19 resultados para Parti libéral


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During the first years of the military dictatorship, established in Brazil through a coup d'État, a number of institutions which repression had left unarticulated began a process of resistance and opposition to the military government. Cultural resistance was one of the consecrated forms of resistance that was exercised by intellectuals, artists, professors and cultural producers, among others, and that became an unprecedented political and cultural phenomenon in the country's history. Political, insofar as it aided in the process of re-organizing left-wing political parties and in the revision of the ideological postulates of its preeminent party, the PCB (Partido Comunista Brasileiro - Brazilian Communist Party). Cultural, because this re-organization occurred, frequently, within the ambit of cultural productions, in which the left created a space for contestation and engagement through the arts and intellectual activities. Within this process, between the years 1965 and 1968. The journal Civilização Brasileira became an important space for the building of leftist cultural resistance against the military dictatorship. The journal was able to impose its political legitimacy while at the same time participating actively in a market o cultural goods sustained by the so-called cultural hegemony of the left.

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The article represents a theoretical and methodological approach to the analysis of organizational dynamics of political parties today, based on a study of the Party of Brazilian Social Democracy (PSDB) in the State of Sao Pãulo (period between 1988 to 2006). It is hypothesized that the structure and the institutional rules of a particular party, or even their election results, are insufficient to explain the inner workings, such as the role of party organization in the electoral system. An approach that articulates the relationship patterns, election results and posts held in the party, identified the factors that explain the political capital that circulated within the party and ensured its organizational dynamics over the period analyzed.

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Pós-graduação em História - FCHS

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Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.