Do forno ao laboratório: uma proposta didático sobre fermentação a partir da pizza

Abstract

This work explores the potential of gastronomy, a central theme for interdisciplinary science teaching for elementary school teachers. The content was developed with the aim of providing a theoretical foundation for later adaptation to different age groups and various educational contexts. The interdisciplinary approach connects historical and geographical aspects and highlights African contributions, emphasizing the origins of leavened bread in Ancient Egypt up to Neapolitan pizza, along with fundamental scientific concepts. In the biological dimension, the morphology of the wheat grain is analyzed. In chemistry, the processes of hydrolysis and gluten network formation are addressed. In physics, the transformations during baking are highlighted. The biochemical nature of fermentation serves as an example of the need for interconnection among the natural sciences. Aligned with the National Common Curricular Base (BNCC), the proposal values the relationship between culture, history, and science, transforming pizza into a versatile educational tool. The material provides a theoretical foundation for the development of theoretical-practical workshops that can be conducted with different audiences (high school, undergraduate students, and the elderly), enabling the development of active and contextualized learning. In addition to allowing the investigation of the multicultural contributions of this dish, it offers a new perspective on the construction of history. Pizza, as an object of study, has proven particularly effective for integrating scientific, historical, and sociocultural knowledge, demonstrating that gastronomy can be a powerful ally in the construction of meaningful and interdisciplinary learning.