GASTRONOMY AND THERAPY AS SOCIAL TECHNOLOGY

Abstract

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.