Dans ce travail nous nous proposons d’étudier la poésie de deux écrivains nikkei-péruviens : José Watanabe et Doris Moromisato. Nous voulons observer comment elle témoigne d’un processus de construction identitaire. Avant d’aborder notre corpus, nous dressons un panorama historique et sociologique de la présence japonaise et nikkei en Amérique latine, et spécialement au Pérou, à travers notamment un examen des artefacts culturels destinés à rendre hommage à la communauté nikkei péruvienne qui s’est constituée au début du XXe siècle avec l’arrivée de main d’œuvre paysanne japonaise. Membres de cette communauté, fils et fille d’immigrés, Watanabe et Moromisato ont dû se définir comme péruviens d’origine japonaise, et l’ont fait pour une grande part en écrivant. Nous voulons montrer comment chacun exploite et intègre son héritage familial à son identité péruvienne. Nous traitons chaque auteur séparément dans le but de dégager plus clairement les points essentiels de leurs univers poétiques et de leur position face à leurs origines. Nous verrons ainsi que l’héritage culturel de Watanabe conditionne en parti sa posture de poète, et que sa vision du haïku japonais, tel que son père le lui a fait connaître enfant, révèle une conception particulière de son travail de poète. À l’inverse, les parents Okinawaïens peu instruits de Moromisato n’ont pu la mettre en contact avec la culture littéraire japonaise, et c’est une fois adulte qu’elle la rencontre telle qu’elle s’exporte. Issue d’un foyer renfermé sur les souvenirs d’un Okinawa rural, Moromisato envisage son identité multiple d’une façon différente que Watanabe, qui a grandi dans un foyer ouvert sur la culture autochtone. / In this work we aim to study the poetry of two Peruvian nikkei writers: José Watanabe and Doris Moromisato. We hope to see how it reflects a process of identity building. Before going into the texts, we will provide a historical and sociological overview of the Japanese and Nikkei presence in Latin America, especially in Peru, through an examination of cultural artefacts paying tribute to the Peruvian Nikkei community formed at the beginning of the 20th century with the arrival of Japanese peasant workers. As members of this community (both are children of immigrants), Watanabe and Moromisato had to define themselves as Peruvians of Japanese origin, and did so largely by writing. We intend to demonstrate how each utilizes their family heritage to their advantage, integrating it into their Peruvian identity. We will study each author separately in order to clarify the essential characteristics of their poetic universes and their position in relation to their origins. We will see that Watanabe’s cultural heritage partially conditioned his work as a poet, and that his vision of the Japanese haiku, as passed down by his father, reveals unique insight into his artistic work. Conversely, Moromisato's undereducated Okinawan parents were unable to bring her into contact with Japanese literary culture, and it wasn’t until she was an adult that she encountered it in its exported form. Moromisato, who was born into a home closed off from influences outside those originating in /who was born into a home that thrived on memories of rural Okinawa, sees his multiple identities differently than Watanabe, who grew up in an environment that was open to peruvian culture.

