Made available in DSpace on 2016-08-10T11:22:21Z (GMT). No. of bitstreams: 1 IZABEL CRISTINA ALVES SIGNORELI.pdf: 8327169 bytes, checksum: 26180e7e7d2f71b5b6b454cc310ca180 (MD5) Previous issue date: 2010-03-15 / The study investigates the ways that food assumes in the kitchen of Goiás, through the book A Cozinha Goiana Estudo e receituário, of Bariani Ortencio, writer, folklorist and expert culture popular of Goiás. The author began his research in 1953. All references found, related to Goiás s culture, were selected and passed to individual bookmarks, so that future generations have a source of authentic and reliable research. Followed by 14 year by accurately recording the customs, beliefs and Goiás s language. In 1967 he published the first edition of A Cozinha Goiana - Estudos e receituário", in which was not confined to reap revenues. In the book makes Ortencio reference to literature, customs records of the population, compare techniques in order to make the recipes, studies the influences of eating habits among those born in the states of Minas Gerais, São Paulo and Goiás. This research therefore investigates the identity of the people with the traditions of Goiás s culinary, showing the regional dishes of the state and that in Goiás not eat like other regions of Brazil. Where the kitchen is a cultural symbol, memory, and also a factor identity. The rituals around food among natives of the state of Goiás are relevant aspects in its sociability, the author tried, in "Receita de Goianidade to establish a proposed to explain the association between food and identity, and clarify the issues guided eating habits from determinants specific stories and symbols that, in turn, helped in the composition of the myth of the peculiarities of belief born in Goiás. / O trabalho investiga os sentidos que a alimentação assume na cozinha goiana, através da obra A Cozinha Goiana Estudo e receituário, do escritor e folclorista Bariani Ortencio que é profundo conhecedor da cultura popular goiana. O autor iniciou suas pesquisas em 1953. Todas as referências que encontrava, relacionadas à cultura em Goiás, eram selecionadas e passadas para fichas individuais, porque entendia que, assim, as gerações futuras teriam uma fonte de pesquisa autêntica e confiável. Seguiu, por 14 anos, registrando com precisão os costumes, as crenças e o linguajar goiano. Em 1967, publicou a primeira edição de A Cozinha Goiana-Estudos e receituário , na qual não se limitou apenas a colher receitas. No decorrer da referida obra, Ortencio refere-se à literatura, registra costumes da população, compara técnicas no modo de fazer as receitas, estuda as influências dos costumes alimentares entre os mineiros, os paulistas e os goianos. Esta, pesquisa, portanto, investiga a identidade do povo goiano com as tradições culinárias, mostrando os pratos regionais do Estado e que em Goiás não se come como comem os brasileiros de outras regiões. Onde a cozinha é um símbolo cultural, memória, e também um fator de identidade. Os rituais em torno da alimentação entre os goianos são aspectos relevante a sua sociabilidade, o autor buscou, em Receita de Goianidade , construir uma proposta que explicasse a associação entre comida e identidade, além de tornar claras as questões que nortearam os hábitos alimentares a partir de determinantes histórias e símbolos específicos que, por sua vez, auxiliaram na composição do mito de goianidade.

O presente trabalho apresenta um estudo sobre projetos para escolas de gastronomia. Sua realização foi pautada em pesquisas sobre escolas de gastronomia do Brasil e do exterior onde por meio de pesquisas bibliográficas, em meios eletrônicos, visitas técnicas e entrevistas, pode-se conhecer esse tipo de projeto, cujo embasamento técnico é muito pouco conhecido. Como objeto de estudo e para que fosse conhecida e conferida a qualidade de projeto em uma das instituições de grande renome na área, foi escolhido o Centro Universitário SENAC São Paulo, com os campi SENAC Campos do Jordão e SENAC Santo Amaro. A metodologia utilizada foi a de Avaliação Pós-Ocupação (APO) com o uso de métodos e técnicas como walkthrough, registros fotográficos, entrevistas com perguntas abertas para participantes do projeto, questionários para alunos e professores e embasamento teórico de legislações. Ao término da pesquisa pode-se concluir que os campi SENAC, estão na maioria dos itens relevantes, adequados às legislações existentes e as expectativas dos usuários. / The present work presents a study on projects for culinary schools. Its accomplishment was based in research on schools of culinary of Brazil and the exterior where by means of bibliographical research, in half electronic, visits techniques and interviews, this type of project can be known, whose basement technician is very little known. As study object and so that it was known and conferred the quality of project in one of the institutions of great reputation in the area, Centro Universitário SENAC São Paulo was chosen, with campus SENAC Campos Jordão and campus SENAC Santo Amaro. The used methodology was of Post-Occupancy Evaluation with the use of methods and the techniques as walkthrough, photographic registers, interviews with questions opened for participants of the project, questionnaires for pupils and teachers and theoretical basement of law. To the ending of the research campi SENAC can be concluded that, is in the majority of the excellent item, adjusted to the existing law and the expectations of the users.

