Relações entre design e gastronomia no cenário contemporâneo
Arquivos
Data
2018-02-28
Autores
Brito, Bruna Ramires
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A alimentação se tornou um dos itens que compõe de forma significativa o estilo de vida da sociedade contemporânea. O ato de alimentar envolve aspectos muito além da nutrição, tais como as questões sensoriais, perceptivas, sociais, culturais, econômicas e ambientais. O cenário contemporâneo é composto por uma série de características e, entre elas, destacam-se as questões simbólicas, subjetivas que, a partir das ações interdisciplinares e transdisciplinares, atuam na ressignificação e, valorização da memória, da autoria, do desenvolvimento sustentável, e da inovação social. O design contemporâneo destaca as relações e inter-relações com outros campos do conhecimento, como, por exemplo, a gastronomia, que envolve o ato de comer, os equipamentos, utensílios, espaços, métodos e processos de desenvolvimento projetual, criativo e a aplicação dos conceitos advindos da estética do cotidiano que relacionam-se diretamente a esse universo. Entretanto, apesar da amplitude do tema e da divulgação midiática, suas relações são ainda pouco exploradas em termos de conceitos, aplicações e estudos científicos. Nesse sentido, o objetivo dessa pesquisa é identificar intersecções entre o design e a gastronomia no cenário contemporâneo e suas relações para com o usuário/sujeito. O método aplicado foi constituído por pesquisa bibliográfica, documental com estudos e análises de exemplos dos anos 2000. A revisão de literatura contou com referencial teórico acerca do design, da gastronomia, as expectativas de consumo do sujeito contemporâneo, bem como as características similares e as relações entre as duas disciplinas, que as tornam relevantes e influentes. A intervenção do design no campo da gastronomia ocorre há muitos anos, por meio dos utensílios, embalagens e espaços. Entretanto, na perspectiva do design, é recente e o uso do alimento como matéria-prima ou no desenvolvimento de produtos e serviços, além da estética do prato como oportunidade de inovação e da constituição de ações relacionadas à inovação social. Os conceitos e aplicações obtidos, a partir das relações entre design e gastronomia, são determinantes e valorosos para ambas as áreas.
Food has become one of the items that make up the lifestyle of contemporary society. The act of feeding involves aspects far beyond nutrition, such as social, cultural, economic and environmental issues. The contemporary scenario is composed of a series of components, such as issues related to innovation, memory, authorship, sustainability, social innovation, interdisciplinarity and transdisciplinarity. Some of the more essential features of the contemporary design are the relations and interrelationships with other fields of knowledge, such as gastronomy, which involves eating, equipment, utensils, spaces, design and creative processes and aesthetic of the dish. However, despite the amplitude of the theme and media coverage, those relations or interrelationships are little explored regarding concepts and applications. In this sense, this research aims to identify potential intersections between design and gastronomy in the contemporary scenario. From this integration, this study sought to identify benefits for both areas, and, mainly, for the contemporary subject. The applied method consisted of bibliographical and documentary research. The literature review had a theoretical reference about the design, the gastronomy, the consumptive expectations of the contemporary subject, as well as the similar characteristics and the relations between the two disciplines, which make them relevant and influential. The intervention of design in the field of gastronomy takes place for many years, through utensils, packaging and spaces. However, from a design perspective, the use of food as a raw material or the aesthetics of the dish as an opportunity for innovation is relatively recent. The concepts and applications obtained through this study, from the relations between design and gastronomy, are decisive and valuable for both areas.
Food has become one of the items that make up the lifestyle of contemporary society. The act of feeding involves aspects far beyond nutrition, such as social, cultural, economic and environmental issues. The contemporary scenario is composed of a series of components, such as issues related to innovation, memory, authorship, sustainability, social innovation, interdisciplinarity and transdisciplinarity. Some of the more essential features of the contemporary design are the relations and interrelationships with other fields of knowledge, such as gastronomy, which involves eating, equipment, utensils, spaces, design and creative processes and aesthetic of the dish. However, despite the amplitude of the theme and media coverage, those relations or interrelationships are little explored regarding concepts and applications. In this sense, this research aims to identify potential intersections between design and gastronomy in the contemporary scenario. From this integration, this study sought to identify benefits for both areas, and, mainly, for the contemporary subject. The applied method consisted of bibliographical and documentary research. The literature review had a theoretical reference about the design, the gastronomy, the consumptive expectations of the contemporary subject, as well as the similar characteristics and the relations between the two disciplines, which make them relevant and influential. The intervention of design in the field of gastronomy takes place for many years, through utensils, packaging and spaces. However, from a design perspective, the use of food as a raw material or the aesthetics of the dish as an opportunity for innovation is relatively recent. The concepts and applications obtained through this study, from the relations between design and gastronomy, are decisive and valuable for both areas.
Descrição
Palavras-chave
Design contemporâneo, Gastronomia, Transdisciplinaridade, Contemporary design, Gastronomy, Transdisciplinarity