Made available in DSpace on 2016-04-27T16:33:01Z (GMT). No. of bitstreams: 1 Cybele de Farias e Soares.pdf: 383385 bytes, checksum: c5104627e671714e807882a1ed4dd7d9 (MD5) Previous issue date: 2015-03-25 / When new subjects appear within the classroom space, it is a prolific time to discuss the pedagogical practice through their demands. The emergence of immigrants in schools raises various questions and this research intends to discuss the social relations between nationals and immigrants in the classroom and the their meanings in the integration and constitution of the immigrant self-image, in the Elementary Education II of a private school in the city of São Paulo. To investigate the dynamics promoted by teachers, the relationships between students and the speeches, it was necessary a study contemplating an intensive observation, interviews with school players and document analysis. The fieldwork revealed that some immigrant students interact with restrictions in the classroom and gather in groups of the same nationality. The justification for this fact, found in the literature review, that teachers do not have sensitivity to understand the phenomenon of migration and its consequences in the identities of the students was insufficient to understand that school's reality. Conflicts, disputes and ideas that nationals students sustain on immigration and immigrants interfere in their relationship with them and can shape their images about themselves. We elected theoretical interlocutors as SAYAD (1998, 2010) to explain, based on sociology, the complexity of the migration phenomenon, ELIAS (2000) to understand the disputes between groups that, in the struggle for social spaces, humiliate and attribute low human value to newly arrived immigrants who, in turn, absorb the stigma that is alleged against them, lowering them self esteem. The stigmatization suffered by immigrant groups relied on GOFFMAN (2008) to be better understood. It is worth noting that the choice of an elite school with a large group of immigrants, Peruvian and Chinese, was strategic in order to understand school dynamics / Quando novos sujeitos aparecem dentro do espaço da sala de aula é um momento prolífico para discutirmos a prática pedagógica mediante essas novas demandas. A emergência de imigrantes nas escolas suscita questionamentos variados e esta pesquisa pretende debater as relações sociais entre os nacionais e os imigrantes em sala de aula e o significado disso na integração e na constituição da autoimagem do imigrante, no Ensino Fundamental II de uma escola privada da cidade de São Paulo. Para investigar as dinâmicas promovidas pelos professores, os relacionamentos entre alunos e os discursos, foi preciso um estudo que contemplasse a observação intensiva, entrevistas com os atores escolares e análise de documentos. O trabalho de campo revelou que os alunos imigrantes pouco interagem em sala de aula e se reúnem em grupos de mesma nacionalidade. A justificativa para este fato, encontrada na revisão bibliográfica, de que os professores não têm sensibilidade para compreender o fenômeno migratório e suas consequências nas identidades dos alunos foi insuficiente para compreensão de tal realidade escolar. Os conflitos, as disputas e as ideias que os nacionais têm de imigração e de imigrantes interferem no seu relacionamento com estes e podem modelar suas imagens sobre si mesmos. Elegemos interlocutores teóricos como SAYAD (1998; 2010) para explicar, com base na sociologia, a complexidade do fenômeno migratório, ELIAS (2000) para entender as disputas entre os grupos que, na luta por espaços sociais, humilham e revestem de baixo valor humano os imigrantes recém chegados que, por sua vez, absorvem o estigma que lhes é imputado, baixando-lhes a auto estima. Esta estigmatização provocada nos grupos de imigrantes se apoiou em GOFFMAN (2008) para ser melhor entendida. Vale ressaltar que a escolha de uma escola de elite com um grande grupo de imigrantes, peruanos e chineses, foi estratégica para a compreensão das dinâmicas escolares

Vários países ao redor do mundo têm procurado cada vez mais diversificar suas matrizes elétricas com o objetivo de diminuir a dependência de combustíveis fósseis e reduzir as emissões dos gases responsáveis pelo agravamento do efeito estufa na atmosfera. Com isso, tem crescido a participação de algumas fontes renováveis de energia que, até duas décadas atrás, não ocupavam lugar de destaque na matriz elétrica mundial, como por exemplo, a energia eólica. O gás natural, embora seja um recurso fóssil, é considerado menos poluente e este tem substituído os derivados de petróleo em várias aplicações, entre elas na geração de eletricidade. O Peru, no intuito de atender a sua demanda crescente por eletricidade, vem buscando novas alternativas energéticas, como por exemplo, a energia eólica e, em maior escala, a termeletricidade com o uso do gás