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Valorização do patrimônio gastronômico regional açoriano: gestão de qualidade em restaurantes típicos em Florianópolis-SC
| Content Provider | Semantic Scholar |
|---|---|
| Author | Uggioni, Paula Lazzarin |
| Copyright Year | 2006 |
| Abstract | The meaning of food habits to societies can not be understood only from nutritional indicators, feeding oneself is also a historical-social-everyday act, necessary for the maintenance of life. Each type of cuisine is the integration of beliefs and practices shared by the same group and it influences the construction of a cultural identity, being classified as a non-material/gastronomic heritage. Besides the nutritional and identity role, food habits can be a potential cause of illnesses, due in part to failures in hygiene-sanitary control during the production process. Of the feeding behavior tendencies in industrialized societies, the increasing interest in regional gastronomic heritage and a concern with valuing their identities can be noted. In parallel, an evolution in hygiene regulations is occurring, aiming to guarantee the hygiene-sanitary quality of foods. The study highlighted a concern with the preservation and valuing of the gastronomic identity of regional dishes, associating the traditional sensorial characteristics with the fulfillment of sanitary requirements, seeking, above all, the obtention of meals adequate from the sensorial, symbolic and hygienic-sanitary point of view. In this regard, the objective of the study was to associate the sensorial and symbolic quality of food habits of Azorean origin with the current hygienic-sanitary demands, aiming at developing a method to stimulate the valuing of regional dishes. In this regard, a qualitative research study was carried out in the form of a multi-case study in two typical Azorean commercial restaurants in Florianópolis-SC. During the study, the production process of the following dishes was monitored: pirão de “nailo” (manioc flour mixed with cold and then hot water), pirão de caldo de peixe (manioc flour mixed with hot fish broth), peixe assado (baked fish), peixe frito (fried fish), ensopado de frutos do mar (seafood stew) and filé de peixe ao molho de camarão (breaded fish fillet with shrimp sauce), which were selected from a previous literature survey and the identification of the dishes most served in restaurants of the region. For the collection and recording of data, forms based on the AQNS System (Avaliação da Qualidade Nutricional e Sensorial – Evaluation of Nutritional and Sensorial Quality), were used, which were structured including hygienic-sanitary, sensorial and symbolic criteria, along with voice recordings, photographs and films. It is concluded that, for the maintenance of the sensorial and symbolic characteristics of typical dishes, there is a need to take account of the adaptations carried out in these restaurants. During the study, some modifications of the traditional recipes were observed, both in the search for practicality in the preparation, and for the substitution of traditional utensils and ingredients, mainly seasoning. These adaptations reflect both the necessity to satisfy the client’s taste, and the adhering to and interpretation of the law on the part of the proprietor and inspectors, which may imply significant patrimonial losses. Thus, through the application of the method developed, called the Avaliação da Qualidade de Patrimônio Gastronômico (AQPG), – Quality Evaluation of Gastronomic Heritage, the possibility for an adequate hygienic-sanitary control was noted, preserving the symbolic and sensorial character of the typical dish offered. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://repositorio.ufsc.br/xmlui/bitstream/handle/123456789/89499/235235.pdf?isAllowed=y&sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
