Assessment of gastronomic heritage quality in traditional restaurants
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9330 |
Resumo: | ObjectiveThis article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. MethodsA qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. ResultsThe results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. ConclusionThus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish. |
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Assessment of gastronomic heritage quality in traditional restaurantsAvaliação da qualidade de patrimônio gastronômico em restaurantes tradicionaiFood servicesFood qualityFood handlingServiços de alimentaçãoQualidade dos alimentosManipulação de alimentosObjectiveThis article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. MethodsA qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. ResultsThe results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. ConclusionThus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.ObjetivoO artigo aborda a preocupação com a preservação da identidade gastronômica das preparações regionais, propondo uma metodologia para fomentar a valorização dessas preparações, associando a qualidade sensorial e simbólica às exigências higiênico-sanitárias vigentes. MétodosPara tanto, realizou-se uma pesquisa qualitativa, um estudo multicaso em restaurantes tradicionais açorianos, em uma cidade do Sul do Brasil. Os dados foram coletados no acompanhamento do processo produtivo das preparações, utilizando-se formulários baseados nos Sistemas Avaliação da Qualidade Nutricional e Sensorial na Produção de Refeições e Análise de Perigos e Pontos Críticos de Controle. ResultadosOs resultados apontaram dificuldades no controle do processo a partir de metodologias e legislações que busquem a qualidade higiênico-sanitária, ocorrendo modificações nas receitas tradicionais que podem acarretar perdas patrimoniais significativas. ConclusãoAssim, com a aplicação do método desenvolvido, denominado Avaliação da Qualidade de Patrimônios Gastronômicos, possibilitou-se um controle higiênico-sanitário adequado, preservando o caráter simbólico e sensorial da preparação típica oferecida.Núcleo de Editoração – PUC-Campinas2023-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9330Brazilian Journal of Nutrition; Vol. 23 No. 1 (2010): Revista de NutriçãoRevista de Nutrição; Vol. 23 Núm. 1 (2010): Revista de NutriçãoRevista de Nutrição; v. 23 n. 1 (2010): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9330/6705Copyright (c) 2023 Paula Lazzarin UGGIONI, Rossana Pacheco da Costa PROENÇA, Lúcia Andréia Zanette Ramos ZENIhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Lazzarin UGGIONI, Paula Pacheco da Costa PROENÇA, Rossana Zanette Ramos ZENI, Lúcia Andréia2023-08-25T14:34:28Zoai:ojs.periodicos.puc-campinas.edu.br:article/9330Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-25T14:34:28Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Assessment of gastronomic heritage quality in traditional restaurants Avaliação da qualidade de patrimônio gastronômico em restaurantes tradicionai |
title |
Assessment of gastronomic heritage quality in traditional restaurants |
spellingShingle |
Assessment of gastronomic heritage quality in traditional restaurants Lazzarin UGGIONI, Paula Food services Food quality Food handling Serviços de alimentação Qualidade dos alimentos Manipulação de alimentos |
title_short |
Assessment of gastronomic heritage quality in traditional restaurants |
title_full |
Assessment of gastronomic heritage quality in traditional restaurants |
title_fullStr |
Assessment of gastronomic heritage quality in traditional restaurants |
title_full_unstemmed |
Assessment of gastronomic heritage quality in traditional restaurants |
title_sort |
Assessment of gastronomic heritage quality in traditional restaurants |
author |
Lazzarin UGGIONI, Paula |
author_facet |
Lazzarin UGGIONI, Paula Pacheco da Costa PROENÇA, Rossana Zanette Ramos ZENI, Lúcia Andréia |
author_role |
author |
author2 |
Pacheco da Costa PROENÇA, Rossana Zanette Ramos ZENI, Lúcia Andréia |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Lazzarin UGGIONI, Paula Pacheco da Costa PROENÇA, Rossana Zanette Ramos ZENI, Lúcia Andréia |
dc.subject.por.fl_str_mv |
Food services Food quality Food handling Serviços de alimentação Qualidade dos alimentos Manipulação de alimentos |
topic |
Food services Food quality Food handling Serviços de alimentação Qualidade dos alimentos Manipulação de alimentos |
description |
ObjectiveThis article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. MethodsA qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. ResultsThe results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. ConclusionThus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9330 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9330 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9330/6705 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 23 No. 1 (2010): Revista de Nutrição Revista de Nutrição; Vol. 23 Núm. 1 (2010): Revista de Nutrição Revista de Nutrição; v. 23 n. 1 (2010): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126072596365312 |