A presente pesquisa objetiva analisar os processos de panificação tradicional associados à italianidade em São Gotardo, no distrito de Vila Seca, Caxias do Sul, RS, e sua possível contribuição ao turismo no local. Esta pesquisa busca, portanto, registrar a memória gastronômica, a partir do questionamento sobre quais os saberes e fazeres que, nas memórias da comunidade, estão associados à panificação tradicional em São Gotardo e que, se forem mantidos ativos e consolidados nas práticas gastronômicas locais, coloquem-se como opção no âmbito do turismo local. A metodologia teve como suporte a pesquisa participativa, com entrevista, registro fotográfico e anotações em diário de pesquisa, além da realização de oficinas de panificação. As oficinas de panificação foram estruturadas para instigar os comentários sobre os saberes e fazeres associados ao pão, assim como para introdução de técnicas de gourmetização. Concluiu-se que a partir de técnica inerente à panificação é possível incrementar sabores e formulação, sem que se perca a identidade local. / The main objective of this research is to analyze traditional bakery processes, associated to the Italian influence in São Gotardo, in the district of Vila Seca, Caxias do Sul-RS, as well as its possible contribution to local tourism. Thus, the aim of this research is to rescue the gastronomic memory, based on the questioning of knowledge and practices that, in the community memory, are associated to traditional bread making in São Gotardo and, if they are rescued, they can be consolidated to reintegration in the community’s daily lives, qualifying its gastronomy, considering local tourism. This is a participative research, that was carried out through interviews, photographical records, notes in research diary, as well as bakery workshops. Bakery workshops were structured, to stimulate the people interviewed to talk about their knowledge and practices associated to bakery, and the introduction to gourmet techniques. We concluded that from the technique inherent to baking and it is possible to increase flavors and formulation, without losing the local identity.

Esta pesquisa apresenta as reflexões desenvolvidas sobre alguns fatores envolvidos no processo de ensino-aprendizagem do francês língua estrangeira (FLE). Servindo-nos da gastronomia, aspecto icônico da cultura francesa, e do seu campo lexical específico, buscamos provocar o encontro do aprendiz, por meio de sua história pessoal e de sua subjetividade, com a cultura e a língua do outro, alvo do seu aprendizado. Nossa hipótese é que as emoções positivas suscitadas pelo tema escolhido podem ser buscadas na memória para influir no resultado da aprendizagem. Nesse processo, a memória desempenha papel fundamental, tanto como fonte dessas emoções como no registro do conteúdo a ser aprendido e no seu resgate. Para analisar essa hipótese, foi realizada uma experiência baseada nos princípios da pesquisa-ação com um grupo de estudantes universitários em início de aprendizagem. A partir de um reality-show de culinária da televisão francesa, desenvolvemos e ministramos um minicurso onde os aprendizes foram levados a produzir um depoimento pessoal, em forma de filme, para falar de um doce apreciado em suas famílias. Além do filme, eles desenvolveram um léxico colaborativo no campo específico da gastronomia. Do ponto de vista teórico, nos baseamos, para as questões referentes ao papel das emoções, nos trabalhos de Freire (1996), Hubert (2006), Isen (1987), Krashen (1987), Mastrella (2011) e Revuz (1998); para abordar o papel cultural e a função de discurso da gastronomia, nos estudos de Amon (2008), Dória (2014, 2015) e Ory (1998, 2013), e, no que diz respeito ao ensino-aprendizagem de uma língua estrangeira e de seu léxico, em Klein (1989), Leffa (2000), Pietraroia (2000, 2001, 2013) e Zucchi (2010). Como a memória perpassa essas questões e aparece em todos os temas abordados, além dos autores já citados, utilizamos a obra dos irmãos Tadié (1999) como referência. A pesquisa teve como objetos de análise as produções realizadas pelos participantes, e um questionário e uma entrevista feitos após o curso em dois momentos distantes em onze meses. A análise do material coletado mostra um ganho importante de autonomia, um bom domínio do vocabulário e um funcionamento eficiente da memória, o que provocou um aumento da autoconfiança dos aprendizes e, consequentemente, um desenvolvimento positivo de suas produções. / This research presents the reflections developed on some of the factors involved in the teaching-learning process of French as a Foreign Language (FFL). Through gastronomy - an iconic aspect of French culture - and of its specific lexical field, we seek to provoke the encounter of the learner, through his personal history and his subjectivity with the culture and language of the other, target of his learning. Our hypothesis is that positive emotions, raised by the chosen subject, can be searched in memory to influence the learning outcome. In this process, memory plays a fundamental role, as much as acting as the source of these emotions, but also in recording and rescuing the content to be learned. In order to analyze this hypothesis, we carried out an experiment based on the principles of action- research with a group of college students that were in the beginning of the learning process. Using a French reality-show on cooking as trigger we developed and applied a pilot course in which the apprentices were led to produce a personal testimony in film form, to talk about a dessert that is appreciated by their families. Besides the film, a collaborative lexicon specific to the gastronomic field was developed during the course. As a theoretical reference, we rely on questions related to the role of emotions in the works of Freire (1996), Hubert (2006), Isen (1987), Krashen (1987), Mastrella (2011) and Revuz (1998); to address the cultural role and discourse function of gastronomy, in the studies of Amon (2008), Doria (2014, 2015) and Ory (1998, 2013), and as for the teaching-learning process of a foreign language and its lexicon, in Klein (1989), Leffa (2000), Pietraroia (2000, 2001, 2013) and Zucchi (2010). As memory permeates these issues and appears in all previous themes, in addition to the authors previously quoted, we also used the work of the Tadié brothers (1999) as reference. The research had as analysis object the productions made by the participants, as well as a questionnaire and an interview made after the course in two moments with an eleven month distance between them. The analysis of the collected material shows an important autonomy gain, mastery of the vocabulary and efficient functioning of memory that led to a self-confidence reinforcement of the learners and, consequently, a positive development in their productions.

Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-09T18:20:40Z No. of bitstreams: 1 TCC Sarah Nárgna.pdf: 79059 bytes, checksum: 43c9cc5fa63837a325fd167ebaca32e5 (MD5) / Made available in DSpace on 2016-05-12T14:05:32Z (GMT). No. of bitstreams: 1 TCC Sarah Nárgna.pdf: 79059 bytes, checksum: 43c9cc5fa63837a325fd167ebaca32e5 (MD5) / Neste artigo, tem-se como objetivo geral tratar sobre a sustentabilidade como expressão da hospitalidade em restaurantes de hotéis, analisando dois exemplos na cidade de Niterói - RJ. Foram realizadas duas entrevistas qualitativas com os gestores de dois restaurantes, a fim de mostrar se são realizadas práticas de gestão ambiental e quais são elas. A entrevista também teve como finalidade identificar se há na pessoa do gestor o interesse na preservação do meio ambiente ou apenas o interesse em economizar seus recursos a fim de obter lucro. Além das entrevistas, o artigo discute a necessidade da implantação de uma gestão ambiental em todo o setor, propondo ideias e projetos que atendam às necessidades dos gestores e do próprio meio ambiente, ressaltando o sentido da sustentabilidade como hospitalidade. / This article has as main objective to discuss sustainability as hospitality in restaurants located in a hotel, using as examples two at Niterói city, RJ. There were made two qualitative interviews with the managers of the restaurants in order to show whether environmental management practices are conducted and what they are. The interview also aimed to identify whether there is in the person of the manager's interest in preserving the environment or just interested in saving their resources to obtain profit. Besides the interviews, the article discusses the need to implement an environmental management across the industry, proposing ideas and projects that meet the needs of managers and of the environment itself, emphasizing the meaning of sustainability as hospitality.

