Knowledge. This is the question which this paper is going to respond: “How does Michel Foucault’s archaeology of knowledge, the analytical philosophy of language, elucidate the diversity within Marshall G.S. Hodgson’s history of Islam?” These three below mentioned questions respectively reflect a three-fold dimension of the diversity in Foucault’s thoughts as explained in his L’Archeologie du savoir (poststructuralism-structuralism, postmodernism, and philosophy of history). First, how does Hodgson, as a structuralist, write the history of Islam by way of developing system of discourses to reveal meaning; at the same time, as a poststructuralist, he reveals incoherence of discourses and its plurality of meanings? Second, how do we understand that the social structure in the history cannot be simply detached from the chains of power as a constitutive dimension of discourse? Third, how do we comprehend, that in every stages of history, they have its distinctive episteme and diversity of thoughts that support the formation of discourses? This research is essentially to explain the three perspectives of Foucault’s philosophy. At the same time, the three approaches in Hodgson’s writing on the history of Islam are also being explored. Both points of convergence and of divergence have become the whole study of this paper.

In Indian culture, Vedas and Upanishads take a prominent place and are considered as ancient. These ancient scriptures teach us that “Maathru Devo Bhava” (Web) which means a mother is thefirst god and ought to be given utmost respects. This verse proves to be absurd inMahasweta Devi’s short story “Breast Giver”. Mahasweta Devi was a Bengali Fiction writer. In her writings, subaltern predicaments occupy a central position in general and the woman in particular. Her most accolade works are Hajar Churashir Maa, Rudali, and Aranyer Adhikar. “Breast Giver” is originally written in Bengali and translated into English by a feminist critic, Gayatri Chakravorty Spivak. In the present story, Mahasweta Devi brings in the predicaments of a woman who sacrifices her life for bringing up the family as a bread winner and breathed her last as an orphan.The title of the story is used as a synonym for wet nurse. The present paper interprets “Breast Giver” from the point of view of power relations suggested by Michel Foucault (1926-1984) a Psychologist, a Philosopher, and a Historian.

In dieser Arbeit wird das Konzept der Gouvernementalität des französischen Philosophen Michel Foucault (1926–1984) vorgestellt und seine Übertragung auf die Pflegewissenschaft aufgezeigt. Der Begriff Gouvernementalität entstammt den Spätschriften Foucaults und bildet eine Fortsetzung, Erweiterung und Akzentverschiebung seiner einflussreichen Analytik der Macht. Die Problemkomplexe Staat und Subjektivität kann Foucault mit der strategischen Konzeption von Macht nicht hinreichend unter einer einheitlichen analytischen Perspektive untersuchen. Erst mit dem Begriff der Regierung und dem Konzept der Gouvernementalität findet Foucault eine befriedigende Analysemethode. Machtbeziehungen werden hierbei unter dem Blickwinkel von Führung untersucht; so lassen sich Sozialtechnologien und Technologien des Selbst in ihrer Beziehung zueinander analysieren. Mittels dieser Perspektivenerweiterung gelingt die Analyse neoliberaler Gouvernementalität. Es lässt sich eine Neudefinition des Verhältnisses von Staat und Ökonomie aufzeigen, wobei der Markt zum regulierenden Prinzip des Staates wird und das Ökonomische alle Bereiche menschlichen Handelns umfasst. Die bisherige Foucault-Rezeption in der Pflegewissenschaft schließt (bis auf wenige Ausnahmen) nicht an die Spätschriften Foucaults an und bleibt damit in ihren Möglichkeiten begrenzt. Exemplarisch wird in dieser Arbeit der Qualitätsdiskurs und die Problematik der Bedürfnisinterpretation untersucht. In beiden Feldern lässt sich zeigen, wie sowohl die Patienten als auch die Pflegenden im Sinne neoliberaler Subjektbildung geformt werden und letztlich pflegerisches Handeln zu ökonomischem Handeln transformiert wird.

Michel Foucault (1926-1984) was indisputably one of the most significant theorists of the twentieth century. His work is generally interdisciplinary in nature delving especially into the humanities, and to a greater extent it includes philosophically oriented historical research in philosophy, history and theology. All this was in a quest for truth and to reflect on humanity which is the focus. Foucault recurrently pursued a manner in which to comprehend the ideas that form our present. In the materialist and consumer driven world of the 21st Century, spiritual practices in Christianity are often viewed by growing numbers of subjects as being based on what are considered to be obsolete religious traditions. The article focuses on the notion that Christianity indeed has a huge role to play in life and in understanding contemporary spirituality and religious life. Foucault was seemingly motivated by a strong yearning to discover a substitute for intimacy with the creator God and a desire to see power relations made devoid of the ability to limit a subjects freedom and domination by, for example, churches and their doctrines and dogmas. He argued that self-awareness was not a goal in itself, but rather something that is pursued in order for one to care for oneself in a world in which there are power relations in existence. Foucault maintained that by caring for oneself, one could transform oneself into a more ethical person. Through considering one’s previous and imminent actions and by evaluating if the actions align with ones ethics and goals, one can get to realise how insignificant one is when compared to the limitlessness creation. A standpoint on spirituality and Christianity per se, is advanced based on Michel Foucault’s work on spiritual observances in Christianity.

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

This dissertation attempts to interrogate whether the postmodern anti-essentialist approach to the body can truly recognize the ethical value of the body. For the postmodernists, the value of the human body has long been repressed by Cartesian rationalism and dualism that privileges the mind over the body. Dualism is a form of reductionism that reduces either the mind to the body or the body to the mind. It not only fails to recognize an interaction between mind and body, but also privileges one side at the expense of the other. For instance, rationalism is a dualist reductionism since it always explains the body and matter in terms of mind or reason. Thus, dualism not only refers to a split or separation between mind and body, but also refers to a reductive relation between mind and body.

This study attempts to make a contribution to the critique of contemporary capitalism. This has been conceptualised through a Foucauldian critique of neo-liberalism, that is, Foucault’s concepts of power and governmentality have been used to criticise neo-liberalism. The study argues that neo-liberalism is a hegemonic and oppressive politico-economic social system. This has occurred in two ways; firstly, neo-liberalism came to dominate the global economy and, secondly, neo-liberalism has become the dominant politico-economic discourse. An attempt is made to expose the discourses and institutions that buttress the neo-liberal project by undertaking a Foucauldian critique. According to Foucault, knowledge shapes the social space through its ‘mechanisms’, discourses and institutions. In order to critique neo-liberalism, it is necessary to expose its power-knowledge base, which is what gives it legitimacy. By analysing and exposing neo-liberalism’s power-knowledge base, its oppression becomes clear through an observation of the material effects of neo-liberal ideology and policy. This study also evaluates to what extent Marxism is a viable alternative to neo-liberalism, in order to ascertain what Foucault adds to already existing critiques of capitalism, and neo-liberalism, in particular. It concludes by arguing that even though Marxism provides a useful framework in which to understand neo-liberal domination, its labour based social theory is somewhat outdated in our contemporary age of the information society. Therefore, it is Foucault’s concept of power-knowledge that is most pertinent in providing an effective critical theory of neo-liberalism in the age of the information society, as it focuses on the primacy of power-knowledge in matters of domination.

I examine a key shift in Michel Foucault's political philosophy from a position in which he was a staunch anti-humanist, to a final position in which he advocated not only the ability of the subject to influence his political condition, but also the individual freedoms assured by a democratic form of government. I begin by summarizing his overall critique of the post-Enlightenment West, and then explain how his observation of the Iranian Revolution served as a key turning point concerning his attitude towards the subject. Next, I elaborate on the direction of Foucault's late writings and examine how his new conceptualization of the subject leads him to embrace a democratic political system albeit free from Enlightenment philosophical foundations. I conclude by critiquing Foucault's foundationless democratic theory on the basis that it would ultimately undermine the individual freedoms and aesthetic development that he seeks to protect.

