THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL
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 point...
| Main Authors: | , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Estadual do Oeste do Paraná
2011-04-01
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| Series: | Travessias |
| Subjects: | |
| Online Access: | http://e-revista.unioeste.br/index.php/travessias/article/view/5274 |