Pitadas sobre tradição e inovação na cozinha contemporânea: por uma antropologia do cozinhar

Abstract

Gastronomy and the kitchen participate in a structured process in cultural and symbolic practices that have references in broader social dynamics. Cooking and eating are synergistic steps in man's relationship with nature, as well as with his culture. Through observation of the work of Chef Massimo Bottura – portrayed in a documentary series produced by Netflix, entitled Chef’s Table – and of practices found in a professional kitchen studied in the city of Pelotas/RS, this paper analyzes issues pertinent to tradition and innovation in the gastronomic scenario. To achieve the objectives of the discussion, we used documentary analysis, literature review and ethnographic research. This work contributes to the debate on issues related to continuities, ruptures and coexistence generated and modified by the action of professional cooks.