natural, cuja disponibilidade aumentou consideravelmente após o início da exploração das jazidas de Camisea. O presente trabalho tem o objetivo de avaliar, tanto em um cenário de curto prazo como de longo prazo, o impacto de uma maior inserção da energia eólica e a expansão das térmicas a gás natural na operação econômica do sistema hidrotérmico Peruano. Esta avaliação é realizada com base na análise das seguintes figuras de mérito: custo marginal de operação (CMO), custo de operação do sistema, deslocamento de geração térmica e perfil de despacho de geração das unidades geradoras (MWh). Foram realizadas simulações do sistema elétrico peruano com e sem participação da geração eólica e a partir dos resultados obtidos, efetuou-se uma análise comparativa com base nos cenários propostos. Para efetuar as simulações foi utilizada a ferramenta computacional denominada PERSEO. Este programa, utilizado pelo setor Elétrico Peruano, permite simular o sistema hidrotérmico com característica de representação de um sistema multi-reservatório, multi-nodal e multi-cenário utilizando programação dinâmica estocástica. O trabalho também apresenta as principais características do Setor Elétrico Peruano enfocando sua evolução, desafios e plano de expansão, onde, com base neste se elaborou as simulações propostas. Os resultados obtidos com a inserção da geração eólica, baseados nas premissas e cenários propostos, foram considerados positivos. Houve uma diminuição média anual de 18% nos custos marginais de operação, o que representa uma diminuição nos custos de operação em torno de US$ 28 milhões ao ano, ou seja, 4% do total. Com relação à geração térmica a gás natural, o impacto da maior inserção desta no sistema também foi positivo, com redução dos custos de operação do sistema e deslocamento de geração térmica mais poluente (óleo combustível e carvão mineral). Adicionalmente efetuou-se uma análise do potencial de complementaridade da geração eólica e hídrica e do plano de expansão da geração hídrica com exportação de energia elétrica para o Brasil. / Several countries around the world have increasingly sought to diversify their electrical matrix in order to reduce dependence on fossil fuels and reduce emissions of gases responsible for worsening greenhouse effect in the atmosphere. As a result, has grown the participation of some renewable energy sources that until two decades ago did not occupied a prominent place in the world energy matrix, such as wind power. The Natural gas, although it is a fossil resource, is considered less pollutant and it has replaced petroleum products in various applications among them in the generation of electricity. The Peru, in order to meet its growing demand for electricity, has been seeking new alternatives between them wind power, and on a larger scale, thermoelectricity with the use of natural gas whose availability has increased considerably since the beginning of the exploitation of the fields of Camisea. This study has the objective of evaluate, both in a short-term outlook and long-term the impact of a greater insertion of wind energy and expansion of natural gas thermal on the economic operation of the hydrothermal Peruvian system. This evaluation is performed based on the analysis of the following arguments of merit: the marginal cost of operation (CMO), cost of system operation, displacement of thermal generation and profile and generation dispatch of generating units (MWh). Simulations of Peruvian electric system \"with\" and \"without\" participation of wind generation were realized and from the results obtained, it was performed a comparative analysis based on the proposed scenarios. To effectuate the simulations, it was used a computational tool called PERSEO. This program, used by the Peruvian electricity sector, allows simulating the hydrothermal system with features of a representation of system multi-reservoir, multi-nodal and multi-scenario using stochastic dynamic programming. The study also presents the main characteristics of the Peruvian Electric Sector focusing on its evolution, challenges and expansion plan, where, based on this proposal were elaborated the simulations. The results obtained with the insertion the wind generation, based on premises and proposed scenarios, were considered positive. There was an average annual decline of 18% in the marginal costs of operation, which represents a decrease in operating costs around U.S. $ 28 million a year, i.e. 4% of the total. With respect to natural gas thermal generation, the impact of greater insertion of this in the system was also positive, with reduction the cost system operation and displacement of more polluting thermal generation (fuel oil and coal). Additionally it was performed an analysis of the complementarity potential of generation wind and hydro and of the plan for expansion of hydro power with electrical energy export to Brazil.

