subject:(Gastronomy)

1. Ferreira, Ana Catarina. Criatividade e gastronomia: Um estudo exploratório.

Degree: 2012, ISPA

URL: http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273

► O presente trabalho é um estudo exploratório que aborda o tema da criatividade na gastronomia, sendo um tema pioneiro e pouco trabalhado. Na teoria, a… (more)

▼ O presente trabalho é um estudo exploratório que aborda o tema da criatividade na gastronomia, sendo um tema pioneiro e pouco trabalhado. Na teoria, a gastronomia tem um grande significado afectivo e identitário (seja a nível cultural ou a nível individual) e é uma área que acompanha o desenvolvimento das sociedades. Por outro lado, a criatividade demonstra-se como sendo uma prática complexa de processos e dinâmicas mentais, também implicando muito da identidade e da personalidade do sujeito criador. Por isso é oportuno fazer um cruzamento entre estas duas áreas. No presente trabalho foram aplicadas entrevistas a três Chef’s no sentido de compreender estes processos e dinâmicas associados ao tema. Para o objectivo teve que ser criada de raiz uma entrevista padrão para ser possível estudar as dimensões pretendidas. Os pressupostos teóricos, de base psicodinâmica, foram observáveis nas entrevistas, demonstrando a pertinência do estudo da criatividade na gastronomia no âmbito da psicologia clínica. – – ABSTRACT – – - The present work is an exploratory study concerning the creativity in gastronomy, being a pioneer and underworked theme. In theory, gastronomy has a big affective and identity meaning (in a cultural or an individual level) and is a subject attached to the development of the societies. On the other hand, creativity is presented as a complex practice of processes and mental dynamics, which implies the identity and personality of the creative person. That’s why it is timely to do a crossing between these two areas. In the present work, interviews were applied to three Chefs to understand the processes and dynamics associated to the theme. For the purpose, it was created a new standard interview to study the desired dimensions. The theoretical assumptions, based on psychodynamic theory, were found in the interviews, showing that the study of the creativity in gastronomy is relevant in the scope of clinical psychology.

Subjects/Keywords: Gastronomia; Criatividade; Gastronomy; Creativity

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APA (6^th Edition):

Ferreira, A. C. (2012). Criatividade e gastronomia: Um estudo exploratório. (Thesis). ISPA. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Ferreira, Ana Catarina. “Criatividade e gastronomia: Um estudo exploratório.” 2012. Thesis, ISPA. Accessed February 27, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Ferreira, Ana Catarina. “Criatividade e gastronomia: Um estudo exploratório.” 2012. Web. 27 Feb 2021.

Vancouver:

Ferreira AC. Criatividade e gastronomia: Um estudo exploratório. [Internet] [Thesis]. ISPA; 2012. [cited 2021 Feb 27]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ferreira AC. Criatividade e gastronomia: Um estudo exploratório. [Thesis]. ISPA; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Oregon

2. Fernandez, Inara. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.

Degree: MA, Department of International Studies, 2016, University of Oregon

URL: http://hdl.handle.net/1794/19725

► This thesis seeks to understand the intersection of cultural identity and food security in a country that has had a difficult time feeding its people.… (more)

Subjects/Keywords: Agriculture; Food studies; Gastronomy; Guatemala

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APA (6^th Edition):

Fernandez, I. (2016). Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. (Masters Thesis). University of Oregon. Retrieved from http://hdl.handle.net/1794/19725

Chicago Manual of Style (16^th Edition):

Fernandez, Inara. “Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.” 2016. Masters Thesis, University of Oregon. Accessed February 27, 2021. http://hdl.handle.net/1794/19725.

MLA Handbook (7^th Edition):

Fernandez, Inara. “Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.” 2016. Web. 27 Feb 2021.

Vancouver:

Fernandez I. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. [Internet] [Masters thesis]. University of Oregon; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1794/19725.

Council of Science Editors:

Fernandez I. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. [Masters Thesis]. University of Oregon; 2016. Available from: http://hdl.handle.net/1794/19725

East Carolina University

3. Green, Erin. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.

Degree: MS, Sustainable Tourism, 2013, East Carolina University

URL: http://hdl.handle.net/10342/1815

► People who identify themselves as foodies may do so for vastly different reasons. From interests in sustainable agriculture to gardening, they differ in their lifestyles… (more)

Subjects/Keywords: Recreation and tourism; Sustainability; Tourism and gastronomy; Gastronomy

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APA (6^th Edition):

Green, E. (2013). A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. (Masters Thesis). East Carolina University. Retrieved from http://hdl.handle.net/10342/1815

Chicago Manual of Style (16^th Edition):

Green, Erin. “A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.” 2013. Masters Thesis, East Carolina University. Accessed February 27, 2021. http://hdl.handle.net/10342/1815.

MLA Handbook (7^th Edition):

Green, Erin. “A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.” 2013. Web. 27 Feb 2021.

Vancouver:

Green E. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. [Internet] [Masters thesis]. East Carolina University; 2013. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10342/1815.

Council of Science Editors:

Green E. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. [Masters Thesis]. East Carolina University; 2013. Available from: http://hdl.handle.net/10342/1815

4. George, Zoe C. Building (v.) gastronomy.

Degree: 2017, James Madison University

URL: https://commons.lib.jmu.edu/honors201019/278

► Through experimentation and examination of the transformations of food, comes the architecture of food processes. Food is not just a means of survival, it brings… (more)

Subjects/Keywords: food; gastronomy; molecular gastronomy; cooking; design; architecture; Other Architecture

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APA (6^th Edition):

George, Z. C. (2017). Building (v.) gastronomy. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/honors201019/278

Chicago Manual of Style (16^th Edition):

George, Zoe C. “Building (v.) gastronomy.” 2017. Masters Thesis, James Madison University. Accessed February 27, 2021. https://commons.lib.jmu.edu/honors201019/278.

MLA Handbook (7^th Edition):

George, Zoe C. “Building (v.) gastronomy.” 2017. Web. 27 Feb 2021.

Vancouver:

George ZC. Building (v.) gastronomy. [Internet] [Masters thesis]. James Madison University; 2017. [cited 2021 Feb 27]. Available from: https://commons.lib.jmu.edu/honors201019/278.

Council of Science Editors:

George ZC. Building (v.) gastronomy. [Masters Thesis]. James Madison University; 2017. Available from: https://commons.lib.jmu.edu/honors201019/278

5. Silva, Pedro Manuel Pereira da. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.

Degree: 2012, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983

►

Nesta dissertação, apresentamos um estudo de caso sobre o prato tradicional Iscas de Fígado com/sem Elas. A partir de uma abordagem antropológica, analisamos o modo… (more)

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Nesta dissertação, apresentamos um estudo de caso sobre o prato tradicional Iscas de Fígado com/sem Elas. A partir de uma abordagem antropológica, analisamos o modo como este prato se tornou num símbolo e o seu papel como oferta gastronómica da cidade de Lisboa, num âmbito temporal que vem desde o século XIX até à actualidade, bem como a sua relação com o turismo. O ponto de vista dos anfitriões, em particular no que respeita aos restaurantes do centro da cidade, foi um dos aspectos analisados neste trabalho. Os resultados da pesquisa documental, dos levantamentos e das entrevistas efectuadas permitiu-nos identificar as características deste prato no âmbito da gastronomia portuguesa. Consequentemente, possibilitou-nos estabelecer uma perspectiva histórica e social da sua forma de consumo no espaço da cidade, reconhecer o seu papel no âmbito dos processos de patrimonialização que subsequentemente enformam as estratégicas de divulgação turística; e, finalmente, examinar a presença deste prato na oferta gastronómica da cidade de Lisboa. A legitimação antropológica da patrimonialização deste prato, em virtude da sua relevância gastronómica no contexto dos hábitos e vivências alimentares específicos da cidade de Lisboa, convive com a inexistência de divulgação institucional deste património no âmbito do turismo, o que tem fomentado o desconhecimento desta realidade gastronómica por parte de muitos anfitriões e profissionais de restauração. Simultaneamente, e de forma paradoxal, verifica-se a presença das Iscas de Fígado com/sem Elas numa vasta percentagem de restaurantes e casas de comida no centro histórico de Lisboa.

In this dissertation we present a case study of the course Iscas de Fígado com/sem Elas (Slices of Liver with/without Them). From an anthropological perspective we assayed the relation of this gastronomic symbol of Lisbon with the cultural heritage and the gastronomy context of this city since the 19th century up to nowadays. The hosts point of view on this subject, in particular in what concerns the restaurants of the city centre, was one aspect we analysed in this work. Therefore the outputs of this research, the survey and the interviews produced for this study allowed us to identify the main culinary characteristics and properties of this course in the context of the Portuguese gastronomy and furthermore set a social and historical perspective of its consumption within the urban background of the city. Our study clearly points to an anthropological validation of the Iscas de Fígado com/sem Elas (Slices of Liver with/without Them) as a traditional course of Lisbon, given its gastronomic relevance in the specific traditions and eating habits of this city. The nonexistence, and/no application of a clear program or strategy for the institutional touristic publishing is reflected in the unknowing of this gastronomy reality by those who deal with the guests or costumers that visit Portugal’s main town, that is the restaurant’s owners, cooks and attendants. Nevertheless, this course is currently served, in…

Advisors/Committee Members: Monteiro, Pedro Miguel Pinto Prista, Moreira, Maria Raquel Gomes.

