A diversidade do uso do mel na gastronomia

Abstract

Honey is a very important ingredient for human consumption, having been consumed since prehistoric times. Originating from beekeeping, this product is a relevant input in the pharmaceutical and cosmetics industries. It can be consumed fresh or as an ingredient in various preparations. Considered a healthy food, it is usually used to replace traditional sweeteners. In view of the above, this work aims to analyze the diversity of use of honey in gastronomy, seeking to explore consumption habits of this product in different societies, with emphasis on contemporary cuisine. Regarding methodological aspects, the work makes use of bibliographical research, based on several authors who have dedicated themselves to the topic. Among the bibliography used, books, articles, monographs, among other publications stand out. Among the results presented, some of the countless possibilities for using honey in gastronomy stand out, presenting culinary manuals with a wide variety of recipes and preparations that make use of this ingredient. In the final considerations, honey is highlighted as a versatile and rising product in the current gastronomic scene, which is gaining more space in recipes, ranging from salads, sauces, different types of meat, cakes, breads, cookies and drinks. Keywords: beekeeping; cooking; use of honey.