O tratamento térmico sob baixa umidade (TTBU) induz modificações estruturais nos grânulos de amido, com conseqüente modificação de propriedades como a digestibilidade enzimática e as propriedades de pasta. O TTBU clássico é realizado em fornos convencionais a ar e é bastante moroso. Recentemente melhorias têm sido propostas ao método, visando satisfazer aos requerimentos práticos para a aplicação em escala industrial. A aplicação de microondas em diversos setores vem crescendo e tem como vantagens a economia de espaço e tempo, devido ao tipo e eficiência da energia. Assim, o objetivo deste trabalho foi avaliar o efeito do TTBU realizado em forno microondas sobre as propriedades estruturais e funcionais de amidos de batata-doce e de mandioquinha-salsa e compará-las com as propriedades desses mesmos amidos tratados pelo método convencional. Os amidos foram extraídos dessas tuberosas e submetidos à modificação física, nas umidades de 25 e 35%, em forno convencional (90ºC/16horas) e em microondas (35 a 90ºC/1 hora). Os amidos tratados foram avaliados quanto à composição macromolecular (amilose), aparência superficial do grânulo por microscopia eletrônica de varredura (MEV), cristalinidade (raio-x), digestibilidade enzimática ( -amilase pancreática de suíno), fator de expansão e propriedades de pasta (RVA). O TTBU não alterou a aparência superficial dos amidos ao microscópio. Após a modificação física, o teor de amilose do amido de batata-doce tratado no microondas não se diferenciou do amido natural, porém apresentou menor teor do que o amido tratado em forno em ambas as umidades. O amido de mandioquinha-salsa tratado em forno convencional permaneceu com o mesmo teor do amido natural, já o tratamento por microondas aumentou o teor de amilose. O TTBU aumentou a suscetibilidade enzimática dos grânulos, sendo o amido de batata-doce o mais suscetível à ação da enzima pelo tratamento em forno e o amido de mandioquinha-salsa pelo microondas. A umidade das amostras pareceu afetar mais que o tipo de tratamento térmico. Sob maior umidade, os amidos tiveram maior aumento da suscetibilidade enzimática. Embora tenham ocorrido alterações nos difratogramas de raio-x mais ou menos intensas em função dos tratamentos, os padrões de cristalinidade dos amidos de batata-doce (CB) e de mandioquinha-salsa (B) permaneceram inalterados após os tratamentos sob quaisquer das condições estudadas. Os grânulos de amido das tuberosas tratados por TTBU apresentaram redução do fator de expansão. A expansão foi menor no forno convencional do que no microondas. O tratamento térmico alterou as propriedades de pasta dos amidos, aumentando, de um modo geral, a temperatura de pasta, o tempo de pico, a viscosidade final e a tendência à retrogradação e diminuindo o pico de viscosidade e a quebra. As alterações conferidas pelo TTBU foram variáveis com o tipo de tratamento térmico, o teor de umidade e com a fonte de amido. Considerando que a qualidade de um amido é definida em função de sua finalidade de uso, pode-se optar dentre os tratamentos estudados, a intensidade de modificação desejada para o mesmo. / The heat moisture treatment (HMT) induces structural modifications on the granules of starch with consequent modification of properties such as the enzymatic digestibility as well as the paste properties. The classic HMT is run in air conventional ovens and is very slow. Recently improvements have been proposed to the method by aiming to satisfy the practical requirements for the application in industrial scale. The application of the microwave in several sectors has been growing and presents as advantages the economy of room and time due to the type and efficiency of the energy. In this way, the objective of this work has been to evaluate the effect of the HMT made in microwave on the structural and functional properties of the sweet potato and peruvian carrot starches and compare them to the properties of the same starches treated by the conventional method. The starches have been extracted from these tuberoses and when at 25 and 35% moisture, submitted to physical modification in conventional oven (90ºC/16 hours) and in microwave oven (35 to 90ºC/1 hours). The treated starches have been evaluated regarding their macromolecular (amylose), granules surface appearance by scanning electron microscope (SEM), crystallinity (xrays), enzymatic digestibility (porcine pancreatic -amyilase), swelling factor and paste properties (RVA). The HMT has not changed the surface appearance of the starched through microscope. After the physical modification, the amylose content of the sweet potato starch treated in microwave oven has not been different from the natural starch, however presented less content than the starch treated in microwave oven at both moistures. The peruvian carrot starch treated in conventional oven remained with the same content of the natural starch, but the treatment in microwave has increased the amylose content. The HMT has increased the granules enzymatic susceptibility; the sweet potato starch is the most susceptible to the action of the enzyme by the treatment in oven and the peruvian carrot starch by the microwave oven, The moisture of the samples seemed to affect more than the type of heat treatment. Under higher moisture, the starches has had highest increase to enzymatic susceptibility. Although more or less intense alterations in the x-rays diffractograms have occurred due to the treatments, the crystallinity patterns of the sweet potato (CB) and peruvian carrot (B) starches remained unchanged after the treatments under any of the studied conditions. The tuberoses granules starches treated by HMT have presented reduction on the sweeling factor. The sweeling has been lower in conventional oven than in microwaves. The heat treatment has changed the starches paste properties, in a general way, increasing the paste temperature, peak time, final viscosity and setback and decreasing the viscosity peak and breakdown. The alterations checked by the HMT have been variable according to the type of heat treatment, moisture content and source of starch. Considering that the quality of a starch is defined in conformity with its use purpose, it can be chosen the type of treatment among the studied ones and the intensity of desired modification for the starch.

O objetivo do presente trabalho foi o de obter maiores informações acerca das modificações causadas pelo tratamento com calor e baixa umidade (TCBU) sobre a estrutura granular e propriedades funcionais dos amidos extraídos de mandioquinha-salsa, gengibre e batata-doce, fontes alternativas desse carboidrato. Os amidos foram extraídos desses vegetais e caracterizados quanto à composição macromolecular, substâncias acompanhantes, tamanho e forma dos grânulos. Para avaliar o efeito do tratamento térmico e baixa umidade (100°C, 27% de umidade, 16 horas), os amidos foram submetidos a processo de digestão enzimática pela alfa-amilase de Bacillus sp e amiloglucosidase de Rhizopus mold. As amostras obtidas foram avaliadas quanto ao modo de ataque das enzimas aos grânulos em microscópio eletrônico de varredura (MEV), padrão de cristalinidade por difração de raios-x e propriedades da pasta em Rapid Visco Analyser (RVA). O amido de mandioquinha-salsa apresentou 17% de amilose e 0,032% de fósforo, tamanho médio de grânulo de 12,5 x 17,3µm, padrão B de cristalinidade e 38% de hidrólise enzimática. O amido de batata-doce apresentou 22% de amilose, 0,027% de fósforo, tamanho médio de grânulo de 20,4 x 26,2µm, padrão A de cristalinidade e 72% de hidrólise. O amido de gengibre apresentou 25% de amilose, 0,022% de fósforo, tamanho médio de grânulos de 17,6 x 23,2µm, padrão A de cristalinidade e 15% de hidrólise. O tratamento com calor e baixa umidade nas condições do estudo provocou aumento na suscetibilidade à ação enzimática em todos os amidos, mas principalmente no de mandioquinha-salsa. Com este tratamento ocorreram também alterações na intensidade dos picos nos difratogramas de raios-x, entretanto, os padrões de cristalinidade dos amidos não foram alterados. Os perfis e valores dos viscoamilogramas dos amidos estudados foram substancialmente alterados com o tratamento térmico em baixa umidade, havendo elevação da temperatura de pasta e do tempo para ocorrência do pico, redução nos valores de viscosidade e extinção da quebra, ou seja, estabilização da viscosidade dos amidos quando sob temperaturas elevadas e agitação mecânica. O tratamento térmico sob baixa umidade, nas condições do estudo, promoveu alterações que apontam para um rompimento seguido de rearranjo das associações internas na estrutura granular do amido fazendo com que ocorra redução da cristalinidade e aumento significativo de sua área acessível à ação enzimática. / The goal of this work is to obtain more information about the modifications caused by heat-moisture treatment (TCBU) on the granular structure and functional properties extracted of starch Peruvian carrot, sweet potato and ginger, sources alternative sources of this carbohydrato. The starches were extracted of these vegetables and how characterized macromolecular composition, non-starch components, size and form of granules. To evaluate effect of heat-moisture treatment (HMT- 100°C, 27% of humidity, 16 hours), starches had been submittedby to enzymatic digestion with alpha-amilase of Bacillus sp and amiloglucosidase of Rhizopus mold. The samples had been evaluated about the way of enzymes attack to granules in scanning electron microscope (SEM), pattern of cristallinity for rays-x diffraction and properties of the paste in Rapid Visco Analyser (RVA). The peruvian carrot starch presented amylose content of 17% and phosphorus content of 0,032%, granule average size of 12,5 x 17,3µm, standard B of cristallinity and 38% of enzymatic hydrolysis. The sweet potato starch presented of amylose content of 22%, phosphorus content of 0,027%, granule average size of 20,4 x 26,2µm, standard A of cristallinity and 72% of hydrolysis. The ginger starch presented amylose content of 25%, phosphorus content of 0,022%, granule average sizes of 17,6 x 23,2µm, standard A of cristallinity and 15% of hydrolysis. Heat-moisture treatment (HMT), in this work , caused increase in susceptibility to enzymatic action in all studied starches, but mainly in peruvian carrot starch. With this treatment had also occurred alterations in rays-x diffraction peaks intensity, however, starches patterns of cristallinity had not been modified. The heat-moisture treatment, in this conditions, changed in the profiles and values of viscosity and increase of susceptibility to enzymatic hydrolysis, what probably, it was caused by the breached crystal rearrangement, starch chain association and disruption of double helices in the amorphous regions.

