Vol. 29 No. 3 (2022): v. 29 n. 2: Food, food, science and art

View Vol. 29 No. 3 (2022): v. 29 n. 2: Food, food, science and art
Published: 2023-11-21

Full Issue

Expediente

  • Office hour

    Comissão Editorial
    DOI: https://doi.org/10.35699/2316-770X.2023.48641

  • Sumário

    Comissão Editorial
    DOI: https://doi.org/10.35699/2316-770X.2023.48643

Editorial

  • Editorial

    Fabiana de Menezes Soares, José Antônio Gontijo , Sergio Schneider
    DOI: https://doi.org/10.35699/2316-770X.2023.48639

Sobre os artistas e as imagens

  • Sobre os artistas e suas imagens

    Comissão Editorial
    DOI: https://doi.org/10.35699/2316-770X.2023.48642

Artigos

  • Women and kitchen The contradictions of the experience of a traditional Italian party in São Paulo, Brazil

    Maria Fernanda Petroli Frutuoso, Nathalia Orquiza Dumbra, Marcos Alberto Taddeo Cipullo
    DOI: https://doi.org/10.35699/2316-770X.2023.40423

  • The food consumption in pregnant women in BrazilF An analysis based on data from the Food and Nutrition Surveillance System

    Marcia Domënica Cunico Barancelli, Marcio Gazolla, Sergio Schneider
    DOI: https://doi.org/10.35699/2316-770X.2023.40503

  • The art as one of the forms of reproduction and registration of food in the identity of a people

    Karen Veiga, Juliane Rodrigues de Freitas, Marília Santana
    DOI: https://doi.org/10.35699/2316-770X.2023.40650

  • Comida callejera como postal de Río de Janeiro Debates sobre el caso de los food trucks y su propuesta artesanal

    Gabriela Elis da Cunha
    DOI: https://doi.org/10.35699/2316-770X.2023.40665

  • The art, the body and eating Eugenic recommendations on food and beauty obtained from the collection of the Centro de Memória da Medicina de Minas Gerais

    Luiz Gustavo Pessoa Pires Jabour, Aline Marcos Pires, Thalita Amorim, Ethel Mizrahy Cuperschmid, Eugenio Paccelli da Silva Horta, Luciana Diniz Silva
    DOI: https://doi.org/10.35699/2316-770X.2023.40669

  • The cook and chef

    Fabiana de Menezes Soares; Maria Giuseppina Muzzarelli
    DOI: https://doi.org/10.35699/2316-770X.2023.48537

  • Brasil Sertanejo The Creation of The Icó/Ceará’s Food

    Maria Nayane Alves Bezerra
    DOI: https://doi.org/10.35699/2316-770X.2023.40323

  • The order of passage Brief considerations on food on the Jewish feast of Pesach

    Bruna Stall Blaskievicz, Estevan de Negreiros Ketzer
    DOI: https://doi.org/10.35699/2316-770X.2023.40433

  • The story to compare The food question in Brazil and Mexico, 1935-1979: policies, institutions and government campaigns

    Luis Ozmar Pedroza Ortega
    DOI: https://doi.org/10.35699/2316-770X.2023.40531

  • The written and the unwritten The scarcity in the marrow of Carolina Maria de Jesus's vocabulary

    Daniel Barros, Sabrina Sedlmayer
    DOI: https://doi.org/10.35699/2316-770X.2023.40658

  • Culinary Medicine The Intersection of Food, Science and Art

    Rodrigo Hurtado, Lívia Salomé de Oliveira
    DOI: https://doi.org/10.35699/2316-770X.2023.40722

Ensaios

  • Artistic expression essay on hunger in Brazil The art that manifests hunger

    Sarah Santos da Costa, Vitória Maria de Oliveira, Valber dos Santos Silva, Lucas Scardini Neves, Raony Pegoretti Rodrigues, Thamires Cantalejo Fontoura, Flávia Vitorino Freitas
    DOI: https://doi.org/10.35699/2316-770X.2023.40668