Before “Eating with the Eyes”: reflections on a course on creative processes and plating for Gastronomy

Authors

DOI:

https://doi.org/10.70051/mangt.v4i2.65641

Keywords:

Gastronomy Creation Lab, Transdisciplinarity, Arts, Creativity, Design Thinking, Gastronomy

Abstract

This article discusses a creative process and plating course entitled "Gastronomy Creation Laboratory," held at the Higher Technology Course in Gastronomy at the Federal University of Pelotas, between august and november 2023. Using a qualitative action research approach, topics such as color theory, photography, creativity and food styling were addressed. The results indicated that the experience significantly developed participants creative skills, enabling them to create original dishes and enhance their presentation techniques. Based on participant feedback, a methodology for creating dishes and tasting menus in gastronomy was suggested for classroom implementation. The conclusions highlight the potential of the course as a valuable tool for training gastronomy professionals and suggest that it could become a discipline for the Higher Course of Gastronomy with the addition of certain key themes for optimal learning.

Author Biographies

Rangel Carraro Toledo Borges, Universidade Federal de Pelotas

Specialist in Arts from the Graduate Program in Arts (PPGArtes/UFPel, 2024) and Technologist in Gastronomy (UFPel, 2023). Currently a Master's student in the Graduate Program in Anthropology at the Federal University of Pelotas (PPGAnt/UFPel). Active in the research areas of Food Anthropology, Visual Anthropology, Rural Anthropology, Art Theory, and Photography. His studies and research intersect with Gastronomy, Food, and Processes of Creation and Experimentation in Art. An active member of the Study and Research Group on Food Consumption and Culture (GEPAC, UFPel), through which he conducts his master's research on the culinary knowledge of Italian-Brazilian matriarchs in Campestre da Serra/RS.

Paula Garcia Lima, Federal University of Pelotas

Assistant Professor at the Federal University of Pelotas (UFPel). Holds a PhD (2015) and a Master's (2010) in Social Memory and Cultural Heritage from UFPel. Specialist in Media in Education from IF Sul-Rio-Grandense (2010). Has a degree in Visual Arts - Concentration in Graphic Design from UFPel (2004) and a Bachelor's in Design from IF Sul-Rio-Grandense (2009). Has experience in the field of Graphic Design and is interested in the following topics: graphic design, photography, memory, gender, and history.

Tatiane Kuka Valente Gandra, Federal University of Pelotas

Professor in the Higher Technology Course in Gastronomy - UFPel and Permanent Faculty of the Professional Master's Program in Food Science and Technology - UFPel. Holds a PhD in Food Science and Technology - Area of Agroindustrial Microbiology (UFPEL/2015), a Master's in Agroindustrial Science and Technology - Area of Agroindustrial Microbiology (UFPEL/2011), a Bachelor's in Gastronomy Technology (UFPEL/2019), a Bachelor's in Food Engineering (UNICENTRO/2003), a Technician in Food - CEFET-PR/UNED-PG (1996), a Specialization in Food Science (UFPEL/2010), and a Specialization in Contemporary Gastronomy (UNYLEYA College/2019). Works on projects and research related to the areas of Gastronomy, Non-Conventional Food Plants, Food Preservation Processes, New Product Development, Food Microbiology and Hygiene, and Bioactive Compounds.

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Published

2024-12-30

Issue

Vol. 4 No. 2 (2024)

Section

Relatos de experiências

License

Copyright (c) 2024 Rangel Carraro Toledo Borges, Paula Garcia Lima, Tatiane Kuka Valente Gandra

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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