Maturi: anteprojeto arquitetônico de uma escola técnica de gastronomia em Natal-RN

Abstract

The act of cooking is a practice linked to social and cultural issues that has been evolving over the centuries. However, with the advent of technical gastronomy education, where learning ceases to be passed down empirically and through generations, the first cooking school exclusively created for girls from wealthy families in France emerged (ZAMBON, 2022). This served as a milestone in a standardized education pattern that persists to this day. Therefore, there is an understanding of the importance of reconsidering these spaces and the availability of access to this service for anyone. Thus, the overall objective of this work is to develop the preliminary design of a gastronomy school based on the principles of bioconstruction, aiming to create a sustainable building with low environmental impact. The specific objectives includes: 01. Understanding the logic of the operation of a school environment focused on the field of gastronomy. 02. Acquiring knowledge about sustainability related to the conscious production of inputs and the reuse of waste. 03. Applying bioconstruction strategies to develop a proposal for a building with low environmental impact. The methodology was created mainly based on the bibliographic review and reference studies. The final product corresponds to an architectural preliminary project for a technical gastronomy school for Natal-RN that seeks, through bioconstruction techniques and technical knowledge in the area of ​​gastronomy, to propose a sustainable building.