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Sobre a modificação dos alimentos
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ISBN10: 6209772757
ISBN13: 9786209772757
Publisher: Edicoes Nosso Conhecimento
Published: Mar 12 2026
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9786209772757
Publisher: Edicoes Nosso Conhecimento
Published: Mar 12 2026
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Portuguese
O trabalho aborda, sob o ponto de vista da ciência da arte, as possibilidades de preparação de alimentos. Como referência, são utilizados os alimentos que Joseph Beuys utilizou nas suas obras e a cozinha molecular de Ferran Adrià . Os temas centrais do trabalho são a alienação dos alimentos e o processo de mistificação. Para isso, é estabelecido um quadro baseado em elementos autobiográficos do autor, bem como em Beuys e Adrià , mas que pode ser percebido de forma subjetiva e contextual por cada destinatário. Além disso, são apresentados aromas e caracterÃsticas de sabor, bem como os seus efeitos no consumo e na gastronomia molecular. As receitas desenvolvidas a partir disso foram criadas com vista à sua comestibilidade. Ao mesmo tempo, porém, a concepção das receitas remete para a fetichização de produtos individuais e dos seus métodos de preparação.
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