Relevant bibliographies by topics / Gastronomia gourmet

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  2. Dissertations / Theses
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Academic literature on the topic 'Gastronomia gourmet'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Gastronomia gourmet"

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Araújo, Patrício Carneiro. "De gourmet a caçador: alimentação e medo na pandemia." Journal of the Food and Culture of the Americas 2, no. 2 (2020): 117–34. http://dx.doi.org/10.35953/raca.v2i2.72.

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Este ensaio trata do cotidiano de pessoas que vivem nas metrópoles brasileiras e a respeito de aspectos do seu comportamento durante a pandemia de Covid-19. A reflexão resulta da experiência vivida pelo autor durante o confinamento imposto pelas políticas sanitárias de prevenção ao contágio pelo vírus, e da observação sistemática do comportamento das pessoas no que se refere às adaptações em torno da aquisição, preparação e do consumo dos alimentos durante a pandemia. Em diálogo com estudos concernentes à alimentação, cotidiano e consumo, o artigo demonstra que o comportamento da classe média
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Colla, Jordana Martini, Alfredo Pedro Pinto Junior, Sidnei Vieira Marinho, and Anete Alberton. "Boutique do Pão de Ló: a melhor experiência em uma fatia de bolo." Revista Brasileira de Casos de Ensino em Administração 9, no. 1 (2019): 5. http://dx.doi.org/10.12660/gvcasosv9n1c5.

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Este caso para ensino descreve a trajetória de crescimento da Boutique do Pão de Ló, uma confeitaria <em>gourmet</em> de grande sucesso localizada em Itajaí, SC, Brasil. O caso se desenvolve no segundo momento de expansão da empresa, quando os sócios Vanessa, Vera e Tomás avaliam as alternativas de ampliação da operação, suas vantagens, desvantagens e riscos. A utilização deste caso é indicada para disciplinas de gestão estratégica, gestão financeira e análise de projetos em cursos de graduação em Administração e Gastronomia, e pós-graduação em Administração.
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Bona, Fabiano Dalla. "O prazer estético da comida em Gabriele D’annunzio." Revista Criação & Crítica, no. 18 (June 30, 2017): 65. http://dx.doi.org/10.11606/issn.1984-1124.v0i18p65-81.

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Gabriele D'Annunzio é, sem dúvida, uma das personalidades mais complexas da cultura e da literatura italianas. Homem de acentuado sentido estético, cultor do gosto, amante da arte e do refinamento, apreciador e fruidor do belo e do luxo, dandy por antonomásia, cultor de si mesmo, foi também um gourmet. Personagem poliédrico, difícil de explicar em breves palavras. Era um amante dos doces e de sobremesas, consumia muitas frutas, e ao contrário do que se pensa era bastante parcimonioso à mesa e dedicava-se a longos períodos de jejum. Com base nas obras de Perullo (2006), Visser (1998), Brillat-S
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de Tapia, Stéphane. "De Berlin à la conquête du monde." Anthropology of the Middle East 15, no. 2 (2020): 194–204. http://dx.doi.org/10.3167/ame.2020.150214.

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Abstract: Döner-kebab became the emblem of Turkish gastronomy. It is nowadays present in all the world. In fact, this culinary preparation is somewhat new in Turkey, and in its worldwide form of sandwich, it appears in Germany with the immigration of Turkish workers, and being offered by the Turks, the Greeks and the Lebanese cooks. However, it is not known by the other Turkic countries, except if imported by Turkish migrants. Turkish Gastronoms and Gourmets are often sad to see that this speciality became the symbol of Turkish cuisine in foreign countries.Résumé : Le döner-kebab est devenu la
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Montanari, Andrea. "Gastronomic Practice in Zhang Tongzhi's List of Jinling's Delicacies." Gastronomica 19, no. 4 (2019): 10–19. http://dx.doi.org/10.1525/gfc.2019.19.4.10.

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Zhang Tongzhi (1875–1948) was a Chinese scholar, educator, and gourmet from Nanjing, today the capital of Jiangsu province. In 1947, he published the List of Jinling's Delicacies, in which he described and extolled the best raw ingredients, processed foods, and cooked dishes he had tasted in Nanjing throughout his life. In this article, I offer a translation of twenty-four of the sixty-one entries of the List and I read them as portraying not only the city's delicacies but also the practice of gastronomy, of Zhang as well as of the people of Nanjing. As a social and consumption practice, gastr
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Hafu, Tetiana, and Iryna Osovska. "THE MENTAL RESOURCE OF MODERN ENGLISH GASTRONOMIC ADVERTISING DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 831-832 (2021): 18–34. http://dx.doi.org/10.31861/gph2021.831-832.18-34.

