Vol. 3 No. 1 (2023)

Editorial

Weaving networks for gastronomy

Ivan Bursztyn, Cláudia Mesquita Pinto Soares, Daniela Alves Minuzzo, Rodrigo Cotrim de Carvalho, Filipe Pessoa dos Santos, Alessandra Pinheiro de Góes Carneiro
- PDF (Português (Brasil))

Artigos originais

Wild banana (Bromelia antiacantha): characteristics and potential in foods

Vanessa Garcia Monteiro, Tatiane Tavares Fujii, Eliezer Avila Gandra, Tatiane Kuka Valente Gandra
- PDF (Português (Brasil))
Popular recognition and food uses of the Brazilian berry known as “camarinha” – Gaylussacia brasiliensis (Spreng.) Meisn.

Ana Clara Stein Nicácio, Liz Cristina Camargo Ribas
- PDF (Português (Brasil))
Recognition and characterization of consumption and food uses of the mollusc “sarnambi” – Anomalocardia brasiliana (Gmelin, 1791) – by the population of the Greater São Luís Metropolitan Region (MA)

Fernanda Avelino Ferraz, Liz Cristina Camargo Ribas, Léo Serpa
- PDF (Português (Brasil))
The importance of gastronomic research in Minas Gerais cuisine

Gabriela Ferreira Rodrigues, Aline Gomes Santana, Neide Kazue Sakugawa Shinohara
- PDF (Português (Brasil))
Cora Coralina: a reading about housework and gastronomic sensibility

Anna Carolina Deodato, Marcela Corrêa de Menezes
- PDF (Português (Brasil))
Evaluation of good manufacturing practices in a pizzeria in city of Niterói (RJ)

Erika Cristina Silva dos Santos, Yasmin Sampaio Terence, Tânia Muzy da Silva
- PDF (Português (Brasil))
Between food, dance and territorial struggles: Coconut Festival and the Anacé from Parnamirim (CE)

Luciana Nogueira Nóbrega, Lia Pinheiro Barbosa
- PDF (Português (Brasil))
Veropa is pai d'égua: the hospitality and the flavors of the Ver-o-Peso market in Belém (PA)

Daniella Cristiane Santos Oliveira, Beatriz Flexa Ribeiro Proença Gomes da Silva, Flavio Henrique Gomes Borges
- PDF (Português (Brasil))
Food and memory: the issue of regional cuisine patrimonialization

Everton Luiz Simon, Alini Luza Morais
- PDF (Português (Brasil))

Ensaios teóricos

The phenomenon of commensality and its social functions: a preliminary discussion

Maria Henriqueta Sperandio Garcia Gimenes-Minasse
- PDF (Português (Brasil))
From sovereign power to the microphysics of power: eating habits, communicational calls and production of subjectivities

Lucas de Vasconcelos Teixeira
- PDF (Português (Brasil))

Narrativas, relatos e estudos de caso

The integrator project in a higher course in Gastronomy using Information and Communication Technologies

Lucas Fabricio de Souza Firmino
- PDF (Português (Brasil))

Full Issue

Editorial

Weaving networks for gastronomy

Artigos originais

Wild banana (Bromelia antiacantha): characteristics and potential in foods

Popular recognition and food uses of the Brazilian berry known as “camarinha” – Gaylussacia brasiliensis (Spreng.) Meisn.

Recognition and characterization of consumption and food uses of the mollusc “sarnambi” – Anomalocardia brasiliana (Gmelin, 1791) – by the population of the Greater São Luís Metropolitan Region (MA)

The importance of gastronomic research in Minas Gerais cuisine

Cora Coralina: a reading about housework and gastronomic sensibility

Evaluation of good manufacturing practices in a pizzeria in city of Niterói (RJ)

Between food, dance and territorial struggles: Coconut Festival and the Anacé from Parnamirim (CE)

Veropa is pai d'égua: the hospitality and the flavors of the Ver-o-Peso market in Belém (PA)

Food and memory: the issue of regional cuisine patrimonialization

Ensaios teóricos

The phenomenon of commensality and its social functions: a preliminary discussion

From sovereign power to the microphysics of power: eating habits, communicational calls and production of subjectivities

Narrativas, relatos e estudos de caso

The integrator project in a higher course in Gastronomy using Information and Communication Technologies

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