Group eating has long been associated with ritual ceremonies of the life cycle. ‘Food and Disruption: What shall we eat tomorrow?’ It is an interesting theme when we look back to forms of dining, specifically to the use of the dining table as a space and instrument for the construction of the idea of progress and national identity. Self-definition occurs in a specific space and time, in this case, Brazil between 1889 and 1930
Este artigo tem como objetivo desvendar como o modelo de restaurante a quilo se tornou um “espaço so...
This research deals with the culinary system produced by the community of Azorean immigrants of São ...
Três mulheres, três escolhas: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuqu...
Este artigo trata de algumas mudanças nos hábitos alimentares na cidade de São Paulo entre o final d...
This study presents how transnational mobility contributed to the formation of many Brazilian cuisin...
This paper proposes a way to analyze the history of eating in Sao Paulo (Brazil) between 1920 and 19...
This paper proposes a way to analyze the history of eating in Sao Paulo (Brazil) between 1920 and 19...
O hábito alimentar de um povo é um fenômeno complexo que se forma a partir da interação de fatores q...
They were received and adapted in the Brazilian culture. The work is organized in four parts, each o...
A apresentação irá resumir a trajetória recente dos estudos sobre alimentação no Brasil e, esp...
Submitted by Biblioteca Central (biblioteca@unicap.br) on 2019-07-11T18:47:45Z No. of bitstreams: 1 ...
SFRH/BPD/104105/2014This text reflects on the relationship between national identity and popular fea...
Situada no campo da História da Alimentação, esta dissertação aborda a formação da \"cozinha paulist...
Academic studies have tried to bring to light the process of establishing a national narrative on cu...
Academic discourse on food justice and sustainable food consumption needs to be informed by empirica...
Este artigo tem como objetivo desvendar como o modelo de restaurante a quilo se tornou um “espaço so...
This research deals with the culinary system produced by the community of Azorean immigrants of São ...
Três mulheres, três escolhas: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuqu...
Este artigo trata de algumas mudanças nos hábitos alimentares na cidade de São Paulo entre o final d...
This study presents how transnational mobility contributed to the formation of many Brazilian cuisin...
This paper proposes a way to analyze the history of eating in Sao Paulo (Brazil) between 1920 and 19...
This paper proposes a way to analyze the history of eating in Sao Paulo (Brazil) between 1920 and 19...
O hábito alimentar de um povo é um fenômeno complexo que se forma a partir da interação de fatores q...
They were received and adapted in the Brazilian culture. The work is organized in four parts, each o...
A apresentação irá resumir a trajetória recente dos estudos sobre alimentação no Brasil e, esp...
Submitted by Biblioteca Central (biblioteca@unicap.br) on 2019-07-11T18:47:45Z No. of bitstreams: 1 ...
SFRH/BPD/104105/2014This text reflects on the relationship between national identity and popular fea...
Situada no campo da História da Alimentação, esta dissertação aborda a formação da \"cozinha paulist...
Academic studies have tried to bring to light the process of establishing a national narrative on cu...
Academic discourse on food justice and sustainable food consumption needs to be informed by empirica...
Este artigo tem como objetivo desvendar como o modelo de restaurante a quilo se tornou um “espaço so...
This research deals with the culinary system produced by the community of Azorean immigrants of São ...
Três mulheres, três escolhas: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuqu...