Food is the soul of the kitchen, it makes culinary, the simple act of cooking, to be included as one of the great areas that covers the science of Gastronomy which is currently a huge multidisciplinary field for studies that includes this article’s subject, Comfort Foods. Comfort Food as the name says is the food that comforts, that brings up memories, emotions and sensations and seeks to show the pleasure by the act of eating. Comfort Food is an american concept, therefore this article is about the four conditions that classify the food as Comfort Food, according to researches by Locher, they are: nostalgia, indulgence, convenience and physical sensations. In this article the point of view of other authors about the pleasure provided by food are also presented and the one used as reference is Brillat-Savarin, a passionate about the pleasure of eating. The intention of this article is to see whether aspects of Comfort Food concept being used by surveyed establishments.