Subjects/Keywords: Turismo; Património; Gastronomia; Iscas; Tourism; Heritage; Gastronomy

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APA (6^th Edition):

Silva, P. M. P. d. (2012). As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Silva, Pedro Manuel Pereira da. “As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.” 2012. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Silva, Pedro Manuel Pereira da. “As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.” 2012. Web. 27 Feb 2021.

Vancouver:

Silva PMPd. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. [Internet] [Thesis]. RCAAP; 2012. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva PMPd. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. [Thesis]. RCAAP; 2012. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Adelaide

6. Boileau, Janet Patricia. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.

Degree: 2010, University of Adelaide

URL: http://hdl.handle.net/2440/77948

► The Portuguese Eurasians are a cultural group who trace their ancestry to the fifteenth and sixteenth century Portuguese voyages of exploration that inaugurated the era… (more)

▼ The Portuguese Eurasians are a cultural group who trace their ancestry to the fifteenth and sixteenth century Portuguese voyages of exploration that inaugurated the era of European colonization in Asia. The Portuguese established a maritime route to the Far East and built an empire based on spice trade with Europe and inter-Asia trade in a variety of commodities. Portuguese merchants and adventurers travelled throughout the region, married indigenous women and gave rise to Luso-Asian communities in most of the region’s trading centres, while peripatetic Portuguese missionaries established Christian communities and introduced Iberian social values to many areas in the Far East. The Luso-Asian creole societies that developed as a result of these encounters were ethnically diverse but ideologically unified by a tenacious allegiance to Catholicism and a common Portuguese cultural heritage. This study explores the culinary heritage of the Portuguese Eurasians and the historical development of their distinctive, hybridized cuisine, which blends the culinary traditions of Southern Europe with those of indigenous Asia. It establishes the origins of Luso-Asian cuisine in the gastronomy of Early Modern Portugal and examines how Portuguese colonial policy and social formation influenced the development of a creolized cuisine. Key ingredients and foodways that signify Iberian cultural influence are identified and documentary evidence for their transition to Asia is examined. The evolution of Luso-Asian cuisine is traced, from the challenges of food security in the early Portuguese settlements to the emergence of elite colonial societies with an elaborate dining culture. The study argues that the adaptability of the Portuguese and their openness to inter-cultural exchange distinguished them from other European colonists and encouraged the adoption of indigenous culinary elements. At the same time, the desire to retain a Portuguese identity and commitment to the Catholic faith promoted the survival of Iberian cultural traits. This study is the first academic enquiry into the gastronomy of the Portuguese empire and makes an original contribution to the fields of Portuguese history, food history, and colonial studies. More significantly, it begins the work of documenting the foodways of a marginal community whose cultural heritage is rapidly dissipating. Advisors/Committee Members: Ankeny, Rachel Allyson (advisor), Knight, Roger (advisor), School of History and Politics (school).

Subjects/Keywords: gastronomy; Portuguese colonial studies; Eurasians; culinary history

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APA (6^th Edition):

Boileau, J. P. (2010). A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/77948

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Boileau, Janet Patricia. “A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.” 2010. Thesis, University of Adelaide. Accessed February 27, 2021. http://hdl.handle.net/2440/77948.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Boileau, Janet Patricia. “A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.” 2010. Web. 27 Feb 2021.

Vancouver:

Boileau JP. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. [Internet] [Thesis]. University of Adelaide; 2010. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2440/77948.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Boileau JP. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. [Thesis]. University of Adelaide; 2010. Available from: http://hdl.handle.net/2440/77948

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Sydney

7. Greenwood, Helen Eva. Stirring Words - Women and the making of modern food writing .

Degree: 2019, University of Sydney

URL: http://hdl.handle.net/2123/20339

► Twentieth-century women have shaped modern food writing, bringing a gastronomic approach to everyday practice. Yet their impact has had little scholarly consideration. In this thesis… (more)

Subjects/Keywords: food; writing; women; gastronomy; modern; genre

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APA (6^th Edition):

Greenwood, H. E. (2019). Stirring Words - Women and the making of modern food writing . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/20339

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Greenwood, Helen Eva. “Stirring Words - Women and the making of modern food writing .” 2019. Thesis, University of Sydney. Accessed February 27, 2021. http://hdl.handle.net/2123/20339.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Greenwood, Helen Eva. “Stirring Words - Women and the making of modern food writing .” 2019. Web. 27 Feb 2021.

Vancouver:

Greenwood HE. Stirring Words - Women and the making of modern food writing . [Internet] [Thesis]. University of Sydney; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2123/20339.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Greenwood HE. Stirring Words - Women and the making of modern food writing . [Thesis]. University of Sydney; 2019. Available from: http://hdl.handle.net/2123/20339

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Lesh, Kerri N. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".

Degree: 2019, University of Nevada – Reno

URL: http://hdl.handle.net/11714/5723

► Basque gastronomy has become world-renowned over the last few decades, drawing locals and tourists alike to savor regional products, congregate over food and drink in… (more)

▼ Basque gastronomy has become world-renowned over the last few decades, drawing locals and tourists alike to savor regional products, congregate over food and drink in neighborhood bars, and indulge in six-course meals in Michelin star establishments. This dissertation uses the concept of a functional pairing, uztartzea or maridaje (“pairing” respectively in Basque and Castilian), by analyzing the theoretical and practical ways in which Basque linguistic and cultural practices are being used in the promotion of gastronomic products, how such use of material goods affects the value of this minoritized language, and how these practices and material goods contribute to cultural maintenance and efforts related to language revitalization or normalization. The theoretical framework for this work has informed in-depth considerations of core-periphery dynamics, shedding light on tensions regarding language commodification, the effects of tourism, concepts of authenticity, and language materiality. Various intersectional categories are interwoven throughout the chapters as a way to help observe practices and opinions that contribute to issues related to language, power, and identity in relation to Basque culture. This dissertation makes a new contribution to the scholarship on linguistic commodification and materiality by looking closely at the Basque case and specifically analyzes the use of Euskara. Until now, there is no known ethnographic study of this type that examines the relationship between Basque language and food with such breadth and depth. The first chapter will provide a brief history of the Basque culture and language. Within this chapter, a description of the setting will contextualize my research by describing aspects of the current political, economic, linguistic, and social climate that influence the use of the Basque language and other semiotics can be seen in local, national, and international markets. The second chapter will lay a foundation for this dissertation by introducing various dimensions of the Basque gastronomic society. It will provide a timeline of the milestones and development of present-day Basque gastronomy, as well as reference the social spaces where food and drink play an integral role in Basque culture. Chapters 3 through 7 will each discuss the use of Basque in relation to a particular beverage to demonstrate the ways in which each drink indexes Basque culture through semiotics. I will summarize the dissertation’s main themes and address additional products, regions, and approaches that can be analyzed in future research to assess how the value is created for the products as well as the Basque language and culture. Advisors/Committee Members: Ott, Sandra (advisor), Ferguson, Jenanne K. (advisor), Ott, Sandra (committee member), Ferguson, Jenanne (committee member), Zulaika, Joseba (committee member), Clayton, Ian (committee member), Elordui, Agurtzane (committee member), Echeverria, Begona (committee member).

Subjects/Keywords: Basque; Euskara; Food; Gastronomy; Semiotics; Value

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APA (6^th Edition):

Lesh, K. N. (2019). "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". (Thesis). University of Nevada – Reno. Retrieved from http://hdl.handle.net/11714/5723

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Lesh, Kerri N. “"Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".” 2019. Thesis, University of Nevada – Reno. Accessed February 27, 2021. http://hdl.handle.net/11714/5723.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Lesh, Kerri N. “"Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".” 2019. Web. 27 Feb 2021.

Vancouver:

Lesh KN. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". [Internet] [Thesis]. University of Nevada – Reno; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/11714/5723.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lesh KN. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". [Thesis]. University of Nevada – Reno; 2019. Available from: http://hdl.handle.net/11714/5723

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Université Toulouse II – Le Mirail

9. Zancanaro, Frédéric. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.

Degree: Docteur es, Sociologie, 2016, Université Toulouse II – Le Mirail

URL: http://www.theses.fr/2016TOU20025

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Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à… (more)

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Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à créer et/ou à interpréter des œuvres originales, permet de faire passer la cuisine du rang d’activité domestique et artisanale au rang de pratique professionnelle artistique. La question de la construction des œuvres dans l’art culinaire contemporain français est abordée sous l’angle du processus de production. Les lectures analytique et experte de l’offre alimentaire figurant dans les cartes des restaurants tri-étoilés au guide Michelin et les entretiens biographiques, montrent que le processus de production des œuvres culinaires varie en fonction de la socialisation professionnelle, de l’histoire de vie, et des interactions nouées avec le monde de l’art culinaire dans une arène gastronomique. La manière dont les chefs agrègent ces éléments caractérise leur production artistique (interprète vs créateur – localisé vs non localisé). De plus, le type culinaire des chefs (conservateur/avant-gardiste) semble être en lien avec leur type de signatures esthétiques. L’apport théorique de ce travail pourrait contribuer à définir un espace social qu’on pourrait appeler « espace social gastronomique ». Cet espace social gastronomique permettrait de dégager les dimensions de la signature des chefs qui seraient utiles aux scientifiques pour étudier l’art culinaire, aux professionnels pour se positionner « culinairement » et « scénographiquement », aux commentateurs pour disposer de nouvelles catégories d’analyse, et aux formateurs pour initier le public en formation. En cela, cette thèse contribue à thématiser l’art culinaire au sein de la sociologie de l’alimentation.

