Recipe Notebooks:

An Explicit Family Tradition of Knowledge Sharing

Abstract

The present study takes knowledge and its variants as a guideline, applying the basic theories to the field of gastronomy. Understanding this area as an intangible human heritage, this study aimed to explain the existence of sensory impacts in culinary preparations from the making by subjects with different knowledge. Using notebooks of family recipes as the object of study, the researchers selected four preparations that were made and replicated at different times so that, supported by sensory analyses, the levels of acceptance by the public could be evaluated and compared. Such comparisons allowed the authors to infer observed points about the cooks' knowledge variants; even having identical environments, inputs and recipes, the finished preparations were presented in different ways. The subjectivity of each subject was present in each of the evaluated versions, that is, the preparations did not follow a certain standardization. Finally, new knowledge gaps were observed that new researches can address.