A dimensão ética do cinema de Walter Salles: hospitalidade, religação e perdão

Soulignant l´importance des transformations du discours politique du cinéma brésilien actuel, cet étude entreprend une analyse de la dimension éthique du cinéma de Walter Salles. Pour cela, nous avons parti de trois films long-métrages du directeur: Terra Estrangeira, Central do Brasil et Abril Despedaçado. Les films sélectionnés constituent les trois diférents chapitres de cette mémoire de maîtrise, qui s´articulent a des diférentes dimensions de l´éthique - l´hospitalité, la réliaison, et le pardon- et se présentent em format essayistique. Au texte, ces dimensions éthiques émergent à partir des récits, surtout des expériences existencielles des protagonistes et de ses singulières rencontres avec l´altérité. Comme tel, dialoguent avec des réflétions d´auteurs comme Edgar Morin, Zigmunt Bauman, Julia Kristeva, Paul Ricoeur et Hannah Arendt. Des diférents régistres de la connaissance -artistique, scientifique, religieuse- s´articulent donc dans le travail, et dialoguent en condition d´égalité. La recherche fait usage de matériels multiples qui incluent, au-delà des films mentionnés, et de ses respectifs scripts, des références à d´autres long-métrages et documentaires du directeur, ainsi que, des makingoffs, entretiens, et interprétations de commentaristes comme Lucia Nagib, Luiz Zanin Oricchio, Ivana Bentes, Pedro Butcher e Jurandir Freire Costa

A vestimenta e a moda: uma análise da revista estilo

This research addresses the consumption of women's fashion, through an analysis of the contents of the Estilo magazine. This magazine is an licensing of American Instyle, directed at the female, published by Editora Abril in Brazil since 2002. To guide this research, in relation of the fashionable field, some relevants concepts and authors were worked, like Pierre Bourdieu, Gilda de Souza Melo, Georg Simmel, Gilles Lipovetsky among other fundamental to understanding both the consumption and fashion. Still in search of understanding the discourses that permeated the fashion world were done semi-structured interviews with two costume designers who work in two different shops specializing in fabrics in the Natal's city. Were analyzed Estilo magazines published from June 2008 to June 2009, relating to the data collected in interviews in order to understand how discourses are constructed and disseminated, becoming so efficient in the seduction of women's groups which is directed to achieve and consolidate the production of appropriate and acceptable form to wear

Diagnóstico regional do processo de queijo coalho comercializado em Natal/RN

Coalho cheese is a typical product of the Northeastern Brazil, which is consumed both raw and cooked. The present work aimed to study the characteristics of artisanal and industrial processes in the production of coalho cheese sold in Natal / RN in order to evaluate its quality and consumer s profile. Four artisanal cheeses plants were monitored and a questionnaire was sent to different cheese industries. Besides this, eight cheese samples (four artisanal and four industrial) were evaluated in regard to the microbiological quality, physical-chemical and sensory attributes. The sensory acceptance was evaluated by using 108 non-trained panelists by using the hedonic scale. The consumer s profile survey was applied to 400 consumers of coalho cheese. The lack of hygiene control was detected at the artisanal cheese production, which uses raw milk as its raw material. Research has shown that the industrialized cheeses are made from pasteurized milk provided by their own production or by a third party, as observed in cheese making dairies. In general, the results indicate variation in the manufacturing process of coalho cheese, which results in the lack of product standardization. Regarding the physical-chemical analysis, most artisanal and industrial samples presented moisture content between 36 and 40 %, classified as medium moisture cheese, which is the only parameter that showed no significant difference (p>0.05). However, the water activity (Aw), pH and acidity results differed significantly. All artisanal samples showed coliform contamination at 35 °C, which confirms the poor hygienic conditions. In regard to coliforms at 45 °C, 75 % of artisanal coalho cheese samples had value higher than 103 MPN / g, a value above the lawful limits determined by RDC nº 12. Fifty percent of industrial coalho cheese samples showed coagulase-positive Staphylococcus values above the limit allowed by the RDC nº 12, indicating poor handling. The sensory evaluation revealed that the taste was the only parameter that showed significant difference, and this difference was only between two industrial brands. The consumer s survey showed that the coalho cheese flavor is the most important reason for buying this kind of cheese. Although coalho cheese is mainly bought in supermarkets, open street markets and country shops are still important selling points. It is concluded that there is no coalho cheese standardization in the RN state, which leads to variations in physical-chemical and sensory attributes. Moreover, it is necessary greater hygiene control in the production and handling procedures of coalho cheese.