Vol. 5 No. 1 (2025)

View Vol. 5 No. 1 (2025)

DOI: https://doi.org/10.70051/mangt.v5i1

Published: 2025-04-30

Full Issue

Edição Completa (Português (Brasil))

Editorial

Five years weaving gastronomic knowledge

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

Artigos originais

The use of PANC in guarani cuisine: an educational process of environmental education in an indigenous school

Josiane Bielski Leonardo, Anelize Queiroz Amaral
- PDF (Português (Brasil))
“Between the funji and the muzonguê”: social experiences, cultural exchanges and food consumption in a colonial Luanda (1945-1975)

Karina Ramos
- PDF (Português (Brasil))
Interculture, hybridism and plural identities: an analysis of the works of French chef Claude Troisgros

Daniel Gomes Rodrigues, Rita Maria Ribeiro Bessa
- PDF (Português (Brasil))
Culinary practices in Quarta Colonia/RS: risotto as an emblematic dish

Raquel Lunardi, Carmen Terezinha Barcellos Lorenci, Susana de Araújo Gastal
- PDF (Português (Brasil))
Pampa sociobiodiversity products in gastronomy

Juliana Machado Severo, Bruna Gewehr
- PDF (Português (Brasil))
University food environment: analysis of the supply of sugar-sweetened beverages, water and natural fruit juice from 2015 to 2022

Gustavo Mendonça de Freitas, Maria Eliza Assis dos Passos, Letícia Ferreira Tavares
- PDF (Português (Brasil))
The appreciation of fruits from the Cerrado biome: a study on the Arraias (TO) Gastronomic Festival

Anna Ruth Bispo Ramalho, Edilene Adelino Pequeno, Thamyris Carvalho de Andrade
- PDF (Português (Brasil))

Relatos de experiências

The teaching of Brazilian food for children from 10 and 11 years old: an experience report

Mariana Thais Megel
- PDF (Português (Brasil))
The Nudging Menu project

Alexandre Paredes Rigon
- PDF (Português (Brasil))