Vol. 4 No. 2 (2024)

View Vol. 4 No. 2 (2024)

DOI: https://doi.org/10.70051/mangt.v4i2

Published: 2024-12-30

Full Issue

Edição Completa (Português (Brasil))

Dossiê temático: gastronomias e circum-navegações

Creations and innovations in gastronomies and the global circulation of people and food

Cynthia Arantes Ferreira Luderer, Virgínia Henriques Calado , Valdecir Carlos Ferri
- PDF (Português (Brasil))
Between perceptions and memories: an exploratory analysis of the circulation and consumption of açaí and tapioca in Portugal

Juliana Ardenghi, Rui Moutinho Sá
- PDF (Português (Brasil))
Project “Doçura que agrega”: identity, memory and affection of fruit sweets

Marcos Paulo Soares Moura, Alessandra Pinheiro de Góes Carneiro
- PDF (Português (Brasil))
The commensality in coffee shops and the coffee consumption rituals in Brazil and Portugal

Lucas de Vasconcelos Teixeira, Aline Marques Lima, Sara Carolina Barbosa
- PDF (Português (Brasil))
Biscuit Nuns: cultural memory and identity heritage of portuguese conventual confectionery

Maria Luísa Portocarrero
- PDF (Português (Brasil))
Food, ritual and the reconstruction of the Sacred House in East Timor

Luisa Coutinho
- PDF (Português (Brasil))
Authentic recipes: local gastronomy and heritage recognition

Luís Cunha
- PDF (Português (Brasil))
The culinária caiçara and the practice of hospitality in the specialized restaurants in fish and seafood in Baixada Santista

Luciana Marchetti da Silva, Hamilton Pozo
- PDF (Português (Brasil))
One Empires, foods and travel of people and plants: interview with Cristiana Bastos

Virgínia Henriques Calado, Ricardo Moreira Ricardo Moreira
- PDF (Português (Brasil))

Artigos originais

Brazilian regional culinary fabric: an analysis of fostering initiatives and their implications on health promotion and sustainable development

Natália Martins, Vitor Santos, Alícia Sei, José Arimatea Bezerra, Selene Benevides, Diana Carvalho, Francisca Elisângela Lima, Paulo Henrique Machado Sousa
- PDF (Português (Brasil))
Afro-brazilian cuisine in gastronomy courses in the city of Fortaleza (CE): a brief analysis

Natália Viviane Santos de Menezes, Mister
- PDF (Português (Brasil))
Bachelor's degree in gastronomy: analysis by disciplinary thematic axes

Lucas Braga, Cássia Santos Amaral, Paulo Henrique Machado, José Arimatéa Barros Bezerra , Fátima Miranda Nunes , Francisca Elisângela Teixeira Lima
- PDF (Português (Brasil))

Editorial

Ampliando horizontes

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))

Ensaios teóricos

The interview in the research on food and commensality

Joana Pellerano
- PDF (Português (Brasil))

Artigos Narrativos e Relatos de Experiências

The evolution of women’s fashion in the 20th century through a tasting menu

Gabriela Francio
- PDF (Português (Brasil))
Before “Eating with the Eyes”: reflections on a course on creative processes and plating for Gastronomy

Rangel Carraro Toledo Borges, Paula Garcia Lima, Tatiane Kuka Valente Gandra
- PDF (Português (Brasil))

Narrativas, relatos e estudos de caso

Gastronomy and culture of the Paraná State: from Barreado to Carne de Onça

Cláudia Helena Degáspari
- PDF (Português (Brasil))