GASTRONOMY AND THERAPY AS SOCIAL TECHNOLOGY

This article analyzes the effects of the Gastronomy and Therapy methodology, developed by the School of Self-Sustainable Gastronomy (EGA), affiliated with the Mental Health Movement (MSM), located in a peripheral area of the city of Fortaleza, in the state of Ceara, Brazil. The proposal integrates training practices in gastronomy with integrative and complementary health practices (PICS), aiming to promote holistic care, the strengthening of self-esteem, professional autonomy, and social co-responsibility. This is a qualitative study based on participant observation, semi-structured interviews, and content analysis with participants who completed the Gastronomy and Therapy courses in the following specializations: Commercial Savory Baked Goods, Chocolate Making, Breads of the World, Classic and Gourmet Sweets and Desserts, and Contemporary Pastry and Confectionery, offered at EGA. The results point to significant impacts on the subjective, emotional, professional, and community dimensions, demonstrating that the methodology constitutes an effective and replicable social technology. By transforming the kitchen into a space for training, listening, and care, the experience contributes to social inclusion, the strengthening of entrepreneurship, income generation, and the production of popular and scientific knowledge.