L’étude des céramiques culinaires conduit à une analyse fonctionnelle de ces objets. S’ils se rattachent tous au domaine de la cuisine, certains peuvent servir à stocker, d’autres à préparer ou mélanger et d’autres enfin à cuire les aliments. Le travail présenté ici s’intéresse à ce type de mobilier dans le Languedoc depuis la création de la province romaine de Gaule Transalpine jusqu’à la fin du IIe s. ap. J.-C. La technique utilisée pour fabriquer ces poteries renseigne déjà sur leur fonction. Le choix de l’argile, la façon de la préparer, de la cuire, donne soit des vases solides soit des récipients résistants au feu. L’identification des formes par la constitution d’une typologie sur trois nivaux (classe, forme, type) permet d’analyser la composition de la batterie de cuisine. À partir des textes antiques on retrouve l’utilisation de ces récipients et on peut reconstituer les pratiques culinaires. L’étude se double d’une analyse culturelle à une époque où sont en contact les cultures romaine et gauloise. Si, sur les plans technique et typologique, le Languedoc occidental, en particulier le Narbonnais, présente des caractéristiques très italiques, le Languedoc oriental reste plus traditionnel. Néanmoins, du point de vue fonctionnel, la répartition des formes indique des pratiques culinaires similaires qui se confondent avec la culture romaine comme le montrent certains exemples pris en Italie (Pompéi, Ostie). / Cooking ware study leads to analyse the functions of the ceramics objects. Even if all those objects are linked to the field of cookery, some of them may be used specifically to stock, to prepare or mix ingredients, or to cook. This PhD Thesis focuses on this type of ceramics material in Languedoc since the creation of the Transalpin Gaul Province by the Romans. The choice of ceramic technique tells us a lot about the function of ware. The selection of clay, the way it is prepared and fired cause either hard-wearing ware or fireproof container. Typing shapes according to their group / shape / type, allows to analyse composition of set of pots and pans. Thanks to antic texts we may find how the containers were used and we can piece together what were culinary practices. Furthermore, this study is also a cultural analysis of roman acculturation in south of Gaul. Typology and technique studies enlighten two specific cases: on the one hand, in Western Languedoc – mostly the Narbonne area -, wares have Italic characteristics, and on the other hand, in Eastern Languedoc, wares have traditional characteristics. Nevertheless, from a functional point of view, distribution of shapes points to similar culinary practices, closed to roman practices (examples of Pompéi and Ostie).

O presente trabalho apresenta um estudo sobre projetos para escolas de gastronomia. Sua realização foi pautada em pesquisas sobre escolas de gastronomia do Brasil e do exterior onde por meio de pesquisas bibliográficas, em meios eletrônicos, visitas técnicas e entrevistas, pode-se conhecer esse tipo de projeto, cujo embasamento técnico é muito pouco conhecido. Como objeto de estudo e para que fosse conhecida e conferida a qualidade de projeto em uma das instituições de grande renome na área, foi escolhido o Centro Universitário SENAC São Paulo, com os campi SENAC Campos do Jordão e SENAC Santo Amaro. A metodologia utilizada foi a de Avaliação Pós-Ocupação (APO) com o uso de métodos e técnicas como walkthrough, registros fotográficos, entrevistas com perguntas abertas para participantes do projeto, questionários para alunos e professores e embasamento teórico de legislações. Ao término da pesquisa pode-se concluir que os campi SENAC, estão na maioria dos itens relevantes, adequados às legislações existentes e as expectativas dos usuários. / The present work presents a study on projects for culinary schools. Its accomplishment was based in research on schools of culinary of Brazil and the exterior where by means of bibliographical research, in half electronic, visits techniques and interviews, this type of project can be known, whose basement technician is very little known. As study object and so that it was known and conferred the quality of project in one of the institutions of great reputation in the area, Centro Universitário SENAC São Paulo was chosen, with campus SENAC Campos Jordão and campus SENAC Santo Amaro. The used methodology was of Post-Occupancy Evaluation with the use of methods and the techniques as walkthrough, photographic registers, interviews with questions opened for participants of the project, questionnaires for pupils and teachers and theoretical basement of law. To the ending of the research campi SENAC can be concluded that, is in the majority of the excellent item, adjusted to the existing law and the expectations of the users.

