The Mesoamerican residential mound is a basic unit of archaeological analysis. The way mounds form has implications for reconstructing past social organization. Studies of formation processes assume that characteristics of refuse are the result of depositional history. Tracing the history of archaeological deposits is the first step toward understanding the social and economic milieu of the prehistoric household. The traces of mound formation processes particularly are evident in ceramics. This study examines measures such as density, mean size, and variation in size and wear, to determine their utility in ascertaining depositional history, including discard practices, erosion, and trampling. The measures are tested with the Exploratory Data Analysis method using visual inspection of the data for patterns and examination of exceptional cases. Density by weight and mean sherd size were found to be particularly useful and simple measures for differentiating archaeological deposits. The characteristics of artifacts in a deposit provide the basis for reconstructing the formation of mounds. Earthen residential mounds like those of Veracruz are low and broad and usually lack imperishable construction materials. Unlike Maya housemounds, which often use fill for mound construction, earthen mound formation resembles (on a smaller scale) the formation of tells, the remains of ancient villages and towns in Western Asia. For both tells and earthen mounds, the erosion of houses forms the bulk of mound sediments. Residential mound growth is more by gradual accretion than by deliberate construction, and is due to six main formation processes. These are: (1) the erosion of wattle-and-daub construction material, which contribute to mound sediments; (2) the gradual accretion of sediments and artifacts; (3) horizontal erosion of daub and artifacts; (4) secondary refuse deposition; (5) the occasional use of fill to expand or level the mound; and (6) the development of a humic topsoil layer commonly damaged by plowing. Through refuse characteristics it is possible to reconstruct mound growth, use of space, and the location of structures and refuse dumps. These formation processes distinguish earthen mound development in many parts of Mesoamerica.