O tratamento térmico sob baixa umidade (TTBU) induz modificações estruturais nos grânulos de amido, com conseqüente modificação de propriedades como a digestibilidade enzimática e as propriedades de pasta. O TTBU clássico é realizado em fornos convencionais a ar e é bastante moroso. Recentemente melhorias têm sido propostas ao método, visando satisfazer aos requerimentos práticos para a aplicação em escala industrial. A aplicação de microondas em diversos setores vem crescendo e tem como vantagens a economia de espaço e tempo, devido ao tipo e eficiência da energia. Assim, o objetivo deste trabalho foi avaliar o efeito do TTBU realizado em forno microondas sobre as propriedades estruturais e funcionais de amidos de batata-doce e de mandioquinha-salsa e compará-las com as propriedades desses mesmos amidos tratados pelo método convencional. Os amidos foram extraídos dessas tuberosas e submetidos à modificação física, nas umidades de 25 e 35%, em forno convencional (90ºC/16horas) e em microondas (35 a 90ºC/1 hora). Os amidos tratados foram avaliados quanto à composição macromolecular (amilose), aparência superficial do grânulo por microscopia eletrônica de varredura (MEV), cristalinidade (raio-x), digestibilidade enzimática ( -amilase pancreática de suíno), fator de expansão e propriedades de pasta (RVA). O TTBU não alterou a aparência superficial dos amidos ao microscópio. Após a modificação física, o teor de amilose do amido de batata-doce tratado no microondas não se diferenciou do amido natural, porém apresentou menor teor do que o amido tratado em forno em ambas as umidades. O amido de mandioquinha-salsa tratado em forno convencional permaneceu com o mesmo teor do amido natural, já o tratamento por microondas aumentou o teor de amilose. O TTBU aumentou a suscetibilidade enzimática dos grânulos, sendo o amido de batata-doce o mais suscetível à ação da enzima pelo tratamento em forno e o amido de mandioquinha-salsa pelo microondas. A umidade das amostras pareceu afetar mais que o tipo de tratamento térmico. Sob maior umidade, os amidos tiveram maior aumento da suscetibilidade enzimática. Embora tenham ocorrido alterações nos difratogramas de raio-x mais ou menos intensas em função dos tratamentos, os padrões de cristalinidade dos amidos de batata-doce (CB) e de mandioquinha-salsa (B) permaneceram inalterados após os tratamentos sob quaisquer das condições estudadas. Os grânulos de amido das tuberosas tratados por TTBU apresentaram redução do fator de expansão. A expansão foi menor no forno convencional do que no microondas. O tratamento térmico alterou as propriedades de pasta dos amidos, aumentando, de um modo geral, a temperatura de pasta, o tempo de pico, a viscosidade final e a tendência à retrogradação e diminuindo o pico de viscosidade e a quebra. As alterações conferidas pelo TTBU foram variáveis com o tipo de tratamento térmico, o teor de umidade e com a fonte de amido. Considerando que a qualidade de um amido é definida em função de sua finalidade de uso, pode-se optar dentre os tratamentos estudados, a intensidade de modificação desejada para o mesmo. / The heat moisture treatment (HMT) induces structural modifications on the granules of starch with consequent modification of properties such as the enzymatic digestibility as well as the paste properties. The classic HMT is run in air conventional ovens and is very slow. Recently improvements have been proposed to the method by aiming to satisfy the practical requirements for the application in industrial scale. The application of the microwave in several sectors has been growing and presents as advantages the economy of room and time due to the type and efficiency of the energy. In this way, the objective of this work has been to evaluate the effect of the HMT made in microwave on the structural and functional properties of the sweet potato and peruvian carrot starches and compare them to the properties of the same starches treated by the conventional method. The starches have been extracted from these tuberoses and when at 25 and 35% moisture, submitted to physical modification in conventional oven (90ºC/16 hours) and in microwave oven (35 to 90ºC/1 hours). The treated starches have been evaluated regarding their macromolecular (amylose), granules surface appearance by scanning electron microscope (SEM), crystallinity (xrays), enzymatic digestibility (porcine pancreatic -amyilase), swelling factor and paste properties (RVA). The HMT has not changed the surface appearance of the starched through microscope. After the physical modification, the amylose content of the sweet potato starch treated in microwave oven has not been different from the natural starch, however presented less content than the starch treated in microwave oven at both moistures. The peruvian carrot starch treated in conventional oven remained with the same content