Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação
| Ano de defesa: | 2024 |
|---|---|
| Autor(a) principal: | |
| Orientador(a): | |
| Banca de defesa: | |
| Tipo de documento: | Dissertação |
| Tipo de acesso: | Acesso aberto |
| Idioma: | por |
| Instituição de defesa: |
Não Informado pela instituição
|
| Programa de Pós-Graduação: |
Não Informado pela instituição
|
| Departamento: |
Não Informado pela instituição
|
| País: |
Não Informado pela instituição
|
| Área do conhecimento CNPq: | |
| Link de acesso: | http://repositorio.ufc.br/handle/riufc/79514 |
Resumo: | This research compiles culinary recipes from residents of the beaches of Cumbuco and Tabuba CE, characterizing them in terms of memory and cultural, traditional, and emotional attributes. To conduct the study, it was necessary to identify culinary recipes presented by these residents, particularly from fishing families in Praia do Cumbuco-CE and neighboring areas; analyze the recipes and compare them with the aspects of memory shared by the study participants; identify the traditional or emotional attributes of the recipes presented in the study; and conduct a sensory analysis of the recipes mentioned by the participants regarding their liking/acceptance, using sensory memory. Sixteen (16) participants, all residents of the western coast of Ceará state, specifically from Praia do Cumbuco and surrounding areas, were interviewed. In this context, the need arose to identify which foods are remembered by the residents of this community. The interviews were conducted in person and supported by a questionnaire with questions that enabled the identification and analysis of the recipes informed by the participants concerning memory and their traditional and emotional attributes. This is a qualitative and descriptive study. As a result, it was found to be feasible to evaluate preparations based on sensory memory through the application of sensory methodologies. In conclusion, culinary recipes from residents of Praia do Cumbuco-CE were compiled, characterized by memory and their cultural, traditional, and emotional attributes. This research aims to contribute to tourism, which is very strong in Praia do Cumbuco, and to the documentation of knowledge and practices rooted in traditional knowledge. |
| id |
UFC-7_af33ea8eecc46afde5d02baac6bbbe4f |
|---|---|
| oai_identifier_str |
oai:repositorio.ufc.br:riufc/79514 |
| network_acronym_str |
UFC-7 |
| network_name_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
| repository_id_str |
|
| spelling |
Bastos, Regina Maria SilvaCarneiro, Alessandra Pinheiro de GóesCastro, Eveline de Alencar2025-01-24T19:28:49Z2025-01-24T19:28:49Z2024BASTOS, Regina Maria Silva. Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação. 2025. Dissertação (Mestrado em Gastronomia) - Universidade Federal do Ceará, Fortaleza, 2024.http://repositorio.ufc.br/handle/riufc/79514This research compiles culinary recipes from residents of the beaches of Cumbuco and Tabuba CE, characterizing them in terms of memory and cultural, traditional, and emotional attributes. To conduct the study, it was necessary to identify culinary recipes presented by these residents, particularly from fishing families in Praia do Cumbuco-CE and neighboring areas; analyze the recipes and compare them with the aspects of memory shared by the study participants; identify the traditional or emotional attributes of the recipes presented in the study; and conduct a sensory analysis of the recipes mentioned by the participants regarding their liking/acceptance, using sensory memory. Sixteen (16) participants, all residents of the western coast of Ceará state, specifically from Praia do Cumbuco and surrounding areas, were interviewed. In this context, the need arose to identify which foods are remembered by the residents of this community. The interviews were conducted in person and supported by a questionnaire with questions that enabled the identification and analysis of the recipes informed by the participants concerning memory and their traditional and emotional attributes. This is a qualitative and descriptive study. As a result, it was found to be feasible to evaluate preparations based on sensory memory through the application of sensory methodologies. In conclusion, culinary recipes from residents of Praia do Cumbuco-CE were compiled, characterized by memory and their cultural, traditional, and emotional attributes. This research aims to contribute to tourism, which is very strong in Praia do Cumbuco, and to the documentation of knowledge and practices rooted in traditional knowledge.A presente pesquisa compila receitas culinárias provenientes de moradores da praias do Cumbuco e Tabuba-CE, caracterizando-as quanto à memória e aos atributos culturais, tradicionais e emocionais. Para a execução do estudo, fez-se necessário identificar receitas culinárias apresentadas pelos referidos moradores, especialmente de grupos familiares de pescadores da Praia do Cumbuco-CE e áreas vizinhas; analisar as receitas e confrontá-las com os aspectos da memória apresentados pelos participantes do estudo; identificar os atributos tradicionais ou emocionais das receitas apresentadas pelos participantes a este estudo; analisar sensorialmente as receitas mencionadas pelos participantes em relação ao gostar das preparações/aceitação, por meio da memória sensorial. Foram entrevistadas 16 (dezesseis) participantes moradoras do litoral Oeste, do estado do Ceará, precisamente da praia do Cumbuco e áreas vizinhas. Diante desse contexto, observou-se a necessidade de identificar quais comidas são memorizadas pelos moradores da referida comunidade. As entrevistas foram realizadas presencialmente e tiveram como suporte um questionário com perguntas que permitiu identificar e analisar as preparações informadas pelos participantes no que diz respeito à memória e aos atributos tradicionais e emocionais. Trata-se, então, de um estudo de natureza qualitativa e descritiva. Como resultado, observou-se ser viável avaliar preparações com base na memória sensorial, por meio da aplicação de metodologias sensoriais. Ao final, compilaram se receitas culinárias provenientes de moradores da praia do Cumbuco-CE, caracterizando-as quanto à memória e aos atributos culturais, tradicionais e emocionais. A partir desta pesquisa, espera-se contribuir para o turismo, que é muito forte na Praia do Cumbuco, e para o registro dos saberes e fazeres baseados nos conhecimentos tradicionais.Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentaçãoFamily recipes of women from the beaches of Cumbuco and Tabuba-CE: identification of cultural and emotional attributes based on foodinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPopulação nativaGastronomiaComidaMemóriaTurismoCulinária - Cumbuco, Praia de (CE)Comida afetivaCulinária afetivaNative populationGastronomyFoodMemoryTourismComfort foodCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFChttp://lattes.cnpq.br/2541129941563002http://lattes.cnpq.br/8096214145275541http://lattes.cnpq.br/83205310815395012024-01-24LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.ufc.br/bitstream/riufc/79514/5/license.txt8a4605be74aa9ea9d79846c1fba20a33MD55ORIGINAL2024_dis_rmsbastos.pdf2024_dis_rmsbastos.pdfapplication/pdf1354963http://repositorio.ufc.br/bitstream/riufc/79514/6/2024_dis_rmsbastos.pdf9f65a81cec067ac98c32db13f063ae0aMD56riufc/795142025-01-24 16:29:48.142oai:repositorio.ufc.br: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Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2025-01-24T19:29:48Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
| dc.title.pt_BR.fl_str_mv |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| dc.title.en.pt_BR.fl_str_mv |
Family recipes of women from the beaches of Cumbuco and Tabuba-CE: identification of cultural and emotional attributes based on food |
| title |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| spellingShingle |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação Bastos, Regina Maria Silva CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS População nativa Gastronomia Comida Memória Turismo Culinária - Cumbuco, Praia de (CE) Comida afetiva Culinária afetiva Native population Gastronomy Food Memory Tourism Comfort food |
| title_short |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| title_full |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| title_fullStr |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| title_full_unstemmed |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| title_sort |
Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação |
| author |
Bastos, Regina Maria Silva |
| author_facet |
Bastos, Regina Maria Silva |
| author_role |
author |
| dc.contributor.co-advisor.none.fl_str_mv |
Carneiro, Alessandra Pinheiro de Góes |
| dc.contributor.author.fl_str_mv |
Bastos, Regina Maria Silva |
| dc.contributor.advisor1.fl_str_mv |
Castro, Eveline de Alencar |
| contributor_str_mv |
Castro, Eveline de Alencar |
| dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
| topic |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS População nativa Gastronomia Comida Memória Turismo Culinária - Cumbuco, Praia de (CE) Comida afetiva Culinária afetiva Native population Gastronomy Food Memory Tourism Comfort food |
| dc.subject.ptbr.pt_BR.fl_str_mv |
População nativa Gastronomia Comida Memória Turismo Culinária - Cumbuco, Praia de (CE) Comida afetiva Culinária afetiva |
| dc.subject.en.pt_BR.fl_str_mv |
Native population Gastronomy Food Memory Tourism Comfort food |
| description |
This research compiles culinary recipes from residents of the beaches of Cumbuco and Tabuba CE, characterizing them in terms of memory and cultural, traditional, and emotional attributes. To conduct the study, it was necessary to identify culinary recipes presented by these residents, particularly from fishing families in Praia do Cumbuco-CE and neighboring areas; analyze the recipes and compare them with the aspects of memory shared by the study participants; identify the traditional or emotional attributes of the recipes presented in the study; and conduct a sensory analysis of the recipes mentioned by the participants regarding their liking/acceptance, using sensory memory. Sixteen (16) participants, all residents of the western coast of Ceará state, specifically from Praia do Cumbuco and surrounding areas, were interviewed. In this context, the need arose to identify which foods are remembered by the residents of this community. The interviews were conducted in person and supported by a questionnaire with questions that enabled the identification and analysis of the recipes informed by the participants concerning memory and their traditional and emotional attributes. This is a qualitative and descriptive study. As a result, it was found to be feasible to evaluate preparations based on sensory memory through the application of sensory methodologies. In conclusion, culinary recipes from residents of Praia do Cumbuco-CE were compiled, characterized by memory and their cultural, traditional, and emotional attributes. This research aims to contribute to tourism, which is very strong in Praia do Cumbuco, and to the documentation of knowledge and practices rooted in traditional knowledge. |
| publishDate |
2024 |
| dc.date.issued.fl_str_mv |
2024 |
| dc.date.accessioned.fl_str_mv |
2025-01-24T19:28:49Z |
| dc.date.available.fl_str_mv |
2025-01-24T19:28:49Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| format |
masterThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
BASTOS, Regina Maria Silva. Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação. 2025. Dissertação (Mestrado em Gastronomia) - Universidade Federal do Ceará, Fortaleza, 2024. |
| dc.identifier.uri.fl_str_mv |
http://repositorio.ufc.br/handle/riufc/79514 |
| identifier_str_mv |
BASTOS, Regina Maria Silva. Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação. 2025. Dissertação (Mestrado em Gastronomia) - Universidade Federal do Ceará, Fortaleza, 2024. |
| url |
http://repositorio.ufc.br/handle/riufc/79514 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Ceará (UFC) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
| instname_str |
Universidade Federal do Ceará (UFC) |
| instacron_str |
UFC |
| institution |
UFC |
| reponame_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
| collection |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
| bitstream.url.fl_str_mv |
http://repositorio.ufc.br/bitstream/riufc/79514/5/license.txt http://repositorio.ufc.br/bitstream/riufc/79514/6/2024_dis_rmsbastos.pdf |
| bitstream.checksum.fl_str_mv |
8a4605be74aa9ea9d79846c1fba20a33 9f65a81cec067ac98c32db13f063ae0a |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
| repository.name.fl_str_mv |
Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
| repository.mail.fl_str_mv |
bu@ufc.br || repositorio@ufc.br |
| _version_ |
1847792961564180480 |