The level of technical and aesthetic excellence reached by learned cuisine in the second half of the 17th century and the capacity to create novel works and or reinterpret some have propelled domestic and artisanal cooking into the world of artistic professional practice. We have chosen to address the problem of work construction in French contemporary culinary art from the production process viewpoint. The analytical and expert reading of the food offer as evidenced in menus of three-starred restaurants and in chefs’ interviews clearly underlines that the production process differs between chefs since it depends on the professional socialization but also on the chefs’ life history and on their interactions with the world of culinary art in the gastronomic arena. The way chefs aggregate all these elements is the hallmark of their artistic production (interpreter vs creator – national dimension vs terroir-focused). The culinary type to which they belong (conservative/avant-garde) seems to be closely linked to the type of aesthetic signature which differentiates them. The theoretical contribution of this research work may help define some social space that could be referred to as « gastronomic social space ». Such an approach could help outline the contours of the chefs’ signature that might prove quite…

Advisors/Committee Members: Poulain, Jean-Pierre (thesis director).

Subjects/Keywords: Gastronomie; Artification; Création culinaire; Processus de production; Signature gastronomique; Gastronomy; Artefication; Culinary creation; Production process; Gastronomy hallmark

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Zancanaro, F. (2016). Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. (Doctoral Dissertation). Université Toulouse II – Le Mirail. Retrieved from http://www.theses.fr/2016TOU20025

Chicago Manual of Style (16^th Edition):

Zancanaro, Frédéric. “Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.” 2016. Doctoral Dissertation, Université Toulouse II – Le Mirail. Accessed February 27, 2021. http://www.theses.fr/2016TOU20025.

MLA Handbook (7^th Edition):

Zancanaro, Frédéric. “Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.” 2016. Web. 27 Feb 2021.

Vancouver:

Zancanaro F. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. [Internet] [Doctoral dissertation]. Université Toulouse II – Le Mirail; 2016. [cited 2021 Feb 27]. Available from: http://www.theses.fr/2016TOU20025.

Council of Science Editors:

Zancanaro F. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. [Doctoral Dissertation]. Université Toulouse II – Le Mirail; 2016. Available from: http://www.theses.fr/2016TOU20025

10. Marina de Carvalho Mendes. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.

Degree: 2012, Universidade do Vale do Itajaí

URL: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052

►

Com a globalização, a autenticidade da gastronomia aliada ao turismo vem sendo discutida mundialmente. Neste contexto destacam-se os restaurantes caracterizados como típicos e temáticos, responsáveis… (more)

▼

Com a globalização, a autenticidade da gastronomia aliada ao turismo vem sendo discutida mundialmente. Neste contexto destacam-se os restaurantes caracterizados como típicos e temáticos, responsáveis por atrair um grande público, ao propiciarem diferentes experiências de consumo e ambiência. Atualmente a teoria existente no segmento destes restaurantes apresenta divergências no sentido de classificação quanto à tematização e à tipicidade. Torna-se, então, evidente a necessidade de estudos que avaliem o uso destas tipologias, bem como a relevância deste segmento no âmbito da atratividade turística. Desta forma, o principal objetivo da pesquisa constituiu em analisar a caracterização típica ou temática em um restaurante de Balneário Camboriú - SC e sua atratividade na demanda turística. A pesquisa caracterizou-se como exploratória e descritiva e adotou como estudo de caso um restaurante localizado no município de Balneário Camboriú, consolidado como um representativo polo turístico no sul do Brasil. Os dados primários foram obtidos através da aplicação de um questionário, junto a uma amostra de 185 clientes, e através de entrevista semiestruturada direcionada ao gestor do restaurante. Outra frente de estudo se propôs a analisar as características do restaurante, por meio da visita técnica com roteiro estruturado (check-list), que visou a identificação de parâmetros de classificação do restaurante em típico ou temático, e a relevância das propostas oferecidas. Os resultados direcionaram a uma análise sobre as tipologias existentes em restauração, o que permitiu a elaboração dos critérios de classificação entre a tipologia típica e temática. Nesta perspectiva, o estudo ressalta a relevância da gastronomia e de outros fatores pertinentes na escolha dos clientes por um restaurante caracterizado como típico ou temático

With globalization, the authenticity of gastronomy, allied with tourism, has been a subject of discussion worldwide. In this context, restaurants characterized as typical and themed are highlighted, which are responsible for attracting a large public, by providing different consumer experiences and unique ambiences. At present, the existing theory in the segment of these restaurants lacks a consistent classification of thematization and typicality. Therefore, there is a clear need for studies that evaluate the use of these typologies, as well as the importance of this segment in the scope of tourism attractiveness. The main objective of the research is to analyze the typical or thematic characterization of a restaurant in Balneário Camboriú, Santa Catarina, and its attractiveness in tourism demand. The research is characterized as exploratory and descriptive, adopting, as a case study, a restaurant located in the abovementioned town that has become consolidated as a representative tourism center in the South of Brazil. Primary data were obtained through the application of a questionnaire, together with a sample of 185 clients, and a semi-structured interview with the restaurant manager. Another proposal of…

Advisors/Committee Members: Paulo dos Santos Pires, Miguel Angel Verdinelli.

Subjects/Keywords: TURISMO; Gastronomia; Gastronomy; Thematization; Typicality; Attractiveness; Gastronomia; Tematização; Tipicidade; Atratividade

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APA (6^th Edition):

Mendes, M. d. C. (2012). O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. (Thesis). Universidade do Vale do Itajaí. Retrieved from http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Mendes, Marina de Carvalho. “O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.” 2012. Thesis, Universidade do Vale do Itajaí. Accessed February 27, 2021. http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Mendes, Marina de Carvalho. “O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.” 2012. Web. 27 Feb 2021.

Vancouver:

Mendes MdC. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. [Internet] [Thesis]. Universidade do Vale do Itajaí; 2012. [cited 2021 Feb 27]. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mendes MdC. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. [Thesis]. Universidade do Vale do Itajaí; 2012. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade do Minho

11. Leitão, Letícia Micaela Gonçalves. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .

Degree: 2017, Universidade do Minho

URL: http://hdl.handle.net/1822/56204

► O presente ensaio subdivide-se em três partes. Inicialmente, procura-se compreender os diversos fatores que contribuíram para a construção da gastronomia chinesa e portuguesa, tal como… (more)

Subjects/Keywords: Gastronomia; Influência; China; Portugal; Árabe; Gastronomy; Influence; Arabic

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APA (6^th Edition):

Leitão, L. M. G. (2017). Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . (Masters Thesis). Universidade do Minho. Retrieved from http://hdl.handle.net/1822/56204

Chicago Manual of Style (16^th Edition):

Leitão, Letícia Micaela Gonçalves. “Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .” 2017. Masters Thesis, Universidade do Minho. Accessed February 27, 2021. http://hdl.handle.net/1822/56204.

MLA Handbook (7^th Edition):

Leitão, Letícia Micaela Gonçalves. “Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .” 2017. Web. 27 Feb 2021.

Vancouver:

Leitão LMG. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . [Internet] [Masters thesis]. Universidade do Minho; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1822/56204.

Council of Science Editors:

Leitão LMG. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . [Masters Thesis]. Universidade do Minho; 2017. Available from: http://hdl.handle.net/1822/56204

12. Santos, Rosana Fernandes dos. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.

Degree: Mestrado, Estudos Culturais, 2014, University of São Paulo

URL: http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;

► Se em tempos idos a alimentação era utilizada para nutrir e saciar o ser humano e relacionava-se apenas à vida doméstica, hoje essa relação ultrapassa… (more)

▼ Se em tempos idos a alimentação era utilizada para nutrir e saciar o ser humano e relacionava-se apenas à vida doméstica, hoje essa relação ultrapassa esse limite e avança para os restaurantes, praças de alimentação e feiras gastronômicas. Nesse sentido entende-se que os alimentos e consequentemente a gastronomia constituem-se em um processo histórico, carregado de simbolismos e dizem muito da estrutura econômica e social estabelecidas em uma determinada comunidade, a qual encontra em suas expressões culturais uma forma de manutenção de sua identidade. Este é o contexto social em que esta pesquisa se insere. Um mundo aparentemente sem fronteiras, que parece ter-se rendido ao capitalismo e no qual as identidades culturais entre os países vêm-se tornando mais difusas. O desemprego abrange parte significativa da população mundial e a economia informal é responsável por boa parte da produção. Países com economias mais frágeis tornam-se pólos de emigração para países em que, aparentemente, a economia está mais equilibrada. As culturas locais são influenciadas e influenciam as culturas dominantes. Este estudo busca refletir sobre algumas implicações geradas pela utilização da gastronomia enquanto forma de trabalho, cultura e lazer na vida de um grupo de imigrantes bolivianos residentes no Brasil, verificando possíveis reflexos nas vivências associadas ao campo da cultura. Enquanto procedimento metodológico optou-se por uma abordagem qualitativa, combinando os enfoques bibliográfico e de campo. Como objetivo, buscou-se responder à seguinte questão: O que representa, para os integrantes da Associação Gastronômica, Cultural e Folclórica Padre Bento, as atividades gastronômicas desenvolvidas na Feira Kantuta: oportunidade de trabalho, lazer e/ou ambiente para reprodução de sua cultura em terra estrangeira? Elaborou-se algumas hipóteses sobre o problema descrito e considera-se: que a gastronomia é utilizada como forma de renda; que as atividades gastronômicas, para além do trabalho, são percebidas como forma de reprodução de sua cultura e possibilidade de lazer e por último que a Feira possibilita o desenvolvimento de redes de suporte para os imigrantes que chegam. Desenvolveu-se uma coleta de dados por meio de documentação direta, realizando entrevistas através da metodologia/técnica da história oral (entrevistas temáticas) e tendo como recorte os imigrantes bolivianos que residem no Município de São Paulo e trabalham ou visitam a Feira Kantuta. Realizou-se visitas sistemáticas à Feira e desenvolveu-se conversas com seus integrantes e visitantes, posteriormente escolheu-se dez associados e quatro visitantes para as entrevistas. A Feira acontece todos os domingos na Praça Kantuta, localizada no Bairro do Pari no Município de São Paulo. Como principais considerações percebeu-se que os sujeitos entrevistados, num primeiro momento, pouco reconhecem a importância da gastronomia para a preservação de sua cultura e manutenção de suas identidades. A gastronomia aparece como forma de geração de trabalho e renda, entretanto quando… Advisors/Committee Members: Aulicino, Madalena Pedroso.

