Contemporary gastronomic trends: Globalization, conservation and construction of consumption
DOI:
https://doi.org/10.59169/pentaciencias.v8i1.1759Keywords:
contemporary gastronomy; food globalization; sustainability; desire and necessity; territorial identityAbstract
This article critically examined the interaction between food desire and necessity within the context of globalization and its influence on contemporary gastronomy. It analyzed how the expansion of global markets and access to international ingredients and culinary practices facilitated cultural exchange, while simultaneously promoting standardized consumption models that tended to homogenize gastronomic offerings, affecting ancestral knowledge, biocultural diversity, and environmental sustainability. The emergence of local gastronomy was addressed as a process of cultural revalorization aimed at strengthening territorial identity and encouraging sustainable practices. The research was conducted through a qualitative bibliographic review with a hermeneutic approach, which enabled the interpretation of academic and institutional discourses concerning global and local food systems. The findings highlighted the strategic role of the contemporary chef as a cultural mediator in shaping gastronomic proposals with ethical and social dimensions. It is concluded that building more just and inclusive gastronomic futures requires coordinated action among producers, chefs, consumers, and the State to balance desire and necessity within current food systems.
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