La présente recherche traite des conflits d’aménagement pouvant être décelés dans les cuisines domiciliaires modernes. L’ajout d’objets mécanisés au rituel alimentaire quotidien a su changer la dynamique du lieu. En effet, l’architecture des cuisines modernes en Occident présente de grandes contradictions. Basées sur des standards architecturaux, les cuisines modulaires ne reflètent pas la variété et l’unicité des aliments auxquels les cuisines sont dédiées. Les cuisines devraient être le miroir de la vivacité naturelle des aliments et des échanges humains que la nourriture génère à travers le plaisir et le partage. Dans l’espoir de proposer des outils afin de rééquilibrer la dynamique de cette pièce, un cadre théorique basé sur les théories architecturales de l’architecte et mathématicien anglais Christopher Alexander a été établi. Supportant la présente recherche, ces théories architecturales s’inspirent de la structure et de la composition des choses de la nature et des monuments anciens afin d’établir des balises d’aménagement simples et équilibrées (qualité de vie, patterns, configuration des événements, configurations de l’espace, ...). Ces théories ont aidé à concevoir une formule d’ateliers participatifs qui visent à outiller les occupants, qui sont très souvent des non-professionnels du domaine de l’architecture et du design. Ces ateliers proposent un cheminement bien encadré qui permet aux participants de retravailler leur espace de cuisine respectif selon leurs goûts et leurs besoins. En fournissant un plan de l’étage où se situe la cuisine, quelques crayons, règles et autres matériel de dessin, les participants ont pour tâche de réaménager leur cuisine en un espace de cuisine idéal. La deuxième étape, qui elle se réalise en équipe avec tous les occupants participants de la demeure, consiste à réduire l’ampleur des changements afin d’arriver à un résultat réaliste. L’enthousiasme noté tout au long de ce processus a ainsi permis de confirmer que les non-professionnels du domaine de l’architecture et du design peuvent développer un intérêt marqué pour l’amélioration de leurs interactions quotidiennes, avec l’espace et entre les occupants, lorsque bien accompagnés dans cette tâche. Grâce aux propos et aux plans recueillis durant les séances d’ateliers participatifs ainsi qu’à l’analyse de ces données, une série d’interprétations ont émergé. Les données ont notamment démontrées l’influence positive de l’utilisation des patterns d’Alexander. L’analyse permet, en outre, de noter les tendances d’aménagement ayant émergé de l’utilisation des patterns dans les espaces de cuisine : définitivement, les cuisines se sont transformées en espace de vie partagé et polyvalent. Finalement, la présente recherche se conclut grâce à une série de recommandations qui traitent de la structure des cuisines, des ateliers participatifs et des patterns. Tout d’abord, l’impact de ces notions sur les espaces retravaillés par les participants est impressionnant. Les espaces sont bien organisés, vastes et, surtout, reflètent les occupants qui y vivent au quotidien. De plus, ayant démontré la facilité d’utilisation et la polyvalence des patterns, il a été jugé que certains aspects devraient être améliorés tels que l’actualisation de certains patterns, le prolongement du processus d’ateliers, le perfectionnement de la méthode et la diffusion des résultats. / This research focuses on design and architectural conflicts found in modern kitchens. The addition of mechanized objects in the daily food ritual has completely changed the overall dynamic of this space. As a matter of fact, the Occidental architecture of modern kitchens is filled with unsolved contradictions. Based on architectural standards, modular or fitted kitchens do not reflect fresh food’s variety and uniqueness to which they should be dedicated. Kitchens should be the mirror of the innate liveliness of fresh foods and of the pleasure offered by communal meals through human interactions and gustative discoveries. In the hopes of proposing useful tools in order to reestablish a balanced dynamic in these spaces, a theoretical framework was establishedbased on Christopher Alexander’s architectural theories. Alexander is a reknown English mathematician and architect. Supportive of the present research, his theories were inspired by the study of structural and compositionnal qualities of things derived from nature and ancients monuments in order to establish simple and balanced design recommendations (quality of life, patterns, configurations of events, configurations of space, …). These theories helped in planning participatory workshops that have as main objective the empowerment of householders and occupants in their planning of a renovation process. Moreover, as, most of the time, these occupants are non-professionals in the field of architecture and design the workshops have to be quite inuitive. These workshops propose a well supervised process which allows participants to redesign their kitchen space according to their tastes and needs. Working directly on the plan of the floor on which their kitchen is located, participants have as first task to transform the actual kitchen area in their ideal kitchen. The second step of this participatory process is accomplished in teams of participating members; during this step, participants are asked to reduce the importance of planned changes in order to propose a more realistic result. The noted enthusiasm throughout the participatory process has confirmed that non-professionals can develop a high interest for the overall improvement of their daily interactions whether it is with the space or amongst occupants. Thanks to the narratives and drawing material collected during the participatory workshops and to the data analysis, a series of interesting interpretations have emerged. For instance, the data showed the positive influence linked to the use of Alexander’s patterns. Moreover, the analysis underlined the design tendencies that emerged from the use of the patterns in kitchen spaces : definitely, kitchens were transformed in shared and versatile living spaces. Finally, the present research concludes with a series of recommandations linked to various aspects of this research: the structure and organisation of kitchens, participatory workshops and patterns. First, the impact of the use of these architectural notions on spaces is very impressive and was successful. Spaces are well organized, vast, and, most importantly, reflect their daily inhabitants. Moreover, having established the patterns’ versatility and usefullness, some details were noted as to be improved. For exemple, the modernization of some patterns, the time-length of the participatory process, the maximizing of the overall method and the future distribution of the results.