This thesis defends an ontological and epistemological account of Michel Foucault's post-structuralist philosophy, to argue that political philosophy needs to take into account the historical and political contingency of subjectivity and discourse. I show that by addressing the historical and political contingency of knowledge, Foucault's work overcomes the flaw of foundational epistemology in political philosophy, which treats true discourse as universal and disinterested. In doing so I hope to have to refuted the mainly positivistic and humanist schools of thought that lay claim to universal and foundationalist notions, by demonstrating the extent to which their misgivings about Foucault's work are informed by and founded upon an unjustified a-historicism. The thesis is composed of three chapters, the first of which deals with an ontology of the subject, the second, with an ontology of social relations, and the last with epistemology. In each chapter I use dialectical analysis to reveal how interests necessarily mediate subjectivity, social relations, and knowledge. The first two chapters defend Foucault's conception of power, by way of an analysis of the relations between Foucault's work and Sartre's existential phenomenology. I show how both Foucault and Sartre successfully address the problem of historicism for political philosophy with their respective conceptions of human freedom. The final chapter defends Foucault's conception of the relations between power and discourse, to show how it overcomes the a-historicism of universal, foundational epistemology. These three chapters demonstrate the importance of accounting for historicism in political philosophy. Claims to universal interest, because knowledge is conditioned by conflicts of interest, often mask political domination. It is important, then, to remember, in political philosophy, that knowledge is evaluative and interested, reflecting historically and politically mediated evaluations. One should be suspicious of ' natural facts' , used to justify actions or beliefs, thereby masking the choices that inform them. I have used the work of Michel Foucault to motivate this claim.

O presente estudo objetiva analisar a relação entre práticas discursivas e subjetivação de professores, a partir do Projeto Piloto + Alfabetização, da Rede Municipal de Ensino de Caxias do Sul. O estudo utiliza as categoriO presente estudo refere-se à noção de práticas de si e cuidado de si na análise desenvolvida por Michel Foucault (1926-1984), considerada desde suas origens no pensamento grego romano clássico à atualidade, em relação ao pensamento teórico e prático do profissional de saúde, enquanto sujeito que cuida do outro, no campo da saúde. Neste trabalho se usa ao mundo do Enfermeiro o conceito de práticas de si e cuidado de si. Esta noção trabalhada por Foucault é trazida como sendo a maneira do sujeito constituir-se em sua subjetividade, em uma relação consigo mesmo, conhecendo a si mesmo, relacionando-se consigo mesmo, onde o cuidado de si se apresenta como uma alternativa que possibilita ao sujeito se constituir em um sujeito ético, moral e livre. Dentre os objetivos, esse estudo procura explicitar as principais ideias que cercam o conceito de práticas de si e cuidado de si que emergem da análise de Foucault e pontuar alguns aspectos sobre a concepção de sujeito trazida por ele e que se alcança nas discussões do cuidado de si. A metodologia de investigação para a elaboração deste estudo é bibliográfica e utiliza o procedimento expositivo, tendo como aporte teórico fundamental as investigações de Foucault para a identificação e elaboração do conceito de práticas de si e cuidado de si, e de fontes relevantes no que tange ao campo da saúde. Esse trabalho divide-se em cinco capítulos. Em seguida a uma apresentação introdutória, no segundo capítulo se pretende explicitar as principais ideias que cercam a noção de práticas de si e cuidado de si. Assim, em um delineamento geral, apresenta-se sobre as contribuições de Foucault que anunciam a noção de práticas de si e cuidado de si, em uma retomada histórica. Para tal, se toma como ponto de partida A hermenêutica do sujeito e destacam-se os momentos do cuidado de si, considerados como socrático – platônico, helenístico e ascético – cristão. No terceiro capítulo, se faz uma aproximação à concepção de sujeito trazida por Foucault e o espaço das subjetividades nos processos de subjetivação de si por si mesmo. Nessa aproximação, se utiliza alguns elementos sobre a constituição do sujeito por si mesmo e que se alcança na discussão do cuidado de si. Ao encontro daquele sujeito que cuida do outro, o profissional Enfermeiro, se remete a referenciais que envolvem a construção discursiva de seu saber – fazer e a categoria “cuidado em saúde”, material que se apresenta no quinto capítulo. Sem esgotar o tema, em uma última abordagem, o último capítulo tece considerações sobre uma questão subjacente: - como vimos dirigindo o nosso olhar para a nossa vida, permitindo-nos aplicar as práticas de si, incluindo o exercício do pensar, na condução de uma vida plena?
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The present study refers to the practices' notion of the self-practices and self-care in the developed analysis by Michel Foucault (1926 - 1984), considered from its origins to today in classic Roman Greek thought, in relation to the theoretical and practical thinking about the professional health, as individuals who care for others in the health field. In this study, is used to the nurse's world the concept of self-practices and selfcare. This worked notion by Foucault is brought as a way to establish the subject in its subjectivity, in a relationship with himself, knowing himself, relating to himself, where self-care is presented as an alternative that allows the subject to constitute an ethical, moral and free subject. Among the objectives, this study seeks to explain the main ideas that are surrounding the concept of self-practices and self-care that emerge from Foucault´s analysis and score some points about the concept of subject brought by him and that is achieved in discussions of self-care. The research methodology for the preparation of this study is literature and uses the expository procedure as a fundamental theoretical contribution of Foucault's investigations for the identification and elaboration of the concept of self practices and self care, and relevant secondary sources, in an approach to the health field. This work is divided into four chapters. Following a introductory presentation, the second chapter is intended to explain the main ideas surrounding the notion of self-practices and selfcare. Thus, in a general outline, is presented on the Foucault contributions that announce the notion of self practices and self care in a resumed historical. To this, taking as a starting point The hermeneutics of the subject and highlight the moments of self care, considered as Socratic - Platonic, Hellenistic and Ascetic - Christian. In the third chapter, we present an approach to the subject conception brought by Foucault and the space of subjectivity in the process of itself subjectivity by itself. In this approach, it addresses the constitution of the subject itself in general and which attains the discussion of self-care. To the meeting that guy who takes care of the other, the professional nurse, reference is made to the database on health with referentials that involve the discursive construction of his know-how and the category "health care", material that is presented in the fourth chapter. Without running out of the topic in a final approach, this study reflects on an underlying question: - as we have seen directing our view to our lives, allowing us to apply the self-practices, including the exercise of think, in conducting a fulfilled life?

