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Artigos de revistas sobre o tema "Gastronomia gourmet"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 8 de fevereiro de 2022

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1

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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Ako-Adjei, Naa Baako. "How Not to Write About Africa." Gastronomica 15, no. 1 (2015): 44–55. http://dx.doi.org/10.1525/gfc.2015.15.1.44.

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The American culinary canon has greatly expanded in the last few decades to include many “foreign” cuisines from around the world. Americans now regularly consume cuisines that were once seen as “strange” or “exotic” and have become well versed with once obscure ingredients such as galangal root or ghee. This expansion of the American culinary canon has not, however, been universally inclusive. Despite the broadening of the American palate, Americans have shown little interest in the cuisines of Sub-Saharan Africa. This article examines how this lack of interest in African cuisines may lie in

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Okech, Roselyne. "The Impact of COVID-19 on Culinary Businesses: A Review." Studia Universitatis Babeș-Bolyai Negotia 66, no. 2 (2021): 7–25. http://dx.doi.org/10.24193/subbnegotia.2021.2.01.

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Culinary tourism also referred to as food tourism or gastronomy tourism, is engaged in by individuals who seek out culinary experiences to broaden their understanding of food culture or lifestyle while travelling. Tourism is very lucrative to local, state and national economies. Over the past decade, tourists have transitioned to seeking cultural experiences, where individuals immerse themselves in the cuisine and lifestyle of a culture, from street food to gourmet and fine dining. According to World Food Travel Association (WFTA), 80% of travellers research food and drink options while travel

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Otero Gómez, María Cristina, Wilson Giraldo Pérez, and Jennifer Vega Barbosa. "COMUNICACIÓN Y MERCADEO. Estudio cualitativo para el desarrollo de la marca de Pan de arroz." Luciérnaga-Comunicación 9, no. 18 (2017): 72–84. http://dx.doi.org/10.33571/revistaluciernaga.v9n18a6.

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Este artículo presenta los resultados de la investigación cualitativa adelantada para el desarrollo de la marca del pan de arroz. Este producto de la gastronomía del departamento del Meta en Colombia forma parte de las prácticas tradicionales culinarias de la región, está incluido en la Agenda Interna de Competitividad y se pretende su posicionamiento en los diferentes segmentos del mercado, en especial el internacional. La investigación se originó cuando la Cámara de Comercio de Villavicencio convocó a diferentes entidades de los sectores público y privado con miras a dejar sentadas las bases

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broomfield, andrea. "Soldier of the Fork: How Nathaniel Newnham-Davis Democratized Dining." Gastronomica 12, no. 4 (2012): 46–54. http://dx.doi.org/10.1525/gfc.2012.12.4.46.

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From Solider of the Infantry to Soldier of the Fork: that's how Lieutenant-Colonel Nathaniel Newnham-Davis described himself to Britons who liked a good dinner, but who nonetheless struggled in “the spider web of a carte de jour.” His 1899 restaurant guide, Dinners and Diners: Where and How to Dine in London, was so successful that he updated it in 1901. By 1914, when Davis published Gourmet's Guide to London, he had launched a restaurant revolution. Unlike gastronomes before him, Davis systematically demystified the protocol of restaurant dining for hundreds of middle-class people who had bee

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Arnés, Esperanza, and Marta Astier. "Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient." International Journal of Environmental Research and Public Health 16, no. 17 (2019): 3211. http://dx.doi.org/10.3390/ijerph16173211.

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Certain components of global food security continue to be threatened. Globalization has impacted food patterns, leading to greater homogenization of diets and the standardization of processes of food transformation, both in the countryside and in the cities. In Mexico, this has led to a drop in the use of native corn landraces and in the value associated with traditional practices around their growing and the processing and consumption of tortillas. The aim of this work was to analyze the main characteristics of the handmade comal tortilla system along the rural-urban gradient taking into acco

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16

Parkhomenko, Dar’ia. "“Musical gastronomy” in Rossini’s piano miniatures (on the example of the cycle “Quatre horsd’oeuvres et quatre mendiants”)." Aspects of Historical Musicology 19, no. 19 (2020): 169–88. http://dx.doi.org/10.34064/khnum2-19.10.

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Formulation of the problem. If the operatic creativity of G. Rossini constantly attracts researchers, then the chamber instrumental music of the composer is lighted only in some works of Western European musicologists, in particular, in the dissertation of Sh. Miller (1990), in which the author analyzes Rossini’s late piano pieces, noting the master’s penchant for frequent repetitions of musical elements. Ch. Park (1997), in turn, examines the chamber-instrumental works of G. Rossini in stylistic and compositional aspects, as a result concluding about his bright innovativeness in this area. B.

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Cavignac, Julie, Maria Isabel Dantas, and Gabriela Da Silva Sales Beltrão. "Comidas do sertão." Revista Ingesta 1, no. 2 (2019): 213–14. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p213-214.

