Paths of training in gastronomy abroad: a literature review on higher education in four countries

Abstract

Gastronomy has gained space in today's society, delineating itself as a transdisciplinary field capable of becoming a lens for understanding cultures. However, its social ascension was based on relationships of luxury and sophistication, practiced and disseminated by elites, having as a major reference the French culture. Therefore, this research seeks to understand the development of professional training structures for the actors involved in this process. With a qualitative approach and a descriptive-exploratory nature, the work is outlined as a Bibliographic Research that presents the development of these formations in 4 countries: France, for being a hegemonic power in gastronomy, and Turkey, USA and Ireland, as the countries that presented greater relevance in scientific production on gastronomy education. In the end, it was noticed that this training originated in practice, in labor relations, and that later it was strongly promoted by the market in order to guarantee qualified labor in a more efficient way, in addition it was also clear the predominance of technical training, as well as the creation of more complex training, such as bachelor's and postgraduate courses, in current times.