Traditional product rating in gastronomic circuits:

lessons from the Cerrado

Authors

  • Moises Villamil Balestro Professor Adjunto IV da Universidade de Brasília vinculado ao Centro de Pesquisa e Pós-graduação sobre as Américas (CEPPAC).
  • Tainá Bacellar Zaneti Doutoranda do Programa de Desenvolvimento Rural da Universidade Federal do Rio Grande do Sul

DOI:

https://doi.org/10.18472/SustDeb.v6n1.2015.10709

Keywords:

Produtos tradicionais, Alta gastronomia, Processo de valoração, Dispositivos de julgamento

Abstract

The social construction of differentiated and nested markets and alternative agrifood systems in relation to conventional agribusiness systems of modern agriculture constitute a significant strategy to overcome the exclusion of millions of small farmers and peasants. On its turn, the growing demand and differentiated use of traditional products in the gastronomic circuit, as well as new forms of interaction between chefs and farmers who produce traditional products, can be a drive for the construction of these differentiated markets. One of the findings of this
article is that the asymmetry between chefs and producers in the possession of symbolic capital necessary for the assessment process of the typical products has a negative impact for the distribution of economic capital and, as a result, there is great unevenness between the prices paid to produces and the prices of the dishes incorporating such products as delicacies. The appropriation of the economic result of the valuation decreases as a result of this process. The producer knowledge is often appropriated and reproduced in the assessment process and he does not take advantage of it. Departing from contributions of economic sociology and the economy of singularities, such issues are discussed by this article.

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Author Biographies

Moises Villamil Balestro, Professor Adjunto IV da Universidade de Brasília vinculado ao Centro de Pesquisa e Pós-graduação sobre as Américas (CEPPAC).

Professor e pesquisador da Universidade de Brasília (UnB). Bolsista da CAPES Processo Número BEX 19012/13-4 em estágio pós-doutoral. Vinculado ao Centro de Pesquisa e Comparação sobre as Américas (CEPPAC). Membro do grupo de pesquisa Estudos Comparados sobre Sociologia Econômica (CPNQ). moises@unb.br

Tainá Bacellar Zaneti, Doutoranda do Programa de Desenvolvimento Rural da Universidade Federal do Rio Grande do Sul

Doutoranda em Desenvolvimento Rural no Programa de Pós-graduação em desenvolvimento Rural da Universidade Federal do Rio Grande do Sul, Porto Alegre. Docente do curso de gastronomia da Universidade Federal de Ciências da Saúde de Porto Alegre

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Published

2015-04-30

How to Cite

Villamil Balestro, M., & Bacellar Zaneti, T. (2015). Traditional product rating in gastronomic circuits:: lessons from the Cerrado. Sustainability in Debate, 6(1), 22–36. https://doi.org/10.18472/SustDeb.v6n1.2015.10709

Issue

Vol. 6 No. 1 (2015)

Section

Artigos

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