The connection between fire, food and human rituals is multifaceted and symbolic.
Since the beginning of times and in different cultures, fire has represented a powerful and transforming energy. It purifies, renews and illuminates. Flames and smoke rise creating a connection between the material and the abstract. Fire warms the body. Warms soul. Awakens the party spirit.
In rituals, fire is a central element of this connection. It transcends the limits of the material and provides the reach of elevated states of consciousness. Food combined with fire becomes a metaphor for this metaphysical bond. It strengthens the connection with the divine and satisfies spiritual hunger. Happiness.
The presence of fire and the sharing of food in human rituals are symbolic elements that represent the search for transcendence, spiritual awakening and union with the divine. They create an environment for transformation, celebration of life and communion with our own.
- Gustavo Bottino, Executive Curator
"Sharing" is at the root of the good gastronomic experience. Here we break bread and ideas to make Churrascada a truly special experience.
Researcher of Food Cultures, focusing on Afrodiasporic ancestry and sustainability. As a producer of gastronomic events, for years it has promoted meetings where food is the protagonist of unusual experiences and the path to entertainment.
As a teacher and speaker, she has been talking about food as a political act, a communication tool and an agent of social change. And as a TEDx Speaker, in 2020, she participated in the event in São Paulo with her presentation “Peel more and Unpack less”. Creator of the self-training course “Far Beyond Boca, a transatlantic tour of Afrodiasporic food in Brazil”, available on the Itaú Cultural platform.
In 2011, he co-founded BOS Barbecue, bringing to Brazil the culinary smoking technique hitherto unheard of in the country. Through BOS Barbecue she met and participated in several gastronomic events in the United States and Europe. From these experiences would be born the idea of Churrascada, of which he is Co-Founder and Executive Curator.
Living in Amsterdam since 2016, there he founded SOIL Vegan Café in Amsterdam of which he is Chef and Creative Director. In the current two SOIL units, Bottino takes the experience of the world of Barbecue to the vegetable universe. Gustavo is also a consultant for Food and Beverage companies through Stoke Ventures, his consulting and management company.
Author, professor, filmmaker, curator, scholar, and chair and director of Dillard University's Ray Charles Program in African American Material Culture in New Orleans. Palmer documents the legacy of African-American, Creole, Native American, and Latino culinary history. She filmed and produced the documentary Story of New Orleans Creole Cooking: The Black Hand in the Pot. She recently published "Recipes and Remembrances of Fair Dillard: 1869-2019" and "Ed Mitchell's Barbeque"
Her research is published in some of the most prestigious publications in the United States. She hosts the Culture & Flavor podcast on the Heritage Radio Network and is the founder of the Nellie Murray Feast. She has been a guest or keynote speaker at NYU, Nicholls State University, Maryville University, University of Gastronomic Sciences (Turin, Italy) Essence Festival and the 2022 American Community Gardening Association Conference.
Aimée Wallin is the Co- Director of Ghana Food Movement (GFM). She is passionate about youth empowerment, black food culture and community building in food and agriculture. GFM is a network of stakeholders in food and agriculture in Ghana. They connect farmers, entrepreneurs, chefs, academia, restaurateurs, and many more in the pursuit of building a stronger local food system. Through collaboration, they work for a a food environment that assures healthy and sustainable food production while creating jobs and boosting know-how and innovation locally. They organize programs, dinners, events, panel discussions and food tours to raise awareness about the potential of Ghana’s agriculture and indigenous ingredients.