Protótipos: o seu uso como elemento formador do processo criativo em Gastronomia

Abstract

The present study examines the role of a prototype in Gastronomy and presents the fact that the prototype goes beyond being only a test for a project, but considers that one of the its main objectives is to create discussion through a broader view. In this way, considerations are stimulated, the search for new ways to create insights in creative moments are helped and without, however, being perceived as only a stage of design. Thus, the prototype is an integral part of a project activity that aims to lower the uncertainties that can lead to the conception of new ideas or new ways. Prototypes are not the and, but a mean. This line of thought justifies the general purpose of this research, that is to analyze the prototype’s role as a key element in the creative process in gastronomy. The specific objectives are to examine the prototype role within the creative process in Design, in which way it materializes the creative process in gastronomy and what contribution it brings to the gastronomy. In order to answer this questions, kitchen chefs and gastronomy students were interviewed in depth. In the following moment, non-participative observations were made in professional kitchens and teaching kitchens. It is believed that the most important factor is in the prototypes’ ability to create reflection, not provide solutions and stimulate the exploration of new ways and not only testing aesthetics and visuality of a gastronomic project.