Tenth International Conference on Food Studies

Abstract

This project has the central objective of observing and promoting the sustainable use of biodiversity in programs that contribute to improving community food security and human nutrition. Among the Brazilian initiatives came the proposal to develop a gastronomic technical material (culinary book) engaging professional chefs valuing and preserving Brazilian biodiversity and the sustainable use of native species prioritized by Brazilian Government. In this context, organizations representing different geopolitical regions of Brazil were invited to contribute to the development of culinary productions, and this work presents part of the contributions to the southeast region. It was proposed, executed and sensorially evaluated productions for the species Psidium cattleianum Sabine (araçá), Genipa americana L. (genipapo), Talinum paniculatum (major gomes), Caryocar brasiliense Cambess (pequi), Xanthosoma taioba E.G.Gonç. (taioba), and Hancornia speciosa Gomes (mangaba). As a result, 30 productions were developed, organized in standardized technical files, with subsequent professional photographic production. The development of initiatives of this nature, aimed at disseminating the use of native species in Brazil, contributes to the promotion of demand for the study of physical, chemical and nutritional characteristics, with the potential application of management and conservation techniques that make commercialization and use feasible of these species by the population; promotes the improvement and encouragement of a rich and nutritionally complete diet; and yet it values Brazilian gastronomy and its forgotten and / or unknown cultural heritage by a large part of the population due to the process of urbanization and industrialization in the country.