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dc.contributor.authorSOUSA, P. H. M.
dc.contributor.authorMARTINS, N.
dc.contributor.authorSANTOS, S.
dc.contributor.authorSEI, A.
dc.contributor.authorBEZERRA, J. A.
dc.contributor.authorBENEVIDES, S. D.
dc.contributor.authorCARVALHO, D.
dc.contributor.authorLIMA, F. E.
dc.date.accessioned2025-04-04T20:47:46Z-
dc.date.available2025-04-04T20:47:46Z-
dc.date.created2025-04-04
dc.date.issued2024
dc.identifier.citationRevista Mangút: Conexões Gastronômicas, v. 4, n. 2, p. 168-184, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1174567-
dc.descriptionRegional cuisines have been the subject of worldwide studies. They value local ingredients, promote sustainable integration between man and the environment, and generate income and jobs for rural groups. In this way, the presence of public policies is crucial to guarantee and stimulate regionalism and Brazilian culinary traditions. The aim of this study is to verify the initiatives to promote regional Brazilian cuisine that have been developed by the Federal Government. This is a documentary study carried out on the portals of the Brazilian Federal Government, with a survey and critical analysis of the initiatives and actions to promote the country's regional cuisines. Several productions of the Ministries of Education and Citizenship were found, in particular the publication of the new Food Guide for the Brazilian Population and the National School Feeding Program. This study highlighted the scale and complexity of regional cuisine, given the existence of public policies with approaches from the perspective of health promotion, education in food and nutrition, gastronomic tourism and sustainable development.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGastronomia
dc.subjectCulinária regional
dc.subjectCultura alimentar
dc.subjectPolítica pública
dc.subjectRegional cuisine
dc.subjectFood culture
dc.titleTessitura culinária regional brasileira: uma análise das iniciativas de fomento e suas implicações na promoção da saúde e desenvolvimento sustentável.
dc.typeArtigo de periódico
dc.subject.nalthesaurusGastronomy
dc.subject.nalthesaurusPublic policy
dc.description.notesBrazilian regional culinary fabric: an analysis of fostering initiatives and their implications on health promotion and sustainable development.
riaa.ainfo.id1174567
riaa.ainfo.lastupdate2025-04-04
dc.identifier.doihttps://doi.org/10.70051/mangt.v4i2.62676
dc.contributor.institutionPAULO HENRIQUE MACHADO SOUSA, UNIVERSIDADE FEDERAL DO CEARÁ; NATÁLIA MARTINS, UNIVERSIDADE FEDERAL DO CEARÁ; VITOR SANTOS, UNIVERSIDADE FEDERAL DO CEARÁ; ALÍCIA SEI, UNIVERSIDADE FEDERAL DO CEARÁ; JOSÉ ARIMATEA BEZERRA, UNIVERSIDADE FEDERAL DO CEARÁ; SELENE DAIHA BENEVIDES, CNPAT; DIANA CARVALHO, UNIVERSIDADE FEDERAL DO CEARÁ; FRANCISCA ELISÂNGELA LIMA, UNIVERSIDADE FEDERAL DO CEARÁ.
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