GASTRONOMIA SUSTENTÁVEL, FORMAÇÃO DO GASTRÔNOMO E DESENVOLVIMENTO LOCAL
Journal Title: Revista Competência - Year 2015, Vol 8, Issue 2
Abstract
The technological matrix of food sustainability, particularly the movement known as eco-gastronomy, has added important contributions to local development practices. This article recovers constituent elements of this theme to address the profile and the training of the technologist in Gastronomy. To do so, it resorted to bibliographical and documentary research. It reiterates the importance of sustainable food for culinary tourism and local development, including the social and cultural preservation of regional identities and communities, as well as their products and culinary processes. Cultural, economic and social aspects, regardless of the institutional and organizational spaces, need to be considered in an integrated fashion considering their specificities. They relate to all stages of food production (design, planning, management and operation), which are domain areas of the technologist in Gastronomy. The article concludes that gastronomes who are committed to this perspective need to interact integrating contributions from different disciplines, cultures and sectors. As a result, their professional education needs to be based on and benefit from interdisciplinary practices, intercultural and intersectorial approach, an important and complex pedagogical challenge.
Authors and Affiliations
Rosilene de Lima Campolina Lucília Regina de Souza Machado
Keywords
Related Articles
- EP ID EP677256
- DOI https://doi.org/10.24936/2177-4986.v8n2.2015.253
- Views 242
- Downloads 0
O GERENCIAMENTO DE PROJETOS SETORIAIS NO SEBRAE RIO GRANDE DO SUL: UM ESTUDO SOBRE AS PRÁTICAS DO PROJECT MANAGEMENT INSTITUTE (PMI)
This study aims to examine how the processes and practices recommended by the Project Management Institute (PMI) are applicable in sector development projects managed by a nonprofit organization: the Brazilian Service...
PROMOÇÃO DA PARTICIPAÇÃO DOS USUÁRIOS NO DESENVOLVIMENTO DE UM REPOSITÓRIO PARA RECURSOS EDUCACIONAIS ABERTOS
This article argues, based on a historical review of the main movements that led to the creation of the Open Educational Resources (OER), that this educational technology is full of core values for the contemporary so...
CONFORTO E FUNCIONALIDADE: MODIFICAÇÕES NA MODELAGEM E NOS AVIAMENTOS DE PEÇAS DE VESTUÁRIO INFANTIL MASCULINAS
This study started from the intention to design parts of clothing for male children, 1-5 year olds, that were practical to wear and contribute to their independence. The study was conducted during the design process of...
Processo de adaptação estratégica e reposicionamento das marcas Heineken e Skol: uma análise sob a ótica da Teoria Institucional
O estudo tem como propósito descrever o processo de reposicionamento das marcas de cerveja Heineken e Skol através dos pressupostos teóricos do modelo de adaptação estratégica de Hrebiniak e Joyce (1985) e d...
ESTUDANTES, VISITANTES E TURISTAS NO MUSEU DE CIÊNCIAS E TECNOLOGIA DA PUCRS
Cuando se piensa en turismo, en los datos estadísticos, en los productos turísticos o en su evolución a lo largo del tiempo, se percibe la posibilidad de establecer una relación entre el fenómeno turístico y las visita...