Aplicabilidade da cannabis na gastronomia: investigando a base da culinária cannabica

Abstract

This research arises in front of the worldwide trend of legalization of the cannabis plant, including, with imminent reflexes in Brazil. This current for the freedom of the plant has led to direct and indirect impacts on the feeding sector of societies that have already regulated some form of cannabis use. From observation, that in addition to its numerous applicabilities, this plant produces the most consumed psychotropic substance in the world, THC. Therefore, it is justified the anticipation of the academy in the application of scientific methods for observation and understanding of all aspects attributed to cannabis, including in what concerns the field of study of gastronomy. This project aims to understand how cannabis can be applied safely to the interests of gastronomy, exhibiting concepts and knowledge about the feasibility of applying the plant to the studies of this science. Because it was an illegal plant in the national territory, the literature review methodology was chosen in contrast to a documentary research. In the course to construct the answer to the guiding question of this research, it was sought to recover the indications of the relation of the plant with the history of the food, explaining superficially the political articulations that open the premise of its applicability in the contemporary gastronomy, which necessarily points to understanding of physical-chemical properties, supported by the nutritional and therapeutic potential of cannabis. It is concluded that this is a safe plant to be applied to the interests of gastronomy, an affirmation built on the principle that it can simply neutralize the main psychotropic substance of the plant and provide only the cultivation of plants with an industrial and therapeutic purpose , both ends with great market potential, and closely linked to the field of study of gastronomy. At the end of this project, the reader will also be able to understand all the alchemy of gastronomy interest, including the process of formation of the main substances of the plant, besides the main chemical phenomena arising from the insertion of cannabis in the culinary base. Therefore, it will be possible to provide a rudimentary knowledge about this exotic cuisine, so that other academics can master the arts of homemade cooking with cannabis, and develop their own creations and gastronomic researches with the plant.