Gastronomy and Gastronomies: academic-scientific trajectories

Abstract

This article examines gastronomy as a multidimensional field that extends beyond the technical preparation of food, reflecting the cultural, historical, and identity-related practices of societies. Drawing on theorists such as Mauss, Poulain, Collaço, Bueno, Gonzales, Ferro, Soares, and Ribeiro, the text positions gastronomy as a “total social fact,” integrating economic, political, and cultural dimensions. While French haute cuisine is acknowledged for its technical and hegemonic influence, it is also criticized for imposing standardized global food practices that render local traditions invisible. Against this backdrop, the need to decolonize gastronomy becomes evident, valuing regional knowledge and challenging cultural hierarchies. The purpose of this study is to critically analyze the consolidation of gastronomy as an academic-scientific field, highlighting how the interplay among tradition, innovation, and sociocultural values can reinforce its transformative potential and expand our understanding of the links between food, culture, and identity. By revisiting epistemologies and pedagogical approaches, this text advocates a transdisciplinary and community-oriented teaching model that engages with contemporary issues such as food sovereignty and sustainability. Findings indicate that the academic consolidation of gastronomy continues to face challenges, including the absence of national curricular guidelines and marginalization by more established disciplines. However, notable progress has been made, such as the establishment of the Academic Master’s Program in Gastronomy at UFC and the inclusion of courses focusing on gastronomic research and education. The conclusion proposes that gastronomy should be valued as a sphere of identity expression and social transformation, fostering intercultural dialogues and inclusive practices. Such a movement requires the integration of technical expertise, creativity, and cultural roots, thereby solidifying gastronomy’s standing as an autonomous and significant academic domain.