De senaste trettio åren har forskningen angående måltidsupplevelser ökat och delar som mötet, service, trender och värdskap har stått i fokus. Måltidsupplevelsen har beskrivits utifrån både gästens och producenten perspektiv på måltiden, men inte utifrån kocken.  I denna uppsatsen så studerades kockar, restaurangägares och restaurangchefers perspektiv kring kockens beteende i det öppna köket. Studien belyser begreppet värdskap och hur det förhåller sig till Goffmans dramaturgiska perspektiv, Five Aspects Meal Model, samt teorier om mänskligt beteende och social struktur inom restaurangbranschen. Studien har tagit avstamp i kvalitativ metod där fyra djupgående intervjuer genomförts utifrån respondentens perspektiv. Tematisk analys användes för att analysera materialet som resulterade i två teman: medvetenhet och interaktion. Det resultatet av denna studien visar är att kockar i ett öppet kök utför ett värdskap. Kockarna utför detta värdskap både i mötet med varandra och i mötet med gästen. / For the past 30 years, research on meal experiences has increased and parts of the meeting, service, trends and hosting have been the focus. The meal experience has been described from both the guest's and the producer perspective of the meal, but not from the chefs perspective. This thesis studies chefs, restaurateurs and restaurant managers perspective on behavior in the open kitchen. The study highlights the concept of hospitality and hospitableness, and how it relates to Goffman’s dramaturgical perspective in context of the meal, Five Aspects Meal Model and Whyte’s theories of human behavior and social structure in the restaurant industry. The study is based on a qualitative interview method for in-depth conversations from the respondent's perspective. Thematic analysis was used to analyze the content of the material and resulted in two themes ; awareness and interaction. The study shows that there is hospitality in the open kitchen and that the chefs perform this hospitality both in the meeting with each other and in the meeting with the guest.

Este trabalho procura estabelecer a relação entre a vida nas grandes cidades do Sudeste brasileiro, notadamente no Rio de Janeiro e São Paulo, com a prática e a transmissão do saber culinário ao longo do século XX. O momento de formação da classe média brasileira, a oferta de bens de consumo relacionados à modernidade como o fogão a gás, os aparelhos eletrodomésticos e também os alimentos industrializados, somados ao papel atribuído às mulheres na nova ordem social urbana, criaram uma ruptura no modo como as receitas culinárias eram preparadas e transmitidas. Esta ruptura foi seguida de um novo padrão culinário, que por sua vez afetou os valores e a simbologia que permeiam o ato de cozinhar. / This work seeks to establish the relationship between life in the big cities of the Brazilian Southeast, particularly in Rio de Janeiro and São Paulo, and the practice as well as the way culinary knowledge was shared during the 20th century. The moment of formation of the Brazilian middle class, the availability of consumer goods related to modernity, e.g. the gas stove, appliances and industrialized foods, combined with the role attributed to women in the new urban social order, created a rupture in the way culinary recipes were prepared and passed down from one generation to another. This rupture was followed by a new culinary pattern, which in turn affected the values and the symbology comprised in the cooking act.

Made available in DSpace on 2016-08-10T10:35:07Z (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.

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.

Esta investigação tem como ponto de partida a preocupação contemporânea quanto ao desenvolvimento de produtos sustentáveis e, desta forma, considera-se como objeto do estudo o descarte de materiais pré-consumo no segmento de móveis modulados componíveis para cozinhas, popularmente denominados \"móveis planejados\", que tem como uma das principais características o desenvolvimento de projetos personalizados a partir de módulos padronizados. Com o objetivo de traçar um panorama qualitativo do tema e olhar a questão a partir de uma visão sistêmica do processo, a coleta de dados partiu de três principais enfoques: produção industrial, projeto e montagem dos móveis. Na fase de produção industrial, foram utilizadas entrevistas com profissionais e especialistas do setor, tais como empresários industriais, engenheiros de produção, designers do produto e feita observação não participante nas indústrias em que os móveis são produzidos. Na fase de projeto técnico, buscou-se junto aos projetistas compreender a relação entre o objeto da investigação e os métodos projetuais utilizados durante o processo de criação e na fase de montagem, final do processo, a coleta de dados foi realizada por meio de entrevistas e da observação não participante com os montadores durante a instalação dos móveis nas cozinhas. Como resultado, são apresentados os dados mais relevantes quanto ao descarte de materiais neste segmento do mobiliário residencial, identificando-se os tipos recorrentes de material descartado, sua eventual destinação e as principais circunstâncias no sistema produto geradoras destes insumos, apontando caminhos para novas investigações e abordagens, dentro e fora da área de design. / This research has as its starting point the contemporary concern about the development of sustainable products and, therefore, the object of the study is considered the disposal of preconsumption materials in the segment of modular furniture for kitchens, popularly called \"planned furniture\" , which has as one of the main characteristics the development of customized projects from standardized modules. With the objective of tracing a qualitative panorama of the theme and looking at the question from a systemic view of the process, the data collection came from three main focuses: industrial production, design and furniture assembly. In the industrial production phase, interviews with professionals and industry experts such as industrial entrepreneurs, production engineers, product designers and nonparticipant observation were used in the industries in which the furniture is produced. In the technical design phase, the designers sought to understand the relationship between the object of the investigation and the design methods used during the creation process, and in the assembly phase, at the end of the process, the data collection was performed through interviews And the non-participant observation with the assemblers during the installation of the furniture in the kitchens. As a result, we present the most relevant data regarding the disposal of materials in this segment of residential furniture, identifying the recurrent types of discarded material, their eventual destination and the main circumstances in the productsystem generating these inputs, pointing out the ways for further investigations and approaches, inside and outside the design area.