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The article presents the results of the study and comparison of the mental resource of two types of modern English gastronomic discourse – modern gastronomic advertising discourse and modern gastronomic advertising aesthetic discourse. The basic constituents of the conceptual systems of modern English gastronomic advertising and aesthetic discourses – discourse concepts-autochthons, as well as system connections between them, are statistically verified with the help of quantitative methods in linguistics. The reproduction of the established features of the concept systems in cognitive maps has
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Chaney, Stephen, and Chris Ryan. "Analyzing the evolution of Singapore's World Gourmet Summit: An example of gastronomic tourism." International Journal of Hospitality Management 31, no. 2 (2012): 309–18. http://dx.doi.org/10.1016/j.ijhm.2011.04.002.

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Freire, Ana Lucy Oliveira. "Mercados públicos: de equipamentos de abastecimento de alimentos a espaços gastronômicos para o turismo/ Public markets: from food supply equipment to gastronomic spaces for tourism." Geografares, no. 25 (June 27, 2018): 176–98. http://dx.doi.org/10.7147/geo25.17856.

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Esse trabalho visa discutir as transformações nos mercados públicos, outrora principais equipamentos de abastecimento de alimentos das cidades, articulando-os às transformações que envolvem a alimentação. Busca analisar as mudanças nos antigos mercados os quais, tendencialmente, cedem lugar a novos e seletivos espaços (turísticos) de alimentação no espaço urbano. Metodologicamente, fez-se necessário uma revisão bibliográfica de diferentes temas: alimentação, mercados públicos, polos gastronômicos, cidade e turismo, gourmet e gourmetização, etc. Pesquisa em fontes virtuais, especialmente em sit
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Cho, Seung Haeng. "Effects of Food Gourmet Tourism Motivation and Satisfaction·Recommendation of the Degree of Involvement in Gastronomy." Journal of Cultural Product & Design 56 (March 31, 2019): 39–48. http://dx.doi.org/10.18555/kicpd.2019.56.04.

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Järlehed, Johan, Helle Lykke Nielsen, and Tove Rosendal. "Language, food and gentrification: signs of socioeconomic mobility in two Gothenburg neighbourhoods." Multilingual Margins: A journal of multilingualism from the periphery 5, no. 1 (2018): 40. http://dx.doi.org/10.14426/mm.v5i1.88.

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This paper examines at how language and food intersect and interact in gentrificationprocesses. As a capital-driven social process aiming at enhancing the socioeconomicvalue of urban space, gentrification implies mobility both in the sense that it attractsnew people, businesses and capital to an area, and in the form of displacement ofless affluent and prestigious people, businesses and semiotic resources from centralto marginal urban spaces. The paper examines linguistic and visual traces of suchmobilities in two neighbourhoods in Gothenburg, Sweden. Based on the observationthat food and food
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Dissertations / Theses on the topic "Gastronomia gourmet"

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Lages, Mauricio Piatti. "A formação do consumo gourmet no Brasil : o caso dos cafés especiais e dos corpos que os acompanham." reponame:Repositório Institucional da UnB, 2015. http://dx.doi.org/10.26512/2015.09.D.19219.

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Dissertação (mestrado)—Universidade de Brasília, Instituto de Ciências Sociais, Departamento de Sociologia, 2015.<br>Submitted by Tania Milca Carvalho Malheiros (tania@bce.unb.br) on 2016-01-19T13:50:02Z No. of bitstreams: 1 2015_MauricioPiattiLages.pdf: 41327814 bytes, checksum: e00b908076a7d27633998100d1056f3f (MD5)<br>Approved for entry into archive by Raquel Viana(raquelviana@bce.unb.br) on 2016-01-21T19:53:06Z (GMT) No. of bitstreams: 1 2015_MauricioPiattiLages.pdf: 41327814 bytes, checksum: e00b908076a7d27633998100d1056f3f (MD5)<br>Made available in DSpace on 2016-01-21T19:53:06Z (GM
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López, Valencia Maritza Andrea. "Plan de negocio de un restaurante gourmet." Tesis, Universidad de Chile, 2013. http://repositorio.uchile.cl/handle/2250/113975.

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Magíster en Gestión y Dirección de Empresas<br>Este informe es el resultado de una completa evaluación técnica - económica y estratégica de un restaurante gourmet nuevo en la región de Valparaíso, y el análisis en los distintos aspectos que constituyen el plan de negocios. Considerando las tendencias gastronómicas de: exploración hacia nuevas culturas y sus productos, incursión en nuevas formas de servicio e inclinación a dieta saludable, se planteó como hipótesis que el mercado se encuentra en un proceso de desarrollo, por lo que presenta oportunidades claras para los innovadores que demuest
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Guerrero, Cristian. "La greda en la mesa gourmet. Vajilla para la alta gastronomía chilena." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/100606.

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El siguiente proyecto consiste entonces en diseñar una vajilla que le de un soporte a la gastronomía chilena, un pilar sobre el cual cada chef pueda edificar una obra de arte que seduzca a la vista y al paladar, un conjunto de platos y accesorios ideales para la alta cocina chilena.
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García, Martínez Katherin Victoria, Huamán Shirley Jara, Meneses Carol Maribel Julca, and Venegas Claudia Beatriz Muñoz. "Proyecto "Mi chef gourmet”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621978.

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Propuesta de negocio MI CHEF GOURMET” que nace de la necesidad de brindar al público consumidor un servicio personalizado de chef a domicilio con una variada selección de platos gourmet para todos los gustos y preferencias según la ocasión. El servicio consiste en que el cliente solicita el tipo de servicio mediante la APP o página web; y la empresa envía a su casa un chef a tu domicilio que preparará la comida que solicitó, brindándole una atención personalizada y una comida gourmet de alta calidad; con el fin de dar un servicio fuera de lo tradicional y sea 100% original, nuestro equipo se b
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Farías, Mandujano Ana Lucía, and Morales Jaquelyne Andrea Alagón. "Proyecto de gourmet a domicilio." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624778.

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Gourmet a Domicilio es una empresa de servicio de catering que consiste en servir comida gourmet, preparado por un Chef especializado en el propio domicilio del cliente. El público objetivo para el servicio es la que se encuentra en los niveles “A” y “B” de la ciudad de Lima, Gourmet a Domicilio cuenta con una página web multifuncional, a la cual los clientes podrán ingresar para conocer los servicios que ofrecemos, así como para realizar sus consultas y pedidos.<br>Gourmet Domicilio is a catering service company that consists of serving gourmet food, prepared by a Chef specialized in the cust
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Pantigoso, Pérez Edwin Raúl. "Planeamiento estratégico para la organización Servicios Turísticos Bon Gourmet E.I.R.L." Master's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/15116.

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El presente estudio analítico está dirigido hacia la organización Servicios Turísticos Bon Gourmet (STBG) que abarca actualmente dos marcas comerciales de restaurantes, como son: El Montonero y Che Carlitos. El estudio desarrollado sigue el Modelo Secuencial del Proceso Estratégico propuesto por el profesor D’Alessio en 2015, de tal modo que el resultado es la propuesta de once estrategias retenidas y tres de contingencia para materializar la visión de ser, para el año 2023, una de las veinticinco organizaciones de restaurantes de comida peruana más importantes de la región Arequipa en c
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Voight, Carolyn. "You are what you eat : contemplations on civilizing the palate with Gourmet." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=26713.

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This thesis explores how food communicates. In particular, it considers the historical context from which the gourmet rises and how "good taste" is communicated through the history of the gourmet. This finds particular expression in mass mediated society, specifically print culture, and reaches its apex in Gourmet: The magazine of good living. By disciplining base instincts such as civilizing the appetite, making distinctions from the masses, the everyday and the ordinary, "good taste" is standardized through the palate and acts as an index of the aesthetic quality of bourgeois sensibility. Ga
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Huanquis, Patty, Uribe Abel Martín Chalco, Helberg Carlos Walter Hanspach, and de la Cruz Ray Luciano Consamollo. "La confluencia de esfuerzos públicos y privados en el éxito de la internacionalización de las franquicias de gastronomía peruana de formato gourmet en los últimos diez años." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/614034.