Introdução: O ato de cozinhar para si e para a família vem se transformando nos contextos urbanos e ocidentais, especialmente após a Segunda Guerra Mundial, ante inúmeras mudanças sociais, econômicas e na maneira de se alimentar. Esse contexto tem provocado alterações nos hábitos alimentares das populações, incluindo frequência e habilidades culinárias, em particular nas cidades mais urbanizadas e industrializadas, com impactos na saúde. Objetivo: Adaptar instrumento específico para caracterização dos hábitos culinários da população urbana do Estado de São Paulo (SP). Material e Métodos: Foi realizada a adaptação de instrumento focado nos hábitos culinários da população urbana do Estado de SP. Esse instrumento teve suas questões originais traduzidas, foi submetido à análise de especialistas (n=6) e aplicado em pré-teste (n=6) com a população-alvo para testar sua compreensão. Após as contribuições dos especialistas e respondentes do pré-teste, o instrumento foi revisado e aplicado à amostra não-probabilística da população-alvo (n= 261). A coleta de dados foi realizada por meio eletrônico, via plataforma Survey Monkey, com convite para participação feito pela rede social Facebook. Os resultados obtidos foram analisados com o auxílio do software Excel. Resultados: A amostra que respondeu ao instrumento foi caracterizada quanto à frequência de hábitos culinários, à frequência com que cozinha determinados alimentos, às habilidades culinárias, às motivações para cozinhar e à responsabilidade de cozinhar. Em relação à frequência dos hábitos culinários, mais da metade da amostra de homens (57,15%) tem o hábito de cozinhar em casa de 1 vez a 3 vezes na semana, sendo que 35,71% dos homens cozinham 7 vezes ou mais na semana. Todos os homens cozinham ao menos 1 vez na semana. Para as mulheres, 2,29% declararam não cozinhar nunca, enquanto 38,86% delas declararam cozinhar 7 vezes ou mais na semana. O restante da amostra (49,71%), afirmou cozinhar de 1 a 6 vezes na semana. O tempo parece ser um determinante importante para a frequência: para 57,14% dos homens, ter mais tempo livre poderia fazer com que cozinhassem mais. O resultado foi similar para as mulheres: 60,57% concordam que cozinhariam mais se tivessem mais tempo. Quando questionados sobre se gostariam de cozinhar com mais frequência, 64,54% dos homens declararam que sim. Para as mulheres, o resultado foi ligeiramente menor, com 51,43% declarando que gostariam de cozinhar mais frequentemente. Conclusão: Esta pesquisa atingiu seu objetivo (adaptar um instrumento para a caracterização dos hábitos culinários da população brasileira urbana, em particular a do Estado de SP. Mesmo com a amostragem não-probabilística, com diferença grande no número de homens e mulheres respondentes, a pesquisa serviu para dar pistas de como a população urbana brasileira residente no Estado de São Paulo cozinha. / Introduction: The act of cooking at home has been changing in the urban and western contexts, especially after the Second World War, due to several changes in the social, economic and food scenarios. This context has caused changes in the culinary habits of populations, including culinary skills and frequency, particularly in the most urbanized and industrialized cities, impacting the public health. Objectives: To adapt a specific questionnaire to trace the culinary habits of the urban population of the State of São Paulo, Brazil. Materials and Methods: The adaptation of a questionnaire focused on the culinary habits of the urban population of the State of São Paulo was carried out. This questionnaire had their original questions translated and was submitted to expert analysis (n = 6) and pre-tested (n = 6) with the target population to test the questionnaire\'s understanding. After the contributions of the specialists and respondents of the pre-test, the questionnaire was reviewed and applied to a non-probabilistic sample of the urban population of the State of São Paulo (n = 261). Data collection was performed by electronic means, like Survey Monkey platform. The invitation to participate was sent by the social network Facebook. As an inclusion criterion, respondent\'s age should be between 20 and 60 years old (adults and seniors, classified according to IBGE). The results were analyzed with the use of Excel software. Results: The target population that answered the questionnaire was characterized by their frequency of cooking habits, frequency of when they cook certain foods, cooking skills, cooking motivations and cooking responsibilities. In relation to the frequency of culinary habits, 57.15% of men cooked at home from 1 to 3 times a week; 35.71% of men cooked 7 times or more in a week. All the men declared to cook at least once a week. For women, 2.29% said they never cooked, while 38.86% said they cooked 7 or more times a week. The rest of the women (49.71%) said they cooked from 1 to 6 times a week. In addition, time seems to be an important determinant of the frequency of culinary habits: for most men (57.14%), \"having more free time\" could make them cook more. The result was similar for women: 60.57% agreed they would cook more if they had more time. When questioned about whether they \"would like to cook more often,\" 64.54% of the men stated they agreed with the statement. For women, the result was slightly lower, with 51.43% of women stating that they would like to cook more often. Conclusion: this research reached its objective of adapting a questionnaire to characterize the culinary habits of the Brazilian urban population, in particular the one that lives in the State of São Paulo. Even with a non-probabilistic sampling with a large difference in the number of men and women who answered the questionnaire, the present research revealed itself important to give clues of how Brazilians cook.

