THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL

Authors

  • Silvana Graudenz Muller
  • Francisco Antonio Pereira Fialho

Keywords:

Patrimônio cultural, Conhecimento tradicional, Gastronomia típica.

Abstract

The aim of this paper is to discuss the possibilities brought by new preservation technologies applied to our cultural heritage. In particular we discuss Brazilian cuisine, understood in this situation as the cuisine which identifies a location within a historical-cultural milieu. The research points to the construction of a virtual museum containing cuisine knowledge and flavors, mapping data and practices related to Brazilian Typical Gastronomy. The article points toward the possibility of preservation of this cultural heritage.

Downloads

Download data is not yet available.

Downloads

Published

30-04-2011

How to Cite

MULLER, S. G.; FIALHO, F. A. P. THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL. Travessias, Cascavel, v. 5, n. 1, p. e5274, 2011. Disponível em: https://e-revista.unioeste.br/index.php/travessias/article/view/5274. Acesso em: 16 jul. 2024.

Issue

Vol. 5 No. 1 (2011)

Section

ARTE E COMUNICAÇÃO

License

Creative Copyright Notice

Policy for Free Access Journals

Authors who publish in this journal agree to the following terms:

1. Authors keep the copyright and grant the journal the right of first publication, with the work simultaneously licensed under the  Creative Commons Attribution License, which allows sharing the trial with acknowledgment of authorship and initial publication in this journal.

2. Authors are authorized to take additional contracts separately, for non-exclusive distribution of the work version, published in this journal (eg publish in institutional repository or as a book chapter), with acknowledgment of authorship and initial publication in this journal.

3. Authors are allowed and encouraged to publish and distribute their work online (eg in institutional repositories or on their personal page) at any point before or during the editorial process, as this can generate productive changes, as well as increase both impact and citation of the published trial (See The Effect of Free Access).

 

 

Creative Commons License

This work is licensed under a Creative Commons Attribution–NonCommercial-shareaswell 4.0 International License, which allows you to share, copy, distribute, display, reproduce, completely or part of the work, since there is no commercial purpose, and authors and source are cited.