Subjects/Keywords: Bolivianos; Bolivians; Cultura; Culture; Gastronomia; Gastronomy; Imigração; Immigration

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Santos, R. F. d. (2014). A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;

Chicago Manual of Style (16^th Edition):

Santos, Rosana Fernandes dos. “A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.” 2014. Masters Thesis, University of São Paulo. Accessed February 27, 2021. http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;.

MLA Handbook (7^th Edition):

Santos, Rosana Fernandes dos. “A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.” 2014. Web. 27 Feb 2021.

Vancouver:

Santos RFd. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. [Internet] [Masters thesis]. University of São Paulo; 2014. [cited 2021 Feb 27]. Available from: http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;.

Council of Science Editors:

Santos RFd. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. [Masters Thesis]. University of São Paulo; 2014. Available from: http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;

Université Toulouse II – Le Mirail

13. Barrière, Maeva. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.

Degree: Docteur es, Arts plastiques, 2014, Université Toulouse II – Le Mirail

URL: http://www.theses.fr/2014TOU20060

►

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… (more)

▼

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.

Advisors/Committee Members: Guerrin, Frédéric (thesis director), Alzieu, Isabelle (thesis director).

Subjects/Keywords: Goût; Esthétique; Gastronomie; Gourmandise; Installation; Taste; Aesthetic; Gastronomy; Greed; Installation; 701

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Barrière, M. (2014). Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. (Doctoral Dissertation). Université Toulouse II – Le Mirail. Retrieved from http://www.theses.fr/2014TOU20060

Chicago Manual of Style (16^th Edition):

Barrière, Maeva. “Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.” 2014. Doctoral Dissertation, Université Toulouse II – Le Mirail. Accessed February 27, 2021. http://www.theses.fr/2014TOU20060.

MLA Handbook (7^th Edition):

Barrière, Maeva. “Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.” 2014. Web. 27 Feb 2021.

Vancouver:

Barrière M. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. [Internet] [Doctoral dissertation]. Université Toulouse II – Le Mirail; 2014. [cited 2021 Feb 27]. Available from: http://www.theses.fr/2014TOU20060.

Council of Science Editors:

Barrière M. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. [Doctoral Dissertation]. Université Toulouse II – Le Mirail; 2014. Available from: http://www.theses.fr/2014TOU20060

14. Kshetrimayum, Vedmani Devi. Gastronomy and nutritinal status of tarao tribe of Manipur; -.

Degree: Anthropology, 2006, Manipur University

URL: http://shodhganga.inflibnet.ac.in/handle/10603/39239

None

References p.147-161

Advisors/Committee Members: Saratchandra Singh, K.

Subjects/Keywords: Gastronomy; nutritinal status; tarao tribe

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Kshetrimayum, V. D. (2006). Gastronomy and nutritinal status of tarao tribe of Manipur; -. (Thesis). Manipur University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/39239

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kshetrimayum, Vedmani Devi. “Gastronomy and nutritinal status of tarao tribe of Manipur; -.” 2006. Thesis, Manipur University. Accessed February 27, 2021. http://shodhganga.inflibnet.ac.in/handle/10603/39239.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kshetrimayum, Vedmani Devi. “Gastronomy and nutritinal status of tarao tribe of Manipur; -.” 2006. Web. 27 Feb 2021.

Vancouver:

Kshetrimayum VD. Gastronomy and nutritinal status of tarao tribe of Manipur; -. [Internet] [Thesis]. Manipur University; 2006. [cited 2021 Feb 27]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39239.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kshetrimayum VD. Gastronomy and nutritinal status of tarao tribe of Manipur; -. [Thesis]. Manipur University; 2006. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39239

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Waterloo

15. Cohen, Catherine. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.

Degree: 2017, University of Waterloo

URL: http://hdl.handle.net/10012/12682

► Israel, being the Jewish emigration nation, welcomed over 3.7 million people in the last century. The vast intake of new immigrants from various ethnicities and… (more)

▼ Israel, being the Jewish emigration nation, welcomed over 3.7 million people in the last century. The vast intake of new immigrants from various ethnicities and cultures created ample strains on the Israeli government. These reflect the poor absorption and integration processes, which led to conditions of segregation and tension amongst the diverse population. Consequently, despite the country’s ideology to foster a unified Jewish identity, reoccurring moments of prejudice and discrimination deepened the socioeconomic cleavage within the Israeli society. In the past few decades, the Israeli government instigated various strategies to reduce this socioeconomic gap. These include, increased opportunities in low socioeconomic centers along with improved education, social services, and enhanced public transportation. Bigotry often results from ignorance and the inability to accept differences. It is dependent on shared values, experiences, interests, and beliefs. Thus, to achieve effective reconciliation, a common interest is essential. In addition, collaboration towards a shared and pleasing goal has the potential to alter cognitive preconceptions, reduce bias, and increase constructive communications. Following this, food, being a fundamental commonality and an essential component amongst every culture, offers opportunities for social change. Through a series of studies, architecture and gastronomy are investigated for their potential to decrease bias and motivate interpersonal connections among people of diverse backgrounds. This thesis does not attempt to solve the complex socioeconomic conditions in the country, but rather to alleviate interpersonal conflicts between the divided communities and advocate for social change. Architecture is explored for its capacity to bridge social gaps by creating shared gastronomic experiences through the implementation of mobile cooking and dining stations within the urban fabric of Tel Aviv. The proposed design operates as a network of modular units, easily assembled and transferred via bicycle, morphing any public space into an agent of social activism.

Subjects/Keywords: social Activism; Public Space; Jewish Immigration; Israel; Gastronomy; Food; Prejudice; Architecture

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Cohen, C. (2017). Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/12682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Cohen, Catherine. “Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.” 2017. Thesis, University of Waterloo. Accessed February 27, 2021. http://hdl.handle.net/10012/12682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Cohen, Catherine. “Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.” 2017. Web. 27 Feb 2021.

Vancouver:

Cohen C. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. [Internet] [Thesis]. University of Waterloo; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10012/12682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cohen C. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. [Thesis]. University of Waterloo; 2017. Available from: http://hdl.handle.net/10012/12682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

16. Palma, Maria Duque Bandeira da. Plano de negócios:“Portuguese Tapas”.

Degree: 2014, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304

►

Sistema de classificação JEL: JEL: L26 - Empreendedorismo JEL: M21 - Economia empresarial

A ideia apresentada neste plano de negócios pretende dissociar o conceito convencional… (more)

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Sistema de classificação JEL: JEL: L26 - Empreendedorismo JEL: M21 - Economia empresarial

A ideia apresentada neste plano de negócios pretende dissociar o conceito convencional de tapas, normalmente utilizado na gastronomia espanhola, transformando-o numa versão portuguesa. Desta forma, será possível degustar vários petiscos tradicionais portugueses numa única refeição, através do conceito de tapas, aliando a tradição à modernidade. Numa primeira fase, foi efetuada a análise da envolvente externa, procurando preverse comportamentos futuros nos contextos político-legal, económico, social e tecnológico. Analisou-se ainda o setor específico onde o negócio se insere de forma a avaliar os fatores que o condicionam. De seguida, apresenta-se a ideia de negócio do Portuguese Tapas, é delineada a estratégia de desenvolvimento e os requisitos para a implementação do projeto, tendo em conta os seus pontos fortes e fracos. Por fim, procedeu-se à analise económico-financeira do projeto, aferindo a viabilidade do mesmo.

The idea presented in this business plan intends to diverge from the conventional concept of "tapas", used in the Spanish gastronomy, transforming it into a Portuguese version. Hence, it will be possible to taste different kinds of Portuguese traditional dishes in one meal, combining tradition and modernity. The business plan starts with an external analysis, trying to understand and forecast changes in the political, economic, social and technological environment. Additionally, we studied the sector and the market where the business will take place, in order to evaluate other factors that will influence it. After that, it is presented the business idea of the Portuguese Tapas, it is outlined the development strategy and the requirements for the implementation of project, weighting its strengths and weaknesses. Finally, it was performed the economic and financial analysis of the project, in order to test the viability of the project.

Advisors/Committee Members: Bento, Paulo.

Subjects/Keywords: Gastronomia; Plano de Negócios; Restaurante; Gastronomy; Business plan; Restaurant

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Palma, M. D. B. d. (2014). Plano de negócios:“Portuguese Tapas”. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Palma, Maria Duque Bandeira da. “Plano de negócios:“Portuguese Tapas”.” 2014. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Palma, Maria Duque Bandeira da. “Plano de negócios:“Portuguese Tapas”.” 2014. Web. 27 Feb 2021.