<p>Som ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.</p>

Under de senaste tre åren i Sverige, har debatten varit intensiv angående livsmedelstillsatser i vår mat. Böcker, tidningsartiklar och debattprogram är några av medieaktörerna som ifrågasatt varför livsmedelsproducenter använder tillsatser. Konsumenter som förut inte varit intresserade av tillsatser har tagit till sig debatten och börjat leta efter mat utan tillsatser. Denna studie behandlar konsumenters förhållningssätt till tillsatser. Syftet har varit att få en djupare insikt i konsumenternas tankar och attityder till tillsatser i den rådande tillsatsdebatten samt hur de resonerar kring information om och förtroende för tillsatser. Som delsyfte har vi velat få en förståelse för hur livsmedelsföretag uppfattar konsumenternas tankar och attityder till tillsatser. Studiens design är en beskrivande tvärsnittsstudie där tre parallella undersökningar har genomförts. Metoderna som använts är en kvalitativ intervjustudie där 8 konsumenter deltog och två semikvantitativa enkätundersökningar där 133 konsumenter och 17 livsmedelsföretag deltog. Undersökningarna är baserade på tre teman: attityd, information och förtroende. Utifrån dessa teman har den data som framkommit analyserats kvalitativt och statistiskt beroende på undersökningsmetod. Vårt resultat säger att konsumenter blandar ihop de matrelaterade begreppen i samhällsdebatten. Eftersom dagens mattrender bland annat kommunicerar ärlighet och naturlighet blir ekologisk mat och närproducerad mat motsatser till livsmedelstillsatser. Tidningar, TV och Internet är de medieaktörer som har störst inflytande på konsumenter gällande tillsatsinformation. Konsumenter har en ambivalent inställning till media eftersom de både ger adekvat och icke sanningsenlig information om tillsatser. Utifrån debatten har livsmedelsföretag modifierat sina recept vilket gör att många produkter nu innehåller mindre mängder av tillsatser. Dessa förändringar verkar konsumenter inte vara medvetna om ännu. Majoriteten av konsumenter menar att tillsatser är onödiga och används i för stora mängder.

Som ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.

