ABSTRACT
Our study begins with a pedagogical and transdisciplinary approach of the Master in Innovation in Culinary Arts (ESHTE, Portugal), commonly used in the development of gastronomic experiences from a creative process in Design adapted to Gastronomy. Students created four gastronomic moments with different approaches to food, environment and social sustainability, presenting diners with a holistic gastronomic experience, product and process – Do Prado to Prato (From farm to plate) in order to understand how the experience of the natural world can be reflected in a moment of fine dining. In this edition the association Planting a Tree joined students in the development of a commemorative dinner for the association’s 10th anniversary that would become mediatic, sensory and sustainable and would present guests with a full gastronomic experience for all the senses – Momentum: From Forest to the Plate. Accordingly, the students made several visits to the Portuguese forest in order to analyze, together with experts from the association, the native plant and animal species that could be used for culinary purposes. To study the results of our experience, a questionnaire was conducted on the experiments carried out and we have adopted the ethnographic design methodology to better understand how the guests experienced these fine dining moments.