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Presenta el incremento de franquicias en los últimos 10-15 años, particularmente aquellas ligadas a la gastronomía. En dicho contexto, destacan las franquicias de la denominada gastronomía peruana de alta gama o gourmet, como algunas del Grupo Acurio y de otros empresarios gastronómicos. Gracias a la exquisitez y la diversidad de sus sabores e ingredientes, muchas de estas empresas han comenzado a expandirse en forma acelerada en los últimos años, incluso a nivel internacional. Ante esta situación, nos planteamos la siguiente pregunta de investigación: ¿por qué en los últimos diez años las fra
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Bayet-Robert, Philomène. "Approche exploratoire de l’expérience de repas gastronomique - éléments mémorisés et familiarité client : Le cas des Grands Chefs Relais & Châteaux." Thesis, Lyon 3, 2011. http://www.theses.fr/2011LYO30083.

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Cette recherche exploratoire s’articule autour du concept d’expérience client et de sa mémorisation dans le contexte de la restauration gastronomique, spécifiquement dans les restaurants des Grands Chefs Relais &amp; Châteaux. Cette thèse a pour objectif de comprendre ce qui constitue une expérience de repas gastronomique via l’étude des éléments mémorisés par les clients. Un dispositif méthodologique en trois temps est mis en place : deux phases d’entretiens qualitatifs (n=65) et une phase quantitative (questionnaire administré en ligne, n=1855). Les échantillons sont structurés autour du cri
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Shih, Ya-Ting, and 施亞廷. "The Operation and Effect of Gastronomic Guide : Through the Example of the French Gourmet Guide Michelin." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/eyhw94.

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碩士<br>淡江大學<br>法國語文學系碩士班<br>102<br>Michelin Guide has been published more than one hundred years since 1900. It is the best selling gourmet annual guide book of the world which collects the most complete high-quality gourmet restaurants and hotels. Michelin Guide is considered a leading indicator of restaurant reference guide for gourmands due to its three-star rating system. In Europe, quality gastronomy is synonymous with the Michelin Guide. Therefore, it is a respected institution among chefs, restaurateurs, culinary experts, and the dining public. The acquisition or loss of a star can have
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Books on the topic "Gastronomia gourmet"

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Barbery, Muriel. The gourmet. Gallic, 2010.

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Alison, Anderson, ed. The gourmet. Gallic Books, 2009.

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Gloutons et gourmets. La Presse, 1985.

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La plume et le fourneau: Chroniques gourmandes. Zoé, 2005.

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Montalbán, Manuel Vázquez. Contra los gourmets. Mondadori, 2001.

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Contra los gourmets. Mondadori, 2001.

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Leung, T. S. Lino's fabulous food: Eating with the maestro. S. n.], 2006.

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Elogio de la gula: Glosas sobre apetitos y satisfacciones. Grupo Editorial Norma, 2005.

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Fisher, M. F. K. An alphabet for gourmets. North Point Press, 1989.

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Bussetti, Francesco. Giovanni Eroli: Uomo, intellettuale, gastronomo : vita, cultura e pratiche materiali di un nobile narnese dell'Ottocento tra antico regime e modernità. CRACE, 2003.

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Book chapters on the topic "Gastronomia gourmet"

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Férérol, Marie-Eve. "Gourmet tourism as part of a territorial branding strategy." In Gastronomy and Local Development. Routledge, 2018. http://dx.doi.org/10.4324/9781315188713-3.

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MONTEIRO, R., B. P. A. CRUZ, L. S. OLIVEIRA, and S. D. ROSS. "O TERMO ‘GOURMET’: sua construção histórica na Gastronomia e o uso nas avaliações online de restaurantes." In GASTRONOMIA: Pesquisa, Ensino e Extensão Coleção Gastronomia: Ensino, Pesquisa e Extensão - Volume 2. Editora CRV, 2021. http://dx.doi.org/10.24824/978655868657.6.15-30.

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Campbell, Duncan. "The Obsessive Gourmet." In Scribes of Gastronomy. Hong Kong University Press, 2013. http://dx.doi.org/10.5790/hongkong/9789888139972.003.0008.

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"Gastronomy and tourism: A case study of gourmet country-style cuisine in Hong Kong." In Asia on Tour. Routledge, 2008. http://dx.doi.org/10.4324/9780203891803-31.

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