Culinary tourism can contribute to the economic development of many rural communities. Creating competitive advantage for a rural community by establishing a culinary cluster requires a strategy designed to leverage the economic, cultural and environmental qualities of a place in an attractive setting and within reach of interested markets. Accordingly, culinary tourism development occurs in places with a ‘local milieu’ that possesses a concentration (spatial agglomeration) of local culinary-related products and services produced by their clustered production of a number of inter-connected firms and service providers. This can attract visitors, new residents and investments and lead to more sustainable economic outcomes that increase the quality of life of residents. To take full advantage of such possibilities, a strategy for partnership and collaboration among various stakeholders involved in culinary tourism is required. This study provides a conceptual foundation for culinary tourism as a part of the creative food economy through place branding. It analyzes the formation of culinary clusters in place-based rural community development. A culinary cluster results from innovation in the production and consumption of local food. The research began with a review and assessment of literature on culinary tourism, economic geography and business/management that led to the definition of concepts that were combined in the creation of a conceptual model based on modification of Porter’s (1990) clustering model. The model consists of ‘four interdependent determinants’ and ‘four facilitators’ that influence the creation of a culinary cluster, and that require attention in building a creative food economy and an environmentally friendly taste of a place as a brand. A ‘terroir’ contributes to the formation of a successful culinary cluster. Tourism and agriculture are leading sectors in this process. Four broad elements specified in the model (‘environmentally friendly movement’, ‘leadership’, ‘stakeholder collaboration’ and ‘communication & information flows’) are the challenges that must be met for the successful transformation of a ‘terroir’ into a creative and environmentally friendly tourism destination that provides the taste of a place and, eventually, contributes to the global green movement. The creation of the model is an important conceptual contribution of the study. The model is used in a variety of ways. First, it was used to guide the collection of information in field investigations of two selected case study sites in the province of Ontario, Canada (Savour Stratford and SAVOUR Muskoka). Second, it was used to structure the qualitative analyses in each case study. Third, it guided comparison of the case studies where it was also used as an evaluative tool to suggest what is working well and less well in the study clusters. It was also used prescriptively to suggest what elements require further attention to strengthen the performance of the clusters. The study focuses on the relatively new concepts of a creative food economy, environmentally friendly culinary tourism and place branding in the formation of a culinary cluster in place-based rural community development. These themes are obviously interrelated, but have not been explored together previously; and thus, the study provides conceptual coherence for addressing their relationships. The findings of the comparative case study suggest that the transformation of a ‘terroir’ into a taste of a place through place branding is based upon the identification of the strengths of a place through inventory of the culinary-related core resources, and the leading and supporting assets (e.g., hard factors of natural environment and soft factors of cultural heritage). Since these will be different from place to place, one should expect different outcomes as the comparative case study demonstrates. Success will depend upon the use of culinary-related resources, based on local things and knowledge, leadership, and stakeholder involvement through collaboration and partnership, to create a uniquely appealing identity and image (place brand). Thus, a synergistic relationship can be established between the primary sector (agriculture) and service sector (tourism) through innovative entrepreneurial activities. The study makes important contributions both conceptually and empirically by creating a model that addresses the conversion of ‘terroir’ into a creative and environmentally friendly tourism place, by demonstrating the utility of the model through application to two cases in a comparative format; and practically, by directing attention to items that need careful consideration if synergistic relationships are to be established between agriculture and tourism through the development of culinary clusters as part of place-based rural community development.

Inledning: Maten är inte bara något som ska ge oss näring. Utan också en mötesplats där man kan uppleva glädje och njutning. För barn är bra mat avgörande för dess hälsa, välbefinnande och utveckling. Om barn ska orka leka och lära är det viktigt att de får bra mat redan från början i förskolan.Syfte: Författarna vill se om det som står på matsedeln stämmer överens med det som senare hamnar på tallriken samt se om det finns någon skillnad på förskolor som har mottagnings – respektive tillagningskök utifrån de sju gastronomiska variablerna. Metod/material: Datainsamlingen genomfördes i form av deltagande observationer med låg grad av struktur. Observationerna genomfördes på fem olika förskolor i Sverige i tre olika kommuner. Tre av dessa förskolor hade mottagningskök och två med tillagningskök. Förskolorna besöktes vid lunchtid under två dagar. Maten åts av författarna, fotograferades och bedömdes med hjälp av ett observationsschema utifrån de sju gastronomiska variablerna. Rådatan sammanställdes sedan till en analys av lunchrätten. Resultat: Det fanns en varierad kvalité av gastronomiska variablerna i lunchrätterna som serverades på förskolorna med de olika typerna av kök. Det fanns en varierad tillförlitlighet på de olika lunchrätterna som serverades och utlästes av matsedeln. Slutsats: I förskolor med tillagningskök stämde det som stod på matsedeln överens med det som sedan hamnade på tallriken vilket det bara delvis gjorde på förskolorna med mottagningskök. Upplevelsen av lunchen var olika utifrån de sju gastronomiska variablerna då det kom till tillagning – respektive mottagningskök.