Carlos Roberto Antunes Dos Santos E a História Da Alimentação No Paraná

Pilla, Maria Cecília Barreto Amorim; Ribeiro, Cilene da Silva Gomes

doi:10.5380/his.v66i1.51259

Cited by 3 publications

(3 citation statements)

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“…Chips, chips de banana, palmito em conserva, cerveja artesanal está vinculados com a história e cultura do local (Rucker, 2002, Raynaut et al, 2002, Andriguetto Filho et al, 2002, Estades, 2003, Paraná, 2003, 2015, Gimenes, 2008, Denardin et al, 2009, Deslandes, 2010, Junges, 2011, Pilla & Ribeiro, 2018 O souvenir gastronômico contribui com a valorização da oferta local de alimentos, contribui com a geração de mão de obra e, a partir deste estudo, foi possível verificar como implementar os produtos de forma que estes se tornem mais adequados à demanda de turistas.…”

Section: Encantos Daunclassified

A Oferta De Souvenirs Gastronômicos No Litoral Do Paraná

Kovaleski¹,

Mascarenhas²,

Valduga³

et al. 2021

CULTUR

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Souvenirs gastronômicos são produtos adquiridos ao redor do mundo e levados para casa como lembrança do destino visitado. Este artigo tem como objetivo analisar a oferta de souvenirs gastronômicos no litoral do Paraná, a partir do estudo de caso em Morretes/PR. O tema se justifica pelo alto potencial gastronômico no litoral do Estado, devido ao prato típico do Paraná, o barreado, e por possui uma ampla oferta de produtos alimentícios locais aos turistas. A metodologia utilizada foi pesquisa exploratória de abordagem qualitativa e de pesquisa de campo. As etapas da pesquisa iniciam-se com revisão de literatura dos principais temas e, passa-se, a um levantamento e mapeamento dos estabelecimentos comerciais que ofertam produtos alimentícios e identificando-os e, posteriormente, analisando quais produtos podem ser considerados souvenirs gastronômicos com base no emparelhamento teórico do trabalho. Os principais resultados apontam que podem ser considerados souvenirs gastronômicos em Morretes/PR a farinha de mandioca, cachaça, bala de banana, batata chips, batata de aipim, banana chips e palmito. Este estudo aprofundou o conceito de souvenir gastronômico em relação ao destino escolhido, devido a sua cultura vinculada com o litoral do Paraná e, vai contribuir para melhor compreensão do seu universo.

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Section: Encantos Daunclassified

A Oferta De Souvenirs Gastronômicos No Litoral Do Paraná

Kovaleski¹,

Mascarenhas²,

Valduga³

et al. 2021

CULTUR

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“…The preference for black beans can be justified by the tradition of consumption of this kind of bean in the southern region of Brazil. According to historians Pilla and Ribeiro (2018), black beans constituted a staple subsistence crop and were part of the diets of most producers and the low-income population since the colonial period in Brazil. The higher consumption of black beans in the southern region of Brazil is also associated with a greater production of this kind of grain.…”

Section: Different Bean Colours and Consumer Preferencementioning

confidence: 99%

Consumer preference and the technological and nutritional quality of different bean colours

et al. 2019

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Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.

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“…Após a extinção do tráfico de escravos no Brasil houve incentivo ao processo de colonização do interior do país e a imigração, primeiramente, nos anos de 1850, com o objetivo de substituir a mão de obra escravizada e alguns anos mais tarde, em 1876, a fim de fixar colonos e diversificar a produção e a distribuição de alimentos básicos (PILLA, RIBEIRO;2018). Nas fazendas de café, mulheres e filhas se tornaram criadas e copeiras.…”

Section: Mudanças Na Alimentação Marcadas Pelo Início Do Processo De unclassified

Consumo de refeições e petiscos da população brasileira: composição nutricional, estruturação temporal e espacial dos hábitos alimentares

Rossetti¹

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Meals and snacking consumption of Brazilian population: nutritional composition, temporal and spatial structure of eating habits Introduction: Globalization promoves socioeconomic and cultural transformations that's generate changes in the modes of eating. Objective: to analyze characteristics of food events consumption among the Brazilian population, considering the sociodemographic characteristics. Casuistic and methods: an empirical survey of food, cooking techniques and food events consumption of the Brazilian population from the colonial period to the beginning of the 21st century was carried out, followed by a probabilistic analysis of the consumption of food events in the population through the microdata of the module consumption of the Family Budget Survey 2008-2009. For the probabilistic analysis, the food events were categorized in global meals, subdivided in traditional or mixed and snacks, with purpose and degree of food processing. "Global meals" were categorized through the inclusion of culinary preparations and / or processed foods, with the optional presence of foods from the ultraprocessed food group; these were subdivided into "traditional meals", which contained only culinary preparations and / or processed foods and "mixed meals" with the presence of culinary preparations and / or processed foods and the mandatory presence of ultraprocessed products; "Snacks" included food events with the exclusive presence of ultraprocessed foods. Statistical analyzes were performed using the STATA software. Univariate linear regression and logit regression were used to test the relationship between the occurrence of food events and sociodemographic characteristics. The significance level of 5% and 95% confidence intervals were considered. Results: in the colonial period, the process of Brazilian culinary formation was related to food monotony. The arrival of the Portuguese court in the country and the process of urbanization stimulated new standards of food consumption. From the intensification of the globalization process in the 1960s, there was an increase in the consumption of processed foods in all income strata. The standardization of food consumption is related to a high degree of technology, disruption of meals, lack of regulation and pleasure. The probabilistic analysis on the consumption of food events counted on a sample of 34,003 people (age> 10 years). The mean number of daily food events was 4.52 (CI: 4.48-4.55), 3.93 (CI: 3.90-3.96) overall meals, 2.63 (CI: 2, 59-2,67) traditional meals, 1.32 (IC: 1.30-1.35) mixed meals and 0.56 (IC: 0.54-0.58) snacks. The probability of performing traditional meals in urban domicile situations presented a negative effect (p <0.05), whereas the consumption of mixed meals and snacks showed a positive trend (p <0.05). The analysis of the probability of the combination of 4 or more traditional meals presented a similar trend. The probability of at least one snack per day was significant for women, people living in the Southeast and South of the country, income inc...

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Carlos Roberto Antunes Dos Santos E a História Da Alimentação No Paraná

Cited by 3 publications

References 0 publications

A Oferta De Souvenirs Gastronômicos No Litoral Do Paraná

A Oferta De Souvenirs Gastronômicos No Litoral Do Paraná

Consumer preference and the technological and nutritional quality of different bean colours

Consumo de refeições e petiscos da população brasileira: composição nutricional, estruturação temporal e espacial dos hábitos alimentares

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