Vancouver:

Palma MDBd. Plano de negócios:“Portuguese Tapas”. [Internet] [Thesis]. RCAAP; 2014. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Palma MDBd. Plano de negócios:“Portuguese Tapas”. [Thesis]. RCAAP; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

17. Faria, João Pedro Moreno da Costa. Alta cozinha e arte: da nutrição ao degustar artístico.

Degree: 2015, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993

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Mestrado em Gestão e Estudos da Cultura

Ao longo do presente trabalho analisa-se parte da complexa relação existente entre a gastronomia e a arte. A… (more)

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Mestrado em Gestão e Estudos da Cultura

Ao longo do presente trabalho analisa-se parte da complexa relação existente entre a gastronomia e a arte. A análise inicia-se com uma breve introdução à histórica da gastronomia, desde o período pré-histórico até à alta cozinha contemporânea, identificando diferentes momentos que, direta ou indiretamente, promoveram a aproximação da gastronomia ao universo artístico. A análise prossegue pela estética da arte, aferindo, de forma breve, o testemunho de alguns autores sobre a eventualidade da gastronomia e, em concreto, a alta cozinha, apresentar uma dimensão artística e estética. Posteriormente, efetua-se uma curta incursão pela história da arte contemporânea, através da apresentação de alguns exemplos de movimentos e artistas que contribuíram na introdução de elementos da gastronomia no mundo da arte contemporânea. De seguida, tendo referenciado a criatividade como uma das principal variáveis artísticas observadas na alta cozinha, analisa-se, de forma breve, o contributo da dimensão criativa através de exemplos de alguns chefs que, valorizando essa dimensão, aproximaram a alta cozinha ao mundo da arte. Sempre que oportuno, efetua-se um paralelismo à análise teórica através dos testemunhos, recolhidos em entrevistas, de dois reconhecidos chefs portugueses.

The main body of the current assignment focuses on analysing and assimilating the intricate and complex relationship between art and gastronomy. It is initiated with a short introduction and analysis to the foundations and history of gastronomy since the pre-historic period to the haute cuisine as we know it nowadays. This introduction is followed by the enlightenment of certain periods that were tagged as crucial having a direct or indirect influence on the approximation between gastronomy and the artistic universe lived on each historic period. Further on, the analysis is going to be focused on the aesthetic side, collecting opinions and points of view of some authors regarding the artistic and aesthetic dimension of gastronomy and the art of cooking. Posteriorly this document touches the history of contemporary art mainly through some examples of artistic movements and artists themselves who contributed to the introduction of gastronomy elements in the world of modern and contemporary art. Having referenced creativity as one of the main artistic factors to be accounted for on the modern and high end cuisine, an observation took place, regarding the contribute of the artistic dimension through the examples of some chefs that played a big role in the approximation between gastronomy and art. The link between our analysis and the theory behind this topic and what really helped to build this document were the testimonies of two acknowledged and renowned portuguese chefs.

Advisors/Committee Members: Pinto, Paula Cristina André dos Ramos.

Subjects/Keywords: Alta Cozinha; Gastronomia; Arte; Criatividade; Haute cuisine; Gastronomy; Art; Creativity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Faria, J. P. M. d. C. (2015). Alta cozinha e arte: da nutrição ao degustar artístico. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Faria, João Pedro Moreno da Costa. “Alta cozinha e arte: da nutrição ao degustar artístico.” 2015. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Faria, João Pedro Moreno da Costa. “Alta cozinha e arte: da nutrição ao degustar artístico.” 2015. Web. 27 Feb 2021.

Vancouver:

Faria JPMdC. Alta cozinha e arte: da nutrição ao degustar artístico. [Internet] [Thesis]. RCAAP; 2015. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Faria JPMdC. Alta cozinha e arte: da nutrição ao degustar artístico. [Thesis]. RCAAP; 2015. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

18. Santos, Maria de Fátima Ribeiro dos. S Lisboa : gastronomia e restauração.

Degree: 2011, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198

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Código JEL: L83 – Sports, Gambling, Recreation; Tourism

Este projecto apresenta um plano de negócio inovador na área da restauração e foi desenvolvido na sequência… (more)

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Código JEL: L83 – Sports, Gambling, Recreation; Tourism

Este projecto apresenta um plano de negócio inovador na área da restauração e foi desenvolvido na sequência do Mestrado em Marketing realizado no ISCTE-IUL em 2009/2010, para que o seu promotor pudesse obter o grau de mestre em Marketing. Tem como objectivos identificar quais os factores críticos de sucesso e apurar os requisitos necessários para a implementação de um negócio de restauração em Lisboa, levando em conta as actuais tendências de consumo, bem como os actuais constrangimentos económicos e de financiamento que se colocam à actividade, visto ser pretendido desenvolver um projecto inovador e rentável. O conceito deve englobar a criação de uma marca forte e puder ser expandido geograficamente, incorporando valores de gastronomia tradicional e sustentabilidade em articulação com ambientes informais e modernos. A metodologia seguida foi a de analisar a viabilidade deste tipo de projecto nas suas várias dimensões: numa 1ª fase foi estudado o enquadramento político, económico e social de Portugal e numa 2ª fase foi analisado o mercado, os seus diferentes actores, e as várias tendências deste tipo de negócio. Numa 3ª fase foi empreendida uma análise interna e a definição de objectivos e de políticas de funcionamento. Apurados os requisitos necessários para a implementação do projecto, foi desenvolvida numa 4ª fase uma análise da sua viabilidade económico-financeira.

This project presents a plan for an innovative business in the food services market and was developed after the frequency of a Master in Marketing in ISCTE-IUL, in 2009/2010, so that its promoter could get the degree of master in Marketing. The mission of this business plan is to identify critical points to succeed, and evaluate the needed requirements to implement a restaurant business in Lisbon, keeping in mind consumer and restaurant business trends as also the Portuguese actual economical and financial constraints. The target behind was to develop a profitable and innovative project for the retail restaurant services industry. We intended to develop a kind of concept than integrates both traditional gastronomy and sustainability values and modern and informal spaces connected with the existence of a strong brand of easy geographical expansion. The followed methodology was to analyze the viability of this type of project in its different dimensions: on a fist stage we had studied the politician, economic and social framing of Portugal and Lisbon. On a second stage, we have analyzed the market, its different players, as well as the trends for this type of business, selecting the critical success points for succeed in the activity. An internal skills analysis, as well as the definition of goals and policies was developed on the third stage. After stated the necessary requirements for the implementation, an analysis of the economic and financial viability was developed in the fourth stage, in order to take the needed decisions about the project.

Advisors/Committee Members: Rodrigues, Miguel.

Subjects/Keywords: Restaurantes; Gastronomia; Lisboa; Turismo; Restaurants; Gastronomy; Lisbon; Tourism

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Santos, M. d. F. R. d. (2011). S Lisboa : gastronomia e restauração. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Santos, Maria de Fátima Ribeiro dos. “S Lisboa : gastronomia e restauração.” 2011. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Santos, Maria de Fátima Ribeiro dos. “S Lisboa : gastronomia e restauração.” 2011. Web. 27 Feb 2021.

Vancouver:

Santos MdFRd. S Lisboa : gastronomia e restauração. [Internet] [Thesis]. RCAAP; 2011. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Santos MdFRd. S Lisboa : gastronomia e restauração. [Thesis]. RCAAP; 2011. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Nova

19. Franzoni, Elisa. A gastronomia como elemento cultural, símbolo de identidade e meio de integração.

Degree: 2016, Universidade Nova

URL: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832

O resumo não consta por dificuldades técnicas (versão protegida do Adobe). consultar o CD que se encontra na DBD- Divisão de Bibliotecas e Documentação da FCSH

Subjects/Keywords: Gastronomia; Identidade; Comunicação; Integração; Gastronomy; Identity; Integration; Communication

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Franzoni, E. (2016). A gastronomia como elemento cultural, símbolo de identidade e meio de integração. (Thesis). Universidade Nova. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Franzoni, Elisa. “A gastronomia como elemento cultural, símbolo de identidade e meio de integração.” 2016. Thesis, Universidade Nova. Accessed February 27, 2021. http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Franzoni, Elisa. “A gastronomia como elemento cultural, símbolo de identidade e meio de integração.” 2016. Web. 27 Feb 2021.

