THE CONCEPT OF AGRI-GASTRONOMY

Abstract

The study brings to the fore a reality expressed by the well-known phrase ”From Farm to Fork”, describing as a new concept the synergy of scientific, managerial abd operational integration at production and processing level between agriculture (with all its fields) and gastronomy (with all its nuances its). The notion of agri-gastronomy is analyzed, to which, beyond definition, the multi-integrated (integronic) polyvalence of the two fields of activity is complemented. The work highlights the paradigmatic overlap of the two branches:”agriculture”, i.e. the production of products of vegetable and animal origin, as raw materials necessary for ”gastronomy” in high-quality culinary production. The objective is the awareness necessary to optimize the production, processing and consumption of food products from agriculture, with an emphasis on quality, taste and traditional know-how. The pragmatic solutions generated by this concept aim at qualitative emergence, as well as encouraging collaboration between producers, processors and restaurateurs, in order to offer consumers authentic and tasty culinary experiences, while contributing to the economic and social development of the local community and the territorial area in question.