Esta dissertação analisou a implementação das Cozinhas Comunitárias em Porto Alegre a partir do conceito de Micro-Implementação de Berman (2007). Tendo em vista que essa política é formulada pelo governo federal (MDS) e sua implementação é responsabilidade dos níveis locais (prefeitura), o conceito criado pelo autor considera as particularidades do contexto político-institucional local com seus diferentes atores e dinâmicas como um fator determinante no sucesso ou fracasso na implementação das políticas públicas. A pesquisa, um estudo de caso de caráter exploratório e descritivo, foi conduzida sob a perspectiva qualitativa. Os dados para o trabalho foram obtidos através de pesquisa documental bibliográfica e de campo, em que coordenadoras e nutricionistas da COSANS e gestoras de sete Cozinhas foram submetidas a entrevistas semiestruturadas. A análise de dados utilizou a técnica da análise de conteúdo. Os resultados referentes aos aspectos operacionais apontam que das 16 Cozinhas em funcionamento (são 24 no total), 10 cumprem com os requisitos do MDS no oferecimento de no mínimo 200 refeições ao dia, cinco vezes por semana. A dinâmica de implementação deste equipamento em Porto Alegre sofre influência de elementos do contexto político-institucional e principalmente dos implementadores locais, responsáveis pelas adaptações das normas e procedimentos da política conforme os contextos. Em que pesem as lacunas de implementação, essa política pública ainda carece de um Plano Municipal e de recursos próprios para o setor que auxilie na manutenção dos equipamentos para que eles atendam o maior número de pessoas em situação de vulnerabilidade com alimentos de qualidade e na frequência adequada. / This dissertation analyzed the implementation of the Community Kitchens in Porto Alegre from the concept of Micro-Implementation of Berman (2007). Considering that this policy is formulated by the federal government (MDS) and its implementation is the responsibility of local levels (city hall), the concept created by the author considers the particularities of the local political-institutional context with its different actors and dynamics as a determining factor in the success or failure of the implementation of public policies. The research, an exploratory and descriptive case study, was conducted under a qualitative perspective. The data for the work was obtained through bibliographical, documental and field research, in which coordinators and nutritionists of COSANS and managers of seven Kitchens were submitted to semi-structured interviews. Data analysis used the technique of content analysis. The operational results indicate that of the 16 kitchens in operation (24 in total), 10 comply with MDS requirements in offering at least 200 meals a day, five times a week. The dynamics of implementation of this equipment in Porto Alegre is influenced by elements of the political-institutional context and mainly of the local implementers, responsible for the adaptations of the norms and procedures of the policy according to the contexts. In spite of the implementation gaps, this public policy still lacks a Municipal Plan and own resources for the sector that assists in the maintenance of the equipment so that they serve the largest number of people in vulnerable situations with quality food and in the frequency proper.

