Haute cuisine à la campagne: o papel da gastronomia como recurso para extensão rural na agricultura familiar

Abstract

This thesis investigates the intersection between family farming, sustainability, and gastronomy as a vector for social transformation. The study is based on the need to create development models that convert the cultural potential of the terroir into superior added value, combating the devaluation of rural products. The research is justified by proposing gastronomic extension as a tool to empower small producers, integrating sensory quality, technique, and management to elevate rustic products to the status of haute cuisine. The central thesis argues that specialized technical knowledge in gastronomy assists family farmers in adding value to their food products, especially those with complex food services. The main objective is to analyze how the gastronomist's knowledge serves as a development tool for the farmer. Methodologically, the work is structured in a qualitative approach that uses bibliometric research, document analysis, and an applied case study with action research. The thesis structure is divided into three pillars: context (article 1), aesthetics (article 2), and practice (article 3). The first article analyzes the trajectory of the Slow Food movement, describing its evolution from practical implementation to scientific foundation through bibliometric and documentary analyses. The objective was to map how the movement promotes sustainable food and the appreciation of biodiversity. The results revealed a significant increase in publications on the subject and the consolidation of projects such as "Ark of Taste" and "Fortresses" as tools for contextualizing family farming. The second article consists of a theoretical essay that discusses the aesthetic and ethical value that family farming assumes for contemporary gastronomy. The objective was to propose the term "Haute Cuisine à la Campagne" to demonstrate how the work of small farmers acquires a new perspective under haute cuisine. The results indicate that the cultural revaluation of rural food awakens tourist interest and provides sustainable development for producers. The third article presents the practical application of specialized rural extension in gastronomy in a family business in Foz do Iguaçu. The objective was to carry out gastronomic consulting encompassing everything from menu and operational flow analysis to team training and kitchen renovation. The results demonstrated that the technical intervention was considered fundamental by the owners, generating improvements in cost management, the sensory quality of the dishes, and customer satisfaction. In the general final considerations, it is concluded that the gastronomist acts as a strategic link capable of translating the values of the field to the conscious consumer market. The technical application in complex food services transforms traditional knowledge into a niche competitive advantage, promoting economic empowerment.