Culinary learning in childhood and its perceptions by Gastronomy students and professionals

Abstract

When establishing relationships between commensality, affective food and domestic cuisine, Gastronomy uses important concepts from Social Sciences, such as gender and childhood, to point out food, eating and cooking as a cultural and identity factor. The objective of this research was to analyze the influences of gender relations and the sexual division of domestic work on the learning of cooking in childhood of a group of 53 undergraduates and graduates of the Bachelor's Degree in Gastronomy at the Federal University of Rio de Janeiro. From the multimethod perspective, it is characterized as exploratory and descriptive, with triangulation of methodological procedures of bibliographic research, survey and Content Analysis. Among the main results, it is noteworthy that female respondents have been closer to home cooking since childhood, while most male respondents indicated the influence of the media in their development due to their culinary interest.