The French Gastronomic Mission in Brazil in the 1970s

The article addresses the passage of French haute cuisine chefs through Brazil in the 1970s, as well as its repercussion in the press and in the culture of the restaurants of the time (Italian, in particular). Led by Paul Bocuse, the initiative aimed to spread the ideas of the nouvelle cuisine and started a new “French mission”, like the artistic and intellectual missions previously undertaken in Brazilian lands. In the following decades, 1980s and 1990s, other gastronomic missions followed, marked by the search for alliances, especially through “gastrodiplomacy”.

Keywords:
French mission; Gastronomic engagement; Nouvelle Cuisine; Paul Bocuse; Brazil; 20^th Century