The entangled gastronomic identities of the Italian diaspora in São João Del Rei, Minas Gerais, Brazil
Zocchi, Dauro Mattia (University of Gastronomic Sciences of Pollenzo)
Mattalia, Giulia (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Boscolo, Odara (Fluminense Federal University. Department of Biology)
Guiggi, Valter (University of Gastronomic Sciences of Pollenzo)
Proglio, Gabriele (University of Gastronomic Sciences of Pollenzo)
Pieroni, Andrea (University of Gastronomic Sciences of Pollenzo)

Date:	2025
Abstract:	Gastronomic identities are dynamic and continuously evolve as they adapt to new sociocultural and environmental contexts. This is particularly evident in migration processes, such as the late 19th-century Italian migration to South America. This study examines the evolution of Local Gastronomic Knowledge (LGK) among the Venetian-descendant community in São João del Rei (Minas Gerais, Brazil), focusing on the mechanisms underpinning the adaptation and hybridisation of their culinary traditions. Drawing on semi-structured interviews with 20 Italian descendants, this research identifies 50 distinct dishes categorised as Brazilian (46%), Italian (26%), or hybridised Brazilian-Italian (20%). Brazilian and hybridised dishes emerged as the most frequently mentioned (39% and 32%, respectively). Three principal mechanisms of hybridisation were identified: ingredient modification (replacement, addition, and the use of cultural marker ingredients), culinary technique adaptation, and recontextualization of dishes within meals. Based on these findings, we propose a gastronomic adaptation strategies model, which conceptualises the maintenance, adoption, hybridisation, and abandonment of culinary practices in migratory settings. This study contributes to the broader discourse on food heritage, migration, and cultural adaptation, offering a framework for analysing the transformation of gastronomic practices in transnational contexts. Moreover, it underscores the role of hybridised culinary traditions as a valuable cultural asset with implications for heritage preservation and local economic development.
Note:	Unidad de excelencia María de Maeztu CEX2019-000940-M
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Culinary hybridization ; Foodways ; Local gastronomic knowledge ; Migration
Published in:	Discover Food, Vol. 5 (July 2025) , art. 216, ISSN 2731-4286

DOI: 10.1007/s44187-025-00519-y

15 p, 1.4 MB

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Research literature > UAB research groups literature > Research Centres and Groups (research output) > Experimental sciences > Institut de Ciència i Tecnologia Ambientals (ICTA)
Articles > Research articles
Articles > Published articles