Regional Gastronomy
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. O âfenÃmenoâ gastronÃmico neo-regional pernambucano: experiÃncias estÃticas, aÃÃo polÃtica e sociedade
Esta pesquisa, de abordagem qualitativa, fundamenta-se na busca de um entendimento acerca do movimento cultural ocorrido na Ãrea gastronÃmica do Estado de Pernambuco a partir da dÃcada de 1990, conhecido como movimento neo-regional. Essa compreensÃo do âfenÃmenoâ em questÃo possibilitou reflexÃes crÃticas acerca da constituiÃÃo do mundo, de grupo
Publicado em: 2008
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2. PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT / CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO
Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of m
Publicado em: 2008
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3. Pomerode: a cidade mais alemã do Brasil?
The work intends to answer the challenge we find behind an activity that dawns up as a new regional economic potential: the ethnic gastronomic tourism. In Santa Catarina, mostly in the Vale do Itajaí Region, some years ago we found an economy based almost exclusively on the textile branch. But there is a great tourism potential that the region of the Vale d
Publicado em: 2007
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4. Comunidade de Jupiá em Três Lagoas / MS: estudo de caso com enfoque no turismo gastronômico como estratégia de desenvolvimento local
This work is about the tourism potential , especially the gastronomic one , in the Jupiá Community , situated in the municipality of Três Lagoas , MS, as a contribution for the local economic development . The Jupiá Ccommunity is 15 km far from Três Lagoas city, along Paraná riverside. It started from the hypothesis that, in order to develop tourism , l
Publicado em: 2007
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5. Cultura alimentar e alimentação saudável
Feeding is na essential factor for humanity because it is related to the preservation and maintanance of the species. More than a necessity to survive, food distinguishes cultures. Food history shows that gastronomy, food resources, habits and patterns are important aspects that suggest a reflection upon the complexity and the magnificence that relate people
Publicado em: 2006
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6. O papel da cultura local no desenvolvimento do turismo em Blumenau-SC
The relation culture-tourism may be cultivated as an activity that can originate benefits able to accumulate socially. The city of Blumenau (SC) is characterized for having an European colonization and its population is noted for the preservation of German tradition, what can be seen through the music, dance, architecture and gastronomy. In this context, thi
Publicado em: 2004