Vancouver:

Franzoni E. A gastronomia como elemento cultural, símbolo de identidade e meio de integração. [Internet] [Thesis]. Universidade Nova; 2016. [cited 2021 Feb 27]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Franzoni E. A gastronomia como elemento cultural, símbolo de identidade e meio de integração. [Thesis]. Universidade Nova; 2016. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Adelaide

20. Buckland, Iain Robert. Dining in style: uncovering the gastronomic history of Beleura.

Degree: 2016, University of Adelaide

URL: http://hdl.handle.net/2440/105022

► The objective of this thesis is to produce a gastronomic history of Beleura, an Italianate mansion built from 1863 to 1865 at Mornington, Victoria. Owned… (more)

▼ The objective of this thesis is to produce a gastronomic history of Beleura, an Italianate mansion built from 1863 to 1865 at Mornington, Victoria. Owned by a succession of wealthy families, Beleura has been a family home, private school, vice-regal residence and now a house museum and cultural centre. Beleura is significant not only for its grand architecture and majestic gardens, but also because of the carefully preserved contents belonging to the Tallis family who owned the house for eighty years. John Tallis, the last owner of Beleura, bequeathed the property to the people of Victoria. By constructing a microhistory of food provision at a household level, the thesis provides a commentary on the evolution of culinary practices in Australia from the nineteenth to twentieth centuries. Using a combination of material culture, oral history and documentary evidence, the thesis examines how food was sourced, stored, preserved, cooked and served at Beleura. Beleura throughout most of its history was essentially a rural property with significant land holdings surrounding it. A large proportion of food consumed in the household was sourced from its own gardens, orchards and pastures. Meals at Beleura were sometimes elaborate, with distinct influences from French and Italian cuisine, but for much of its history, food followed predictable lines, deviating little from the general populace. One area that distinguished Beleura from other houses was the speed of introduction of new technology such as domestic refrigeration. In other ways, Beleura remained steadfastly Victorian in style, particularly in the reliance on domestic staff long after they had disappeared elsewhere. This was reflected in the layout of the house with a distinct separation between service areas and the rooms occupied by the family. This arrangement remained until the end of World War II. Beleura is an ideal place to study the evolution of kitchen design as it has five intact and operable kitchens reflecting different design approaches ranging from the remnants of an early detached kitchen through to a small 1950s kitchen integrated into the living areas of the house. In the reduced scale of microhistory, artifacts are particularly important because of their direct and intimate relationship to the individuals who used them. This project affords opportunities to consider appropriate methodologies for the interpretation of material culture along with their limitations. Artifacts do not give up their meaning easily and the few accepted methodologies that have been developed for assessing material culture are largely not appropriate for the mostly functional objects that are encountered in kitchens. However, with careful observation and a simplified approach that focuses primarily on the significance of the artifact with respect to gastronomy, the systematic evaluation of familiar household objects can be an effective way to reveal cultural history. The meaning of artifacts can be ambiguous and unreliable, but when combined with documentary evidence and oral… Advisors/Committee Members: Ankeny, Rachel Allyson (advisor), Macintyre, Clement James (advisor), School of Humanities (school).

Subjects/Keywords: gastronomy; domestic life; historic houses; history of Australian cuisine

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Buckland, I. R. (2016). Dining in style: uncovering the gastronomic history of Beleura. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/105022

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Buckland, Iain Robert. “Dining in style: uncovering the gastronomic history of Beleura.” 2016. Thesis, University of Adelaide. Accessed February 27, 2021. http://hdl.handle.net/2440/105022.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Buckland, Iain Robert. “Dining in style: uncovering the gastronomic history of Beleura.” 2016. Web. 27 Feb 2021.

Vancouver:

Buckland IR. Dining in style: uncovering the gastronomic history of Beleura. [Internet] [Thesis]. University of Adelaide; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2440/105022.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Buckland IR. Dining in style: uncovering the gastronomic history of Beleura. [Thesis]. University of Adelaide; 2016. Available from: http://hdl.handle.net/2440/105022

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Université de Lausanne

21. Fridelance Meloro, Stéphanie. Gastrostomies endoscopiques percutanées chez l'enfant.

Degree: 2004, Université de Lausanne

URL: http://doc.rero.ch/record/4896

► Une gastrostomie est un montage chirurgical d’ouverture d’un orifice cutané donnant un accès direct à l'estomac pour permettre l'alimentation et la décompression gastrique. La gastrostomie… (more)

▼ Une gastrostomie est un montage chirurgical d’ouverture d’un orifice cutané donnant un accès direct à l'estomac pour permettre l'alimentation et la décompression gastrique. La gastrostomie est indiquée au cours de certaines maladies chroniques de patients ayant un tube digestif fonctionnel. La gastrostomie percutanée par endoscopie (Percutaneous Endoscopic Gastrostomy PEG) a été décrite en 1977 par Michael W. Gauderer. La méthode est sûre et rapide. Peuvent en bénéficier les patients très affaiblis par leur maladie, pour lesquels une longue anesthésie est à éviter. La réalisation d’une PEG nécessite la collaboration d'un chirurgien, d'un gastroentérologue et d'un anesthésiste, tous trois spécialisés en pédiatrie. La partie théorique de cette thèse est consacrée à l'historique des gastrostomies et aux diverses techniques de nutrition entérale. La partie pratique de la PEG est étudiée avec ses variantes, ses indications, contre-indications et complications. Cette partie pratique est basée sur 12 ans d’expérience du Service de Chirurgie Pédiatrique du CHUV. Il s'agit d'une étude rétrospective de dossiers, associée à un questionnaire adressé aux patients en mars 2000. 55 PEG ont été posées selon la technique de Gauderer entre 1989 et 2000. Les indications sont les maladies oncologiques (13), neurologiques (13), la mucoviscidose (12), les maladies métaboliques (6) et d'autres indications variées (11). Le bénéfice nutritionnel est étudié pour chaque type d'indications par l’évolution du gain pondéral après la PEG. Les problèmes rencontrés sont principalement des complications mineures de type inflammation de l'orifice. Nous avons observé 2 complications majeures, en ce que leurs conséquences auraient pu être graves. Le respect strict des contre-indications est nécessaire : 3 cas ont été récusés pour raison de sécurité. Le reflux gastro-oesophagien reste une affection concomitante, principalement chez les patients dont la maladie de base est d'origine neurologique. La qualité de vie de l'enfant et de sa famille est investiguée par des questions précises combinées à des plages de commentaires. Nous avons ainsi évalué le degré de satisfaction des enfants et de leur entourage. En conclusion la gastrostomie endoscopique percutanée est une opération simple, rapide et sûre, susceptible d’apporter un gain pondéral. Son utilisation pourrait être plus répandue. Elle apporte aussi une meilleure qualité de vie aux enfants qui en bénéficient, avec une amélioration de leurs performances et une diminution des conflits associés à des repas laborieux. Advisors/Committee Members: Olivier (Dir.).

Subjects/Keywords: gastronomy; infancy; childhood; endoscopy; laparotomy

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Fridelance Meloro, S. (2004). Gastrostomies endoscopiques percutanées chez l'enfant. (Thesis). Université de Lausanne. Retrieved from http://doc.rero.ch/record/4896

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Fridelance Meloro, Stéphanie. “Gastrostomies endoscopiques percutanées chez l'enfant.” 2004. Thesis, Université de Lausanne. Accessed February 27, 2021. http://doc.rero.ch/record/4896.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Fridelance Meloro, Stéphanie. “Gastrostomies endoscopiques percutanées chez l'enfant.” 2004. Web. 27 Feb 2021.

Vancouver:

Fridelance Meloro S. Gastrostomies endoscopiques percutanées chez l'enfant. [Internet] [Thesis]. Université de Lausanne; 2004. [cited 2021 Feb 27]. Available from: http://doc.rero.ch/record/4896.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fridelance Meloro S. Gastrostomies endoscopiques percutanées chez l'enfant. [Thesis]. Université de Lausanne; 2004. Available from: http://doc.rero.ch/record/4896

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Melbourne

22. Donati, Kelly Joelle. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.

Degree: 2016, University of Melbourne

URL: http://hdl.handle.net/11343/123256

► This dissertation makes the case for a multispecies gastronomy, on the grounds that substantial ontological, epistemological and political shifts are needed if we are to… (more)

Subjects/Keywords: gastronomy; agriculture; multispecies ethnography; conviviality; more-than-human geography

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Donati, K. J. (2016). Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/123256

Chicago Manual of Style (16^th Edition):

Donati, Kelly Joelle. “Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.” 2016. Doctoral Dissertation, University of Melbourne. Accessed February 27, 2021. http://hdl.handle.net/11343/123256.

MLA Handbook (7^th Edition):

Donati, Kelly Joelle. “Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.” 2016. Web. 27 Feb 2021.

Vancouver:

Donati KJ. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. [Internet] [Doctoral dissertation]. University of Melbourne; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/11343/123256.

Council of Science Editors:

Donati KJ. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. [Doctoral Dissertation]. University of Melbourne; 2016. Available from: http://hdl.handle.net/11343/123256

23. Romero-Botto, Ana-Melissa. 16 Nuestros: La visión nutritiva de la gastronomía peruana.

Degree: Licenciado en Comunicación, Comunicación, 2019, Universidad de Lima

URL: http://doi.org/10.26439/ulima.tesis/10235

► El Perú en los ojos del mundo es sinónimo de gastronomía: una cultura gastronómica milenaria con sabores y olores tan exóticos como la propia diversidad… (more)

Subjects/Keywords: Branding (Marketing); Gastronomía; Nutrición; Gastronomy; Nutrition; Pendiente / Pendiente

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Romero-Botto, A. (2019). 16 Nuestros: La visión nutritiva de la gastronomía peruana. (Thesis). Universidad de Lima. Retrieved from http://doi.org/10.26439/ulima.tesis/10235

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Romero-Botto, Ana-Melissa. “16 Nuestros: La visión nutritiva de la gastronomía peruana.” 2019. Thesis, Universidad de Lima. Accessed February 27, 2021. http://doi.org/10.26439/ulima.tesis/10235.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Romero-Botto, Ana-Melissa. “16 Nuestros: La visión nutritiva de la gastronomía peruana.” 2019. Web. 27 Feb 2021.

