Vol. 1 No. 1 (2021)

Editorial

In the midst of chaos, a reason to celebrate

Ivan Bursztyn, Claudia Mesquita Pinto Soares, Daniela Alves Minuzzo, Rodrigo Cotrim de Carvalho
- PDF (Português (Brasil))

Artigos originais

Italians Mad at Food: virtual performance in defense of cultural food identity

Luiza Giordani
- PDF (Português (Brasil))
Kitchen Politics: the role of kitchen in political rhetoric

Sandra Fernandes Morais
- PDF (Português (Brasil))
French gastronomy terms in Brazil: an analysis of the variations in the meanings of pastry and bakery terms

Patrick da Silva Cardoso, Rita Maria Ribeiro Bessa
- PDF (Português (Brasil))
Caracteristics and examples of the gastronomic offer related to the geological heritage within the Global Geoparks Network (GGN)

Ricardo Gomes Ramos, Jasmine Cardozo Moreira
- PDF (Português (Brasil))
Challenges and possible paths in the relationship between Gastronomy and health promotion: teachers' perception on the role of the gastronomer graduate in Brazilian federal universities

Isis Fonseca Sá, Gustavo de Oliveira Figueiredo
- PDF (Português (Brasil))
Doce Seco: a delicacy from Seridó Norte Riograndense

Mônica do Vale Paiva, Paulo Henrique Machado Sousa, Alice Nayara Santos
- PDF (Português (Brasil))
Paths of training in gastronomy abroad: a literature review on higher education in four countries

Filipe Pessoa dos Santos, Paula Ramos, Juliana Dias Rovari Cordeiro
- PDF (Português (Brasil))
Sacralization and food: a reflection on RE 494601 and African matrices religions

Fabiana Bottrel Corrêa, Maria Conceição Oliveira
- PDF (Português (Brasil))
Narratives of silencing in professional training in Gastronomy: (un) told stories about women in the professional cuisine

Juliana Ferreira da Silva, Juliana de Andrade Rocha Gonçalves
- PDF (Português (Brasil))

Ensaios teóricos

Gastronomy and elective (dis)connections: notes on the dynamics of a scientific field

Rafael Cunha Ferro
- PDF (Português (Brasil))
Theoretical-methodological point of view: approaches between semiotics and Gastronomy

Marcos da Veiga Kalil Filho
- PDF (Português (Brasil))

Relatos de experiências

Remote cookery workshops: experience report in a public school of the federal education network

Renata de Souza Nogueira, Elga Batista da Silva
- PDF (Português (Brasil))
Chinese college students’ commensality practices: an experience report in the canteens of Shanghai Jiao Tong University

Georgia Aline Fernandes, Ericka Rocha Calabria
- PDF (Português (Brasil))

Narrativas, relatos e estudos de caso

Dear Paulo Freire, let me talk with you about Sapere, Foods and Literature (SAL) in Recife from the Covid-19 time and once

Rozélia Bezerra
- PDF (Português (Brasil))

Resenhas críticas

Decoding genetically modified organisms and their impact on food

Ewerton Reubens Coelho-Costa
- PDF (Português (Brasil))

Full Issue

Editorial

In the midst of chaos, a reason to celebrate

Artigos originais

Italians Mad at Food: virtual performance in defense of cultural food identity

Kitchen Politics: the role of kitchen in political rhetoric

French gastronomy terms in Brazil: an analysis of the variations in the meanings of pastry and bakery terms

Caracteristics and examples of the gastronomic offer related to the geological heritage within the Global Geoparks Network (GGN)

Challenges and possible paths in the relationship between Gastronomy and health promotion: teachers' perception on the role of the gastronomer graduate in Brazilian federal universities

Doce Seco: a delicacy from Seridó Norte Riograndense

Paths of training in gastronomy abroad: a literature review on higher education in four countries

Sacralization and food: a reflection on RE 494601 and African matrices religions

Narratives of silencing in professional training in Gastronomy: (un) told stories about women in the professional cuisine

Ensaios teóricos

Gastronomy and elective (dis)connections: notes on the dynamics of a scientific field

Theoretical-methodological point of view: approaches between semiotics and Gastronomy

Relatos de experiências

Remote cookery workshops: experience report in a public school of the federal education network

Chinese college students’ commensality practices: an experience report in the canteens of Shanghai Jiao Tong University

Narrativas, relatos e estudos de caso

Dear Paulo Freire, let me talk with you about Sapere, Foods and Literature (SAL) in Recife from the Covid-19 time and once

Resenhas críticas

Decoding genetically modified organisms and their impact on food

Language

Information