About cookingculture
I´m Brazilian, my mother is Hungarian and my father Japanese. I was raised between these 3 cultures, different in every aspect. Common sharing points were the symbolic meaning of certain dishes and ingredients. The contact with traditional cooking and it´s meanings were always part of my life.
I graduated in History at São Paulo University (USP) where my personal interests and research subjects were always linked to Culture’s History, more specifically the Cultural Aspects of Alimentation, and Social Memory. Here my research was centered on the use of Oral History Methodology, as a means to gather the raw material for my research.
Later, I graduated in Gastronomy at SENAC, and throughout the years, ended up as one of the heads of Experimental Cuisine, a company focused on the development and research in gastronomy.
At my work I found out that we are losing the culture of cooking. People don´t learn how to cook with the parents anymore. Here in Brazil industry has taken that place and we are forgetting how and why we cook together.
As a Historian, researcher and professional, I am concerned about the loss of the cooking as a fundamental aspect of cultural life, and would like to fight the pervasiveness of the industrialized products with better tools.
I am eager to keep studying, and to discover new things.
