Gastronomy and environmental education: convergences and challenges for the higher education of gastronomers

Abstract

This theoretical essay proposes to present an analysis from the social and environmental dimensions of food and its convergences with the process of higher education (academic/technological) of gastronomes and gastronomes. Based on a theoretical framework that seeks to reconnect gastronomy (as a multidisciplinary area of knowledge) and its socio-environmental importance, passing through possible future scenarios for an emancipation of gastronomy (that favors the development of local actions focused on traditional knowledge and knowledge / ancestors and sociobiodiversity), we seek to endorse Environmental Education (EE) as a fundamentally important instrument capable of promoting the necessary harmony between theoretical, critical and practical knowledge, and of building gastronomic education in line with current demands. It is in this sense that the study is also dedicated to identifying, in line with the themes above, the challenges of teaching gastronomy in the face of the contemporary global socio-environmental crisis, which is largely related to production, distribution, marketing and consumption. of food.