Applicability of gastronomy as a proposal for teaching and learning chemistry in high school

Abstract

Currently, secondary education in Brazil has been undergoing changes that have opened space for the insertion of formative itineraries, which are the responsibility of each school and, still, without a clear proposal of how they should be structured. On the other hand, no proposals have been presented to face the challenges encountered in the teaching and learning of Natural Sciences, such as the lack of investment in new methodological models of teaching, teacher training and school structure. Given these facts, the objective of this work is to identify new teaching instruments that can contribute to the understanding of the concepts of chemistry, demonstrating their usefulness in the intellectual development and human formation of students. The research was carried out through bibliographic reviews, guided by the use of active methodologies and the use of Gastronomy in the teaching of Chemistry. Six works were found, from 2016 to 2024, with the applicability of Gastronomy to explain the concepts of chemistry, demonstrating how different complex knowledge of chemistry can be perceived in food preparation and in the daily lives of students. The studies showed positive results, which were achieved through the use of different teaching strategies and the inclusion of Information and Communication Technologies, which brought benefits to teaching, strengthening student participation and learning, stimulating curiosity and a sense of inquiry, as well as providing involvement, enthusiasm, cooperation in group work, and the development of technical skills in handling recipes. Practical chemistry classes, when correlated with gastronomic principles, can provide an approximation of this science to the daily lives of students, in addition to making teaching and learning more meaningful, in order to provoke or induce the interest of more young people in the scientific domain.