Submitted by Kenia Bernini (kenia.bernini@ufpel.edu.br) on 2017-05-11T21:30:43Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-05-12T12:19:43Z (GMT) No. of bitstreams: 2 Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-05-12T12:20:48Z (GMT) No. of bitstreams: 2 Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-05-12T12:21:06Z (GMT). No. of bitstreams: 2 Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-03-24 / Sem bolsa / Através da alimentação podemos observar diversas dimensões da vida social. A comida revela processos de socialização como a comensalidade e questões pertinentes à criação e manutenção da tradição e da identidade. Estabelece, ainda, aproximações e diferenças culturais, classificações, simbolismos, tabus alimentares, transcendendo a dimensão puramente biológica. Cozinhar, desse modo, revela um potencial agregador de conhecimentos específicos vinculados ao saber-fazer, que por sua vez estão atrelados a uma dimensão cultural, nos colocando em relação direta com o alimento, seus processos de transformação e com o mundo que nos rodeia. Este trabalho estuda, por meio de pesquisa etnográfica, as atividades desenvolvidas no ambiente de cozinhas profissionais, atentando para o fazer culinário, seus modos de transmissão e retenção de saberes, bem como para a discussão sobre as receitas culinárias e processos de registro sobre as práticas de cozinha e para as relações entre pessoas, objetos e coisas, dadas na interação cotidiana com vestimentas, equipamentos e utensílios / Through food we can observe several dimensions of social life. Food reveals processes of socialization such as commensality and issues pertaining to creation and maintenance of tradition and identity. It also establishes cultural approximations and differences, classifications, symbolisms, food taboos, transcending the purely biological dimension. Cooking thus reveals a potential aggregator of specific knowledge linked to know-how, which in turn are linked to a cultural dimension, putting us in direct relation to food, its transformation processes and the world around us. This work studies, through ethnographic research, the activities developed in the professional kitchens environment, with a view to making culinary, its modes of transmission and retention of knowledge, as well as to the discussion about culinary recipes and registration processes about the practices. It also discuss about the relations between people, objects and things, given in the daily interaction with clothes, equipment and utensils

Esta investigação tem como ponto de partida a preocupação contemporânea quanto ao desenvolvimento de produtos sustentáveis e, desta forma, considera-se como objeto do estudo o descarte de materiais pré-consumo no segmento de móveis modulados componíveis para cozinhas, popularmente denominados \"móveis planejados\", que tem como uma das principais características o desenvolvimento de projetos personalizados a partir de módulos padronizados. Com o objetivo de traçar um panorama qualitativo do tema e olhar a questão a partir de uma visão sistêmica do processo, a coleta de dados partiu de três principais enfoques: produção industrial, projeto e montagem dos móveis. Na fase de produção industrial, foram utilizadas entrevistas com profissionais e especialistas do setor, tais como empresários industriais, engenheiros de produção, designers do produto e feita observação não participante nas indústrias em que os móveis são produzidos. Na fase de projeto técnico, buscou-se junto aos projetistas compreender a relação entre o objeto da investigação e os métodos projetuais utilizados durante o processo de criação e na fase de montagem, final do processo, a coleta de dados foi realizada por meio de entrevistas e da observação não participante com os montadores durante a instalação dos móveis nas cozinhas. Como resultado, são apresentados os dados mais relevantes quanto ao descarte de materiais neste segmento do mobiliário residencial, identificando-se os tipos recorrentes de material descartado, sua eventual destinação e as principais circunstâncias no sistema produto geradoras destes insumos, apontando caminhos para novas investigações e abordagens, dentro e fora da área de design. / This research has as its starting point the contemporary concern about the development of sustainable products and, therefore, the object of the study is considered the disposal of preconsumption materials in the segment of modular furniture for kitchens, popularly called \"planned furniture\" , which has as one of the main characteristics the development of customized projects from standardized modules. With the objective of tracing a qualitative panorama of the theme and looking at the question from a systemic view of the process, the data collection came from three main focuses: industrial production, design and furniture assembly. In the industrial production phase, interviews with professionals and industry experts such as industrial entrepreneurs, production engineers, product designers and nonparticipant observation were used in the industries in which the furniture is produced. In the technical design phase, the designers sought to understand the relationship between the object of the investigation and the design methods used during the creation process, and in the assembly phase, at the end of the process, the data collection was performed through interviews And the non-participant observation with the assemblers during the installation of the furniture in the kitchens. As a result, we present the most relevant data regarding the disposal of materials in this segment of residential furniture, identifying the recurrent types of discarded material, their eventual destination and the main circumstances in the productsystem generating these inputs, pointing out the ways for further investigations and approaches, inside and outside the design area.