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   A alimentação, que no Nordeste brasileiro é apresentada como um dos principais elementos de reivindicação de uma tradição histórica e de uma identidade regional, tem como referência a sociedade colonial que se estruturou no século XVI. A arte culinária, tal qual foi retratada por Gilberto Freyre na sua obra, seria uma resposta cultural à situação colonial: num sistema escravocrata determinado por constrangimentos históricos, econômicos e sociais, a comida teria sido um dos elementos que “adoçou” as relações entre os Mestres e os escravos e permitiu

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Lopes, Mariana da Silva, Leonardo Aureliano-Silva, and Carlos Alberto Alves. "1. Bon Appétit! O Efeito da Assinatura do Chef de Cozinha para Pratos Tradicional e Gourmet." Marketing & Tourism Review 2, no. 2 (2017). http://dx.doi.org/10.29149/mtr.v2i2.4556.

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Apesar de o termo gourmet ser usual no campo da gastronomia, na área beverage and food management são escassos os estudos que investiguem esse fenômeno da culinária no comportamento do consumidor. Assim, o principal objetivo desse estudo é analisar o efeito da assinatura do Chef de cozinha em pratos com abordagens tradicional ou gourmet. Foram realizados dois experimentos com 257 consumidores no total. Os dados foram analisados por meio de técnicas descritivas e análise de variância. Os resultados indicaram que a assinatura do Chef de cozinha aumenta a intenção de compra do prato tradicional,

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Montanari, Ornella. "IL CIBO FRA NATURA E CULTURA: ALCUNI ASSAGGI DI POESIA GASTRONOMICA GRECA." Istituto Lombardo - Accademia di Scienze e Lettere - Incontri di Studio, June 15, 2016. http://dx.doi.org/10.4081/incontri.2014.227.

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A little known Greek author, generally ignored by most handbooks of literary history, Archestratos of Gela, is regarded by the most qualified scholars as the “Father of Western Gastronomy”. He worked during the second half of the 4th century BC; his poem, Hedypatheia (Life of pleasure), is a peculiar Lehrgedicht, result of a refined art, very well controlled and never excessive, humourous, resulting from an unexpected contrast between the hexametric form and the original grastronomic topic. From this serio-comic and allusive work only 62 fragments survive, amounting around 330 lines. This anci

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Brien, Donna Lee. "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.475.

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Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the

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Brien, Donna Lee. "A Taste of Singapore: Singapore Food Writing and Culinary Tourism." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.767.

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Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundati

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Brien, Donna Lee. "Bringing a Taste of Abroad to Australian Readers: Australian Wines & Food Quarterly 1956–1960." M/C Journal 19, no. 5 (2016). http://dx.doi.org/10.5204/mcj.1145.

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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and in

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Ankeny, Rachel A., Michelle Phillipov, and Heather J. Bray. "Celebrity Chefs and New Meat Consumption Norms: Seeking Questions, Not Answers." M/C Journal 22, no. 2 (2019). http://dx.doi.org/10.5204/mcj.1514.

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IntroductionWe are increasingly being told to make ethical food choices, often by high-profile chefs advocating what they view as ethical consumption habits. Some actively promote vegetarian or vegan diets, with a growing number of high-profile restaurants featuring only or mainly plant-based meals. However, what makes food or restaurant menus ethical is not assessed by most of us using one standardised definition. Our food values differ based on our outlooks, past experiences, and perhaps most importantly, how we balance various trade-offs inherent in making food choices under different circu

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Stansbury, Gwendolyn. "Arresting Fast Food." M/C Journal 3, no. 3 (2000). http://dx.doi.org/10.5204/mcj.1852.

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We are enslaved by speed and have succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat Fast Foods. -- Manifesto of the Slow Food movement In Australia, we like our food fast. We spend more than a third of our average weekly household budget eating out or on takeaway food, a figure that may jump to 50% in the next five years (Macken). An ever increasing proportion of the food we do prepare at home has been processed for convenience, so that now we manage to spend just an hour and a half eating and drinking each day,

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Brien, Donna Lee, and Jill Adams. "Coffee: A Cultural and Media Focussed Approach." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.505.

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By the 12th century, coffee was extensively cultivated in Yemen, and qawha and cahveh, hot beverages made from roast and ground coffee beans, became popular in the Islamic world over the next 300 years. Commercial production of coffee outside Yemen started in Sri Lanka in the 1660s, Java in the 1700s, and Latin America in 1715, and this production has associations with histories of colonial expansion and slavery. Introduced to Europe in the 17th century, coffee was described by Robert Burton in the section of his 1628 Anatomy of Melancholy devoted to medicines as “an intoxicant, a euphoric, a

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Brien, Donna Lee. "Fat in Contemporary Autobiographical Writing and Publishing." M/C Journal 18, no. 3 (2015). http://dx.doi.org/10.5204/mcj.965.

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At a time when almost every human transgression, illness, profession and other personal aspect of life has been chronicled in autobiographical writing (Rak)—in 1998 Zinsser called ours “the age of memoir” (3)—writing about fat is one of the most recent subjects to be addressed in this way. This article surveys a range of contemporary autobiographical texts that are titled with, or revolve around, that powerful and most evocative word, “fat”. Following a number of cultural studies of fat in society (Critser; Gilman, Fat Boys; Fat: A Cultural History; Stearns), this discussion views fat in socio

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Brien, Donna Lee. "Why Foodies Thrive in the Country: Mapping the Influence and Significance of the Rural and Regional Chef." M/C Journal 11, no. 5 (2008). http://dx.doi.org/10.5204/mcj.83.

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Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) th

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