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This research refers mainly to Jacques Lagrange’s unpublished manuscripts related to courses offered by Michel Foucault at École Normale Supérieure de Paris, and deposited at Institut Mémoires de l’Édition Contemporaine. It also refers to those by Michel Foucault himself recently deposited at Bibliothèque Nationale de France. The latter focus on files concerning the 1950s –a period not to be ignored if one intends to understand the development of his researches, in order to apprehend the role of Psychology in Michel Foucault’s philosophical problematic. This research intends to show that – leaving from a discourse on psykhé (Psychology) and reaching a conduction of psykhé (Psykhogogía) - , Foucault’s considerations adopt an anti-psychologic posture, while they allow a new understanding of subjectivity
Cette recherche est consacrée à l’étude des manuscrits inédits de Jacques Lagrange en ce qui concerne les cours proférés par Michel Foucault à l’École Normale de Paris pendant les années 1950, déposés à l’Institut Mémoires de l’Édition Contemporaine, et ceux de Michel Foucault lui-même récemment déposés à la Bibliothèque Nationale de France, plus spécialement les dossiers relatifs aux années 1950 – période qui ne peut être négligée si l’on souhaite entendre le développement de recherches de Michel Foucault –, pour comprendre le rôle de la psychologie dans sa problématisation philosophique, en essayant encore de soutenir qu’en partant d’un discours sur la psyché (psychologie), dans les années 1950, et en arrivant à une conduction de la psyché (psycagogie), les réflexions de Foucault, d’un côté, adoptent une posture antipsychologiste, mais, d’un autre côte, rendent possible une nouvelle compréhension de la subjectivité
Esta pesquisa se debruça mormente sobre os manuscritos inéditos de Jacques Lagrange relativos aos cursos ministrados por Michel Foucault na École Normale de Paris, depositados no Institut Mémoires de l’Édition Contemporaine, e aqueles do próprio Michel Foucault recentemente depositados na Bibliothèques Nationale de France, concentrando-se nos dossiês concernentes aos anos 1950 – período que não pode ser negligenciado se se pretende entender o desenvolvimento de suas pesquisas –, para compreender o papel da Psicologia na problematização filosófica de Michel Foucault, buscando defender que, partindo de um discurso sobre a psykhé (Psicologia) e alcançando uma condução da psykhé (Psykhagogía), as reflexões de Foucault adotam uma postura antipsicologista, possibilitando, contudo, uma nova compreensão da subjetividade.

