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 |
| _version_ | 1818306584818745344 |
|---|---|
| author | Silvana Graudenz Muller Francisco Antonio Pereira Fialho |
| author_facet | Silvana Graudenz Muller Francisco Antonio Pereira Fialho |
| author_sort | Silvana Graudenz Muller |
| collection | DOAJ |
| description | 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 points to the construction of a virtual museum containing cuisine knowledge and flavors, mapping data and practices related to Brazilian Typical Gastronomy. The article points toward the possibility of preservation of this cultural heritage. |
| first_indexed | 2024-12-13T06:44:49Z |
| format | Article |
| id | doaj.art-dee3b41f389e4eb5920a49b6846650e2 |
| institution | Directory Open Access Journal |
| issn | 1982-5935 |
| language | Portuguese |
| last_indexed | 2024-12-13T06:44:49Z |
| publishDate | 2011-04-01 |
| publisher | Universidade Estadual do Oeste do Paraná |
| record_format | Article |
| series | Travessias |
| spelling | doaj.art-dee3b41f389e4eb5920a49b6846650e22022-12-21T23:56:19ZporUniversidade Estadual do Oeste do ParanáTravessias1982-59352011-04-01514262THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZILSilvana Graudenz MullerFrancisco Antonio Pereira FialhoThe 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 points to the construction of a virtual museum containing cuisine knowledge and flavors, mapping data and practices related to Brazilian Typical Gastronomy. The article points toward the possibility of preservation of this cultural heritage.http://e-revista.unioeste.br/index.php/travessias/article/view/5274patrimônio cultural, conhecimento tradicional, gastronomia típica. |
| spellingShingle | Silvana Graudenz Muller Francisco Antonio Pereira Fialho THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL Travessias patrimônio cultural, conhecimento tradicional, gastronomia típica. |
| title | THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL |
| title_full | THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL |
| title_fullStr | THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL |
| title_full_unstemmed | THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL |
| title_short | THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL |
| title_sort | preservation of to know tastes and to do from the traditional gastronomy in brazil |
| topic | patrimônio cultural, conhecimento tradicional, gastronomia típica. |
| url | http://e-revista.unioeste.br/index.php/travessias/article/view/5274 |
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