Receitas familiares de mulheres das praias do Cumbuco e de Tabuba-CE: identificação de atributos culturais e emocionais baseados na alimentação

Detalhes bibliográficos
Ano de defesa: 2024
Autor(a) principal: Bastos, Regina Maria Silva
Orientador(a): Castro, Eveline de Alencar
Banca de defesa: Não Informado pela instituição
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.
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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
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language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
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instname_str Universidade Federal do Ceará (UFC)
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reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
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repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
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