Submitted by Programa de Pós-Graduação em Mídia e Cotidiano (ppgmc@vm.uff.br) on 2017-06-22T19:34:26Z No. of bitstreams: 1 Dissertação Final Eleonora.pdf: 10526258 bytes, checksum: 6e72d29ea480294f7b36bd7a7a90dd06 (MD5) / Approved for entry into archive by Jussara Moore (jussaramoore@id.uff.br) on 2017-07-12T14:07:36Z (GMT) No. of bitstreams: 1 Dissertação Final Eleonora.pdf: 10526258 bytes, checksum: 6e72d29ea480294f7b36bd7a7a90dd06 (MD5) / Made available in DSpace on 2017-07-12T14:07:36Z (GMT). No. of bitstreams: 1 Dissertação Final Eleonora.pdf: 10526258 bytes, checksum: 6e72d29ea480294f7b36bd7a7a90dd06 (MD5) Previous issue date: 2017 / FAPERJ / A proposta desta pesquisa consiste em compreender a forma como, na atualidade, o tema culinária/gastronomia, diretamente relacionado ao cotidiano, é apropriado e enquadrado pela mídia televisiva brasileira. Nas últimas décadas, a comida, além de ter se tornado assunto de interesse, passou a ocupar relevante espaço nos variados meios de comunicação: mídia impressa, eletrônica e digital. Esta pesquisa, portanto, surge a partir da observação da ampliação do repertório semântico do tema culinária/gastronomia no ambiente midiático, mais especificamente, na mídia televisiva brasileira. Mediante análise, verifica-se o enquadramento do tema em distintos formatos, em uma espécie de segmentação que permitiu o desenvolvimento de tipologias, conforme será demonstrado. Nesse contexto, sustenta-se a hipótese de que as mensagens propagadas extrapolam, por vezes, o alimento em si, funcionando como uma espécie de ferramenta pedagógica de consumo não só de alimentos e bens relativos ao universo culinário, mas, sobretudo, de valores associados às práticas alimentares, corroborando na construção de estilos de vida. Além do percurso bibliográfico, foi implementada a combinação de diferentes métodos: cartografia, observação direta e análise do conteúdo. Nesse processo, foram observadas todas as produções televisivas cujo tema era culinária e gastronomia nas TVs aberta e fechada. Após o enquadramento em tipologias, o estudo teve como recorte para a análise em profundidade o conteúdo de cinco produções: Bela Cozinha, exibido no canal GNT; Chef Itinerante do canal TLC - Travel&Living; MasterChef Brasil, exibido nos canais Discovery Home&Health e na Band; Dia Dia com Daniel Bork, do canal Band e, por último, Cozinha prática com Rita Lobo, exibido no GNT. / The purpose of this research is to understand how, currently, the culinary / gastronomy theme, directly related to daily life, is appropriate and framed by the Brazilian television media. In the last decades, food, in addition to becoming a subject of interest, came to occupy relevant space in the various media: print, electronic and digital media. This research, therefore, arises from the observation regarding the extension of the semantic repertoire of the culinary / gastronomy theme in the media environment, more specifically, in the Brazilian television media. Through analysis, it is verified the framing of the theme in different formats, in a kind of segmentation that allowed the development of typologies, as will be demonstrated. In this context, the hypothesis is maintained that the propagated messages sometimes extrapolate the food itself, functioning as a kind of pedagogical tool of consumption not only of foods and goods related to the culinary universe, but, above all, associated values to food practices, corroborating in the construction of lifestyles. In addition to the literature, a combination of different methods was implemented: mapping, direct observation and content analysis. In this process, all television productions were observed whose theme was cooking and gastronomy in the open and closed TVs. After framing in typologies, the study had as a cut-off for the in-depth analysis of the content five productions: Bela Cozinha, shown on the GNT channel; Chef Itinerante of TLC - Travel & Living; MasterChef Brazil featured on Discovery Home & Health and Band; Dia Dia with Daniel Bork of the Band channel and, finally, Cozinha Prática com Rita Lobo exhibited in the GNT. Keywords:

The diploma thesis deals with the modern trends in the area of food tourism in terms of starting up business focused on food tours for tourists in Prague. The main objective of the thesis is to analyze food tourism market environment in Prague. Based on that the author will assess whether the new business will be successful on the market. The theoretical part is devoted to the terminology of tourism, gastronomy development and modern trends in supply and demand of food tourism. In practical part of the thesis the author deals with methods of analysis of the market environment. Enterprise´s external environment is analyzed by using PEST analysis, internal environment is analyzed by analysis of competition using Porter´s Five Forces and Strategic Group Map. Finally, the author evaluates results of the survey in order to analyze demand for products on food tourism market.

