Gastronomia e arte: como se relacionam?

Abstract

Considering that gastronomy is increasingly being compared to art, research is being carried out on the relationship between gastronomy and art, in order to understand how they are related. Therefore, it is necessary to identify which characteristics represent art in gastronomy, understand the role of the cook in terms of transmitting art and analyze the characteristics of dishes that are considered works of art. A qualitative research is then carried out through a bibliographic survey. Given this, it appears that gastronomy involves technique, skill, knowledge and commitment, and through the preparations and the environment offered these aspects can be perceived. Each dish has its history and purpose, just like any work of art, which needs a person who, in addition to professional characteristics, also has a love for the profession and for the work, and this can be seen in some kitchen professionals, who dedicate their time the preparations trying to make each one unique, allowing the consumer, as well as the spectator of a work, to analyze and live an experience. It is noticed that gastronomy presents aspects similar to art, and this makes it increasingly seen as such.