Abstract
This article examines the processes of gourmetisation of popular cuisines at sustainable restaurants in Barcelona. Gourmetisation and food sustainability are complementary processes with implications for each other, and these are fundamental to the effective materialisation and permanence of food sustainability in various social contexts. The needs of sustainability have to achieve social status, recognition and visibility within different contexts in order to ensure that they are strengthened and maintained in society.Socio-anthropological reflections on gourmetisation can provide insights that are enlightening, which help to understand local sustainability processes and their links to global references. Gourmetisation and sustainability processes together lead to a reconfiguration of status structures, the “politicised gourmet” is associated with sustainability principles and needs.The method used combines guidelines on how to conduct social research with certain instruments of empirical research and participant observation, and the ethnographic approach. The analysis shows that, in these restaurants in Barcelona, gourmetisation is mainly achieved by using local produce, which contributes to the sustainability of the environment, culture and local identity.
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