A gastronomia como bem simbólico e fator de distinção: uma análise do caderno Paladar, do jornal O Estado de São Paulo

Pós-graduação em Comunicação - FAAC

Cultura, história e saúde: análise de enquadramento do jornalismo especializado em gastronomia

This experimental project focused on a specialization in journalism that is becoming increa-singly present in the media: the gastronomic journalism. The aim was to understand the speci-ficities of segmentation in the news and editorial spreads profile area for deepening the dining experience in contemporary society, considering the contribution of information to maintain proper eating habits and cultural enrichment of the reader. The research involved a literature review and survey of the history of gastronomy and cultural aspects, analysis and reporting framework for the months of August and September 2010 the Food section of the newspaper Folha de S. Paul, Taste of the book, the newspaper O Estado de S. Paul and the Menu maga-zine segment, Publisher of Three in order to identify the presence of aspects related to culture, history, health and nutrition

Blog Pop com Farofa: cultura e gastronomia

Gastronomy is art. Perhaps the most popular of all, because there is always an achievement for all culinary tastes. In the search for a journalistic product that show the gastronomy not only with recipes and restaurant guides exponents, the creation of the blog - Pop With Farofa - seeks to bring to the newspaper market the gastronomy in its most popular and accessible art. The experimental design reported here seeks to relate the food editor with the culture, revealing to the public and the food is present in various cultura genres

O português do Brasil e seus aspectos linguisticos-culturais: reflexões sobre a gastronomia brasileira para aula de PLE

The present paper aims to analyze and problematize the manner that Brazilian gastronomy is treated in didactic books of Portuguese as Foreign Language. To reach such objective, it will be considered, specially, the approaches and the methodologies of four of those books, from distinct periods of publication: Fala Brasil (1989); Aprendendo Português do Brasil (1993); Passagens (2002); Bem-Vindo! (2009). From this analysis, it’s possible to think of new possibilities to insert the Brazilian gastronomy in a Portuguese class for foreigners, considering that the aspects of Brazil’s culture are also held inside its language; this language shows a universe beyond linguistics structure and maintains the habits and history of its people inside itself

Planejamento e prototipagem de uma rede social de gastronomia convergente com programas de TV e mídias sociais

Pós-graduação em Televisão Digital: Informação e Conhecimento - FAAC

Bon Odori e Sobá: as obasan na transmissão das tradições japonesas em Campo Grande - MS

Pós-graduação em Ciências Sociais - FFC

Estética do gosto

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A mediação do sabor: estudo comparativo da mediação de informação culinária na mídia impressa e na mídia televisiva

Pós-graduação em Comunicação - FAAC