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Vol. 4 No. 1 (2024)
Vol. 4 No. 1 (2024)
DOI:
https://doi.org/10.70051/mangt.v4i1
Published:
2024-06-28
Full Issue
Edição Completa (Português (Brasil))
Editorial
Gastronomic connections: strengthening the field through research, movements and dialogues
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
Perceptions of learning in cost management for the F&B Sector: A comparative study between Gastronomy and Accounting Students
Cleiton Almeida da Silva
PDF (Português (Brasil))
Characterization of the menus of lodging facilities regarding the offer of options for people with food allergies and intolerances
Elga Batista da Silva, Anderson Campêlo Marques
PDF (Português (Brasil))
Monopólio, Carestia e “Carne Virada”: A notícia de um protesto popular na Baixa dos Sapateiros no ano de 1919
Elenilson Da Silva Santos, Vilson Caetano De Sousa Junior
PDF (Português (Brasil))
The importance of local producers for microbreweries in Campos do Jordão (SP): a case study
Thyago Augusto da Conceição Barbosa, Victor Ragazzi Isaac, Gabriel Furlan Coletti
PDF (Português (Brasil))
Birthday cake with audio description: accessibility and commensality for people with visual impairment
Juliana Féres Castelo, Verônica de Andrade Mattoso
PDF (Português (Brasil))
Between pots, prints, plates and ideas: conceptions about moquecas from Bahia and Espírito Santo
Fernando Santa Clara Viana Junior, Patrícia Maria da Silva Merlo, Alice Pinheiro Teixeira, Matheus Magalhães Costa, Naiara Cintia Silva de Lima
PDF (Português (Brasil))
Between pots, prints, plates and ideas: conceptions about moquecas from Bahia and Espírito Santo
Beatriz Marques Campos, Rita Maria Ribeiro Bessa
PDF (Português (Brasil))
Proposal for menus for school food with native species from brazilian biodiversity
Páulia Maria Cardoso Lima Reis, Daiane Yumi da Silva Chikuji
PDF (Português (Brasil))
Challenges and opportunities for scientific research in Gastronomy in Brazil
Rafael Cunha Ferro
PDF (Português (Brasil))
Relatos de experiências
Making women’s work visible, valuing Cerrado sweets and promoting the use of its fruits in Gastronomy: the case of the Gastronomic Festival of Arraias (TO)
Thamyris Carvalho Andrade
PDF (Português (Brasil))
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