Vancouver:

Romero-Botto A. 16 Nuestros: La visión nutritiva de la gastronomía peruana. [Internet] [Thesis]. Universidad de Lima; 2019. [cited 2021 Feb 27]. Available from: http://doi.org/10.26439/ulima.tesis/10235.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Romero-Botto A. 16 Nuestros: La visión nutritiva de la gastronomía peruana. [Thesis]. Universidad de Lima; 2019. Available from: http://doi.org/10.26439/ulima.tesis/10235

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Massey University

24. Laeis, Gabriel C. M. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.

Degree: PhD, Development Studies, 2019, Massey University

URL: http://hdl.handle.net/10179/15434

► Tourism is an economic backbone for many developing countries, especially small island development states (SIDS). Nevertheless, scholars have argued that tourism is a globalising and,… (more)

▼ Tourism is an economic backbone for many developing countries, especially small island development states (SIDS). Nevertheless, scholars have argued that tourism is a globalising and, potentially, colonising force that may not be a sustainable path for the economic and cultural development of such countries. Even though international tourist numbers are growing, economic leakages are high in developing countries. This is partly due to a significant share of food being imported for tourists, despite local food production. Research on the impediments of agriculture-tourism linkages in developing countries has so far taken mostly an economistic approach, finding a variety of supply, demand, marketing and policy related factors. To allow for a more holistic approach, this study takes a cultural perspective and investigates how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in SIDS, such as Fiji. Sahlins’ (1992) theory of cultural change is combined with the corporate community development framework (Banks, Scheyvens, McLennan, & Bebbington, 2016) to explore the agency of Fijians in negotiating the impact of Western-dominated tourism. This study employed ethnographic methods in a case study approach during a four-month field trip to Fiji. Participation and observation in a resort kitchen, field visits to other resorts, farms and food intermediaries, 38 interviews as well as document analysis enabled a rich representation of local viewpoints on food, culture and tourism. Large-scale resorts present Fijian cuisine either in the form of tokenistic ‘island night shows’, or in fusion concepts that cater to a few affluent guests. Fijian chefs rarely perceive their own cuisine as valuable, due to decades of Western-dominated tourism. The use of local produce is accordingly low and purposeful development of tourism-agriculture linkages is rare. Farmers, on the other hand, recognise resorts as a valuable market. Nevertheless, many Indo-Fijian farmers turn towards food exporters as a more reliable and predictable business partner. Indigenous food producers engage only to a degree that they deem valuable for their own socio-cultural needs and goals. Findings suggest that small-scale resorts, catering to niche markets, might be more conducive to local integration and sustainable tourism development. Policy-wise, developing the agricultural agenda of SIDS to match the requirements of Western diets might have environmentally and socially detrimental implications.

Subjects/Keywords: Tourism; Social aspects; Economic aspects; Resorts; Agriculture; Gastronomy; Fiji

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Laeis, G. C. M. (2019). What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/15434

Chicago Manual of Style (16^th Edition):

Laeis, Gabriel C M. “What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.” 2019. Doctoral Dissertation, Massey University. Accessed February 27, 2021. http://hdl.handle.net/10179/15434.

MLA Handbook (7^th Edition):

Laeis, Gabriel C M. “What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.” 2019. Web. 27 Feb 2021.

Vancouver:

Laeis GCM. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. [Internet] [Doctoral dissertation]. Massey University; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10179/15434.

Council of Science Editors:

Laeis GCM. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. [Doctoral Dissertation]. Massey University; 2019. Available from: http://hdl.handle.net/10179/15434

Universidad de Chile

25. Guerrero Gatica, Javiera. Set de utensilios gourmet: para técnica de emplatado.

Degree: 2020, Universidad de Chile

URL: http://repositorio.uchile.cl/handle/2250/176860

► Este proyecto tiene como objetivo desarrollar un set de productos, los cuales se enfocan en poder satisfacer las necesidades del usuario al momento de querer… (more)

▼ Este proyecto tiene como objetivo desarrollar un set de productos, los cuales se enfocan en poder satisfacer las necesidades del usuario al momento de querer reproducir platos gastronómicos altamente estéticos por medio de la técnica de emplatado, los cuales ayudan a aumentar la experiencia gastronómica, por medio de la autosatisfacción de haber logrado el emplatado, ya que la problemática que se identifico fue que, si bien el usuario está en constante búsqueda de experiencias gastronómicas, este al querer replicarlas en el hogar no logra generar la misma estética según su percepción debido a su falta de técnica, lo cual le genera frustración. Cuando se describe al usuario se habla de un aficionado por la gastronomía, el cual siempre está en búsqueda de nuevas experiencias y conocimientos, ya sea por medio de nuevos locales de comida, sabores, ingredientes o técnicas. Si bien este usuario es una persona autodidacta no tiene el tiempo suficiente para refinar las técnicas que descubre, ya que la gastronomía es solo un pasatiempo para él; aun así anhela demostrar sus habilidades a sus conocidos y familiares por medio de las redes sociales, por lo que se enfoca en la estética del plato ante todo. Para poder desarrollar este proyecto se tomaron en cuenta 3 puntos para analizar: en primer lugar se analizaron las acciones que más lograban identificar los usuarios al momento de ejecutar la técnica de emplatado; en segundo lugar se definió el contexto gastronómico en el cual los usuarios elevan su experiencia al momento de replicar los platos y por último se establecen los parámetros hápticos de los utensilios diseñados los cuales tienen coherencia con la estética gastronómica establecida por el contexto del punto anterior. Llegando a si a un set de utensilios qu facilitan la técnica de emplatado, los cuales fueron validados positivamente por el usuario objetivo a través de una prueba física con los prototipos desarrollados.; This project objective is to develop a set of products, which focus in helping the needs of the user at the moment of reproducing highly aesthetic gastronomic dishes using the Plating Technique, which will help augmenting the experience through self satisfaction due to being able to achieve the technique which is the problematic that was found, although the user is in constant search of gastronomic experiences, at the moment replicating them at home they don’t achieve the same level of aesthetic in their perception due to their lack of technique, which causes frustration. When describing the user we refer to a gastronomy enthusiast who is always in the search of new experiences and knowledge, may this be by looking at new food shops, new flavour, ingredients or cooking techniques. Even though this user is a self taught person, he does not have the time to refine the techniques they find, since gastronomy is only a hobby for them; Even so, they want to demonstrate their abilities to their friends and family through social networks which is why they focus on the aesthetic of the dish over everything.…

Subjects/Keywords: Gastronomía; Emplatado; Estética; Instrumento; Experiencia; Gastronomy; Plating; Aesthetic; Kitchen Instrument; Experience

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Guerrero Gatica, J. (2020). Set de utensilios gourmet: para técnica de emplatado. (Thesis). Universidad de Chile. Retrieved from http://repositorio.uchile.cl/handle/2250/176860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Guerrero Gatica, Javiera. “Set de utensilios gourmet: para técnica de emplatado.” 2020. Thesis, Universidad de Chile. Accessed February 27, 2021. http://repositorio.uchile.cl/handle/2250/176860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Guerrero Gatica, Javiera. “Set de utensilios gourmet: para técnica de emplatado.” 2020. Web. 27 Feb 2021.

Vancouver:

Guerrero Gatica J. Set de utensilios gourmet: para técnica de emplatado. [Internet] [Thesis]. Universidad de Chile; 2020. [cited 2021 Feb 27]. Available from: http://repositorio.uchile.cl/handle/2250/176860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guerrero Gatica J. Set de utensilios gourmet: para técnica de emplatado. [Thesis]. Universidad de Chile; 2020. Available from: http://repositorio.uchile.cl/handle/2250/176860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Adelaide

26. Tontapanish, Jira. A study into the viability of Chiang Mai as a gastronomic tourism destination.

Degree: 2001, University of Adelaide

URL: http://hdl.handle.net/2440/113437

► Examines the travel behaviour for food related reasons of middle- to upper- income Bangkok residents, particularly to Chiang Mai. Also examines the potential of Chiang… (more)

Subjects/Keywords: Gastronomy; Tourism and gastronomy – Thailand – Chiang Mai; Tourism – Thailand – Chiang Mai

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Tontapanish, J. (2001). A study into the viability of Chiang Mai as a gastronomic tourism destination. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/113437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Tontapanish, Jira. “A study into the viability of Chiang Mai as a gastronomic tourism destination.” 2001. Thesis, University of Adelaide. Accessed February 27, 2021. http://hdl.handle.net/2440/113437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Tontapanish, Jira. “A study into the viability of Chiang Mai as a gastronomic tourism destination.” 2001. Web. 27 Feb 2021.

Vancouver:

Tontapanish J. A study into the viability of Chiang Mai as a gastronomic tourism destination. [Internet] [Thesis]. University of Adelaide; 2001. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2440/113437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tontapanish J. A study into the viability of Chiang Mai as a gastronomic tourism destination. [Thesis]. University of Adelaide; 2001. Available from: http://hdl.handle.net/2440/113437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Central Florida

27. Kock, Marcelino. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.

Degree: 2013, University of Central Florida

URL: https://stars.library.ucf.edu/etd/2760

► Purpose of this study is to holistically analyze existing linkages between Aruba’s tourism industry, restaurants and local farmers, by examining strategies that constrain the development… (more)

Subjects/Keywords: Tourism; agriculture; tourism aruba; tourist food consumption; restaurants; local farmers; locally produced foods; gastronomy; eco gastronomy; input output model; Education; Hospitality Administration and Management; Dissertations, Academic – Education, Education – Dissertations, Academic

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Kock, M. (2013). The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. (Doctoral Dissertation). University of Central Florida. Retrieved from https://stars.library.ucf.edu/etd/2760

Chicago Manual of Style (16^th Edition):

Kock, Marcelino. “The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.” 2013. Doctoral Dissertation, University of Central Florida. Accessed February 27, 2021. https://stars.library.ucf.edu/etd/2760.