of the natural starch, but the treatment in microwave has increased the amylose content. The HMT has increased the granules enzymatic susceptibility; the sweet potato starch is the most susceptible to the action of the enzyme by the treatment in oven and the peruvian carrot starch by the microwave oven, The moisture of the samples seemed to affect more than the type of heat treatment. Under higher moisture, the starches has had highest increase to enzymatic susceptibility. Although more or less intense alterations in the x-rays diffractograms have occurred due to the treatments, the crystallinity patterns of the sweet potato (CB) and peruvian carrot (B) starches remained unchanged after the treatments under any of the studied conditions. The tuberoses granules starches treated by HMT have presented reduction on the sweeling factor. The sweeling has been lower in conventional oven than in microwaves. The heat treatment has changed the starches paste properties, in a general way, increasing the paste temperature, peak time, final viscosity and setback and decreasing the viscosity peak and breakdown. The alterations checked by the HMT have been variable according to the type of heat treatment, moisture content and source of starch. Considering that the quality of a starch is defined in conformity with its use purpose, it can be chosen the type of treatment among the studied ones and the intensity of desired modification for the starch.

In a setting of increased movement, communication, and flows across space, commodity chain networks bring valued cultural commodities to transnational communities. This research examines the networks bringing foreign cuisine ingredients to Peruvian transnational communities in San Francisco, California. It seeks to answer three inter-related questions: 1) What are the origins and transportation networks bringing Peruvian food items to San Francisco; 2) Who controls and benefits from the movement of this food and resulting capital; and 3) How do networks vary for different classes of end consumers? Chefs of ten Peruvian restaurants and ten Peruvian migrants in the San Francisco area are interviewed to determine primary imported Peruvian food items and their cultural value. Interviews with representatives of major importing companies as well as searches of import/export databases are used to trace network flows. Flow maps follow the food items from the point of origin to the point of consumption and visually demonstrate the flow of resulting capital. Additionally, network maps are divided into three categories determined by end consumer: expensive restaurant, moderate restaurant, and home cooking. Maps are analyzed for differences between these categories. Finally, a narrative analysis discusses the role of migrants' cultural eating habits in San Francisco and its connection to transnational commodity networks. The research offers commentary on the role of food as a cultural marker for Peruvian transnationals and on the relations of power within the commodity network. This research unites economy and culture at the local and global scales while showing how “things” are imbued with cultural meaning during the processes of production to consumption on a transnational network.

Pre-Hispanic geometric art forms In Peru and the Andean Area are taken to be an outgrowth of textile techniques. Textiles and fibre arts predate ceramics by several millennia In the Central Andean Area. The artist who created these textiles developed an art style which was to go largely unaltered until the arrival of the Spaniards. The foundations of the Andean art form date to the Pre-ceramic. The restrictive, rather Inflexible nature of the warp and the weft of the cloth (the geometric grid) was to influence the methods of represention that were to follow. Geometric designs were well suited to fit Into the rigid framework. A series of conventions were developed for the representation of symbols. With the development of ceramics, there was leeway for a new style to come Into being. However, this was not to be the case. The potter borrowed extensively from the weaving tradition and Its associated styles (only in Moche times did the potter make a break the highly geometric style developed centuries before, and even then this break with tradition was a short lived one). The pre-Columbian artist often portrayed birds, cats, fish and reptiles. Many of these designs were used frequently and repeatedly throughout the centuries, but none, I would maintain. was represented as frequently as the double-headed serpent, and with so few variants. Andean art Is a truly distinctive art form; very different from European art, and through Its geometricity It conveyed and still conveys a totally different approach to nature and the world surrounding Andean man.

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