FOOD AS CULTURAL AND AFFECTIVE EXPRESSION: THE INFLUENCE OF PREPARATION ON THE INDIVIDUAL'S GUSTATORY DEVELOPMENT

Abstract

This research addressed the influence of culinary preparation on the formation of affective memory, taste preferences, and cultural relationships established through food. It was guided by the following research question: how can the way food is prepared evoke memories and emotions, and influence people's tastes, thereby revealing food as an element of culture? The study’s general objective was to analyze how preparation methods influence taste preferences, food acceptance, and the affective-cultural role of meals. Specific objectives included understanding the relationships between food, affective memory, and taste formation; identifying how preparation techniques and choices affect sensory perception; and discussing the role of cooking in strengthening affective and cultural bonds. The methodology consisted of a literature review with a qualitative, exploratory, and descriptive approach, based on the analysis of books, scientific articles, and academic documents sourced from databases such as SciELO, Google Scholar, and PubMed. The results demonstrated that culinary preparation extends beyond technical aspects, significantly influencing the sensory, emotional, and cultural experiences associated with food. It was found that cooking and sharing meals contribute to strengthening social bonds, preserving cultural traditions, and building affective memory, thereby demonstrating that food constitutes a significant expression of identity, belonging, and the human experience.