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Gastronomia, Sociedade e Cultura: Uma história de evolução humana

Saiba mais sobre o papel do alimento na sociedade no artigo da colunista e gastrônoma Poliana Godoi
postado por jornalismo em   11/11/2015

 

gastronomia

 

Por Poliana Godoi

 

O que a alimentação de cada sociedade revela sobre sua cultura? Como foi construído o padrão de alimentação atual das diversas sociedades étnicas mundiais? Há que ponto chegou a criatividade do homem na cozinha? E até onde ela pode ir?

 

Entre tantos temas fortemente midiáticos, hoje um dos que mais fazem sucesso é a gastronomia. Abordado, muitas vezes, de forma glamurosa, distinta e muito atual, a gastronomia nos acompanha evolutivamente e esta junto de nó, desde o momento em que o homem se diferenciou dos outros animais e adquiriu a sapiocidade. Segundo Ariovaldo Franco, em seu livro “De caçador à Gourmet”: Os mais antigos fósseis humanos foram encontrados ao longo da grande falha tectônica da África Oriental, onde abundam fontes termais e gêiseres. Paleontólogos acham provável que o proto-homem, mesmo antes de descobrir o fogo, tenha associado o calor proveniente dessas fontes ao de suas presas e a de seu próprio corpo. Em decorrência teria cozido a caça em tais fontes de calor, numa tentativa bem-sucedida de devolver-lhe temperatura e sabor de presa recém-abatida. Teria, então, cozido alimentos antes mesmo de descobrir o fogo.

 

Segundo esses fatos, torna-se latente a visão de que a gastronomia não é um tema atual, distante, glamoroso… Mas sim um fator intrínseco que auxiliou o homem na sua evolução e na perpetuação da espécie humana na Terra.

 

Observando os padrões de alimentação de cada sociedade, constata-se o conhecimento sobre muitos fatos históricos, de diversas regiões do globo. Pode-se citar o macarrão, como exemplo, de uma das grandes façanhas da História humana na cozinha. A palavra macarrão deriva do grego “Makària” e data de 25 séculos anteriores, contudo, a palavra em si como designação para massas, só foi difundida aproximadamente a partir de 500 d.C.. Esse alimento foi a grande base da alimentação de muitas famílias e soldados, de diversas regiões do Mundo, cada uma consumindo e elaborando suas receitas com os cereais que mais abundavam em seus territórios: na Ásia o arroz e na Europa o trigo.

 

Um bom exemplo disso é o miojo, considerado a maior criação do pós- guerra, superando o karaokê e o walkman e mantendo-se intacto até hoje. Criado por um taiwanês que buscava soluções para os problemas do durante e do pós- guerra, Momofuku Ando, observando as grandes filas à espera de um prato de sopa, resolveu criar uma solução para esse entrave e diminuir esse tempo para os famintos vítimas da guerra. Sendo um alimento saboroso, prático no preparo e no transporte, o macarrão, é uma das receitas mais importantes para o padrão conhecido como homem atual ou evoluído. Hoje, além do miojo, podemos ver as mais diversas versões do Macarrão no mercado e as possibilidades que essa receita gera juntamente com a criatividade evolucionista humana.

 

Cada macarrão, cada receita, cada ingrediente que constituem um padrão de alimentação é artefato, é joia. É devido a esse tipo de visão que deve se respeitar até onde a criatividade pode ir. Pode-se chamar um spaghetti de pupunha, muito difundido hoje na cozinha molecular, de spaghetti devido a seu formato, mas nunca, de macarrão, em respeito ao clássico. Essa é a pequena lacuna entre a criatividade e a exacerbação…

 

Com essa alegação fica um convite para a leitura do próximo texto. “Gourmet: Ser ou não ser? Eis a questão”.

 

Poliana Godoi é formada em Gastronomia pelo Senac Campos do Jordão. Atua na área há mais de 5 anos e atualmente é chef no Hub Lounge e Bistrô.


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  69. 16/11/2015 às 7:37 pm

    Quero Parabenizá-la Poliana por chegar aonde está!
    A Gastronomia está no que vc vai criar ainda mais, pois, vamos comer olhando para o céu porque alimentará o nosso corpo é a alma.
    No banquete da vida um dos melhores pratos foi a sua amizade, podendo comer o prato feito por vc.

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