MLA Handbook (7^th Edition):

Kock, Marcelino. “The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.” 2013. Web. 27 Feb 2021.

Vancouver:

Kock M. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. [Internet] [Doctoral dissertation]. University of Central Florida; 2013. [cited 2021 Feb 27]. Available from: https://stars.library.ucf.edu/etd/2760.

Council of Science Editors:

Kock M. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. [Doctoral Dissertation]. University of Central Florida; 2013. Available from: https://stars.library.ucf.edu/etd/2760

28. Elsa Maria Stoehr Vieira de Souza Féder. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.

Degree: 2005, Universidade do Vale do Itajaí

URL: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158

►

O presente estudo atende ao objetivo de avaliar as funções e o significado da hospitalidade no bairro de Santa Felicidade, destino turístico gastronômico com base… (more)

▼

O presente estudo atende ao objetivo de avaliar as funções e o significado da hospitalidade no bairro de Santa Felicidade, destino turístico gastronômico com base étnica, considerado com um dos principais atrativos da cidade de Curitiba, estado do Paraná. A pesquisa foi iniciada com o estudo das sociedades grega e romana antigas, formadoras dos muitos conceitos que constituíram as idéias e pensamentos ocidentais, principalmente no diz respeito à hospitalidade e o acolhimento ao estrangeiro. A crença na hospitalidade pródiga e mitificada desses arcaicos tempos deve-se ao senso comum, mas, na pesquisa, encontrou-se uma ambigüidade relevante com relação ao caráter da hospitalidade, com o ato de receber o estrangeiro. As funções e significados no tempo e no espaço mudam conforme as condições e convenções dominantes. Ao longo do tempo, na antigüidade, o estrangeiro passou de profanador de templos a protegido de Zeus Xênios, embora na condição de meteco e excluído de leis civis e sociais. Na antigüidade, hospedar estava relacionado a uma representação social que tinha o medo por objeto comum e as regras relativas às obrigações sociais. As redes de hospitalidade formadas denotavam um contrato de guerreiros aliados no sentido de fortalecimento de pessoas de mesma escala social. Os rituais de comer junto que se caracterizam como hospitalidade, foram marcados pela prática ritual que legou o banquete como uma grande herança da cultura greco-romana às sociedades ocidentais. O presente trabalho avançou seus estudos sobre as práticas de hospitalidade nos dias atuais através de pesquisa histórica no sentido de desvendar a rota gastronômicoturístico no bairro de Santa Felicidade, bairro originário de uma colônia de imigrantes do norte da Itália que chegaram ao Brasil no século XIX. Nos aspectos gastronômicos, a pesquisa revelou que a polenta foi um dos grandes elementos culturais trazidos pelos imigrantes, já que está presente em toda a história desde a antiga puls itálica. A presente pesquisa verificou que o hábito de comer polenta perpetua os valores da cultura italiana entre os descendentes dos imigrantes. O orgulho e a cultura étnicos são as bases encontradas como resultado no destino gastronômico de Santa Felicidade, um dos maiores, pólo turístico do estado do Paraná No ritual de confecção da polenta encontra-se o significado central da hospitalidade do Vêneto.

This study serves the purpose of assessing both the function and the meaning of hospitality in the neighborhood of Santa Felicidade an ethnic gastromic destination, that may be regarded as the major tourist attraction in Curitiba the capital city of Paraná. The research started with the study of the ancient Greek and Roman society, which has itself come up with many concepts that ended up framing Western thoughts and ideas. Such prodigal and mythical hospitality, that the common sense relate to the history of the ancient times, suggests a certain degree of relevant ambiguity as far as welcoming foreigners is concerned. The functions and the meanings of this…

Advisors/Committee Members: Roselys Izabel Correa dos Santos, Raquel Maria Fontes do Amaral Pereira, Celia Maria de Moraes Dias.

Subjects/Keywords: imigrante italiano; gastronomia; hospitalidade e turismo; TURISMO; Hospitalidade; italian immigrant; gastronomy; tourism and hospitality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Féder, E. M. S. V. d. S. (2005). SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. (Thesis). Universidade do Vale do Itajaí. Retrieved from http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Féder, Elsa Maria Stoehr Vieira de Souza. “SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.” 2005. Thesis, Universidade do Vale do Itajaí. Accessed February 27, 2021. http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Féder, Elsa Maria Stoehr Vieira de Souza. “SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.” 2005. Web. 27 Feb 2021.

Vancouver:

Féder EMSVdS. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. [Internet] [Thesis]. Universidade do Vale do Itajaí; 2005. [cited 2021 Feb 27]. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Féder EMSVdS. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. [Thesis]. Universidade do Vale do Itajaí; 2005. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade do Rio Grande do Sul

29. Zaneti, Tainá Bacellar. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.

Degree: 2017, Universidade do Rio Grande do Sul

URL: http://hdl.handle.net/10183/164708

► O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da… (more)

▼ O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da gastronomia contemporânea é crescente a demanda e o uso de ingredientes locais, tradicionais, produzidos com métodos ecológicos, que remetam ao sentido de trajetória, identidade e autenticidade, que conferem traços de singularidade aos mesmos. Essa demanda tem evidenciado, por um lado, uma maior preocupação dos comensais e chefs pela origem dos produtos e, por outro, uma (re) aproximação e (re) valorização das relações entre chefs, comensais e agricultores familiares, o que pode representar novas oportunidades de mercado para a Agricultura Familiar. Esta tese procura problematizar estas questões e tem como principal objetivo analisar como ocorrem as relações entre chefs, produtores e comensais no processo de inserção e uso de produtos agroalimentares singulares na gastronomia contemporânea, buscando perceber em que medida este consumo está estimulando novos mercados para a Agricultura Familiar e grupos tradicionais. Foram estudados quatro casos de restaurantes e Instituições que apresentavam iniciativas e práticas de relações diretas entre chefs, produtores e comensais. Para obtenção dos dados, foram realizadas entrevistas semiestruturadas com estes atores, observação participante nos restaurantes e instituições, análise de cardápios e da trajetória dos ingredientes. A mobilização dos conceitos da sociologia econômica e da análise dos dados obtidos na pesquisa de campo, proporcionaram elementos para a elaboração de conceito explicativo para o fenômeno estudado, denominado Cozinha de Raiz (embedded gastronomy). Esta se constitui a partir de cadeias gastronômicas curtas, que evidenciam relações de proximidade e enraizamento social entre os produtores, chefs e comensais e é alinhavada por produtos singulares, que tem seus padrões de qualidade e distintividade construídos e legitimados por meio das informações compartilhadas entre os atores. Essas cadeias se configuram de duas principais formas: a) Cadeia Gastronômica Curta Chefcêntrica, que tem formação horizontal, é organizada entre atores e tem o chef como elo central da cadeia; ou b) Cadeias Gastronômicas Curtas Sinérgicas, organizada de maneira vertical, mediada por instituições e não apenas pelos atores, permitindo aos consumidores e produtores maiores possibilidades de interação, conferindo maior poder de agência e autonomia para os produtores, que podem estabelecer redes tanto com os chefs, quanto com os consumidores de maneira direta. Em ambas, o chef aparece como ator social central tanto na formação destas cadeias, quanto na ressignificação dos ingredientes em direção à singularidade. Pode-se inferir que na formação horizontal, ainda que se constate a formação de uma cadeia curta, se observa, também, a formação de nichos de mercado, para poucos produtores e poucos consumidores, com baixo efeito de mudanças culturais e de desenvolvimento dos produtores. Já na formação vertical, há descentralização de poder,… Advisors/Committee Members: Schneider, Sergio.

Subjects/Keywords: Gastronomy; Gastronomia; Agricultura familiar; Short gastronomic chains; Family farming; Chefs; Unique products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Zaneti, T. B. (2017). Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/164708

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Zaneti, Tainá Bacellar. “Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.” 2017. Thesis, Universidade do Rio Grande do Sul. Accessed February 27, 2021. http://hdl.handle.net/10183/164708.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Zaneti, Tainá Bacellar. “Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.” 2017. Web. 27 Feb 2021.

Vancouver:

Zaneti TB. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10183/164708.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Zaneti TB. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. [Thesis]. Universidade do Rio Grande do Sul; 2017. Available from: http://hdl.handle.net/10183/164708

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

UCLA

30. Cassarino, Stacie. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.

Degree: English, 2014, UCLA

URL: http://www.escholarship.org/uc/item/4bz2g4cw

► In a study ranging from Futurist cookbooks to fast-food lyrics, this dissertation opens up new perspectives on modernist writing in relation to key developments in… (more)

Subjects/Keywords: Literature; American literature; American studies; Avant-Garde; Food Studies; Gastronomy; Modernism; Poetry; Visual Art

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APA (6^th Edition):

Cassarino, S. (2014). American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. (Thesis). UCLA. Retrieved from http://www.escholarship.org/uc/item/4bz2g4cw

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Cassarino, Stacie. “American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.” 2014. Thesis, UCLA. Accessed February 27, 2021. http://www.escholarship.org/uc/item/4bz2g4cw.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Cassarino, Stacie. “American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.” 2014. Web. 27 Feb 2021.

Vancouver:

Cassarino S. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. [Internet] [Thesis]. UCLA; 2014. [cited 2021 Feb 27]. Available from: http://www.escholarship.org/uc/item/4bz2g4cw.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cassarino S. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. [Thesis]. UCLA; 2014. Available from: http://www.escholarship.org/uc/item/4bz2g4cw

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Open Access Theses and Dissertations