Gastronomy and sociobiodiversity food: on analisys through eticização da aesthetic approach

Abstract

Sociobiodiversity foods are defined as products and services that collaborate with the biological, cultural, and social justice diversity of the territories. They have been increasingly included in gastronomic initiatives, which, in the light of food ethics, can be understood as partners that promote and value these foods. On the other hand, the process of aestheticization of sociobiodiversity products that occurs in gastronomy does not seem to correspond to ethical concerns, making them supporting actors in the face of gastronomy actors that possess recognition and prestige. In this context, this essay aims to discuss the use of socio-biodiversity foods in gastronomy. From the cases discussed, it is possible, in general, to afirm that gastronomy could be a partner in these food’s strengthening strategies, although “gastronomização”, “gastronomídia” and gourmetization process have been present in contemporary gastronomy. It seems possible to infer that the ethicalization of esthetics is present in the process that places sociobiodiversity foods in gastronomy. Thus, gastronomy initiatives are permeated both by ethics and aesthetics.