Fourteenth International Conference on Food Studies

Abstract

Brazilian haute cuisine has been standing out on the world stage recently. Some chefs are responsible for showcasing some of the country’s typical ingredients, using them in their restaurants. In Brazil, the most preserved forest areas are indigenous or quilombola territories. Therefore, it is important to understand how the relationship between chefs and traditional communities works. To this end, two case studies were analyzed: the Mandira oyster and the Cerrado´s vanilla, located in the Kalunga quilombola territory. The researcher did fieldwork in both places and interviewed residents to understand the chef’s relationship with the ingredients and the community. It was concluded that there is an appropriation of the knowledge and flavors of Brazilian socio-biodiversity, since in many cases there is no real gain for the communities, which do not feel valued enough.