Italian Cuisine: Characteristics and Effects

Sert, Ayşe Nevin

doi:10.29226/jobmer.2017.4

Cited by 3 publications

(4 citation statements)

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“…As origens da gastronomia da Itália remontam ao período da Idade Média, quando, devido às características geográficas da península itálica, as populações estabelecidas próximo ao Mediterrâneo vivenciaram as primeiras trocas culturais com os povos vindos de outras regiões e posteriormente contribuíram para a formação das cidades-estado (Bertonha, 2013;Montanari, 2013a;Rabbiosi, 2019). Sert (2017) aponta as várias influências na formação da cultura alimentar italiana provenientes das trocas com gregos, fenícios, germânicos, árabes, hispânicos e franceses.…”

Section: Breve Histórico Da Gastronomia Italiana E O Consumo No Brasilunclassified

“…Concomitante ao processo de unificação italiana, o contexto econômico e político trouxe condições socioeconômicas controversas às regiões do país até o período das grandes guerras (Helstosky, 2004;Sert, 2017). O intervalo que compreende a unificação e o pós-guerra foi marcado por uma diáspora das classes trabalhadoras urbanas e rurais, cujo fluxo migratório para outras regiões da Europa, América do Norte e América do Sul configuraria o principal meio de disseminação da gastronomia italiana pelo mundo (Cinotto, 2019).…”

Section: Breve Histórico Da Gastronomia Italiana E O Consumo No Brasilunclassified

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Significados do Almoço Completo Italiano: Articulações de consumo e cultura em uma experiência gastronômica em São Paulo

Melo¹,

Araujo²

2021

CBR

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Este estudo aborda o tema das significações presentes nos rituais de consumo da gastronomia italiana e da cultura alimentar. Observa-se que as motivações para o consumo da gastronomia italiana podem englobar objetivos distintos, como a tentativa de resgate cultural, nostalgia e influências familiares, curiosidade e busca hedônica por experiências agradáveis no âmbito da alimentação. O presente trabalho propõe-se a analisar os significados atribuídos ao consumo do almoço italiano completo (pranzo completo) por um grupo de estudantes de italiano e sua docente residentes na cidade de São Paulo. Realizou-se uma etnografia composta de observação participante, entrevista pessoal e análise de dados. Os resultados apontaram cinco categorias nativas emergentes dos dados: a cultura do consumo alimentar italiana; hospitalidade e sociabilidade no encontro à mesa; trocas interacionais no encontro à mesa; o simbolismo presente nos rituais representativos da gastronomia italiana; (re)construção da identidade cultural italiana por meio de experiências de consumo no contexto gastronômico. Percebeu-se que o almoço, na perspectiva da professora organizadora, era uma maneira de construir e preservar o self italiano. Em relação aos alunos, embora possuíssem valores individuais, o almoço evidenciou a formação de um subgrupo entusiasta pela vivência da cultura italiana por meio das experiências de imersão proporcionadas pelo encontro.

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Section: Breve Histórico Da Gastronomia Italiana E O Consumo No Brasilunclassified

Significados do Almoço Completo Italiano: Articulações de consumo e cultura em uma experiência gastronômica em São Paulo

Melo¹,

Araujo²

2021

CBR

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“…Although a unique dietary culture has existed in Korea since the past, the Westernized food culture is gradually increasing [ 15 ], and many foods from other countries are being enjoyed by Koreans [ 16 ]. For example, pizza and pasta from Italy [ 17 ], as well as gambas al ajillo and pulpo a La Gallega (polbo á feir) from Spain [ 18 ], are consumed by various age groups. Considering some of the most popular foods worldwide, it is now necessary to develop new processed seafood preparations that meet the preferences of elderly consumers.…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

Kang,

Kim,

Park

et al. 2023

Foods

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Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0–100.0 °C), time (69.5–170.5 min), and vinegar concentration (0.2–0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.

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“…the heritage food concept is socially popular among Italian people) emphasising the long history of heritage food in Italy. According to Sert (2017), Italian cuisine is one of the oldest cuisines in Europe, has its roots in ancient cultures, and locals try to carefully protect it. Turmo (2010) stressed the importance of continuous protection of heritage food since it is a cultural expression that conveys the history of one generation to another in the form of special ingredients, preparations, and dining etiquettes.…”

Section: The Heritage Food Conceptmentioning

confidence: 99%

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Almansouri

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Background: Heritage food has gained attention and recognition by locals as a cultural identity and by tourists as a new food experience. Two important intrinsic quality attributes of heritage food encompass safety and authenticity. As heritage food dishes are prepared in foodservice establishment, it entails requirements on ensuring safety and authenticity of heritage food. Scope and approach:The study aims to conceptualise heritage food and identify risk factors that may compromise safety and authenticity. A semi-structured literature review was conducted to explain the heritage dimensions and to evaluate multiple food concepts relating to heritage to define the heritage food concept. Furthermore, risk factors were inferred from the literature that could compromise the safety and authenticity of heritage food. Key findings and conclusions:Three main heritage dimensions identified from literature are legacy, people and place. Based on the evaluation against the three heritage dimensions, traditional food was mostly linked to the legacy and place dimensions. Ethnic food was typically related to the dimensions people and legacy, whereas for local food the dimension place was most dominant. Literature showed that all dimensions seem to be relevant for heritage food, but the number of definitions available in the literature is still limited. Therefore, it is not yet clear if all dimensions are equally important. Furthermore, a framework was developed with the identified authenticity risk factors, which originated from literature about ethnic, local and traditional food. The identified safety risk factors are common in the foodservice sector. The framework needs to be further validated through studies with stakeholders in heritage food production

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Italian Cuisine: Characteristics and Effects

Cited by 3 publications

References 1 publication

Significados do Almoço Completo Italiano: Articulações de consumo e cultura em uma experiência gastronômica em São Paulo

Significados do Almoço Completo Italiano: Articulações de consumo e cultura em uma experiência gastronômica em São Paulo

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

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