Bebidas alcoólicas: Um estudo introdutório na ciência da gastronomia

Abstract

Alcoholic beverages, usually addressed within common areas such as cocktail study and mixology, are slightly neglected, by the academic study, within the global gastronomy. Due to this gap, the work in question addresses the theme of the importance of alcoholic beverages in the gastronomic universe. The research's main objective is to analyze the creative and economic potential of alcoholics in a global aspect. Specifically, we intend to highlight the historical and cultural importance that these have exercised throughout history. Through a bibliographic study, with emphasis on Thomas Jerry (1879), Um-Chou Poo (1995), and Henrique Carneiro (2005), the most expressive authors in the area, who found relevant points in their studies, such as origin; cultural and historical influences; techniques developed for production, use and consumption; and economic and social impact. Such aspects had shown that the area of study approached proves to be of an unparalleled complexity, and, therefore, it should be better studied and more valued in gastronomy, receiving attention like other areas focused on the production of sweet and savory preparations, whose literature already presents a vast scientific contribution.