Vol. 2 No. 2 (2022): Formação em Gastronomia

View Vol. 2 No. 2 (2022): Formação em Gastronomia

DOI: https://doi.org/10.70051/mangt.v2i2

Published: 2022-12-30

Full Issue

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Editorial

The many perspectives of the theoretical-academic field of Gastronomies

Cláudia Mesquita Pinto Soares, Paulo Henrique Machado Sousa
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Dossiê temático: educação superior em Gastronomia

Formation held by bachelor in gastronomy and its role for the characterization of social gastronomy as extension

Eveline de Alencar Costa, Tereza Carlas da Nobrega Araujo Garcez, Regina Maria Silva Bastos, Alessandra Pinheiro de Goes Carneiro, Paulo Henrique Machado de Sousa
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Pathways to professional training in gastronomy: the pioneering bachelor degree course of the Federal Rural University of Pernambuco (UFRPE)

Antonio Gomes de Castro Neto, Arthur Victor da Silva, Neide Kazue Sakugawa Shinohara
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Teaching, research and extension trajectory of the UFRJ Gastronomy course

Mara Lima De Cnop, Thaina Schwan Karls, Tânia Muzy da Silva
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“It's not just about cooking, and it's about thinking about gastronomy!”: the formative importance of the Regional Meeting of Gastronomy Students

Túlio Martins de Oliveira, Gabriela Brito de Lima Silva, Barbara Cassetari Sugizaki
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Artigos originais

Between scale and pinches: learning in gastronomy in experience with women

Jamile Wayne Ferreira
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The process of regulation of professionals of higher level in gastronomy and their demands

Paulo Eduardo Martins de Lima, Eveline Alencar Costa, Leandro Pinto Xavier, Alessandra Pinheiro de Goes Carneiro
- PDF (Português (Brasil))
Analysis of memories built in bachelor's degrees in Gastronomy on brazilian kitchen

Cecilia Vieira Pereira das Neves, Isabela M. A. A. Silveira
- PDF (Português (Brasil))
Gastronomy and professional education in brazilian public schools: analysis of the National Catalog of Technical Courses

Annah Bárbara Pinheiro dos Santos, Carlos Soares Barbosa
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Ensaios teóricos

Gastronomy and environmental education: convergences and challenges for the higher education of gastronomers

Carlos Nunes Pereira
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For an ecology of knowledge in the teaching of gastronomy

Filipe Pessoa dos Santos, Juliana Dias Rovari Cordeiro
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Notes on the importance of thinking about the concept of Gastronomy

Cláudia Mesquita Pinto Soares
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Relatos de experiências

Kitchen in pandemic times: analysis of the experience in practical demonstrative classes at the Technical Course in Gastronomy at Instituto Federal do Maranhão, Campus São Luís Maracanã

Giselle Melo Schmid, Alice Vasconcelos Melo, Taisa Lisboa Montagner
- PDF (Português (Brasil))
Project-based teaching methodology in Gastronomy courses: experience report in Brazilian Cuisine II

Gabriela Cruz Aguiar, Carina Ellen da Silva Santos
- PDF (Português (Brasil))
Gastronomic experiences: a report of teaching and extension in southern Brazil

Guilherme Rodrigues de Rodrigues, Nicole Weber Benemann, Rangel Carraro Toledo Borges, Tatiane Kuka Valente Gandra
- PDF (Português (Brasil))

Entrevistas

Challenges of training in Gastronomy from the perspective of an Italian experience: interview with Nicola Perullo

Bruno Morett Figueiredo Rosa
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Resenhas críticas

Thinking and researching Gastronomy: academic trajectories in a scientific field under construction

Isis Fonseca Sá
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