It cited the difficulty to find ingredients Brazilian of good quality. In the third and last visit of the day we were received by the perfection: employees dresses and with standardized smiles had rigorously received in them in the Nespresso cafeteria. The culturalizao and valuation of the ingredients permearam good part of this experience. For Mariana Valentin, chef of the Valentina, the ingredient is question of cultural appropriation and econmica3. It emphasizes that she is necessary to always have in 1 FLANDRIN; MONTANARI, 1998 apud GRIECO, p.467. 2 Ver STRONG, 2004, chapter 4. 3 For one better agreement on cultural and gastronmica appropriation, to read the booklet: DRIA, Carlos Alberto.
The formation of the Brazilian culinria. So Paulo: Publifolha, 2009. Also explanations on alimentary systems and assimilation, in the sections Nobody kitchen in abstract 13 has lain the sazonalidade to work with lower costs, in an establishment with accessible prices. Already, chef Bel Rabbit, explained the difficulty that many times faces to have access the specific ingredients and small producers. It tries to understand because some national ingredients can be more expensive of what imported one, and, in partnership with Brazilian other chef, studies ways to inside improve the logistic gastronmica of Brazil. In this point of view, chef Bel Rabbit idealizes what Carlo Petrini describes on ' ' to be one gastrnomo' ': ' ' Coprodutor that shares ideas and pleasure, beyond search for quality, happiness and of a new dignity for the fields and the people who produce the food. The gastrnomo shares its gastrnomo being with other producers, chefs, ... demystifying the double principle of two emblematic phrases: to eat is an agricultural act and to produce must be an act gastronmico.' ' (PETRINI, 2009, p.10) experience four, intitled Controversies in the feeding, catches hitchhiking the aspect ambient partner/of the kitchen of ingredients, subject superficially explained previous experience.