Navegando por Assunto "Gastronomia"

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Acesso aberto (Open Access)
O fomento da criatividade em práticas de cozinha no ensino superior utilizando PANC
(Universidade Federal do Pará, 2023-10-16) FERREIRA, Bruno de Souza; ELIASQUEVICI, Marianne Kogut; http://lattes.cnpq.br/6655468164115415; https://orcid.org/0000-0002-9450-3965; MONTEIRO, Dionne Cavalcante; http://lattes.cnpq.br/4423219093583221
Research presented in this master's dissertation focuses on creating, applying, and analyzing an external learning trail for students of the Gastronomy course to promote creativity in cooking practices using Non-Conventional Food Plants (PANC). In this case, red nettle (Laportea estuans) was the PANC under study. As part of this research, we are asking: How can non-conventional food plants be used to foster Creativity among students of higher education? This questioning led to the following general objective: Design an educational process to foster Creativity competence in kitchen practices in the training of Gastronomy course students, with non-conventional food plants (PANC) as content. Action research methodology, considering its connection to qualitative research approaches, seeks to promote changes in the reality context, but also educate and raise awareness of participants and the researcher. Learning is divided into four dimensions related to cooking: knowing, cooking, eating, and convincing. Activity activities subsidized by educational artists (podcast and illustrated booklet) are used for the learning trail, along with support materials (map mind, sensory evaluation form, technical sheet), that each moment of the trail helps to develop specific creative skills. This study was conducted with students in the 3rd semester of the Higher Course of Technology in Gastronomy at the Universidade da Amazônia (Unama) in 2022 within the scope of the discipline "Integrating Topics II". Students were assessed based on their previous knowledge of the PANC under study. An analysis of the student's creative process was carried out in the form of interviews to analyze their innovative and creative recipes made from red nettle. The research data shows that the learning trail contributed to the objectives it proposed, such as promoting creativity in students' activities and promoting the gastronomic exhibition.
Acesso aberto (Open Access)
A memória da gastronomia e o turismo na Bragança amazônica
(Universidade Federal do Pará, 2018) FERREIRA, Cecília Nascimento; BARBOSA, Helena Doris de Almeida; SILVA, Sandreson Marcelo Pereira da
Acesso aberto (Open Access)
Põe tapioca, põe farinha d’água?: gastronomia do açaí e identidade socioespacial e cultural na Grande Belém
(Universidade Federal do Pará, 2014-06-11) ANDRADE, Soraya Souza de; TRINDADE JÚNIOR, Saint-Clair Cordeiro da; http://lattes.cnpq.br/1762041788112837
The present work had as main objective to analyze the changes in the forms of sale and consumption of açaí in the metropolitan region of Belém (RMB), and their relationship with the place identity of the consumers. The interest in the theme originated in the observation of the occurrence of açaí globalization, diet base food of amazonian riverine populations, source that today is widely consumed outside of the Amazon region, in very different patterns of those in it. The choice of RMB as research locus is justified by the fact that it focuses on high consumption of açaí, in traditional and modern patterns, raising questions about the effects of such coexistence in daily life of those who live there. Theoretically, the research articulates the definition of place identity of Abe-Lima (2012), with the elaborations of Henri Lefèbvre (1991) about the everyday life in the modern world, and with economic circuits theory of Milton Santos (2008). Methodologically, was adopted a multi-method strategy, involving documentary research, a panel of experts with 5 entity monitoring açaí production, observations based on urban ethnography in 9 places of sale and half-open interviews with 40 consumers of açaí, over 18 years old and residents in RMB, recruited through snowball type chain. In addition to the interviews scripts, were used as data collection strategies field diaries and photographs. The data set was submitted to the technique of thematic content analysis, with eventual suport of software QDA Miner Lite. The results situates the açaí globalization in the mid-1990, point of intensification of the effects of metropolitanization in Belém, as the population increase, the spatial segregation and the imposition of a faster pace of life. The analyses showed that this process meant the entrance of açaí in the upper circuit of the economy, with a process production more organized, using most technology and involving major financial volumes reaching industrial scale. However, prevails in RMB the artisanal processing, in small structures, built in masonry, of simple organization and with no financial control. Public consumption increased, with a large number of specialized places in supply of açaí with entertainment character, having incipient adherence to new accompaniments, like granola and oatmeal. The preference for traditional accompaniments, such as manioc flours, sugar and fish, remains, as well as for private consumption, in the framework of house, which has been favored by delivery service availability, recent feature. The general frequency of consumption decreased, as a result of the price increase and changes in routine, and so as increased distance between workplace and residence. The research allowed to reaffirm the importance of açaí in everyday life of belenenses that consume it, for which it works as an element of distinctiveness, continuity, self-esteem and self-efficacy, in close relationship with own aspects of the metropolis. For this reason, it becomes worrisome that access to quality açaí, on the standards desired by individuals, is becoming inaccessible privilege to consumers of lower purchasing power. So, it is expected that the data set contributes to the understanding of the importance of public policies geared to açaí as they deem best the demands of those who consume.