Ancrer le goût comme liant plastique dans un processus artistique et gastronomique, c’est construire la liberté d’un langage surréaliste, transposant et faisant exister le gustatif comme émotif et motif graphique. Points, lignes, couleurs sont offerts au spectateur dans la jouissance esthétique d’une dégustation. Manger l’art invite à redéfinir l'essence de la gastronomie, une esthétique du goût dans le champ des arts plastiques. Je vous propose une entrée plastique pour saisir l'art culinaire et inversement une entrée gustative pour apprécier l'art. Des fonds noirs de Francisco de Zurbarán, aux noirs torréfiés de Michel Bras, comment traduire la sacralisation du goût comme expérience sensible de l’ordre du plastique et de l’esthétique au sein d’une démarche artistique ? Du concept à la pratique participative, l'espace-assiette devient espace architectural et en définitive espace gourmand. L'espace architectural étant le moteur des projets plastico-gastronomiques, c'est à partir du corps de l’espace que les installations comestibles sont créées, afin que la gourmandise, concept imaginaire et impalpable se concrétise en œuvre d'art totale. Chair d’une couleur intime, la gourmandise se révèle dans l’incorporation d’une offrande à partager. / Introducing taste as a fine art ingredient in the artistic and gastronomic process is a way of building a free and surrealist language, by which the gustatory becomes a graphic pattern. Dots, lines, colors are given to the viewer as an aesthetic and pleasurable tasting. Eating art invites you to redefine the essence of gastronomy and the aesthetic of taste in the field of fine art. It is an artistic starter to understand culinary art, and a culinary starter to appreciate fine art. From Zurbaran dark backgrounds to Bras roasted blacks, how to translate the (sacralisation) of taste as a sensitive, aesthetic and artistic experience? From a concept to a shared practice, the space-plate becomes an architectural space and, finally, a gourmet space. The architectural space being at the start of the artistic and gastronomic projects, the edible installations are created from the (space body/structure), so that the “gourmandise”, an immaterial and imaginary concept, takes shape in a total art work.

The present study deals with the translation of a text about tourism and gastronomy. The analysis focuses on the translation of cultural words and terminology. The aim of the study was to analyse the translation problems that may arise in an academic text dealing with tourism and gastronomy, and see what strategies are usable to handle these problems. The translation strategies that are used in the analysis are Vinay & Darbelnet’s (2008) and Newmark’s (1988). A number of different translation problems were addressed, for instance how to deal with borrowings and with cultural adaptations.

Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information. Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture. Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation. Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture. Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.

The aim of the thesis is to analyze supply and demand for healthy food in restaurants of two Czech cities, Praha and Ostrava. In the thesis there are defined basic terms related to food establishment and healthy food as a part of healthy lifestyle. There is introduced Czech gastronomy and its history. Diploma thesis also refers to typical Czech habits and frequent eating mistakes from healthy nutrition point of view. The research is focused on analysis of selected Czech restaurants' offer. There is included an interview with nutritional consultant and a survey, which is concentrated on demand for healthy food in Czech restaurants. Last chapter is devoted to final overview of the issue as well as to the suggestions for improvements.

The diploma thesis "European legislation in tourism and gastronomy" summarizes legislative changes related to the Czech Republic after joining the European Union. In the theoretical part is examined in detail the structure of the European Union - the EU Treaty, the EU Institutions and the executive, legislative and judicial power. The practical part describes the changes in legislation and their impact on the tourism and hospitality sector. The thesis assesses the pros and cons of the new legislation and the effect of how new directives and regulations affected the activities of the Czech operators of restaurants and hotels.