Susteinability in contemporary gastronomy

Detalhes bibliográficos
Autor(a) principal: Correia Junior, Clovis Aires
Data de Publicação: 2021
Outros Autores: Oliveira, Igor Macêdo de, Sousa, José Levi Chaves de, Nascimento , Navilta Veras do, Melo, Fernanda dos Santos Nunes de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17508
Resumo: The concern with quality food combined with the care of the environment has grown over the years. The objective was to carry out a bibliographic review, aiming to discuss the data obtained in several articles, on sustainability in contemporary gastronomy. The methodology used was a bibliographic search, gathering scientific articles, books, course conclusion papers and academic theses related to sustainable contemporary gastronomy, published between 2001 and 2021 in English and Portuguese. In many cases, an alliance was observed between chefs, diners and producers, for example for the insertion of family farming products in the diet. It was concluded that the awareness of sustainability in contemporary gastronomy causes improvements not only in the development and local sustainability, but also in the sensorial quality of food, much higher than that of industrialized products.
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spelling Susteinability in contemporary gastronomySostenibilidad en la gastronomía contemporáneaSustentabilidade na gastronomia contemporâneaAgricultura familiarAlimentos orgânicosGastronomia sustentável. Agricultura familiarAlimentos orgánicosGastronomía sostenible.Family farmingOrganic foodSustainable gastronomy.The concern with quality food combined with the care of the environment has grown over the years. The objective was to carry out a bibliographic review, aiming to discuss the data obtained in several articles, on sustainability in contemporary gastronomy. The methodology used was a bibliographic search, gathering scientific articles, books, course conclusion papers and academic theses related to sustainable contemporary gastronomy, published between 2001 and 2021 in English and Portuguese. In many cases, an alliance was observed between chefs, diners and producers, for example for the insertion of family farming products in the diet. It was concluded that the awareness of sustainability in contemporary gastronomy causes improvements not only in the development and local sustainability, but also in the sensorial quality of food, much higher than that of industrialized products.La preocupación por una alimentación de calidad combinada con el cuidado del medio ambiente ha ido creciendo con los años. El objetivo fue realizar una revisión bibliográfica, con el objetivo de discutir los datos obtenidos en varios artículos, sobre la sostenibilidad en la gastronomía contemporánea. La metodología utilizada fue una búsqueda bibliográfica, reuniendo artículos científicos, libros, trabajos de conclusión de cursos y tesis académicas relacionadas con la gastronomía contemporánea sostenible, publicados entre 2001 y 2021 en inglés y portugués. En muchos casos se observó una alianza entre cocineros, comensales y productores, por ejemplo para la inserción de productos de la agricultura familiar en la dieta. Se concluyó que la conciencia de sostenibilidad en la gastronomía contemporánea provoca mejoras no solo en el desarrollo y la sostenibilidad local, sino también en la calidad sensorial de los alimentos, muy superior a la de los productos industrializados.A preocupação com uma alimentação de qualidade aliada ao cuidado do meio ambiente tem crescido no decorrer dos anos. Objetivou-se realizar uma revisão bibliográfica, visando discutir os dados obtidos em vários artigos, sobre sustentabilidade na gastronomia contemporânea. A metodologia utilizada foi uma pesquisa bibliográfica, reunindo artigos científicos, livros, trabalhos de conclusão de curso e teses acadêmicas relacionadas à gastronomia contemporânea sustentável, publicados entre os anos de 2001 e 2021 nos idiomas inglês e português. Em muitos casos observou-se uma aliança entre os chefs, comensais e produtores, por exemplo para inserção de produtos da agricultura familiar na alimentação. Concluiu-se que a consciência de sustentabilidade na gastronomia contemporânea ocasiona melhoras não apenas no desenvolvimento e sustentabilidade local, mas também na qualidade sensorial dos alimentos, muito superiores aos dos produtos industrializados.Research, Society and Development2021-07-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1750810.33448/rsd-v10i9.17508Research, Society and Development; Vol. 10 No. 9; e39510917508Research, Society and Development; Vol. 10 Núm. 9; e39510917508Research, Society and Development; v. 10 n. 9; e395109175082525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17508/16264Copyright (c) 2021 Clovis Aires Correia Junior; Igor Macêdo de Oliveira; José Levi Chaves de Sousa; Navilta Veras do Nascimento ; Fernanda dos Santos Nunes de Melohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCorreia Junior, Clovis Aires Oliveira, Igor Macêdo de Sousa, José Levi Chaves deNascimento , Navilta Veras doMelo, Fernanda dos Santos Nunes de 2021-09-12T14:28:06Zoai:ojs.pkp.sfu.ca:article/17508Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:49.955953Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Susteinability in contemporary gastronomy
Sostenibilidad en la gastronomía contemporánea
Sustentabilidade na gastronomia contemporânea
title Susteinability in contemporary gastronomy
spellingShingle Susteinability in contemporary gastronomy
Correia Junior, Clovis Aires
Agricultura familiar
Alimentos orgânicos
Gastronomia sustentável.
Agricultura familiar
Alimentos orgánicos
Gastronomía sostenible.
Family farming
Organic food
Sustainable gastronomy.
title_short Susteinability in contemporary gastronomy
title_full Susteinability in contemporary gastronomy
title_fullStr Susteinability in contemporary gastronomy
title_full_unstemmed Susteinability in contemporary gastronomy
title_sort Susteinability in contemporary gastronomy
author Correia Junior, Clovis Aires
author_facet Correia Junior, Clovis Aires
Oliveira, Igor Macêdo de
Sousa, José Levi Chaves de
Nascimento , Navilta Veras do
Melo, Fernanda dos Santos Nunes de
author_role author
author2 Oliveira, Igor Macêdo de
Sousa, José Levi Chaves de
Nascimento , Navilta Veras do
Melo, Fernanda dos Santos Nunes de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Correia Junior, Clovis Aires
Oliveira, Igor Macêdo de
Sousa, José Levi Chaves de
Nascimento , Navilta Veras do
Melo, Fernanda dos Santos Nunes de
dc.subject.por.fl_str_mv Agricultura familiar
Alimentos orgânicos
Gastronomia sustentável.
Agricultura familiar
Alimentos orgánicos
Gastronomía sostenible.
Family farming
Organic food
Sustainable gastronomy.
topic Agricultura familiar
Alimentos orgânicos
Gastronomia sustentável.
Agricultura familiar
Alimentos orgánicos
Gastronomía sostenible.
Family farming
Organic food
Sustainable gastronomy.
description The concern with quality food combined with the care of the environment has grown over the years. The objective was to carry out a bibliographic review, aiming to discuss the data obtained in several articles, on sustainability in contemporary gastronomy. The methodology used was a bibliographic search, gathering scientific articles, books, course conclusion papers and academic theses related to sustainable contemporary gastronomy, published between 2001 and 2021 in English and Portuguese. In many cases, an alliance was observed between chefs, diners and producers, for example for the insertion of family farming products in the diet. It was concluded that the awareness of sustainability in contemporary gastronomy causes improvements not only in the development and local sustainability, but also in the sensorial quality of food, much higher than that of industrialized products.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-28
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://rsdjournal.org/index.php/rsd/article/view/17508
10.33448/rsd-v10i9.17508
url https://rsdjournal.org/index.php/rsd/article/view/17508
identifier_str_mv 10.33448/rsd-v10i9.17508
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17508/16264
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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 9; e39510917508
Research, Society and Development; Vol. 10 Núm. 9; e39510917508
Research, Society and Development; v. 10 n. 9; e39510917508
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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