Orientador : Zeljko Loparic
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciências Humanas
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Resumo: Esse texto se insere no debate contemporâneo sobre as aproximações entre Kant e Foucault. A relação entre essas duas Filosofias é, ao mesmo tempo, de ruptura e continuidade. Por um lado, o método arqueologia-genealogia levará a resultados que se opõem a muitas teses de Kant sobre o ser humano, o conhecimento e a história. Por outro lado, Foucault não abandona em nenhum momento as fôrmas kantianas de fazer Filosofia e seu método está mergulhado no modelo kantiano e na atitude crítica. Foucault nega o a priori formal, mas afirma um a priori histórico; nega o sujeito transcendental e, consequentemente o idealismo transcendental, mas afirma analogamente um transcendental histórico; inverte categorias kantianas fundamentais e produz algumas de suas principais teses acerca do sujeito moderno. Foucault inverte categorias kantianas, assim como ao longo da história da Filosofia, grandes pensadores subverteram seus mestres criativamente. Foucault assume a atitude crítica, adota o modelo da Filosofia transcendental, usando, portanto, as fôrmas de Kant, contudo, troca o seu conteúdo. Nossa tese caracteriza o que o próprio Michel Foucault indicou como sendo sua filiação kantiana; isto é, se este se inscreve de alguma forma na tradição filosófica, o é na tradição crítica de Kant. Procuramos examinar que tipo de filiação é essa em uma perspectiva de compreensão do como e com o quê essa Filosofia foi produzida. Trabalhamos durante todo o tempo com a hipótese de que o kantismo de Foucault é um exemplo digno de nota de uma relação criativa (e não subserviente) de um filósofo com sua tradição. A elaboração de nossa hipótese e a chegada aos resultados só foi possível podendo considerar toda a obra foucaultiana a partir de uma dada leitura da obra de Kant feita por Z. Loparic. A tese de Loparic é de que a Filosofia de Kant é uma semântica transcendental. À luz dessa interpretação de Kant - especialmente, de uma releitura das teorias do conceito e da verdade, em que aparece o conceito de domínio de interpretação - é que se tornou possível uma leitura adequada da extensão e do tipo de kantismo de Foucault, especialmente no que tange ao conceito de epistémê. A tese percorre o caminho que vai da leitura que Foucault faz de Kant, da maneira como Foucault usa Kant e da indicação do método e alguns de seus operadores conceituais, sempre em relação a Kant. Defendemos que ambas as Filosofias (kantiana e foucaultiana) são filosofias críticas e são semânticas transcendentais, carecendo a segunda, para ser mais bem definida, de um adjetivo: uma semântica transcendental histórica. Como pano de fundo das ideias aqui apresentadas está nosso tema de maior interesse: a produção de Filosofia e as possíveis relações do filósofo com a tradição de pensamento filosófico ocidental. Foucault com Kant é um exemplo elucidativo para se compreender tal produção e uma das maneiras de sua efetivação
Abstract: This text is applicable to the contemporary debate on the similarities between Kant and Foucault. The relationship between these two philosophies is one of both rupture and continuity. On one hand, the archaeological-genealogical approach produces results that contradict many of Kant¿s studies on the human being, knowledge and history. On the other hand, Foucault by no means abandons the Kantian models to produce Philosophy, and his method dives into the Kantian model and the critical attitude. Foucault denies the formal a priori, but affirms the historical a priori; in other words, he denies the transcendental subject and, as a consequence, the transcendental idealism, but analogically affirms a "transcendental-historical". He inverts Kantian ideas and produces some of his principal works on the modern subject. Foucault changes the Kantian categories, just as throughout the history of Philosophy, great thinkers creatively overturned their masters. Foucault is critical in his attitude, adopting the transcendental philosophy model. He does, however, use Kant¿s molds, although with altered content. Our thesis characterizes what Michel Foucault himself indicated as being his Kantian affiliation; namely, if in some way it applies to the philosophical tradition, it will apply to Kant¿s critical tradition. The objective here is to examine what type of affiliation this is, from a perspective of understanding how and with what this philosophy was produced. The hypothesis adopted in this study gives that Foucault¿s Kantianism is a noteworthy example of a creative relationship (and one that is not subservient) between a philosopher and his tradition. It was only possible to elaborate this hypothesis and reach the achieved results by considering the complete work of Foucaultian, by studying Z. Loparic¿s interpretation of Kant¿s work. According to Loparic¿s thesis, Kant¿s philosophy is a transcendental semantic. In light of Kant¿s interpretation ¿ particularly from the re-creation of the theories of concept and truth, in which appears the concept of the domain of interpretation - it was possible to thoroughly study the extension and type of Foucault¿s Kantianism, particularly in terms of the episteme concept. The thesis follows the theory that emerges from Foucault¿s interpretation of Kant, in the way that Foucault uses Kant, the indication of the method and some of its conceptual operators, always in relation to Kant. The present study defends the argument that both Philosophies (Kantian and Foucaultian) are critical and transcendental semantics; the second, in order to be better defined, requires an adjective: a transcendental-historical semantic. The backdrop to the ideas presented in this study is the subject of greatest interest: the production of philosophy and the possible relationships between the philosopher and the tradition of western philosophical thinking. Foucault together with Kant is a clear example that can be used to understand this production and one of the ways that it can be effective
Doutorado
Filosofia
Doutora em Filosofia

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Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
This dissertation aims to discuss the epstemological ethical subject in Focault in two specific moments of his work: in the chapter The great confinement from The History of Madness and the class taught in January 6th 1982 in the course The Hermeneutics of Subject. The first chapter discusses the passage The great confinement from The History of Madness, which was a thesis published in 1961. At first, we consider that this text presented, in Focault‟s thought, the relationship between madness and reason and the conjuction of knowledge and power which, in modernity, lead to the marginalisation of madness in the epstemological constitution of the cartesian subject in Descartes‟ Meditations and other metaphysical writings. Later, this dissertation shows that this approach resulted in a polemic between Focault and Jacques Derrida (1930-2009). This theoretical dispute did not appear to have meaningful impact, however, the theoretical dispute resulted in vigorous problems. In the second chapter, it is discussed the way in which Focault, at the first class in the course The Hermeneutics of Subject (1981-1982), brings back issues such as the subject of knowledge and their relationship with the truth, associated with the know yourself of and the care of oneself in ancient ethical tradition. At this course, Focault points out keys for interpretation that will allow us to conclude that the relationship between the know yourself of oneself and the care of oneself in the field of acient subject‟s practical conduct. Therefore, the dissertation aims to emphasize and discuss two moments of problematization which, according to different emphasis, goes through Focault‟s writing
Esta dissertação tem o objetivo de discutir o tema do sujeito ético epistemológico em Foucault em dois momentos precisos de seus trabalhos: no capítulo “A grande Internação” de História da loucura na Idade Clássica, e na aula de 6 de janeiro de 1982 do curso A Hermenêutica do Sujeito. O primeiro capítulo aborda a passagem “A Grande Internação” da História da loucura na Idade Clássica, tese publicada em 1961. Num primeiro momento deste capítulo, consideramos que este texto apresentou, no pensamento foucaultiano, a relação entre loucura e razão e a conjunção de saberes e poderes que, na modernidade, levaram à marginalização da loucura na constituição epistêmica do sujeito cartesiano em as Meditações Metafisicas de Descartes. Num segundo momento, mostramos que essa abordagem de Foucault desencadeou uma polêmica entre ele e Jacques Derrida (1930-2009). Essa disputa teórica aparentava ser transitória e desprovida de maior impacto, todavia, o embate teórico travado produziu problemas vigorosos. O segundo capítulo discute o modo pelo qual Foucault, na primeira aula do curso A Hermenêutica do sujeito (1981-1982), recupera questões referentes ao tema do sujeito de conhecimento e sua relação com a verdade, associado ao conhecimento de si e cuidado de si na tradição ética antiga. Nesse curso, Foucault indica chaves de interpretação que nos permitirão concluir que a relação entre “conhecimento” e “cuidado de si” decorre da problematização do sujeito elaborada por Foucault no início da década de 1980. No recorte de A Hermenêutica do sujeito, identificaremos a ocorrência do cuidado de si no campo da conduta prática do sujeito antigo. Desse modo, a dissertação procura destacar e discutir dois dos momentos de uma problematização que, segundo diferentes ênfases, percorre os escritos de Foucault: a problematização do sujeito