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Heritage cuisine and identity: free time and its relation to the social reproduction of local food
(JOURNAL OF HERITAGE TOURISM, 2017)
Economic and business development of traditional cuisine in sincelejo
(Cartagena de Indias, 2020)
Traditional cuisine is part of the cultural heritage of a community. The research aims to characterize the state of food and traditional kitchens offered in popular areas of Sincelejo, for their enhancement. Sociodemographic, ...
Patrimônio regional: a criação de uma cartilha para valorização da gastronomia de São João do Polêsine – RS
(Universidade Federal de Santa MariaBrasilHistóriaUFSMPrograma de Pós-Graduação em Patrimônio CulturalCentro de Ciências Sociais e Humanas, 2022-11-30)
The cuisine of a certain place is fundamental for the cultural identity of the society. In this
way, teaching about culture should not be limited to history, but contemplate heritage,
tangible and intangible, to preserve ...
Culinária do Seridó: um elemento da identidade territorial
(Universidade Federal do Rio Grande do NorteBRUFRNPrograma de Pós-Graduação em GeografiaDinâmica e Reestruturação do Território, 2011-02-28)
This work aims to analyze the local cuisine as an element of territorial identity from Seridó
Rio Grande do Norte State in the contemporaneousness - XXI century, where it takes place
one motion, seemly contradictory, yet ...
Análisis de las técnicas culinarias vanguardistas para su aplicación en recetas de sal y dulce con base en ingredientes de la cocina cuencana
(2018)
The local gastronomic market currently offers variety of sweet and salty proposals. Therefore, the cooks must adapt to the new clients demands and to the new culinary tendencies, since it is not enough to know the ...
Aplicación de técnicas de cocina de vanguardia en recetas de comida típica del Azuay
(Universidad de Cuenca, 2015-11-11)
The present job has the objective of studying the different avant-garde cuisine techniques, their equipment, and its applications in the local gastronomy; in order to later give a modern approach to our local cuisine.
The ...
A gastronomia de Caicó como indutora da atividade turística da região do Seridó – RN
(Universidade Federal do Rio Grande do NorteBrasilUFRNTurismo, 2016)
The intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany
This study analyzes the development and implementation of a didactic proposal whose final objective is the elaboration by the students of an ethnobotanical research work. This study values the use of local vegetable species ...