Vol. 4 No. 1 (2024)

View 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

Daiane Yumi da Silva Chikuji, Páulia Maria Cardoso Lima Reis
- 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))