The Future of Gastronomy in Portugal.
"Gastronomy” is defined as being the art and science of fie eating with an emphasis on gourmet foods and dinning experiences.
I’m Willy Gabriel, young Cameroonian student in Agronomy in Lisbon. Last Monday 5th of March I’ve been invited by Paolo Amado to give my point of view about Challenges in Agriculture with 7 other speakers in front of the Student of Bachelor in Gastronomy of Coimbra.
The School
The degree in Gastronomy is a response to new learning needs in Portuguese higher education resulting from current socioeconomic requirements:
1- Gastronomy is revealed nowadays as an area of increasing demand and significant revenue.
2- The insertion of the Mediterranean diet in the list of UNESCO Immaterial Cultural Heritage of Humanity increase the valorization of the country
Therefor there is a need to train professionals able to respond to changing consumer behavior.
The panel “From Land to Pen”
To give young student a panoramic view of the market they will face, Paulo Amado decide to bring together a large and reprensentative panel of speakers. In a so called “ From the Land to the Pen”
From left to right
- Willy Gabriel Mboukem II as the agricultural point of view
- Paulo Amado as Moderator & Journalist
- Tiago Macedo as the food Bloguer
- Paulo Fernando Paulino Horta as the man of the cereal transformation
- Paulo Sebastião another man of transformation the baker
- Luis Gaspar the cooker and Chef of the Year
- Ana Paula Pais The director of Escola de Hotelaria de Coimbra
- Luis Lavrador as the Cordinator of the Bachelor in Gastronomy
- Marco Paiva as the Specialist in cooking Equipment
- Óscar Correia as the Culinary Management perspective
- Bruno Azevedo as the training Management perspective
Main 3 points to keep in mind
- As the process of industrialization grows and develops itself to offer regularity it interferes more and more with diversity of the product we can see that at the level of equipements, at the production.
- On the more pleasurable side, gastronomy in today’s culture should promote learning to taste, savor, and fully sensualize the dining experience, whether that experience be a family lunch or dinner, a picnic with friends, or an elegant meal entertaining a collection of friends.
- Thus the foundation of gastronomy is knowledge, and today’s culture has expanded upon the knowledge required in gastronomy and by a gastronomist or a gastronome.
- Today gastronomists are knowledgeable about food chemistry and physics, and foodways, and they have a link to the many cultures of the world through sophisticated computer technology, which furthers understanding in agriculture, aquaculture, and the technology of newer cooking methods and equipment
